28+ Healthy Spring Vegetarian Instant Pot Recipes to Brighten Your Table

Spring is the season of renewal, and what better way to celebrate its vibrant flavors than with fresh, light, and nourishing vegetarian dishes?

The Instant Pot, known for its ability to cook meals quickly while locking in flavors, is a game-changer for busy home cooks who want to enjoy delicious, wholesome meals without spending hours in the kitchen.

Whether you’re craving soups, salads, stews, or grain-based dishes, the Instant Pot can help you create perfect spring vegetarian meals with minimal effort.

In this collection of 28+ Spring Vegetarian Instant Pot Recipes, you’ll find everything from fresh vegetable curries to bright grain bowls and comforting soups.

With the versatility of the Instant Pot, you can explore the season’s best produce while enjoying a variety of flavors and textures.

These recipes are packed with nutrient-rich ingredients, ideal for keeping you energized and satisfied throughout the day.

Let’s dive in and discover the ease and joy of spring cooking with your Instant Pot!

28+ Healthy Spring Vegetarian Instant Pot Recipes to Brighten Your Table

The Instant Pot makes it easier than ever to embrace the flavors of spring with vegetarian dishes that are both vibrant and healthy.

These 28+ spring vegetarian Instant Pot recipes are perfect for anyone looking to refresh their meal routine with light, nourishing meals full of seasonal produce.

From hearty soups and stews to fresh salads and grain bowls, each recipe is designed to highlight the best of what spring has to offer while saving you time in the kitchen.

Whether you’re cooking for yourself or a crowd, these recipes are guaranteed to deliver both flavor and convenience.

So grab your Instant Pot, fill it with fresh ingredients, and enjoy the bright, seasonal dishes that spring has to offer!

Spring Vegetable Risotto

This light and creamy spring vegetable risotto is made effortlessly in the Instant Pot. With fresh spring vegetables like asparagus, peas, and carrots, it’s a perfect dish for a quick, healthy meal. The Instant Pot ensures a perfectly cooked, tender risotto without the constant stirring that traditional recipes call for.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 ½ cups vegetable broth
• ½ cup dry white wine (optional)
• 1 cup asparagus, chopped
• 1 cup frozen peas
• 1 small carrot, peeled and diced
• ¼ cup Parmesan cheese, grated
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Set your Instant Pot to the “Sauté” setting. Add the olive oil and chopped onion, sautéing for 3-4 minutes until the onion becomes soft and translucent.
2. Add the garlic and Arborio rice, stirring for about 1-2 minutes to lightly toast the rice.
3. Pour in the vegetable broth and white wine (if using), scraping the bottom to ensure there are no stuck bits.
4. Add the chopped asparagus, peas, and diced carrot. Stir to combine.
5. Close the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 6 minutes.
6. After the cooking time is complete, allow for a natural release of pressure for about 5 minutes, then perform a quick release to release any remaining pressure.
7. Open the lid and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh basil.

This Instant Pot Spring Vegetable Risotto is an ideal dish for a springtime dinner or lunch, bursting with fresh flavors and vibrant colors. The creamy texture from the rice combined with the seasonal vegetables makes this meal a delight. Plus, it’s easy to prepare and doesn’t require constant attention, making it a great go-to meal for busy days.

Lemon Garlic Asparagus & Quinoa

This Lemon Garlic Asparagus & Quinoa dish is a flavorful and nutritious meal, packed with fresh spring asparagus and protein-rich quinoa. The Instant Pot makes it a quick and easy dish to prepare, perfect for a light lunch or dinner. The lemon and garlic bring a zesty punch that brightens up the entire dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 ½ cups vegetable broth
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Rinse the quinoa under cold water until the water runs clear.
2. Add the quinoa and vegetable broth to the Instant Pot. Close the lid and set the valve to “Sealing.” Cook on high pressure for 1 minute.
3. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the chopped asparagus and sauté for 3-4 minutes until tender but still bright green.
4. Once the quinoa is done, perform a quick release to release the pressure.
5. Fluff the quinoa with a fork, then stir in the sautéed asparagus, minced garlic, lemon zest, and lemon juice.
6. Season with salt and pepper, to taste. Garnish with chopped parsley before serving.

The combination of quinoa’s nutty flavor with the crisp, tender asparagus and zesty lemon makes this dish incredibly refreshing. It’s perfect as a standalone meal or a side dish to a larger spread. The Instant Pot simplifies the process, making this light, healthy recipe a breeze to prepare while still retaining all the flavors of fresh spring ingredients.

Spring Vegetable Stew

This vibrant spring vegetable stew is a hearty and nutritious dish, brimming with seasonal vegetables like carrots, potatoes, and peas. The Instant Pot ensures that all the vegetables are perfectly tender while preserving their flavors. With a light vegetable broth base, this stew is ideal for a springtime dinner or lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 potatoes, peeled and diced
• 1 cup green peas (fresh or frozen)
• 1 zucchini, chopped
• 1 cup vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to the “Sauté” function. Add olive oil and sauté the chopped onion for 3-4 minutes until softened.
2. Add the garlic, carrots, potatoes, peas, and zucchini to the pot. Stir to combine.
3. Pour in the vegetable broth and diced tomatoes, and add thyme and oregano. Season with salt and pepper.
4. Close the lid and set the valve to “Sealing.” Cook on high pressure for 8 minutes.
5. After the cooking time is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Stir the stew, adjust seasoning if needed, and garnish with fresh parsley.

This spring vegetable stew is a simple yet hearty dish that showcases the best of the season’s produce. The combination of tender vegetables and aromatic herbs makes this a satisfying meal, whether served as a light main dish or as a side to complement other meals. The Instant Pot’s magic ensures that everything is cooked to perfection with minimal effort, making it an excellent choice for anyone looking for a healthy, filling, and quick vegetarian meal.

Instant Pot Spring Pea Soup

This vibrant Instant Pot spring pea soup is a light, creamy dish that brings the freshness of spring peas to the forefront. With the added richness of leeks and a hint of lemon, this soup offers a perfect balance of flavors. The Instant Pot makes the cooking process quick and easy, preserving the delicate sweetness of the peas while creating a silky-smooth texture.

Ingredients:

• 1 tablespoon olive oil
• 1 leek, white and light green parts only, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups frozen peas (or fresh, if in season)
• 1 medium potato, peeled and diced
• 1 teaspoon dried thyme
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• ½ cup coconut milk (or heavy cream for a richer texture)
• Fresh mint leaves for garnish

Instructions:

1. Set your Instant Pot to the “Sauté” setting. Add olive oil and sauté the leek for 3-4 minutes until softened.
2. Add garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth, peas, potato, thyme, lemon zest, and salt and pepper to taste. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 4 minutes.
5. When the cooking time is complete, perform a quick release to release the pressure.
6. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender.
7. Stir in the lemon juice and coconut milk, adjusting seasoning if needed.
8. Serve hot, garnished with fresh mint leaves.

This Instant Pot spring pea soup is a delightful and refreshing choice for a light meal, with its smooth texture and vibrant flavor. The combination of peas, leeks, and the bright citrusy note of lemon brings the essence of spring into every spoonful. Plus, the Instant Pot helps you prepare this comforting soup in a fraction of the time, making it a great option for busy spring days.

Instant Pot Artichoke & Spinach Frittata

This spring-inspired frittata is packed with nutrient-rich spinach and tender artichokes, all cooked to perfection in the Instant Pot. With a fluffy, creamy texture and a subtle combination of flavors, this frittata makes for a great breakfast, brunch, or light dinner. The Instant Pot ensures the eggs cook evenly without overcooking, resulting in a perfect frittata every time.

Ingredients:

• 1 tablespoon olive oil
• 1 cup artichoke hearts, chopped (fresh or canned)
• 2 cups fresh spinach, chopped
• 6 large eggs
• ¼ cup milk (dairy or non-dairy)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped artichoke hearts and sauté for 3-4 minutes, until they are tender.
2. Add the spinach and cook for another 2 minutes until wilted. Turn off the sauté mode.
3. In a separate bowl, whisk together the eggs, milk, Parmesan cheese, mozzarella cheese, oregano, salt, and pepper.
4. Pour the egg mixture over the artichokes and spinach in the Instant Pot, stirring gently to distribute evenly.
5. Cover the Instant Pot with a piece of foil to prevent any condensation from dripping onto the frittata. Close the lid and set the valve to “Sealing.”
6. Cook on high pressure for 8 minutes.
7. Once the cooking time is complete, perform a quick release.
8. Carefully remove the frittata, garnish with fresh parsley, and serve warm.

The Instant Pot artichoke and spinach frittata is a light yet satisfying meal with the perfect balance of savory flavors. The eggs are fluffy and tender, with the artichokes and spinach adding a burst of freshness. This dish is not only quick and easy to prepare but also versatile enough for any meal of the day. Enjoy it as a solo dish or pair it with a side of fresh spring salad for a complete meal.

Instant Pot Spring Vegetable Tacos

These Instant Pot spring vegetable tacos bring the flavors of the season to a taco shell. With roasted vegetables like bell peppers, zucchini, and corn, combined with a tangy lime dressing, these tacos are fresh, vibrant, and full of flavor. The Instant Pot takes care of cooking the veggies quickly, making them tender and easy to assemble for a speedy weeknight meal.

Ingredients:

• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 lime, cut into wedges
• Fresh cilantro for garnish
• Optional toppings: avocado, salsa, shredded cheese, sour cream

Instructions:

1. Set your Instant Pot to “Sauté” mode and add olive oil. Add the bell pepper, zucchini, and corn, and sauté for 2-3 minutes until the vegetables are just starting to soften.
2. Add the vegetable broth, cumin, paprika, chili powder, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 3 minutes.
4. When the cooking time is complete, perform a quick release.
5. Warm the corn tortillas in a skillet or microwave.
6. Spoon the vegetable mixture into the tortillas and garnish with lime wedges and fresh cilantro. Add any additional toppings as desired.

These Instant Pot spring vegetable tacos are a delicious and healthy way to enjoy the bounty of spring vegetables. The spices bring warmth and depth, while the lime and cilantro add freshness. Whether you’re looking for a quick weeknight meal or a fun dish for a casual gathering, these tacos are sure to please everyone at the table. Enjoy the light yet flavorful combination of veggies in every bite!

Instant Pot Spring Herb & Lemon Couscous

This Instant Pot spring herb and lemon couscous is a fragrant, light side dish bursting with the flavors of fresh herbs and zesty lemon. The Instant Pot makes it super easy to prepare while keeping the couscous fluffy and tender. Perfect as a side to your favorite spring vegetable dishes or as a light, vegetarian meal on its own.

Ingredients:

• 1 cup couscous
• 1 ¼ cups vegetable broth
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• Salt and pepper, to taste
• 1 tablespoon pine nuts, toasted (optional)

Instructions:

1. Add the vegetable broth and olive oil to the Instant Pot. Stir in the couscous and season with salt and pepper.
2. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 1 minute.
3. Once the cooking time is complete, perform a quick release.
4. Open the lid and fluff the couscous with a fork. Stir in the lemon zest, lemon juice, fresh parsley, and mint.
5. Serve warm, garnished with toasted pine nuts if desired.

This Instant Pot spring herb and lemon couscous is a perfect side dish that complements any spring meal. The light, fluffy couscous paired with fresh herbs and zesty lemon creates a refreshing, aromatic flavor. With minimal effort, you can have a gourmet side ready in just minutes, making it ideal for busy days when you want something flavorful and healthy.

Instant Pot Veggie-Loaded Lentil Stew

This veggie-loaded lentil stew is a nutritious and hearty meal, packed with protein-rich lentils and a medley of fresh spring vegetables. The Instant Pot does all the hard work, allowing you to enjoy a comforting, flavorful stew in no time. It’s a great plant-based option that’s perfect for a cozy dinner on a cool spring evening.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 zucchini, chopped
• 1 cup spinach or kale, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the garlic, carrots, and spices (cumin, paprika, thyme), and cook for another minute.
3. Add the lentils, vegetable broth, diced tomatoes, zucchini, and salt and pepper. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
5. Once the cooking time is complete, allow for a natural release of pressure for 10 minutes, then quick release any remaining pressure.
6. Stir in the chopped spinach or kale and lemon juice. Adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

This Instant Pot veggie-loaded lentil stew is a nourishing and satisfying dish full of rich flavors and healthy ingredients. The lentils provide a hearty base, while the fresh vegetables and aromatic spices bring depth to the dish. It’s the perfect meal for a cozy evening, and the Instant Pot makes it effortless to prepare, allowing you to enjoy a wholesome, plant-based meal in no time.

Instant Pot Spring Vegetable & Chickpea Curry

This Instant Pot spring vegetable and chickpea curry is a flavorful, hearty dish that brings together the creaminess of coconut milk and the brightness of fresh spring vegetables. The chickpeas add protein, while the variety of spices infuse the curry with rich, aromatic flavors. It’s a wholesome, one-pot meal that’s perfect for spring dinners.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 cup carrots, peeled and sliced
• 1 cup cauliflower florets
• 1 cup green beans, trimmed
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and cook for 3-4 minutes until softened.
2. Add the garlic, ginger, and spices (turmeric, cumin, coriander, curry powder) and sauté for another 1-2 minutes until fragrant.
3. Pour in the coconut milk, vegetable broth, carrots, cauliflower, green beans, and chickpeas. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Stir the curry and adjust seasoning with salt and pepper if needed.
7. Serve hot over cooked rice, garnished with fresh cilantro.

This Instant Pot spring vegetable and chickpea curry is a comforting, aromatic dish that combines the richness of coconut milk with the fresh, vibrant flavors of spring vegetables. The chickpeas provide protein, making it a filling and nutritious meal. With the Instant Pot, you can prepare this flavorful curry in no time, making it an excellent choice for a quick weeknight dinner that the whole family will love.

Instant Pot Spring Vegetable Risotto

This creamy Instant Pot spring vegetable risotto is a perfect dish to highlight the flavors of fresh spring produce. With a combination of tender asparagus, peas, and vibrant carrots, the risotto comes together effortlessly in the Instant Pot, yielding a rich and comforting meal. The addition of Parmesan cheese adds a creamy depth, while fresh herbs enhance its springtime charm.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 cup vegetable broth
• 1 cup white wine (optional, or use vegetable broth)
• 1 cup fresh asparagus, chopped
• 1 cup peas (fresh or frozen)
• 1 carrot, diced
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and cook for 3-4 minutes, until softened.
2. Add the garlic and Arborio rice, stirring to toast the rice for about 2 minutes.
3. Pour in the white wine (if using) and let it simmer for a minute, allowing the alcohol to evaporate.
4. Add the vegetable broth, asparagus, peas, carrot, salt, and pepper. Stir to combine.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 6 minutes.
6. Once the cooking time is complete, perform a quick release.
7. Stir in the Parmesan cheese and fresh basil, and adjust the seasoning with salt and pepper if needed.
8. Serve hot, garnished with extra basil or Parmesan if desired.

This Instant Pot spring vegetable risotto is a delightful, creamy dish that captures the essence of spring with its fresh vegetables and fragrant herbs. The Instant Pot takes the traditional time-consuming process of making risotto and simplifies it, creating a rich and satisfying dish in a fraction of the time. It’s a perfect meal for a spring dinner or a light lunch, offering a balance of flavors that feels both comforting and refreshing.

Instant Pot Lemon Garlic Asparagus & Potatoes

This Instant Pot lemon garlic asparagus and potatoes dish is a vibrant, flavorful side that brings together tender asparagus, roasted potatoes, and a zesty lemon-garlic sauce. The Instant Pot does the heavy lifting, cooking the potatoes and asparagus to perfection while infusing them with the fragrant garlic and lemon flavors. It’s a simple yet elegant side that pairs beautifully with any spring main dish.

Ingredients:

• 1 tablespoon olive oil
• 1 pound baby potatoes, halved or quartered
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the potatoes and sauté for 5-6 minutes, until lightly browned.
2. Add the garlic and sauté for another 1-2 minutes until fragrant.
3. Pour in the vegetable broth, lemon zest, and salt and pepper. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 6 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Open the lid and add the asparagus pieces. Stir to combine and cook on “Sauté” mode for another 2-3 minutes until the asparagus is tender but still vibrant.
7. Stir in the lemon juice and adjust seasoning with salt and pepper if needed.
8. Serve hot, garnished with fresh parsley.

This Instant Pot lemon garlic asparagus and potatoes is a perfect side dish that celebrates the freshness of spring. The potatoes are tender, the asparagus vibrant, and the garlic-lemon sauce adds a delicious zing. This dish is simple to make yet packed with flavor, making it an excellent choice for complementing any spring meal or as a stand-alone vegetarian option.

Instant Pot Spring Vegetable & Quinoa Stir-Fry

This Instant Pot spring vegetable and quinoa stir-fry is a light, healthy meal packed with nutritious vegetables and protein-rich quinoa. The Instant Pot makes cooking the quinoa effortless, while the vegetables retain their freshness and texture. A touch of soy sauce and sesame oil brings everything together with a savory depth, making this dish a satisfying, one-pot meal that’s perfect for busy spring days.

Ingredients:

• 1 tablespoon sesame oil
• 1 cup quinoa, rinsed
• 1 ½ cups vegetable broth
• 1 cup snap peas, trimmed
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the sesame oil. Add the quinoa and sauté for 1-2 minutes until lightly toasted.
2. Pour in the vegetable broth, snap peas, bell pepper, carrot, and zucchini. Stir to combine.
3. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 1 minute.
4. Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
5. Stir in the soy sauce, rice vinegar, sesame seeds, and green onions. Adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with additional sesame seeds and green onions.

This Instant Pot spring vegetable and quinoa stir-fry is a vibrant and wholesome meal that highlights the fresh produce of the season. The quinoa provides a hearty base, while the crisp vegetables add texture and flavor. The savory soy sauce and sesame oil bring everything together, creating a satisfying dish that is quick to prepare and packed with nutrients. It’s a perfect springtime meal that’s both light and filling.

Instant Pot Spring Vegetable & Tofu Stir-Fry

This Instant Pot spring vegetable and tofu stir-fry is a delicious, plant-based meal full of vibrant vegetables and crispy tofu, all coated in a savory sauce. The Instant Pot helps to soften the tofu and vegetables while keeping them tender yet crisp. This quick, flavorful dish is perfect for those busy spring evenings when you want something healthy, satisfying, and easy to prepare.

Ingredients:

• 1 tablespoon sesame oil
• 1 block firm tofu, pressed and cubed
• 1 cup snap peas, trimmed
• 1 bell pepper, sliced
• 1 small zucchini, chopped
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the sesame oil. Add the cubed tofu and sauté for 5-6 minutes, stirring occasionally, until golden and crispy on all sides.
2. Add the garlic, snap peas, bell pepper, zucchini, and carrot to the Instant Pot, and sauté for another 2-3 minutes.
3. Stir in the soy sauce, hoisin sauce, rice vinegar, and grated ginger. Toss everything together to coat the tofu and vegetables with the sauce.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 3 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Stir in the sesame seeds and green onions, adjusting seasoning with salt and pepper to taste.
7. Serve hot, garnished with additional sesame seeds and green onions.

This Instant Pot spring vegetable and tofu stir-fry is a quick, healthy dish that packs a punch of flavor. The tofu crisps up beautifully while absorbing the savory sauce, and the fresh vegetables provide a crisp, colorful texture. With the ease of the Instant Pot, this meal is both satisfying and simple to prepare, making it an excellent option for a nutritious dinner during the spring months.

Instant Pot Spinach & Ricotta Stuffed Shells

This Instant Pot spinach and ricotta stuffed shells recipe is a perfect comfort meal that’s loaded with flavor and packed with nutrients. The creamy ricotta and spinach filling stuffed inside jumbo pasta shells makes for a delicious and filling dish. The Instant Pot cooks the shells to perfection in no time, making this a great weeknight dinner option that feels like a special occasion.

Ingredients:

• 12 jumbo pasta shells
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta shells according to the package instructions, drain, and set aside.
2. In a large bowl, mix the ricotta cheese, spinach, Parmesan cheese, egg, salt, and pepper.
3. Stuff each cooked pasta shell with the ricotta-spinach mixture.
4. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
5. Add 1 cup of marinara sauce to the Instant Pot, then place the stuffed shells on top of the sauce.
6. Pour the remaining marinara sauce over the stuffed shells and cover with the lid.
7. Set the Instant Pot to “Manual” on high pressure for 5 minutes.
8. Once the cooking time is complete, perform a quick release.
9. Serve hot, garnished with fresh basil and extra Parmesan if desired.

These Instant Pot spinach and ricotta stuffed shells are a rich, flavorful dish perfect for a springtime dinner. The creamy, cheesy filling contrasts beautifully with the savory marinara sauce, and the Instant Pot makes preparing this meal quick and easy. Whether you’re serving it for a family meal or hosting a small gathering, this dish is guaranteed to impress.

Instant Pot Spring Pea & Mint Soup

This Instant Pot spring pea and mint soup is a refreshing, light dish that celebrates the freshness of spring peas paired with the aromatic flavor of mint. The Instant Pot allows the peas to cook quickly while retaining their vibrant green color and delicate sweetness. It’s a perfect appetizer or light main course, offering a cooling, herbaceous flavor that’s both comforting and rejuvenating.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups fresh or frozen peas
• 1 teaspoon fresh ginger, grated
• 1 cup fresh mint leaves
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh mint for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Pour in the vegetable broth and add the peas. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Add the fresh mint leaves and lemon juice, then use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender, purée, and return it to the pot.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh mint leaves.

This Instant Pot spring pea and mint soup is a vibrant, healthy dish that captures the essence of spring. The peas provide a natural sweetness, while the mint adds a refreshing, aromatic touch. It’s a simple yet elegant soup that is easy to make in the Instant Pot and is perfect for those looking for a light, nutrient-packed meal that is both comforting and refreshing.

Instant Pot Spring Vegetable & Chickpea Curry

This Instant Pot spring vegetable and chickpea curry is a hearty, flavorful dish that combines tender chickpeas, fresh spring vegetables, and a fragrant curry sauce. The Instant Pot makes the cooking process incredibly quick, while the spices add depth and warmth. With its vibrant color and rich taste, this curry is perfect for a satisfying meal that celebrates the abundance of spring produce.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup carrots, chopped
• 1 cup bell peppers, chopped
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the coconut oil. Add the chopped onion and sauté for 3-4 minutes, until softened.
2. Add the garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for 1-2 minutes to toast the spices.
4. Add the chickpeas, carrots, bell peppers, zucchini, diced tomatoes, coconut milk, and vegetable broth. Stir to combine and season with salt and pepper.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
6. Once the cooking time is complete, perform a quick release.
7. Stir the curry and adjust seasoning with salt and pepper if needed.
8. Serve hot, garnished with fresh cilantro.

This Instant Pot spring vegetable and chickpea curry is a flavorful, nutritious dish that beautifully showcases fresh spring produce. The combination of tender chickpeas, crisp vegetables, and aromatic spices makes it a comforting and satisfying meal. With the ease of the Instant Pot, this curry comes together in no time, making it an excellent option for a busy weeknight or a weekend gathering.

Instant Pot Lemon & Herb Risotto with Peas

This Instant Pot lemon and herb risotto with peas is a light yet indulgent dish perfect for spring. The risotto is creamy and flavorful, with the brightness of lemon and the earthiness of fresh herbs, all cooked effortlessly in the Instant Pot. The addition of sweet peas adds a pop of color and texture, making it a wonderful side dish or a vegetarian main course.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 cup white wine (optional, or use vegetable broth)
• 1 ½ cups vegetable broth
• 1 cup peas (fresh or frozen)
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic and Arborio rice, sautéing for 1-2 minutes to lightly toast the rice.
3. Pour in the white wine (if using) and let it simmer for 1-2 minutes to allow the alcohol to evaporate.
4. Add the vegetable broth, peas, lemon zest, and salt and pepper. Stir to combine.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 6 minutes.
6. Once the cooking time is complete, perform a quick release.
7. Stir in the lemon juice, fresh parsley, basil, and Parmesan cheese.
8. Serve hot, garnished with extra herbs and Parmesan if desired.

This Instant Pot lemon and herb risotto with peas is a perfect spring dish that’s fresh, creamy, and satisfying. The lemon adds a bright tang, while the peas lend a sweet and vibrant touch. With the help of the Instant Pot, this risotto comes together quickly, making it an excellent option for a weeknight dinner or a special meal to celebrate the season.

Instant Pot Spring Vegetable & Orzo Soup

This Instant Pot spring vegetable and orzo soup is a light, healthy, and flavorful dish that’s perfect for the changing season. The orzo pasta, mixed with fresh vegetables like peas, carrots, and zucchini, creates a comforting soup that’s both filling and refreshing. The Instant Pot helps cook the soup quickly while preserving the freshness of the vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 zucchini, chopped
• 1 cup peas (fresh or frozen)
• 1 cup orzo pasta
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley for garnish
• Lemon wedges (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the garlic and sauté for another 1-2 minutes.
3. Stir in the carrots, zucchini, peas, orzo pasta, vegetable broth, thyme, basil, salt, and pepper.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 4 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Stir the soup and adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and lemon wedges for an extra burst of flavor.

This Instant Pot spring vegetable and orzo soup is the perfect way to embrace the season’s fresh produce. The tender orzo and crisp vegetables make this soup both comforting and light. It’s an easy-to-make dish that comes together quickly in the Instant Pot, providing a nutritious and satisfying meal that’s ideal for spring lunches or dinners.

Instant Pot Asparagus & Lemon Quinoa

This Instant Pot asparagus and lemon quinoa is a light, healthy, and refreshing dish perfect for spring. The nuttiness of quinoa pairs beautifully with the freshness of asparagus and the bright zing of lemon. The Instant Pot makes cooking quinoa effortless, ensuring a perfectly fluffy texture, while the addition of asparagus and lemon adds a burst of seasonal flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and cook for 3-4 minutes, until softened.
2. Add the garlic and sauté for another minute until fragrant.
3. Stir in the quinoa, vegetable broth, and asparagus. Season with salt and pepper, and add the lemon zest.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 1 minute.
5. Once the cooking time is complete, allow for a 5-minute natural release, then perform a quick release.
6. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This Instant Pot asparagus and lemon quinoa is a simple, nutrient-packed dish that captures the essence of spring. The quinoa is fluffy and flavorful, while the asparagus adds a satisfying crunch and vibrant color. With the addition of lemon, the dish is bright and refreshing, making it a perfect side dish or light main course to enjoy during the spring season.

Instant Pot Roasted Vegetable & Lentil Salad

This Instant Pot roasted vegetable and lentil salad combines hearty lentils with roasted vegetables for a satisfying, nutritious meal. The Instant Pot cooks the lentils to perfection, while roasting the vegetables enhances their natural sweetness. A lemon-tahini dressing ties everything together, making this dish a great addition to any spring meal or as a filling lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 sweet potato, cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, bell pepper, and zucchini with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. While the vegetables are roasting, set the Instant Pot to “Sauté” mode. Add the lentils and vegetable broth, then cook on high pressure for 15 minutes.
3. Once the cooking time is complete, allow for a natural release for 10 minutes, then perform a quick release.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, and a pinch of salt to make the dressing.
5. When the vegetables are done roasting, toss them with the cooked lentils and dressing until well combined.
6. Serve warm or chilled, garnished with fresh parsley.

This Instant Pot roasted vegetable and lentil salad is a vibrant, healthy dish that combines the heartiness of lentils with the rich flavors of roasted vegetables. The tahini dressing adds a creamy, tangy touch that perfectly complements the dish. Whether served warm or chilled, this salad is a great springtime option for a light yet filling meal.

Instant Pot Carrot & Coconut Soup

This Instant Pot carrot and coconut soup is a creamy, comforting, and mildly spiced dish that’s perfect for spring. The natural sweetness of carrots is balanced by the richness of coconut milk, while the ginger and cumin add a warming, aromatic flavor. This soup is quick to prepare in the Instant Pot, making it a perfect light meal or appetizer for any spring gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups carrots, peeled and chopped
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro for garnish
• 1 tablespoon lemon juice (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes, until softened.
2. Add the garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the carrots, coconut milk, vegetable broth, cumin, turmeric, salt, and pepper. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender, purée, and return to the pot.
7. Stir in the lemon juice, if using, and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh cilantro.

This Instant Pot carrot and coconut soup is a flavorful, comforting dish that brings the essence of spring with its vibrant orange color and smooth texture. The combination of carrots, coconut milk, and warming spices makes for a nourishing soup that’s perfect as an appetizer or light main course. The Instant Pot simplifies the process, ensuring you can enjoy a delicious bowl of soup with minimal effort.

Note: More recipes are coming soon!