The 23 Best Vegan Instant Pot Recipes on the Internet

I have to admit that until last week, I hadn’t been a member of the Instant Pot cult club. Yes, I have one, but I didn’t really use it much. I was kind of afraid of it, I didn’t know how to use all its functions, and I honestly just didn’t see the point.

Recently, I decided to start learning more about the benefits of pressure cookers and I have to say – I’m a believer. I even posted my first Instant Pot recipe a few days ago (African Peanut Soup) and it was like magic. 10 minutes of cooking and the sweet potatoes were completely soft.

As part of this learning process, I have been scouring all my favorite vegan food blogs to find the best vegan Instant Pot recipes on the internet – with a special focus on uses that showcase the Instant Pot’s creativity and versatility. I mean, everyone knows you can make bean soup in the thing, but did you know that it can make spaghetti, risotto, and pad thai?!

So without further ado, let’s get into these 23 vegan instant pot recipes…

Enchilada Soup

Imagine the best of chili, combined with the best of enchiladas, all cooked together in a quick, one-pot meal. Check out Vegan Richa’s Instant Pot Enchilada Soup:

Get the Recipe »

Instant Pot Hummus

I have to say, making homemade hummus might be my favorite use of the Instant Pot. It just makes so much sense. you can buy an entire bag of dried chickpeas for $1 and cook them in minutes into a perfect, fresh hummus that crushes the taste of any store-bought version.

Get the Recipe »

Spicy African Peanut Stew

This was my first Instant Pot recipe that I posted earlier in the week. I have to say, I loved the experience. The sweet + savory + spicy flavors of the peanut butter and sweet potatoes meld together so beautifully in the instant pot, and with a side of rice, this is quickly becoming one of my favorite 30-minute meals…

Get the Recipe »

Lentil Sloppy Joe’s

Lentil Sloppy Joe’s are a staple in my house, but what a brilliant idea to make them in the Instant Pot. The lentils cook quickly and result in a soft, meaty texture with the right blend of tomato sauce, veggies and spices in this recipe.

Get the Recipe »

Instant Pot Refried Beans

My favorite thing about making homemade refried beans (in addition to them being so much fresher and more delicious) is that you can control the sodium. Refried beans typically have a week’s worth of sodium per serving, but here, you can add as much or as little salt as you want.

Get the Recipe »

Minestrone Soup

A classic, comforting Minestrone soup recipe packed with veggies, beans, and pasta that you can make in 30 minutes thanks to the Instant pot…

Get the Recipe »

Jackfruit Curry

An easy vegan Instant Pot curry made with warm Indian spices, jackfruit, sweet potatoes, and coconut milk. Jackfruit is the perfect stand-in for meat, and the coconut milk makes this curry extra rich and creamy.

Get the Recipe »

Tofu Scramble

Who doesn’t love a good protein-packed tofu scramble for breakfast?! This version is fast, easy, and super versatile – throw in whatever veggies you have on hand and let the Instant Pot do the rest!

Get the Recipe »

Instant Pot Baked Beans

Canned banked beans are great! … except for the refined sugars, additives, and preservatives. Ditch the can and make your own homemade baked beans in minutes.

Get the Recipe »

Takeout-Style Tofu and Broccoli

In a testament to the versatility of the Instant Pot, Emilie made this incredible Chinese takeout-style marinated tofu and broccoli with a chili-ginger sauce for an incredible side dish – or even an entirely meal alongside a serving of rice.

Get the Recipe »

Tomato Soup

This super rich vegan Instant Pot Tomato Soup is made with canned tomatoes for convenience, cashews for vegan creaminess, and all the spices you’d expect in a classic tomato soup – without the cooking time!

Get the Recipe »

Baked Potatoes

I love baked potatoes, but what I don’t love is how the 350º oven heats up my whole house on already hot summer days in California. Deryn from Running on Real Food discovered that you can bake potatoes that are as delicious as they are energy efficient!

Get the Recipe »

Mushroom Risotto

You may remember Risotto as that dish you have to stir constantly for 45 minutes to get just the right texture. Or… you can just throw everything into the Instant Pot and let it do all the work! Bonus: the recipe comes with a big batch of “vegan parm” to sprinkle on top.

Get the Recipe »


The idea that you can make spaghetti in an Instant Pot is just nuts. The pasta and sauce go right into the pot and come out perfectly cooked 15 minutes later…

Get the Recipe »

Burrito Bowls

I love those southwestern quinoa & bean one-dish meals and the instant pot makes it easier than ever. Throw all the ingredients and voila – you have the perfect burrito bowl base that you can top with fresh avocado and lettuce.

Get the Recipe »


What’s better than a classic bowl of vegan chili? How about one you can make in minutes, with one pot! This recipe even has a brilliant trick to get just the right thick chili texture…

Get the Recipe »

Ramen Bowls

Yet another dish I never would have imagined could be made in an Instant Pot, but it totally makes sense. As the recipe says, “the pressure cooker is able to infuse a basic vegetable broth with so much flavor in such a short amount of time, it’s amazing.”

Get the Recipe »

Lentil Gumbo

This vegan gumbo with protein-packed lentils, okra, and tons of other veggies is the perfect one-pot meal when you’re craving a warm bowl of soup. The best part is, this Instant Pot version of gumbo takes 12 minutes (not 12 hours) to cook to perfection…

Get the Recipe »

Golden Lentil & Spinach Soup

Lentils are one of my favorite foods, they’re so meaty and packed with protein + fiber… and just look how gorgeous this golden lentil soup looks! Instant Pots are one of the fastest and best ways to cook lentils. Combine that with hearty veggies and the perfect seasonings for an incredible bowl of soup.

Get the Recipe »

Pad Thai

Pad Thai is one of my favorite foods, so I was thrilled to discover this Instant Pot version from Healthy Slow Cooking. It has a killer sauce, lots of veggies, and the best part is that you can make it with soy curls or chickpeas (both of which sound delicious!).

Get the Recipe »

Corn Chowder

This vegan Instant Pot Corn Chowder is simple, healthy, and utterly divine. Make from frozen or fresh corn, this delicious, hearty meal is great for meal prep and makes for an easy, nourishing meal.

Get the Recipe »

Tuscan White Bean Soup

How ridiculously good does this Tuscan white bean soup look?! Carrots, kale, and farro.
As Susan says, “Farro, an ancient grain similar to barley, adds texture and creaminess to this vegan version of Tuscan white bean soup with carrots and kale. Use Alubia Blanca or any small white beans, such as navy beans.”

Get the Recipe »

Cauliflower Tikka Masala

This Instant Pot Cauliflower tikka masala is one of the easiest curries with a perfect balance of spices, creaminess, and sweetness. Using an Instant Pot here is brilliant, as the spices can marinate the cauliflower until it’s perfectly tender.

Get the Recipe »

That’s all for today! Have you made any of these great recipes? Any others you would recommend? Let me know in the comments!


Leave a Reply
  1. Ok I am one of the ONLY people I know that doesn’t have one of these….I have a rice cooker, TWO crock pots of different sizes and a pressure cooker which I have never used….does it REALLY replace all this stuff?? Do I finally need to break down (considering Prime days is but 3 days away lol) and then I have a question – 3 qt for 2 people or just go for it and get the 6 qt.
    Thanks Andrew for these recipes!! You may have converted me to the IP dark side LOL!

    • Haha, no! Run away. Once you get sucked into the IP dark side, there’s no escape. Save yourself. 🙂 No, honestly, it probably could replace all that stuff. I think it does rice / steam / slow cooking as well as each of the dedicated machines. BUT if you already have them, it may or may not make sense to replace them all. I wouldn’t say it’s a necessity.

      I have the 6 qt and it’s never been very full, so it’s hard for me to say without having tried the 3 qt. Maybe if you’re going to replace all the other stuff it might make sense to get the bigger one?

    • Hey Jenn. Sorry, I replied to this comment earlier in the week and I guess it didn’t go through. I know, I want to spend the whole week making all of them 🙂 Your ramen bowls look incredible, thanks for contributing to the roundup 🙂

  2. I just got an iP.
    I’ve been cooking non-stop. So convenient!
    I just learned I can buy an air fryer lid to use
    on my IP. Can anyone share their opinion?

    • Oh that’s great, Linda! I have never heard of an air fryer lid, but it sounds cool… maybe someone else has experience here that they could share?

Leave a Reply

Your email address will not be published. Required fields are marked *

Spicy Instant Pot African Peanut Stew

Savory Oats: How to Make RISOTTO from Rolled Oats