The Instant Pot’s main claim to fame is its magical meat-cooking prowess, churning out tender proteins in little time. But there are tons of delicious vegetarian Instant Pot recipes out there that prove the kitchen wizard is awesome for serving up tasty and totally meatless comfort food too.
We put together a whole bunch of the best vegetarian Instant Pot recipes you can make. There’s a little bit of everything here: aromatic soups, homey stews, creamy casseroles, delectable pastas, tantalizing curries, and filling chilis. They also run the gamut from totally vegan to totally cheesy.
Most of these veg-friendly recipes begin with a hearty plant protein base like lentils, tofu, or beans. (Instant Pots are especially great when you’re starting with dried legumes—which, thankfully, cook much faster under the high heat and pressure than on the stovetop.) And they’re packed to the brim with veggies and grains, which means lots of fiber and flavor.
And since vegetarian Instant Pot recipes tend to be pretty straightforward—they often involve little more than prepping all your ingredients and tossing them into the pot to cook for a bit—they’re great for quick and easy plant-based weeknight dinners; not to mention, leftovers for lunch the next day.
First, here’s an Instant Pot worth buying.
Instant Pot
Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker (6-qt.)
$130 $60 at Target$130 $80 at Amazon
Now, for the recipes!
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Alexis Kornblum via Lexi’s Clean Kitchen1 Lemon Vegetable Risotto from Lexi’s Clean Kitchen
Packed with veggies like asparagus, broccoli, and peas, this risotto is super satisfying and cooks much faster than traditional risotto thanks to—you guessed it!—an Instant Pot. So you can forget about all the stirring normally required or slow-cooker mistakes and dig right in.
Get the recipe here.
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Layla Atik via Gimme Some Oven2 Butternut Squash Soup from Gimme Some Oven
This quick and easy soup recipe transforms an entire butternut squash into silky goodness in just 30 minutes. The addition of spices like cayenne and cinnamon balance the gourd’s sweetness with a healthy dose of heat.
Get the recipe here.
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Elise Bauer via Simply Recipes3 Saag Tofu from Simply Recipes
Coconut milk makes this spinach and tofu dish totally creamy without any actual dairy. If you’re not a huge fan of tofu but still want to keep it vegetarian, use feta cheese for a similar effect.
Get the recipe here.
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Alex Lau via Bon Appétit4 Instant Pot Dal from Bon Appétit
This recipe includes a handy graphic that will show you all the different ways to make dal in your Instant Pot, no matter what type of lentils you’re working with.
Get the recipe here.
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Lindsay and Bjork Ostrom via Pinch of Yum5 Pumpkin Walnut Chili from Pinch of Yum
Walnuts might not be a standard chili ingredient, but they give this dish a decidedly meaty texture without actual meat. And this chili has plenty of protein thanks to lentils, bulgur, and black beans. Add this to the list of your favorite healthy Instant Pot recipes!
Get the recipe here.
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Lindsay Cotter via Cotter Crunch6 Lentil Gumbo from Cotter Crunch
While gumbo is famously filled with animals from both the land and sea, this vegetarian version proves that it can be just as filling with plant-based ingredients like lentils.
Get the recipe here.
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Lindsay and Bjork Ostrom via Pinch of Yum7 Minestrone Soup from Pinch of Yum
Brimming with beans and veggies, minestrone has been dominating vegetarian comfort food for a long time. This Instant Pot version delivers the results you know and love in far less time than the traditional.
Get the recipe here.
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Lee Hersh via Fit Foodie Finds8 Mac and Cheese from Fit Foodie Finds
There is perhaps no vegetarian weeknight dinner that’s more comforting than a quick and easy bowl of mac and cheese. This version beefs up the protein with a few dollops of Greek yogurt.
Get the recipe here.
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Denise Bustard via Sweet Peas and Saffron9 Wild Rice Pilaf from Sweet Peas and Saffron
If you’re not sure how to use that bag of wild rice sitting in your pantry, this simple, speedy Instant Pot pilaf will show you how to make the most of it. Next thing you know, you’ll be cooking with wild rice all the time!
Get the recipe here.
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Chungah Rhee via Damn Delicious10 Mushroom Risotto from Damn Delicious
Here’s another great Instant Pot risotto that’s overflowing with veggies and fuss-free to make. Plus, it’s just another great way to cook vegetarian mushrooms.
Get the recipe here.
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Erin Clarke via Well Plated11 Acorn Squash Stuffed With Wild Rice, Cranberries, and Chickpeas from Well Plated
While baking acorn squash to tenderness is typically a time-consuming process, an Instant Pot reduces the cook time to just five minutes. Filled with autumnal goodness like wild rice, cranberries, and chickpeas, this dish is a great one to add to your fall cooking rotation.
Get the recipe here.
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Alex Overhiser via A Couple Cooks12 Vegetarian Tacos from A Couple Cooks
This is just one of many vegetarian taco recipes that demonstrates how easy it is to fill up on plant-based ingredients in a tasty way. Get your toppings ready to go while the lentil filling comes together in your Instant Pot!
Get the recipe here.
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Sylvia Fountaine via Feasting At Home13 Mujadara from Feasting at Home
Fragrant brown lentils and basmati rice are paired with crunchy, buttery pine nuts, fresh herbs, and juicy cherry tomatoes to create an ideal balance of flavors in this vegan Instant Pot recipe.
Get the recipe here.
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Maryanne Cabrera via The Little Epicurean14 Miso Red Lentil Soup from The Little Epicurean
There are so many great ways to add miso to your food, including this surprising dal and miso soup crossover. Juicy shiitake mushrooms bring an umami boost and meaty texture to this vegan soup recipe.
Get the recipe here.
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Rosalynn Daniels via Rosalynn Daniels15 Smoky Sweet Potato and Corn Chowder from Rosalynn Daniels
Though corn is only in season for a brief period during the summer, this soup will taste just as great with frozen corn instead. Swap the heavy cream for a splash of coconut milk to keep the whole thing vegan.
Get the recipe here.
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Yang Yang via Yang’s Nourishing Kitchen16 Chinese Steamed Egg Custard from Yang’s Nourishing Kitchen
This creamy, silky steamed egg custard is about to become your new favorite way to prepare eggs. With just a handful of ingredients like sesame oil and soy sauce, it’s shockingly simple to prepare considering how complex and luxurious it tastes.
Get the recipe here.
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Kristine Rosenblatt via Kristine’s Kitchen17 Lentil Sloppy Joes from Kristine’s Kitchen
This messy and delicious vegetarian sandwich proves there’s no need to rule out sloppy joes simply because you don’t eat meat. The filling takes minutes to prepare and tastes great in an assortment of other dishes, from salads to grain bowls. You won’t regret adding it to your meal-prep plan.
Get the recipe here.
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Angela Liddon via Oh She Glows18 Cauliflower and Butternut Thai Curry from Oh She Glows
This recipe uses an Instant Pot to speed up the process of cooking both butternut squash and cauliflower—two normally time-consuming ingredients. Save even more time by using a store-bought curry paste instead of making your own.
Get the recipe here.
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Emilie Herbert via Emilie Eats19 Takeout-Style Tofu and Broccoli via Emilie Eats
This is just one of many high-protein vegetarian meals that tastes as good as the comfort food you’re craving. Tofu is panfried until crispy, and then doused in a sweet and spicy sauce to create that irresistible crunchy-gone-soft texture. Okay, that might not sound appealing, but it tastes amazing.
Get the recipe here.
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Richa Hingle via Vegan Richa20 Teriyaki Fried Rice from Vegan Richa
Cooking fried rice is already a quick and easy process, and making it in an Instant Pot only makes it faster! Plus, you probably already have most of the ingredients you need for this recipe—like rice and garlic—in your pantry right now.
Get the recipe here.
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Coco Morante via Simply Recipes21 French Onion Soup from Simply Recipes
You don’t need a degree from Le Cordon Bleu to make fabulous French onion soup. In fact, all you really need to whip up this caramelized goodness is a bunch of onions, some crusty bread, a bit of cheese, and an Instant Pot.
Get the recipe here.
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Claire Cary via Eat With Clarity22 Spicy Vegetarian Pasta from Eat With Clarity
While there aren’t a lot of Instant Pot pasta recipes that focus on veggies instead of meat, this spicy penne number bucks that trend—with great results.
Get the recipe here.
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Namiko Chen via Just One Cookbook23 Instant Pot Nishime from Just One Cookbook
While this one-pot vegetable stew is often served on New Year’s Day in Japan, it tastes great any time of the year. It’s full of delicious flavors and textures thanks to ingredients like lotus root and taro.
Get the recipe here.
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Alyssa Rimmer via Simply Quinoa24 Vegan Wild Rice Soup from Simply Quinoa
This vegan Instant Pot recipe is another great opportunity to make use of any wild rice in your pantry. A bit of full-fat coconut milk makes the whole thing super creamy, though you can totally use regular milk if you’re cool with dairy.
Get the recipe here.
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Kara Lydon via The Foodie Dietitian25 Butternut Squash Risotto from The Foodie Dietitian
Pumpkin spice lovers won’t be able to get enough of this butternut squash risotto. A bit of sage and Parmesan highlight the sweet and earthy flavors of this warming weeknight dinner.
Get the recipe here.
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Vicky Cohen and Ruth Fox via May I Have That Recipe26 Instant Pot Hummus from May I Have That Recipe
Opting for freshly cooked dried chickpeas over canned ones is the secret to achieving a homemade hummus with a fabulous silky texture. And this recipe uses an Instant Pot to cut the chickpea cooking time down to just five minutes—almost as fast as opening a can!
Get the recipe here.
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Jennifer Lee via Kirbie’s Cravings27 Instant Pot Egg Bites from Kirbie’s Cravings
While baked egg muffins can become chewy and rubbery if left in the oven for too long, these Instant Pot egg bites are as tender as a cloud.
Get the recipe here.
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Aimee via Living Vegan28 16-Bean Pasta e Fagioli from Living Vegan
If you can’t find the pre-made mix of 16 different dried beans needed for this Instant Pot vegetarian soup (or a similar mix), feel free to use a homemade combination of your favorites. Anything from kidney to pinto is fair game in this hearty Italian fare.
Get the recipe here.
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Amanda Paa via Heartbeet Kitchen29 Instant Pot Congee from Heartbeet Kitchen
This cozy Chinese rice porridge is all about the toppings. Slice up veggies and aromatics like radishes, cucumbers, scallions, and whatever else your heart desires while the congee is cooking up in your Instant Pot.
Get the recipe here.
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Adrianna Adarme via A Cozy Kitchen30 Vegan Chili from A Cozy Kitchen
Full of quinoa and black beans and topped with plenty of avocado, crispy tortilla chips, sliced radishes, and shredded (dairy-free) cheese, this vegan chili definitely won’t leave you hungry.
Get the recipe here.
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Ashley Melillo via Blissful Basil31 Tofu Scramble from Blissful Basil
Chopping an onion is the only real effort you’ll need to make for this easy vegan breakfast. A bit of nutritional yeast, smoked paprika, and garlic powder make this tofu scramble taste a whole lot like the real thing.
Get the recipe here.
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Michelle Blackwood via Healthier Steps32 Vegan Instant Pot Collard Greens from Healthier Steps
These Instant Pot collard greens swap the usual ham hock for red peppers to maintain the traditional flavor without any meat. Eat it alongside a heartier main, like one of your favorite meatless sheet pan dinners.
Get the recipe here.
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Eric Jones via Dude That Cookz33 Broccoli and Cheese Soup from Dude That Cookz
This luscious broccoli cheese soup uses two kinds of cheese—cheddar and Monterey Jack—as well as a healthy glug of heavy cream. Use vegetable stock instead of chicken broth to keep it vegetarian.
Get the recipe here.
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Tayo Oredola via Low Carb Africa34 Spicy Pumpkin Soup from Low Carb Africa
Make your next pumpkin soup extra spiced with a bit of cinnamon, nutmeg, cumin, and cayenne pepper. When it’s all done, top it with anything from chopped pecans to fresh herbs.
Get the recipe here.
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Marisa Moore via Marisa Moore35 Spinach Mac and Cheese from Marisa Moore
Be sure to use more spinach than you think you’ll need for this Instant Pot mac and cheese, because it always shrinks down far more than expected.
Get the recipe here.
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Tanya Harris via My Forking Life36 Jamaican Instant Pot Rice and Beans from My Forking Life
These vegetarian red beans and rice are a Jamaican-style favorite that can quickly be made in an Instant Pot. Spices and herbs like allspice and thyme give the flavorful dish its distinctive flavor.
Get the recipe here.
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Dana Shultz via Minimalist Baker37 Yellow Split Pea Soup from Minimalist Baker
This brightly colored vegetarian soup is a far cry from the pale green split pea soups of yore. Top with roasted root vegetables or squash and serve with a side of flatbread.
Get the recipe here.
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Barbara Schieving via Pressure Cooking Today38 Amish Macaroni Salad from Pressure Cooking Today
Bet you didn’t realize you can even make pasta salad in an Instant Pot! This Amish-style iteration of the classic dish relies on hard-boiled eggs for protein and a mix of mustard, vinegar, black pepper, and sugar for ultimate flavor.
Get the recipe here.
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Kara Lydon via The Foodie Dietitian39 Instant Pot Vegetarian Baked Beans from Kara Lydon
A bit of liquid smoke and vegan Worcestershire sauce—the regular kind often has anchovies—keep these Instant Pot baked beans vegetarian while maintaining their classic flavor. While the recipe calls for Great Northern beans, you’ll get similar results from using kidney beans.
Get the recipe here.
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Lee Hersh via Fit Foodie Finds40 Sweet Potato Curry from Fit Foodie Finds
Sweet potatoes and plenty of red lentils keep this Instant Pot curry vegetarian yet totally filling. Drizzle a bit of hot sauce and maple syrup on the finished product to give it one last sweet and savory kick.
Get the recipe here.
