25+ Delicious Sunday Vegan Pressure Cooker Recipes for Dinners

Sundays are often seen as the perfect day to slow down, enjoy time with loved ones, and indulge in a hearty, comforting meal.

But between relaxing and preparing a satisfying dinner, you might not want to spend hours in the kitchen.

Enter the pressure cooker—a game-changer that makes creating delicious, complex meals quick and stress-free.

For those looking to keep their Sunday meals hearty, plant-based, and straightforward, vegan pressure cooker recipes are an ideal solution.

This article compiles over 25 vegan recipes that are perfect for a Sunday gathering or a simple dinner that feels like a special occasion.

From hearty soups and stews to risottos and braised dishes, these recipes cover a range of flavors and textures to satisfy every palate.

Whether you’re a seasoned vegan, a flexitarian, or someone looking to explore plant-based cooking, these recipes will show you just how versatile and effortless your Sunday dinners can be when using a pressure cooker.

25+ Delicious Sunday Vegan Pressure Cooker Recipes for Dinners

Finding the perfect Sunday meal that is both comforting and easy to prepare is possible with the help of your trusty pressure cooker.

With 25+ recipes ranging from rich stews and vibrant curries to creamy risottos and satisfying one-pot dishes, there’s no limit to the flavors and variety you can achieve.

Not only do these recipes offer quick cooking times, but they also preserve the rich, deep flavors of traditional slow-cooked meals.

So, next Sunday, put your pressure cooker to good use and treat yourself and your family to a meal that is as delicious as it is effortless.

Vegan Pressure Cooker Chickpea Stew

This hearty chickpea stew is loaded with protein, fiber, and flavor. Perfect for a cozy Sunday dinner, it comes together quickly with the help of a pressure cooker. With a blend of aromatic spices and nutritious vegetables, this dish is both satisfying and nourishing.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 2 medium tomatoes, chopped (or 1 can diced tomatoes)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• ½ tsp chili powder
• Salt and black pepper to taste
• 3 cups vegetable broth
• 1 cup chopped fresh spinach or kale
• 2 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Rinse the dried chickpeas and soak them overnight, or use the quick soak method by bringing them to a boil for 2 minutes and letting them sit for 1 hour. Drain before using.
2. Heat the olive oil in the pressure cooker on the sauté setting. Add the onion and garlic and sauté for 3-4 minutes, until fragrant.
3. Add the carrots and bell pepper and sauté for another 2 minutes.
4. Stir in the tomatoes, cumin, paprika, turmeric, and chili powder. Cook for 2 more minutes to allow the spices to bloom.
5. Add the soaked chickpeas and vegetable broth to the cooker. Season with salt and black pepper.
6. Seal the pressure cooker and set it to high pressure for 25 minutes (15 minutes if using canned chickpeas).
7. Once done, release the pressure manually and carefully open the lid.
8. Stir in the spinach and lemon juice and let the stew simmer for 2 minutes.
9. Serve hot, garnished with fresh cilantro.

This vegan chickpea stew is perfect for a comforting Sunday meal. The pressure cooker ensures that the chickpeas are tender and infused with the rich flavors of the spices. The addition of spinach and lemon juice enhances the dish with brightness and extra nutrients. It’s an easy, hearty dish that’s perfect for meal prepping for the week ahead.

Vegan Pressure Cooker Lentil Curry

This aromatic and flavorful lentil curry is quick and simple to prepare using your pressure cooker. Full of protein, fiber, and a blend of spices, this dish is perfect served with basmati rice or warm naan.

Ingredients:

• 1 ½ cups dried red lentils, rinsed and drained
• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp curry powder
• ½ tsp cumin seeds
• ½ tsp ground turmeric
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 cup chopped cauliflower florets
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Turn on the pressure cooker to the sauté setting and add the coconut oil. Once melted, add the onion and sauté for 5 minutes, or until golden brown.
2. Stir in the garlic, ginger, curry powder, and cumin seeds, and cook for another minute until aromatic.
3. Add the turmeric, tomatoes, lentils, vegetable broth, and coconut milk. Season with salt and pepper.
4. Close the lid and set the pressure cooker to high pressure for 10 minutes.
5. After the cooking time is up, let the pressure release naturally for 5 minutes, then release the remaining pressure.
6. Open the lid and stir in the cauliflower. Simmer for an additional 3-4 minutes on the sauté setting until the cauliflower is tender.
7. Serve the curry over rice or with naan, garnished with fresh cilantro and a wedge of lime.

This vegan lentil curry is rich, creamy, and full of bold flavors thanks to the blend of spices. The pressure cooker allows the lentils to cook perfectly, absorbing the tomato and coconut base. The cauliflower adds a hearty texture and additional nutrients. It’s an ideal dish for a Sunday dinner, ensuring your meal is both satisfying and full of flavor.

Vegan Pressure Cooker Sweet Potato and Black Bean Chili

A hearty, comforting chili packed with sweet potatoes, black beans, and smoky spices, this vegan pressure cooker recipe is perfect for a Sunday gathering. It’s filling, flavorful, and easy to make, offering a perfect combination of sweet, spicy, and savory flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cinnamon (optional)
• 3 cups vegetable broth
• Salt and black pepper to taste
• 1 tbsp lime juice
• Avocado slices, cilantro, and lime wedges for serving

Instructions:

1. Set the pressure cooker to the sauté setting and add the olive oil. Sauté the onion and garlic for 3-4 minutes until soft.
2. Add the bell pepper, sweet potatoes, black beans, tomatoes, chili powder, smoked paprika, cumin, and cinnamon. Mix well to combine.
3. Pour in the vegetable broth and season with salt and black pepper.
4. Close the lid and set the pressure cooker to high pressure for 12 minutes.
5. After the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release the rest of the pressure.
6. Stir in the lime juice and taste for seasoning, adjusting as needed.
7. Serve hot, topped with avocado slices, cilantro, and a wedge of lime.

This sweet potato and black bean chili is a flavorful, nutrient-packed dish perfect for a cozy Sunday. The combination of sweet potatoes and black beans creates a hearty base that pairs perfectly with the smoky and warm spices. The lime juice adds a touch of brightness, making each spoonful satisfying. It’s an ideal dish for enjoying the weekend and can be made ahead for easy meal prep.

Vegan Pressure Cooker Mushroom Stroganoff

This rich and creamy vegan mushroom stroganoff is perfect for a Sunday dinner. The pressure cooker allows the mushrooms and flavors to meld beautifully, creating a comforting dish that pairs wonderfully with pasta, rice, or mashed potatoes.

Ingredients:

• 1 lb (450g) mushrooms, sliced (button or cremini)
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp paprika
• ½ tsp thyme
• 1 tbsp flour (or gluten-free alternative)
• 2 cups vegetable broth
• 1 cup unsweetened plant-based milk (oat or soy work well)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and black pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. Turn the pressure cooker to the sauté setting and add olive oil. Sauté the onions and garlic for 3-4 minutes until fragrant.
2. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
3. Stir in the soy sauce, paprika, and thyme. Sprinkle in the flour and stir until the mushrooms are evenly coated.
4. Pour in the vegetable broth, scraping up any bits stuck to the bottom of the pot.
5. Seal the lid and set the pressure cooker to high pressure for 5 minutes.
6. Once the cooking cycle ends, release the pressure manually. Open the lid and stir in the plant-based milk and nutritional yeast. Season with salt and black pepper to taste.
7. Serve the stroganoff over cooked pasta or rice, garnished with fresh parsley.

This vegan mushroom stroganoff is a delicious and hearty dish that feels like a warm hug on a Sunday. The pressure cooker intensifies the rich, earthy flavors of the mushrooms, while the plant-based milk creates a creamy sauce that perfectly complements the savory spices. It’s an easy yet sophisticated dish perfect for winding down your weekend.

Vegan Pressure Cooker Vegetable Jambalaya

A zesty and filling dish, this vegan pressure cooker jambalaya packs in bold Creole flavors. With hearty vegetables, rice, and a blend of spices, it’s a one-pot meal that satisfies any craving for comfort food with a bit of heat.

Ingredients:

• 1 ½ cups long-grain white rice, rinsed
• 1 tbsp olive oil
• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 ½ cups vegetable broth
• 1 cup frozen or fresh okra, sliced
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp oregano
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley and lemon wedges for serving

Instructions:

1. Set the pressure cooker to the sauté setting and add the olive oil. Sauté the onion, bell pepper, and celery for 3-4 minutes until they begin to soften.
2. Add the garlic and cook for an additional minute.
3. Stir in the diced tomatoes, rice, vegetable broth, okra, paprika, thyme, cayenne, oregano, and bay leaf. Season with salt and black pepper.
4. Seal the lid and set the pressure cooker to high pressure for 10 minutes.
5. Allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
6. Remove the bay leaf and fluff the jambalaya with a fork. Adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley and lemon wedges.

This vegan jambalaya is a lively and colorful dish that bursts with flavors typical of Creole cuisine. The pressure cooker simplifies the cooking process, allowing the rice and vegetables to absorb all the seasonings in a short time. Spicy, hearty, and vibrant, it’s perfect for a Sunday meal that celebrates bold, comforting flavors.

Vegan Pressure Cooker Split Pea Soup

A warm bowl of split pea soup is a Sunday essential for many, and using a pressure cooker makes this classic dish even quicker and more convenient. Packed with protein, fiber, and plenty of veggies, it’s a wholesome and satisfying choice.

Ingredients:

• 1 ½ cups dried split peas, rinsed and sorted
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 potato, peeled and cubed
• 1 tsp dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• Salt and black pepper to taste
• Lemon wedges for serving (optional)
• Fresh parsley for garnish

Instructions:

1. Turn the pressure cooker to the sauté setting and add the olive oil. Sauté the onion and garlic for 3-4 minutes until fragrant.
2. Add the carrots, celery, and potato, and cook for 2 more minutes.
3. Stir in the split peas, thyme, bay leaf, and vegetable broth. Season with salt and black pepper.
4. Seal the lid and set the pressure cooker to high pressure for 15 minutes.
5. Once done, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. Remove the bay leaf and use an immersion blender to puree a portion of the soup directly in the pot, or transfer part of the soup to a blender and blend until smooth. For a chunkier texture, blend just half or none at all.
7. Serve hot, garnished with fresh parsley and a wedge of lemon for a refreshing touch.

This vegan split pea soup is a staple for warming up on a chilly Sunday. The pressure cooker tenderizes the peas perfectly, creating a rich and creamy texture in a fraction of the time compared to traditional methods. With simple, hearty ingredients, this soup is both nutritious and comforting, making it a perfect way to start the week with a nourishing, plant-based meal.

Vegan Pressure Cooker Lentil Stew

A hearty and flavorful lentil stew that’s packed with protein and vegetables, this dish is perfect for a cozy Sunday meal. The pressure cooker enhances the depth of the spices and makes cooking this stew quick and easy. It’s perfect with crusty bread or a side of rice for a complete meal.

Ingredients:

• 1 ½ cups dried green or brown lentils, rinsed and sorted
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large potato, peeled and cubed
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp dried oregano
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp soy sauce or tamari
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Set the pressure cooker to the sauté setting and add olive oil. Sauté the onion and garlic for 3-4 minutes until translucent.
2. Add the carrots, celery, and potato, cooking for another 2 minutes.
3. Stir in the cumin, smoked paprika, turmeric, and oregano. Cook for 1 minute to bloom the spices.
4. Add the lentils, diced tomatoes, vegetable broth, and soy sauce. Season with salt and black pepper.
5. Seal the lid and set the pressure cooker to high pressure for 12 minutes.
6. Once the cooking cycle is complete, release the pressure manually.
7. Taste and adjust seasoning as needed. Serve the stew hot, garnished with fresh cilantro or parsley.

This vegan lentil stew is the ultimate comfort food, packed with hearty vegetables and aromatic spices. The pressure cooker allows the flavors to meld beautifully, creating a robust and satisfying dish in a short amount of time. Whether served on its own or with a side of warm bread, this stew is sure to be a crowd-pleaser on any Sunday.

Vegan Pressure Cooker Thai Peanut Curry

This vegan Thai peanut curry is an aromatic, satisfying dish that comes together in the pressure cooker in just minutes. Creamy, spicy, and full of bold flavors, it’s a perfect choice for a Sunday dinner that feels indulgent yet healthy.

Ingredients:

• 1 cup jasmine rice, rinsed
• 2 tbsp coconut oil or vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 can (14 oz) coconut milk
• ¼ cup natural peanut butter
• 2 tbsp soy sauce or tamari
• 2 tbsp maple syrup or brown sugar
• 1 tbsp red curry paste (adjust for heat)
• 1 lime, juiced
• Fresh cilantro for garnish
• Salt and black pepper to taste

Instructions:

1. Set the pressure cooker to the sauté setting and add the oil. Sauté the onion, garlic, and ginger for 3 minutes until fragrant.
2. Add the red bell pepper and broccoli, stirring for another 2 minutes.
3. In a small bowl, whisk together the coconut milk, peanut butter, soy sauce, maple syrup, and red curry paste. Pour the mixture into the pressure cooker and stir well.
4. Seal the lid and set the pressure cooker to high pressure for 5 minutes.
5. Release the pressure manually and stir in the lime juice. Season with salt and black pepper to taste.
6. Serve the curry over jasmine rice, garnished with fresh cilantro.

This vegan Thai peanut curry brings a taste of Southeast Asia right to your kitchen. The pressure cooker creates a perfectly balanced, creamy sauce that coats the vegetables and rice beautifully. The combination of peanut butter, coconut milk, and spices results in a rich and satisfying dish that’s perfect for a Sunday night treat.

Vegan Pressure Cooker Chickpea and Spinach Curry

A simple yet nourishing dish, this vegan chickpea and spinach curry comes together quickly in the pressure cooker and delivers bold flavors with minimal effort. It’s a protein-rich, flavorful meal that pairs well with basmati rice or naan.

Ingredients:

• 1 cup dried chickpeas, rinsed and soaked for 4-6 hours (or use 2 cans of chickpeas, drained and rinsed)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp chili powder (adjust for heat)
• 1 cup vegetable broth
• 2 cups fresh spinach, chopped
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Turn the pressure cooker to the sauté setting and add the olive oil. Sauté the onion, garlic, and ginger for 3-4 minutes until the onion becomes translucent.
2. Add the ground cumin, coriander, turmeric, and chili powder. Cook for 1 minute to enhance the flavors.
3. Stir in the diced tomatoes and vegetable broth, followed by the chickpeas. Season with salt and black pepper.
4. Seal the lid and set the pressure cooker to high pressure for 10 minutes (use 5 minutes if using canned chickpeas).
5. Release the pressure manually, and then add the chopped spinach and lemon juice. Stir until the spinach wilts and mixes into the curry.
6. Serve the curry with basmati rice or naan, garnished with fresh cilantro.

This vegan chickpea and spinach curry is a hearty, nutritious dish that’s perfect for a Sunday meal. The pressure cooker intensifies the rich spices, allowing the flavors to penetrate the chickpeas and vegetables seamlessly. With a balance of protein, fiber, and essential vitamins, this dish is as healthy as it is delicious.

Vegan Pressure Cooker Vegetable Biryani

A fragrant and satisfying one-pot meal, this vegan vegetable biryani is infused with a blend of spices and layered with colorful vegetables. The pressure cooker helps all the flavors meld together, creating a rich, aromatic dish that’s perfect for a Sunday feast.

Ingredients:

• 1 ½ cups basmati rice, rinsed and soaked for 30 minutes, drained
• 2 tbsp coconut oil or vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 cup mixed vegetables (carrots, peas, green beans, and potatoes)
• 1 tomato, chopped
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp chili powder
• 2 ½ cups vegetable broth
• ½ cup cilantro, chopped
• ½ cup fresh mint, chopped
• Salt to taste
• Saffron strands soaked in 2 tbsp warm water (optional)

Instructions:

1. Set the pressure cooker to the sauté setting and add oil. Sauté the onions until golden brown, then add garlic and ginger and cook for another minute.
2. Add the cumin seeds, turmeric, garam masala, coriander, cinnamon, and chili powder. Stir for 1 minute to release the spices’ aromas.
3. Mix in the tomatoes and cook until they soften, then add the mixed vegetables and sauté for 2-3 minutes.
4. Layer the drained rice over the vegetable mixture. Pour the vegetable broth over the top and add the saffron water if using. Season with salt.
5. Seal the lid and set the pressure cooker to high pressure for 6 minutes.
6. Release the pressure manually and gently fluff the biryani with a fork. Mix in the chopped cilantro and mint.
7. Serve hot, garnished with additional cilantro and mint.

This vegan vegetable biryani is a vibrant, hearty dish that brings the flavors of traditional Indian cuisine to your Sunday table. The pressure cooker simplifies the cooking process, ensuring that the rice is perfectly tender and infused with the aromatic spices. It’s a showstopper that’s sure to impress and satisfy any crowd.

Vegan Pressure Cooker Sweet Potato and Black Bean Chili

A comforting and protein-packed chili, this vegan sweet potato and black bean version is perfect for a cozy Sunday. The pressure cooker ensures the sweet potatoes are tender and the flavors are well melded in no time.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 sweet potato, peeled and cut into small cubes
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cinnamon (optional)
• 3 cups vegetable broth
• Salt and black pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Set the pressure cooker to the sauté setting and add olive oil. Sauté the onions for 3-4 minutes until translucent, then add garlic and cook for another minute.
2. Add the red bell pepper and sweet potato cubes, sautéing for 2-3 minutes.
3. Stir in the tomato paste, ground cumin, chili powder, smoked paprika, and cinnamon (if using). Cook for 1 minute to toast the spices.
4. Add the black beans, diced tomatoes, and vegetable broth to the pressure cooker. Season with salt and black pepper.
5. Seal the lid and set the pressure cooker to high pressure for 10 minutes.
6. Release the pressure manually and stir the chili to combine all the flavors. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro and avocado slices.

This vegan sweet potato and black bean chili is a wholesome and satisfying dish that packs a punch of flavor. The sweet potatoes add a touch of natural sweetness, balancing out the spiciness of the chili, while the pressure cooker ensures everything cooks perfectly in a short time. It’s a perfect dish for a Sunday evening, providing comfort and nutrition in one bowl.

Vegan Pressure Cooker Mushroom Stroganoff

A plant-based twist on the classic stroganoff, this vegan version uses mushrooms and a rich, creamy sauce that’s perfect for a hearty Sunday dinner. The pressure cooker simplifies the process, making it easy to achieve deep flavors and a satisfying texture.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 3 cups mushrooms (button or cremini), sliced
• 1 tbsp soy sauce or tamari
• 1 tbsp Worcestershire sauce (vegan)
• 1 tsp paprika
• 1 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 cup unsweetened plant-based milk (oat or soy milk works well)
• 1 tbsp nutritional yeast (optional, for added umami)
• Salt and black pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice, for serving

Instructions:

1. Set the pressure cooker to the sauté setting and add olive oil. Sauté the onions until translucent, then add garlic and cook for another minute.
2. Add the sliced mushrooms and cook for 5-6 minutes, stirring until the mushrooms release their moisture and start to brown.
3. Stir in the soy sauce, Worcestershire sauce, and paprika. Sprinkle the flour over the mushrooms and stir to coat.
4. Pour in the vegetable broth and plant-based milk, stirring well to ensure there are no lumps. Add the nutritional yeast if using, and season with salt and black pepper.
5. Seal the lid and set the pressure cooker to high pressure for 5 minutes.
6. Release the pressure manually and stir the stroganoff to thicken the sauce. Adjust seasoning as needed.
7. Serve the stroganoff over pasta or rice, garnished with fresh parsley.

This vegan mushroom stroganoff is rich, creamy, and deeply satisfying, making it the ideal Sunday dish to unwind with. The pressure cooker makes the cooking process effortless, allowing the mushrooms to meld with the savory, spiced sauce beautifully. Serve it over pasta or rice for a comforting meal that everyone will love.

Vegan Pressure Cooker Lentil Shepherd’s Pie

A hearty and wholesome twist on a classic comfort food, this vegan lentil shepherd’s pie is packed with protein and vegetables, all topped with a creamy, golden layer of mashed potatoes. The pressure cooker ensures the lentils are tender and flavorful, making this a perfect Sunday dinner.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup mushrooms, chopped
• 1 cup cooked green or brown lentils (or use pre-cooked)
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup vegetable broth
• 2 tbsp cornstarch or flour (for thickening)
• 3 large potatoes, peeled and cut into chunks
• ½ cup unsweetened plant-based milk
• 2 tbsp vegan butter or margarine
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the pressure cooker, set the sauté setting and add olive oil. Sauté the onion, garlic, carrots, and celery for 3-4 minutes until the vegetables start to soften.
2. Add the mushrooms and cook for another 2 minutes. Stir in the tomato paste, soy sauce, thyme, and rosemary. Cook for 1 minute to enhance the flavors.
3. Add the cooked lentils and vegetable broth. Mix well, then sprinkle cornstarch or flour over the mixture and stir to combine. Season with salt and black pepper.
4. Seal the lid and set the pressure cooker to high pressure for 5 minutes.
5. Meanwhile, cook the potatoes in a pot of boiling water until fork-tender. Drain, then mash with plant-based milk and vegan butter. Season with salt and pepper to taste.
6. Release the pressure manually and transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top.
7. Place the dish under the broiler for 5-7 minutes or until the top is lightly golden and crispy.
8. Garnish with fresh parsley before serving.

This vegan lentil shepherd’s pie is the ultimate comfort food for a Sunday evening. The pressure cooker makes preparing the filling quick and easy, and the broiler adds a beautiful golden crust to the mashed potatoes. Packed with hearty flavors and textures, it’s a crowd-pleasing dish that’s both nutritious and satisfying.

Vegan Pressure Cooker Chickpea Curry

This vegan chickpea curry is rich, full of bold flavors, and perfect for a Sunday dinner that doesn’t compromise on taste or nutrition. The pressure cooker helps meld the spices and bring out the best in the chickpeas, creating a comforting dish that pairs perfectly with rice or naan.

Ingredients:

• 2 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 cup vegetable broth
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Set the pressure cooker to the sauté setting and add coconut oil. Sauté the onion until translucent, then add garlic and ginger and cook for another minute.
2. Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1 minute to bloom the spices.
3. Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well and season with salt and black pepper.
4. Seal the lid and set the pressure cooker to high pressure for 5 minutes.
5. Release the pressure manually and stir the curry to combine all the flavors. Taste and adjust seasoning as needed.
6. Serve the chickpea curry over rice or with naan, and garnish with fresh cilantro.

This vegan chickpea curry is rich and flavorful, making it a delightful choice for a Sunday meal. The pressure cooker simplifies the cooking process while allowing the spices to develop a deep, satisfying taste. With its creamy texture and hearty chickpeas, it’s an inviting dish that pairs well with a side of rice or warm naan bread.

Vegan Pressure Cooker Mushroom and Spinach Risotto

This vegan mushroom and spinach risotto is creamy, comforting, and full of earthy flavors. The pressure cooker takes the fuss out of making risotto, allowing for perfectly tender rice with a creamy texture that’s easy to achieve.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cups arborio rice
• 1 cup white wine (optional)
• 4 cups vegetable broth, warmed
• 1 ½ cups mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• ¼ cup nutritional yeast (optional, for a cheesy flavor)
• Salt and black pepper to taste
• Fresh parsley and lemon zest for garnish

Instructions:

1. Set the pressure cooker to the sauté setting and add olive oil. Sauté the onion until it becomes translucent, then add garlic and cook for an additional minute.
2. Stir in the arborio rice and cook 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 until mostly absorbed.
4. Add the mushrooms and sauté for 2-3 minutes until they start to soften.
5. Pour in the warm vegetable broth, stirring to combine. Season with salt and black pepper.
6. Seal the lid and set the pressure cooker to high pressure for 5 minutes.
7. Release the pressure manually, then stir in the fresh spinach and nutritional yeast (if using). Mix until the spinach wilts and the risotto becomes creamy.
8. Serve hot, garnished with fresh parsley and a sprinkle of lemon zest for added brightness.

This vegan mushroom and spinach risotto is a deliciously creamy dish that showcases the natural flavors of the ingredients. Using the pressure cooker makes the process much simpler, delivering risotto that’s perfectly tender and full of flavor. It’s an ideal Sunday dinner for those looking for a comforting, plant-based option with rich textures and tastes.

Note: More recipes​ are coming soon!