15 Easy & Delicious Vegan Instant Pot Dinner Recipes

Looking for quick and delicious meal ideas? Try these Instant Pot vegan recipes, perfect for busy nights when you need easy vegan dinner recipes! Whether you’re in the mood for cozy soups, savory curries, or flavorful stews, these Instant Pot vegan meals will satisfy your cravings without the hassle. From simple and easy vegan Instant Pot dinners to more creative vegan Instant Pot recipes, you’ll find something for everyone. These plant-based Instant Pot recipes offer a variety of options for every palate, from hearty vegan Instant Pot dinners to lighter vegetarian Instant Pot dishes.

So, if you’re searching for vegan Instant Pot recipes for dinners easy enough for any night of the week, look no further! These easy vegan Instant Pot dinners are packed with flavor and nutrition, making them the perfect addition to your quick vegan meals rotation. Whether you’re a seasoned pro or just getting started with your Instant Pot, these vegan Instant Pot recipes will help you create delicious meals in no time!

1. Vegan Lentil Soup

Lentil soup is one of those cozy dishes that you just want to eat on a chilly evening. It’s hearty, healthy, and super simple to make in your Instant Pot. This vegan lentil soup is packed with protein from the lentils, and it’s loaded with veggies like carrots, celery, and tomatoes. Plus, it’s easy to make and cooks up quickly, so it’s perfect for a busy weeknight!

Servings: 4-6
Timing: 10 minutes prep, 30 minutes cook
Ingredients:

• 1 cup dried green lentils, rinsed
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste

Instructions:

1. Set your Instant Pot to the “Sauté” setting and add a splash of olive oil.
2. Sauté the onion, carrot, celery, and garlic for about 3-4 minutes until softened.
3. Add the lentils, tomatoes, vegetable broth, cumin, turmeric, salt, and pepper. Stir everything together.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
5. Once the timer goes off, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Give it a good stir and adjust the seasonings if needed. Serve hot and enjoy!

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2. Instant Pot Chickpea Curry

This Instant Pot chickpea curry is an absolute favorite in our house. It’s creamy, spicy, and so satisfying. The chickpeas soak up all the delicious curry flavors and the Instant Pot makes it so easy to cook. You can serve this over rice, quinoa, or just enjoy it on its own!

Servings: 4
Timing: 10 minutes prep, 20 minutes cook
Ingredients:

• 1 can chickpeas (15 oz), drained and rinsed
• 1 can coconut milk (14 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ginger powder
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Press “Sauté” on the Instant Pot and heat the olive oil.
2. Add the onion and garlic, and cook for 3-4 minutes until softened.
3. Stir in the curry powder, turmeric, and ginger, and cook for another 1 minute.
4. Add the chickpeas, diced tomatoes, coconut milk, salt, and pepper. Stir everything together.
5. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Stir the curry and serve over rice. Enjoy your creamy, flavorful meal!

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3. Vegan Mac and Cheese

Who doesn’t love mac and cheese? This vegan version is just as creamy and cheesy, thanks to the power of cashews and nutritional yeast. It’s perfect for a comfort food fix and super quick in the Instant Pot.

Servings: 4
Timing: 10 minutes prep, 10 minutes cook
Ingredients:

• 2 cups elbow pasta
• 1 cup cashews (soaked for 4 hours or boiled for 10 minutes)
• 1 cup water
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp mustard powder
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. Add the pasta and 2 cups of water to the Instant Pot.
2. Close the lid, set the valve to “Sealing,” and cook on high pressure for 4 minutes.
3. While the pasta cooks, blend the cashews, water, nutritional yeast, garlic powder, mustard powder, lemon juice, and salt in a blender until smooth.
4. Once the pasta is done, quick-release the pressure.
5. Stir in the creamy cashew sauce until the pasta is well-coated. Serve immediately!

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4. Instant Pot Tofu Stir-Fry

If you love stir-fries, this Instant Pot tofu stir-fry is for you! It’s packed with veggies and crispy tofu in a savory sauce. You’ll love how easy and quick it is to make, and it’s perfect served with some steamed rice.

Servings: 4
Timing: 10 minutes prep, 15 minutes cook
Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 bell pepper, chopped
• 1 carrot, sliced
• 1/2 cup snow peas
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp cornstarch (optional, for extra crispy tofu)

Instructions:

1. Set the Instant Pot to “Sauté” and heat the sesame oil.
2. Add the tofu cubes and sauté for about 5-6 minutes until crispy and golden.
3. Add the bell pepper, carrot, and snow peas to the pot and stir.
4. In a small bowl, mix the soy sauce, rice vinegar, maple syrup, and cornstarch (if using).
5. Pour the sauce over the tofu and vegetables and stir everything together.
6. Close the lid, set the valve to “Sealing,” and cook on high pressure for 3 minutes.
7. Quick-release the pressure and serve with rice or noodles.

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5. Vegan Mushroom Stroganoff

This creamy, savory vegan mushroom stroganoff is perfect for a cozy night in. The mushrooms are tender, and the sauce is rich and velvety, just like the traditional version but completely plant-based.

Servings: 4
Timing: 10 minutes prep, 20 minutes cook
Ingredients:

• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup coconut cream or vegan sour cream
• 2 tbsp flour
• 1 tbsp soy sauce
• 1 tsp paprika
• 8 oz pasta

Instructions:

1. Press “Sauté” on the Instant Pot and sauté the onions, garlic, and mushrooms for 5-6 minutes until the mushrooms release their moisture.
2. Add the vegetable broth, soy sauce, and paprika, and stir.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
4. While the pasta cooks, boil water and cook your pasta according to the package directions.
5. Once the pressure is released, stir in the coconut cream and flour to thicken the sauce. Serve over pasta.

6. Instant Pot Vegetable Biryani

This Instant Pot vegetable biryani is a flavorful one-pot meal that’s full of spices, veggies, and perfectly cooked rice. It’s quick, easy, and a total crowd-pleaser, especially when you want to impress guests or feed your family a hearty meal.

Servings: 4
Timing: 10 minutes prep, 20 minutes cook
Ingredients:

• 1 1/2 cups basmati rice
• 2 cups mixed vegetables (carrots, peas, potatoes)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp garam masala
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Press “Sauté” on the Instant Pot and heat the olive oil.
2. Sauté the onion and garlic for 3 minutes until soft, then stir in the spices (garam masala, cumin, turmeric) and cook for another minute.
3. Add the rice, vegetables, vegetable broth, and salt. Stir everything together.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 6 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Fluff the biryani with a fork and serve hot.

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7. Vegan Chili

This vegan chili is thick, hearty, and loaded with beans and veggies. It’s perfect for a cozy dinner, especially if you’re looking for something filling and satisfying. Plus, it’s so easy to make in the Instant Pot!

Servings: 4-6
Timing: 10 minutes prep, 30 minutes cook
Ingredients:

• 1 can kidney beans (15 oz), drained and rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 can diced tomatoes (14.5 oz)
• 1 tbsp chili powder
• 1 tsp cumin
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and add the onions and bell peppers. Sauté for 3-4 minutes.
2. Add the chili powder and cumin, and cook for 1 minute to release the flavors.
3. Stir in the kidney beans, black beans, tomatoes, vegetable broth, salt, and pepper.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Stir the chili and serve with toppings like avocado or cilantro.

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8. Instant Pot Sweet Potato Stew

This Instant Pot sweet potato stew is comfort in a bowl. It’s packed with flavor, hearty veggies, and a slightly sweet kick from the sweet potatoes. It’s great for a filling meal on a cold day.

Servings: 4-6
Timing: 10 minutes prep, 30 minutes cook
Ingredients:

• 2 sweet potatoes, peeled and chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 2 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Press “Sauté” on the Instant Pot and sauté the onion and garlic for about 3 minutes.
2. Add the sweet potatoes, carrots, tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Stir everything.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 12 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Stir the stew and serve hot.

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9. Vegan Jambalaya

This vegan jambalaya is a flavor-packed one-pot meal with rice, veggies, and spices. It’s a perfect meal for those who love a little spice and lots of flavor!

Servings: 4-6
Timing: 10 minutes prep, 30 minutes cook
Ingredients:

• 1 cup long-grain rice
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes (14.5 oz)
• 1 1/2 cups vegetable broth
• 1 tsp paprika
• 1 tsp thyme
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Press “Sauté” on the Instant Pot and add the onion, bell pepper, and celery. Sauté for about 3 minutes.
2. Stir in the paprika, thyme, cayenne (if using), rice, tomatoes, vegetable broth, salt, and pepper.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 6 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Stir and serve the jambalaya hot.

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10. Instant Pot Cauliflower Rice Stir Fry

This Instant Pot cauliflower rice stir fry is a lighter, healthy alternative to regular fried rice. It’s packed with veggies, and the cauliflower rice is light yet satisfying.

Servings: 4
Timing: 10 minutes prep, 10 minutes cook
Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 bell pepper, chopped
• 1 carrot, chopped
• 1/2 cup peas
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced

Instructions:

1. Set the Instant Pot to “Sauté” and add the sesame oil.
2. Sauté the garlic, ginger, bell pepper, carrot, and peas for 2-3 minutes.
3. Add the cauliflower rice and soy sauce, stirring everything together.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 3 minutes.
5. Quick-release the pressure, stir, and serve immediately.

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11. Vegan Split Pea Soup

This vegan split pea soup is a thick, flavorful, and nutritious meal. It’s perfect for meal prep and can be enjoyed on its own or with some crusty bread.

Servings: 4-6
Timing: 10 minutes prep, 30 minutes cook
Ingredients:

• 1 cup dried split peas, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 tsp thyme
• 1/2 tsp turmeric
• Salt and pepper to taste

Instructions:

1. Add the split peas, onion, carrots, celery, vegetable broth, thyme, turmeric, salt, and pepper to the Instant Pot.
2. Close the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
3. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir the soup and serve hot.

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12. Instant Pot Quinoa and Black Bean Stuffed Peppers

These quinoa and black bean stuffed peppers are a great plant-based dinner, full of protein and flavor. They’re easy to make and can be prepped ahead for busy nights.

Servings: 4
Timing: 10 minutes prep, 15 minutes cook
Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1 cup vegetable broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Mix the quinoa, black beans, vegetable broth, cumin, chili powder, salt, and pepper in a bowl.
2. Stuff the peppers with the quinoa mixture and place them in the Instant Pot.
3. Add 1/2 cup of water to the bottom of the Instant Pot and arrange the peppers inside.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. Quick-release the pressure, and serve hot!

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13. Vegan Potato Leek Soup

This creamy, hearty potato leek soup is a comforting dish perfect for chilly days. It’s vegan, easy to make, and can be served with some bread for a complete meal.

Servings: 4-6
Timing: 10 minutes prep, 20 minutes cook
Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 2 cups vegetable broth
• 1/2 cup coconut milk (or non-dairy milk)
• Salt and pepper to taste

Instructions:

1. Add the potatoes, leeks, onion, and vegetable broth to the Instant Pot.
2. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
3. Quick-release the pressure, then blend the soup until smooth using an immersion blender or regular blender.
4. Stir in the coconut milk, salt, and pepper. Serve hot.

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14. Instant Pot Coconut Curry

This creamy coconut curry is full of flavor with tender veggies and a rich coconut milk base. It’s perfect served over rice for a satisfying meal.

Servings: 4
Timing: 10 minutes prep, 20 minutes cook
Ingredients:

• 1 can coconut milk (14 oz)
• 1 cup mixed vegetables (carrots, bell peppers, peas)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in the Instant Pot on “Sauté” for about 3 minutes.
2. Add the curry powder, cumin, and mixed vegetables. Stir well.
3. Pour in the coconut milk, salt, and pepper, then stir.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
5. Quick-release the pressure, stir, and serve over rice.

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15. Vegan Stuffed Acorn Squash

This vegan stuffed acorn squash is the perfect cozy meal, filled with quinoa, cranberries, and nuts for a sweet and savory dish. It’s a great option for special dinners or holidays!

Servings: 4
Timing: 10 minutes prep, 25 minutes cook
Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped nuts (walnuts or pecans)
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F. Place the acorn squash halves on a baking sheet and roast for 20 minutes.
2. While the squash is cooking, mix the quinoa, cranberries, nuts, maple syrup, salt, and pepper in a bowl.
3. Stuff the squash halves with the quinoa mixture and return them to the oven for another 5 minutes.
4. Serve hot!

These Instant Pot vegan recipes offer the perfect solution for anyone looking for quick, delicious, and nutritious meals. Whether you’re searching for easy vegan Instant Pot dinners, vegan Instant Pot recipes for dinner, or plant-based Instant Pot recipes that are simple and satisfying, these recipes are sure to please.

From hearty soups and stews to flavorful curries and stir-fries, these Instant Pot vegan meals are perfect for busy days when you need a delicious, stress-free dinner. With easy vegan dinner recipes and vegan Instant Pot recipes dinners, you’ll enjoy wholesome, flavorful meals in no time. No matter your taste, these vegan Instant Pot recipes and vegetarian Instant Pot options make dinner easy, quick, and full of flavor.

Try these Instant Pot vegan meals today, and enjoy healthy, satisfying dinners with minimal effort!