35+ Delicious Sunday Vegan Instant Pot Recipes to Make Cozy Day

Sundays are meant for relaxation, good food, and the comfort of home.

But when it comes to preparing meals, many of us want something that’s not only delicious but also easy and stress-free.

That’s where the Instant Pot comes in—a kitchen marvel that simplifies cooking and reduces prep time.

Whether you’re craving hearty stews, comforting soups, or flavorful mains, an Instant Pot is the perfect tool to bring these dishes to life with minimal effort.

If you’re following a vegan lifestyle or simply looking to incorporate more plant-based meals into your routine, we’ve got you covered.

We’ve compiled a list of 35+ Sunday vegan Instant Pot recipes that will satisfy your taste buds and help you create a memorable meal with ease.

From spicy curries to cozy pot pies, these recipes are packed with bold flavors and nutrients to make your Sundays extra special.

Get ready to explore this collection and transform your Sunday cooking into a simple, enjoyable experience.

35+ Delicious Sunday Vegan Instant Pot Recipes to Make Cozy Day

With these 35+ Sunday vegan Instant Pot recipes, you’re all set to make your Sundays a time of culinary joy and relaxation.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your week, these recipes offer a range of flavors, textures, and ingredients that will suit every palate.

The Instant Pot’s convenience allows you to put together complex, delicious meals with minimal hands-on time—perfect for making your day easier and more enjoyable.

So, the next time Sunday rolls around, skip the takeout and explore one of these recipes instead.

You’ll not only enjoy an incredible home-cooked meal but also feel accomplished knowing you’ve taken the time to nourish yourself with wholesome, plant-based dishes.

Hearty Vegan Instant Pot Lentil Stew

This vegan lentil stew is a comforting, protein-rich meal perfect for a cozy Sunday dinner. Packed with vegetables, spices, and hearty lentils, it’s an easy and nutritious dish that’s ready in no time thanks to the Instant Pot.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• Salt to taste
• 2 tbsp olive oil
• 2 cups baby spinach (optional)
• Fresh parsley for garnish

Instructions:

1. Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Once heated, sauté the chopped onion and garlic until softened, about 3-4 minutes.
2. Add the carrots and celery and cook for another 2 minutes, stirring frequently.
3. Pour in the lentils, diced tomatoes (with juices), vegetable broth, cumin, smoked paprika, turmeric, black pepper, and salt. Stir well to combine.
4. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 15 minutes.
5. Once the cooking cycle completes, carefully release the pressure by moving the valve to ‘Venting’.
6. Open the lid, stir in the spinach if using, and let it wilt for a minute.
7. Serve hot, garnished with fresh parsley. Enjoy this nourishing bowl of warmth.

The vibrant spices and hearty lentils in this stew make it the ultimate vegan comfort food. Perfect for filling your home with the inviting scent of seasoned vegetables and rich, wholesome flavors. It’s a versatile meal that pairs well with crusty bread or over a bowl of rice for added heartiness.

Vegan Instant Pot Chickpea Curry

This rich and creamy chickpea curry is a satisfying meal that’s both budget-friendly and easy to make. With the help of the Instant Pot, the flavors meld perfectly, creating a dish that’s bold, hearty, and full of spices.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt to taste
• 2 tbsp olive oil
• 1 cup chopped spinach or kale (optional)
• Fresh cilantro for garnish

Instructions:

1. Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
2. Stir in the garlic and grated ginger and cook for 1 more minute.
3. Add the curry powder, cumin, coriander, and cayenne pepper, stirring well to coat the onion mixture.
4. Pour in the chickpeas, diced tomatoes (with juices), and coconut milk. Stir to combine and season with salt.
5. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
6. Once the cycle is complete, release the pressure manually by moving the valve to ‘Venting’.
7. Open the lid and stir in the spinach or kale if using. Let it wilt for a minute.
8. Serve warm, garnished with fresh cilantro. This curry is perfect with rice or naan for a complete meal.

The depth of flavors from the spices and the creaminess of the coconut milk make this chickpea curry irresistible. It’s a comforting dish that will satisfy even the most discerning palate, showing that vegan cooking can be rich, bold, and bursting with flavor.

Instant Pot Vegan Mushroom Stroganoff

This vegan twist on the classic stroganoff is rich, creamy, and perfect for a Sunday evening when you crave something hearty and satisfying. With a combination of mushrooms, garlic, and a cashew-based cream sauce, this dish is pure comfort food.

Ingredients:

• 1 lb mushrooms, sliced (button or cremini work well)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk (oat, almond, or soy)
• 1/2 cup raw cashews, soaked in water for 30 minutes and drained
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• 2 tbsp soy sauce or tamari
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp flour (or gluten-free flour)
• Salt and black pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Sauté the onion for 3-4 minutes, until softened.
2. Add the garlic and cook for an additional minute.
3. Stir in the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Sprinkle the flour over the mushrooms and stir well to coat them.
5. Pour in the vegetable broth, plant-based milk, soy sauce, Dijon mustard, and nutritional yeast if using. Stir until well combined.
6. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
7. Release the pressure manually by moving the valve to ‘Venting’.
8. Blend the soaked cashews with a small amount of water (about 1/4 cup) until smooth. Add this cashew cream to the Instant Pot and stir until the sauce is creamy.
9. Season with salt and black pepper to taste and serve over cooked pasta or rice. Garnish with fresh parsley.

The richness of the cashew cream combined with the umami of the mushrooms creates a luscious sauce that will make your taste buds sing. This stroganoff is a wonderful way to bring comforting, classic flavors to your vegan kitchen, perfect for sharing with friends or enjoying on a quiet Sunday night.

Instant Pot Vegan Chili

This hearty vegan chili is perfect for a cozy Sunday gathering or a comforting meal. Packed with vegetables, beans, and a medley of spices, it’s a crowd-pleaser that’s easy to make and full of rich, bold flavors.

Ingredients:

• 1 cup kidney beans, soaked overnight and drained (or 1 can, drained and rinsed)
• 1 cup black beans, soaked overnight and drained (or 1 can, drained and rinsed)
• 1 bell pepper, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 tbsp maple syrup (optional, for a hint of sweetness)
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Sauté the onion and bell pepper for 3-4 minutes until they soften.
2. Add the garlic and cook for another minute, stirring frequently.
3. Stir in the tomato paste, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
4. Add the diced tomatoes, soaked kidney and black beans, vegetable broth, and maple syrup. Stir to combine and season with salt and black pepper.
5. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 15 minutes.
6. After the cooking cycle ends, release the pressure manually by moving the valve to ‘Venting’.
7. Open the lid, stir well, and adjust seasoning if needed. Serve with a sprinkle of fresh cilantro and avocado slices for a satisfying meal.

This vegan chili is packed with protein and fiber from the beans and loaded with vegetables, making it both nutritious and satisfying. It’s ideal for serving with cornbread or over a bed of rice for a full meal.

Instant Pot Vegan Mushroom Risotto

This creamy vegan mushroom risotto is made even easier with the Instant Pot. It’s a perfect dish for a Sunday evening when you want a meal that feels special but doesn’t take hours to make. The earthy mushrooms and the subtle tang of white wine come together in perfect harmony.

Ingredients:

• 2 cups arborio rice
• 1 lb mushrooms, sliced (cremini or white button mushrooms are ideal)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/2 cup nutritional yeast (for a cheesy flavor)
• 1/2 cup unsweetened plant-based milk (oat or soy milk works well)
• 2 tbsp vegan butter or olive oil
• 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the vegan butter. Sauté the onion until translucent, about 3-4 minutes.
2. Add the garlic and mushrooms and cook until the mushrooms are browned and their liquid has evaporated, about 5-7 minutes.
3. Stir in the arborio rice and toast for 1-2 minutes until the rice becomes slightly translucent.
4. Pour in the white wine (if using) and stir until the liquid is mostly absorbed.
5. Add the warm vegetable broth, nutritional yeast, and thyme. Stir well and season with salt and black pepper.
6. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
7. Once the cooking cycle is complete, release the pressure manually by moving the valve to ‘Venting’.
8. Open the lid and stir in the plant-based milk for a creamy finish. Adjust the seasoning if needed and garnish with fresh parsley.

This risotto is creamy and full of depth, making it a satisfying, sophisticated dish perfect for a relaxing Sunday. It’s comforting, packed with umami flavors, and easy to customize with different vegetables or seasonings.

Instant Pot Vegan Potato and Leek Soup

This vegan potato and leek soup is creamy, rich, and velvety, perfect for warming up on a chilly Sunday. The Instant Pot makes this recipe faster and more convenient while still preserving the comforting, homely flavor of the classic dish.

Ingredients:

• 3 large russet potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (oat or soy milk recommended)
• 2 tbsp nutritional yeast (optional, for extra richness)
• 2 tbsp olive oil or vegan butter
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Sauté the leeks and garlic for 3-4 minutes until fragrant and softened.
2. Add the diced potatoes and vegetable broth. Stir well and season with salt and black pepper.
3. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
4. Once the cooking cycle is complete, release the pressure manually by moving the valve to ‘Venting’.
5. Open the lid and use an immersion blender to puree the soup until smooth (or transfer in batches to a countertop blender). Stir in the plant-based milk and nutritional yeast for added creaminess.
6. Season to taste with salt and pepper, then serve hot, garnished with fresh chives.

This soup is a delightful blend of simple ingredients transformed into something cozy and comforting. The leeks add a subtle sweetness while the potatoes create a creamy base, making each spoonful warm and satisfying. It’s perfect as a starter or a main dish with a side of crusty bread.

Instant Pot Vegan Lentil Stew

This hearty vegan lentil stew is perfect for a Sunday dinner, packed with rich flavors and a blend of spices. It’s quick to make in the Instant Pot, with lentils that cook to tender perfection and a mix of vegetables that provide texture and nutrition.

Ingredients:

• 1 cup brown or green lentils, rinsed and drained
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Sauté the onion, carrots, and celery for 4-5 minutes until softened.
2. Add the garlic and cook for 1 minute, stirring frequently.
3. Stir in the cumin, turmeric, paprika, and cayenne pepper (if using) and cook for another minute.
4. Add the lentils, diced tomatoes, and vegetable broth. Season with salt and black pepper and stir to combine.
5. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 12 minutes.
6. After the cooking cycle is complete, release the pressure manually by moving the valve to ‘Venting’.
7. Open the lid and stir in the lemon juice. Adjust seasoning as needed and serve hot, garnished with fresh parsley.

This vegan lentil stew is hearty and comforting, ideal for meal prepping or enjoying as a family-style dish. The mix of spices adds depth while the lentils provide a satisfying, protein-rich base that makes the stew filling.

Instant Pot Vegan Thai Red Curry

Bring the flavors of Thai cuisine to your Sunday dinner table with this easy vegan Thai red curry. It’s made in the Instant Pot, allowing you to infuse the vegetables and tofu with the rich, aromatic flavors of coconut milk and red curry paste.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup sweet potatoes, peeled and diced
• 1 bell pepper, sliced
• 1 can (14 oz) coconut milk (full-fat or light)
• 1/4 cup Thai red curry paste (adjust for heat preference)
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup or agave nectar
• 1 tbsp fresh ginger, minced
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• Fresh basil leaves and chopped peanuts for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the vegetable oil. Sauté the ginger for 1-2 minutes until fragrant.
2. Add the red curry paste and stir for 1 minute to activate the flavors.
3. Pour in the coconut milk, soy sauce, and maple syrup. Stir to combine.
4. Add the sweet potatoes, bell pepper, and tofu cubes. Stir well to coat the vegetables and tofu with the curry sauce.
5. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
6. Once the cooking cycle ends, release the pressure manually by moving the valve to ‘Venting’.
7. Open the lid, stir the curry, and adjust the seasoning as needed. Stir in the lime juice and serve hot, garnished with fresh basil leaves and chopped peanuts.

This Instant Pot Thai red curry is fragrant and satisfying, with a creamy coconut base and the perfect balance of sweet, savory, and spicy flavors. It pairs well with jasmine rice or noodles for a complete meal that feels both exotic and comforting.

Instant Pot Vegan Stuffed Peppers

These vegan stuffed peppers are perfect for a Sunday dinner when you want something filling and flavorful. The Instant Pot cooks them quickly and evenly, allowing the filling to meld with the peppers for a delicious, well-rounded dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa or rice
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup salsa
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup shredded vegan cheese (optional)
• Salt and black pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, salsa, cumin, smoked paprika, and salt and black pepper. Mix until well combined.
2. Stuff each bell pepper with the quinoa mixture, pressing down slightly to fill them evenly. Sprinkle the tops with vegan cheese if desired.
3. Add 1 cup of water to the Instant Pot insert and place the trivet inside. Arrange the stuffed peppers on the trivet, ensuring they are stable and upright.
4. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 6 minutes.
5. Once the cooking cycle ends, release the pressure manually by moving the valve to ‘Venting’.
6. Open the lid and carefully remove the peppers. Serve hot, garnished with fresh cilantro.

These stuffed peppers are nutritious, with a filling that’s hearty and full of flavor. They’re great for meal prep and make a perfect main course for a satisfying Sunday dinner.

Instant Pot Vegan Moroccan Chickpea Stew

This Instant Pot Moroccan chickpea stew brings a taste of North Africa to your Sunday meal. The rich blend of spices, tender chickpeas, and sweet dried apricots create a dish that’s warm, hearty, and exotic. Perfect for an easy weeknight or a cozy weekend dinner.

Ingredients:

• 1 cup dried chickpeas, soaked overnight and drained (or 1 can, drained and rinsed)
• 1 large sweet potato, peeled and diced
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dried apricots, chopped
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Sauté the onion until it becomes translucent, about 3-4 minutes. Add the garlic and cook for another minute.
2. Stir in the tomato paste, cumin, cinnamon, turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
3. Add the diced sweet potato, chickpeas, diced tomatoes, and vegetable broth. Season with salt and black pepper.
4. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 12 minutes.
5. Once the cooking cycle is complete, release the pressure manually by moving the valve to ‘Venting’.
6. Open the lid and stir in the dried apricots. Adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.

This Moroccan chickpea stew is comforting and full of layers of flavor. The addition of dried apricots brings a subtle sweetness that complements the warm spices, making it a unique and satisfying dish that pairs perfectly with crusty bread or couscous.

Instant Pot Vegan Spinach and Chickpea Curry

This vegan spinach and chickpea curry is easy to make and bursting with flavor. It’s an Instant Pot recipe that brings together hearty chickpeas, nutrient-rich spinach, and a fragrant blend of spices. It’s perfect for serving over rice or with naan bread for a complete meal.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 4 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 cup coconut milk
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the vegetable oil. Sauté the onion until it becomes soft and translucent, about 3-4 minutes. Add the garlic and ginger and sauté for another minute.
2. Stir in the curry powder, coriander, turmeric, and cumin, cooking for 1 minute to release the spices’ aromas.
3. Add the chickpeas, diced tomatoes, and coconut milk. Season with salt and black pepper. Stir to combine.
4. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
5. After the cooking cycle ends, release the pressure manually by moving the valve to ‘Venting’.
6. Open the lid and stir in the chopped spinach until wilted. Adjust seasoning if necessary.
7. Serve hot over basmati rice or with naan, garnished with fresh cilantro.

This spinach and chickpea curry is perfect for a quick weeknight meal or a hearty Sunday dinner. The rich flavors of the spices and the creamy texture from the coconut milk create a dish that’s both comforting and nutritious.

Instant Pot Vegan Sweet Potato and Black Bean Chili

This vegan sweet potato and black bean chili is a cozy, nutrient-dense dish that’s perfect for Sundays. Packed with protein, fiber, and an array of spices, it’s warm and satisfying, making it a great option for chilly days.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 bell pepper, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• 2 tbsp olive oil
• Avocado slices and fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Sauté the onion and bell pepper until soft, about 3-4 minutes. Add the garlic and cook for 1 minute.
2. Stir in the chili powder, cumin, smoked paprika, and cinnamon, cooking for another minute to blend the flavors.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Season with salt and black pepper and stir to combine.
4. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
5. Once the cooking cycle is complete, release the pressure manually by moving the valve to ‘Venting’.
6. Open the lid and stir well. Adjust seasoning if needed and serve hot, garnished with avocado slices and fresh cilantro.

This sweet potato and black bean chili is a flavorful, satisfying dish with a slight sweetness from the sweet potatoes and a kick of spice from the chili and cumin. It’s perfect as a main course and can be served with rice, tortilla chips, or warm cornbread.

Instant Pot Vegan Thai Red Curry with Tofu

This Instant Pot Thai red curry is a simple, flavorful dish that packs a punch with aromatic Thai spices, creamy coconut milk, and tender tofu. It’s vibrant and full of fresh vegetables, perfect for a satisfying Sunday dinner.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 can (14 oz) coconut milk
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, thinly sliced
• 1 cup snap peas
• 1/2 cup baby corn, cut into halves
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• Fresh basil and lime wedges for garnish
• Cooked jasmine rice for serving

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the vegetable oil. Sauté the garlic and ginger for 1 minute until fragrant.
2. Add the red curry paste and stir for 1 minute to toast it.
3. Pour in the coconut milk, soy sauce, and brown sugar, stirring to combine.
4. Add the tofu cubes and stir to coat them with the sauce. Layer the broccoli, bell pepper, carrot, snap peas, and baby corn on top.
5. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 4 minutes.
6. After the cooking cycle is complete, release the pressure manually by moving the valve to ‘Venting’.
7. Open the lid and stir the curry gently. Add lime juice and adjust seasoning as needed.
8. Serve over jasmine rice and garnish with fresh basil and lime wedges.

This vegan Thai red curry is rich, spicy, and full of balanced flavors. The creamy coconut milk and a touch of sweetness from the brown sugar make it irresistible, while the variety of colorful vegetables keep it light and healthy.

Instant Pot Vegan Lentil and Mushroom Shepherd’s Pie

This hearty vegan shepherd’s pie is a comforting, plant-based twist on the classic. With savory lentils, mushrooms, and vegetables in a rich gravy, topped with creamy mashed potatoes, it’s perfect for a cozy Sunday meal.

Ingredients:

• 2 cups cooked lentils (or 1 can, drained and rinsed)
• 1 cup mushrooms, finely chopped
• 1 large carrot, diced
• 1 cup frozen peas
• 1/2 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 2 tbsp nutritional yeast (optional, for cheesy flavor)
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 3 cups potatoes, peeled and cubed
• 1/2 cup unsweetened plant-based milk
• 2 tbsp vegan butter
• Chopped parsley for garnish

Instructions:

1. Cook the potatoes in the Instant Pot with enough water to cover them. Set to ‘Manual’ or ‘Pressure Cook’ for 8 minutes. Release the pressure, drain, and mash with plant-based milk and vegan butter. Set aside.
2. Set the Instant Pot to ‘Sauté’ mode and add a bit of oil. Sauté the mushrooms and carrots until they start to soften, about 5 minutes. Add the garlic powder and thyme.
3. Stir in the cooked lentils, tomato paste, soy sauce, vegetable broth, and frozen peas. Cook for 2-3 minutes until heated through. Season with salt and black pepper to taste.
4. Transfer the lentil mixture to an even layer at the bottom of an oven-safe dish or keep it in the Instant Pot if it’s safe to bake in.
5. Spread the mashed potatoes evenly on top of the lentil mixture. Smooth with a spatula and make decorative peaks with a fork.
6. Place the dish in the oven or use the Instant Pot’s ‘Bake’ setting if available. Bake at 375°F (190°C) for 20-25 minutes or until the top is slightly golden.
7. Let cool for a few minutes, then serve, garnished with parsley.

This lentil and mushroom shepherd’s pie is warm, filling, and perfect for a Sunday dinner that’s rich in flavor and heartiness. The creamy, buttery mashed potatoes paired with the savory lentil filling make this dish a must-try comfort food.

Instant Pot Vegan Cauliflower and Chickpea Tikka Masala

This vegan cauliflower and chickpea tikka masala is a rich, aromatic dish that’s perfect for warming up on a Sunday. It combines hearty chickpeas, tender cauliflower, and a flavorful tomato-based sauce, all cooked together in an Instant Pot for a quick and delicious meal.

Ingredients:

• 1 head cauliflower, broken into florets
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup coconut milk
• 2 tbsp tikka masala spice blend
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add the vegetable oil. Sauté the onion until translucent, about 3-4 minutes. Add the garlic and ginger and sauté for 1 minute.
2. Stir in the tikka masala spice blend, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute.
3. Add the diced tomatoes, coconut milk, chickpeas, and cauliflower florets. Season with salt and black pepper and stir to combine.
4. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
5. Release the pressure manually by moving the valve to ‘Venting’.
6. Open the lid and gently stir. Adjust seasoning as needed.
7. Serve over basmati rice or with naan, and garnish with fresh cilantro.

This vegan cauliflower and chickpea tikka masala is a crowd-pleaser that’s bold and aromatic. The cauliflower soaks up the flavors of the rich, spiced sauce, making it a satisfying and hearty meal perfect for any Sunday.

Note: More recipes​ are coming soon!