If you’re thinking about trying more plantbased meals, using an Instant Pot can make the process a lot less stressful.
I remember how confusing and time-consuming vegan cooking felt when I started, but the right tools turned things around for me.
The Instant Pot is pretty handy for beginner cooks because it takes care of a lot of the guesswork, and you get a tasty meal faster—usually with less cleanup.
Why Use the Instant Pot for Vegan Cooking?
The Instant Pot is basically a multicooker that can pressure cook, slow cook, sauté, steam, and more.
What I love about it is how well it handles vegan staples like beans, lentils, and whole grains, which usually take ages to cook on the stovetop.
Even tough veggies like butternut squash and sweet potatoes come out tender without turning to mush.
The bonus? You can set it and walk away, no babysitting required.
For vegan meals, an Instant Pot knocks out stews, soups, curries, and rice dishes with zero fuss.
If you do big batch or mealprep cooking, this tool saves both time and energy.
Plus, you’ll find recipes online for nearly every world cuisine, so it’s super easy to mix things up if you get bored or want new flavors.
Top Vegan Instant Pot Recipes for Beginners
When I flipped through recipe blogs or vegan cookbooks, I felt overwhelmed by the amount of chopping and fancy ingredients.
Through trial and error, I found some go-to meals that have a short ingredient list, aren’t expensive, and don’t require advanced skills.
Here are some beginner friendly vegan Instant Pot recipes I keep coming back to:
- Chickpea and Vegetable Curry: Canned or dried chickpeas, tomatoes, coconut milk, and your favorite vegetables make a creamy, flavorful dish. Toss in curry powder and a handful of spinach at the end for extra color and nutrients.
- Simple Lentil Soup: Brown or green lentils, carrots, celery, onion, and a can of diced tomatoes form the base. Just add veggie broth and some Italian herbs to create a filling meal with only about 5 minutes of prep.
- Mexican Rice and Beans: White or brown rice, black beans, salsa, corn, and bright spices come together fast. This one is good for burrito bowls or quick lunches all week long.
- Sweet Potato & Black Bean Chili: Loaded with protein and fiber, it’s made with canned tomatoes, sweet potatoes, canned black beans, and plenty of chili powder and cumin. Totally onepot and really warming on chilly nights.
- SteelCut Oatmeal with Apples and Cinnamon: For breakfast, just dump in oats, plantmilk, diced apples, a cinnamon stick, and a dash of maple syrup. Oats cook up creamy in less than 10 minutes and reheat really well.
If you want to check out a few more easy recipes, I recommend trying a vegan risotto with mushrooms and peas, a hearty barley stew with kale and white beans, or a quick coconutty Thaiinspired soup with tofu and broccoli.
All of these come together in the Instant Pot with minimal fuss, helping you build confidence before you get into more complicated dishes.
Getting Started: Tips for Beginner Instant Pot Users
The Instant Pot looks complicated with all those buttons, but once I pushed past the first learning curve, it was way less scary than I expected.
Here are some beginner mistakes to avoid and simple tips to make your vegan Instant Pot dishes come out right from the start:
- Stick to Tested Recipes: Early on, I tried “winging it” and ended up with crunchy beans and watery soup. Choose well-reviewed vegan Instant Pot recipes, especially if you’re using dried beans or grains.
- Don’t Overfill the Pot: Pressure cookers need space to do their job. Most pots have a line for “max fill,” and if you pass that, the results can get messy.
- Be Patient with Pressure Release: There are two types: quick release and natural release. For beans or grains, letting the pot depressurize naturally helps the food come out more tender. Plus, it keeps liquids from spurting out.
- Layer Ingredients Smartly: Starchy things like rice or pasta can stick to the bottom and cause a burn warning. Place fragile ingredients on top and stir at the end if needed.
- Start Simple: Your first few recipes should have short cook times and basic techniques so you get comfortable. Soups and stews are especially forgiving.
What to Keep on Hand for Easy Vegan Instant Pot Meals
Having the right pantry and fridge staples means you’ll always have what you need for a quick meal.
Here’s what I keep stocked for spontaneous weeknight dinners:
- Dried or canned beans (chickpeas, black beans, lentils)
- Canned tomatoes and tomato paste
- Rice (basmati, jasmine, or brown), quinoa, and oats
- Onions, garlic, carrots, and celery
- Potatoes, sweet potatoes, and other root veggies
- Basics like veggie broth powder or cubes
- Coconut milk and plantbased milks
- Spices like curry powder, chili powder, cumin, smoked paprika, and Italian herbs
- Soy sauce, nutritional yeast, and hot sauce for flavor boosts
Keeping a few frozen veggies or bags of spinach in the freezer can also help you throw together healthy meals when you don’t have time for a store trip.
Items like frozen peas, corn, and broccoli are perfect for soups and curries in the Instant Pot.
As you cook more, you’ll spot your favorites and keep your own essential list close at hand.
Common Questions for Vegan Instant Pot Beginners
Do I need to soak beans before cooking in the Instant Pot?
Not always.
The pressure cooker handles unsoaked beans, but soaking shortens cooking time and helps them cook more evenly.
If you forget to soak, just add 10-15 extra minutes to your cook time (and plan for some trial and error with different beans).
Can I batchcook and freeze vegan Instant Pot recipes?
Absolutely.
Most stews, chilis, soups, and cooked beans freeze well.
I like storing meals in individual containers to have grab-and-go lunches all week.
Just avoid freezing potatoes, which can get mealy.
What’s the easiest meal to try first?
Lentil soup or chili is my top pick.
Both are hard to mess up, can be adjusted with whatever veggies you have, and pack plenty of nutrition.
Can I double vegan Instant Pot recipes?
Usually, yes.
Just don’t go over the “max fill” line.
The pressure cooking time doesn’t usually double—only how long it takes to reach pressure changes.
Always make sure there’s enough liquid as outlined in the recipe.
Is there a good way to add extra flavor to vegan Instant Pot food?
Spices are key.
A dash of soy sauce, miso, lemon juice, or nutritional yeast at the end perks up flavors.
I also sometimes stir in fresh herbs or a swirl of plantbased yogurt right before serving.
Simple Upgrades to Step Up Your Vegan Instant Pot Game
Once you get comfortable, you’ll probably want a few ways to make your meals richer or more interesting.
Here’s what I found makes an easy upgrade:
- Sauté aromatics before pressure cooking. Softening onions and garlic in a bit of oil or water gives a deeper flavor right from the start.
- Experiment with international seasonings. Ginger, turmeric, garam masala, herbes de Provence, harissa—spices can totally change up your stews and soups without much extra work.
- Play with toppings. Sliced avocado, roasted nuts, vegan cheese, or even just a squeeze of lime all add freshness and crunch to soft, hearty dishes.
- Try grain blends. Mix rice with quinoa or farro for a change in texture and protein content. The pot does a good job with combo grains.
- Switch up your veggies. Once you get comfortable with basics, bring in veggies like cauliflower, eggplant, or bell peppers for more variety and flavor. The Instant Pot handles most hearty vegetables very well and lets you experiment with mixing in some variety without adding stress.
Instant Pot Vegan Cooking: Common Pitfalls & How to Avoid Them
I wish someone had told me about these Instant Pot blunders early on, so here’s the scoop in case it saves you some dinner disasters:
- Burn Notice Woes: If you see “burn” pop up, don’t panic. It usually means thick or starchy foods are stuck to the bottom. Add more liquid (about 1/2 cup at a time) and try stirring after pressure cooking rather than before.
- Bean Texture Problems: Sometimes, beans are still firm after a full cook cycle. That’s normal for older beans or extralarge batches. Just pop the lid back on and cook for another 5-10 minutes under pressure.
- Vegetables Turn Mushy: Save delicate veggies, like spinach, peas, or zucchini, for last and stir them in after the pressure cycle. They cook quickly from the residual heat.
- Forgetting to Seal the Pot: Double-check that your steam release valve is set to “sealing” before starting. If it’s not, your pot won’t pressurize, and food won’t cook as expected.
Best Uses for Your Vegan Instant Pot Meals
One great part about these recipes is how flexible they are.
I often make a double batch of lentil curry or chili and freeze the rest for busy weeks.
Burrito bowls, taco fillings, stuffed sweet potatoes, and hearty soups all start with the same basic recipes above.
Mixing up toppings and sides, like simple steamed greens or a grainsalad, keeps each meal feeling fresh.
Batch cooking is a lifesaver if you’re busy or just want to save a little extra each month by eating at home instead of ordering in.
Final Thoughts
Cooking vegan meals with the Instant Pot turns what can feel like a new and tricky way of eating into a super manageable routine.
With a handful of pantry staples and some easy recipes, you’ll be able to put nourishing and flavorful food on the table even when you’re tired or short on time.
The results get better every time, so patience and a little practice go a long way.
Notice which combos and textures you like best, and pretty soon, you’ll have your own go-to vegan Instant Pot favorites.