Are you tired of sacrificing flavor for convenience? Look no further! The Instant Pot has revolutionized home cooking with its ability to quickly and easily prepare a wide variety of dishes. And the best part? You don’t have to sacrifice your dietary preferences to enjoy these benefits. In this article, we’ll be exploring 20 delicious vegetarian Instant Pot recipes that are perfect for busy weeknights.
From hearty stews and curries to comforting casseroles and soups, these recipes are sure to become new favorites in your household. And with the Instant Pot’s speedy cooking time, you can go from prep to plate in no time at all. Whether you’re a seasoned vegan or just looking for some healthy meal ideas, we’ve got you covered. So let’s get started and explore these 20 flavorful vegetarian Instant Pot recipes!
Creamy Garlic Parmesan Pasta
Elevate your pasta game with this rich and creamy recipe that combines the flavors of garlic, parmesan, and heavy cream.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
5. Add cooked pasta to the skillet, tossing to coat evenly.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spicy Black Bean and Sweet Potato Chili
This hearty, plant-based chili combines the natural sweetness of sweet potatoes with the bold flavor of black beans and a kick of heat from diced jalapeños.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1-2 jalapeños, seeded and finely chopped (depending on desired level of heat)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil over medium-high heat until softened.
2. Add the sweet potato, black beans, red bell pepper, and jalapeños. Cook for 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper.
4. Pour in vegetable broth and bring to a simmer.
5. Reduce heat to low and let cook for 30-40 minutes or until sweet potatoes are tender.
Cooking Time: 35-45 minutes
Lentil and Coconut Curry
A flavorful and nutritious curry that combines the comfort of lentils with the creaminess of coconut, perfect for a quick weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tbsp of oil over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add lentils, diced tomatoes, coconut milk, curry powder, cumin, turmeric, and salt. Stir well to combine.
5. Bring mixture to a simmer, then reduce heat to low and let cook for 30-40 minutes or until lentils are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Vegetable Biryani with Cashews
A flavorful and aromatic one-pot dish, Vegetable Biryani with Cashews is a perfect blend of spices, vegetables, and nuts. This recipe serves 4-6 people and can be easily customized to suit your taste preferences.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup cashews, chopped
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add mixed vegetables, cumin powder, coriander powder, turmeric powder, and salt. Stir well.
5. Add basmati rice to the saucepan and stir gently to combine with the vegetable mixture.
6. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
7. Stir in chopped cashews and garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Cheesy Broccoli Rice Casserole
A comforting and flavorful casserole perfect for a weeknight dinner or potluck gathering.
Ingredients:
– 2 cups cooked white rice
– 1 head of broccoli, steamed and chopped into florets
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked rice, steamed broccoli, and shredded cheese.
3. In a separate bowl, whisk together milk, melted butter, and paprika. Pour the mixture over the rice mixture; stir until well combined.
4. Transfer the mixture to a 9×13 inch baking dish. Sprinkle additional cheddar cheese on top (if desired).
5. Bake for 25-30 minutes or until golden brown and heated through.
Cooking Time: 25-30 minutes
Moroccan Chickpea Stew
A hearty and flavorful stew that combines the comforting warmth of chickpeas with the exotic spices of Morocco. This recipe is perfect for a cozy night in or as a side dish for a special occasion.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
3. Stir in chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Quinoa and Black Bean Stuffed Peppers
A flavorful and nutritious vegetarian dish that combines the nutty taste of quinoa with the creamy texture of black beans, all wrapped up in a sweet bell pepper package.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or salsa for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked quinoa, black beans, chopped onion, and minced garlic.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-35 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Creamy Mushroom Risotto
This rich and creamy risotto is a perfect accompaniment to any meal, packed with the earthy flavor of mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start browning, 5-6 minutes.
3. Add Arborio rice and stir to coat with oil and mix with mushroom mixture.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. If using wine, add after 3 cups of broth have been absorbed.
6. Stir in butter until melted. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spinach and Artichoke Dip Pasta
Elevate your pasta game with this creamy, savory, and utterly delicious recipe that combines the best of spinach and artichoke dip.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 cup cooked spinach
– 1 cup artichoke hearts, chopped
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a medium bowl, combine cooked spinach, artichoke hearts, mayonnaise, Parmesan cheese, and parsley. Mix well.
3. Add the pasta to the bowl and toss until coated with the spinach-artichoke mixture.
4. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (including cooking time for pasta)
Enjoy your Spinach and Artichoke Dip Pasta!
Thai Peanut Tofu Bowls
A flavorful and nutritious dish that combines the creaminess of peanut sauce with the savory taste of pan-seared tofu, served over a bed of fluffy jasmine rice. This recipe is perfect for a quick and easy weeknight dinner or a lunchtime meal prep.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1 cup cooked jasmine rice
– Chopped peanuts, scallions, and lime wedges for garnish
Instructions:
1. Preheat a non-stick skillet or wok over medium-high heat.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using).
3. Add the tofu to the skillet and cook for 5-7 minutes, until golden brown on all sides.
4. Serve the tofu over jasmine rice, spooning some of the peanut sauce over the top.
5. Garnish with chopped peanuts, scallions, and a squeeze of lime juice.
Cooking Time: 15-20 minutes
Mexican Street Corn Soup
Warm up with this creamy and flavorful soup that captures the essence of Mexican street corn. A twist on traditional soups, this recipe combines sweet corn, spicy peppers, and a hint of lime for a truly unique taste experience.
Ingredients:
– 1 cup frozen corn kernels
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/4 cup chopped fresh cilantro
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, combine corn kernels, chicken broth, heavy cream, cilantro, red bell pepper, jalapeño, and lime juice.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let cook for 15-20 minutes or until the soup has thickened slightly.
4. Season with cumin, salt, and pepper to taste.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 15-20 minutes
Ratatouille with Herbed Quinoa
This classic French vegetable stew is elevated by the addition of herby quinoa, creating a flavorful and nutritious meal.
Ingredients:
– 2 cups mixed bell peppers (any color), chopped
– 1 large eggplant, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup herbed quinoa (see below for recipe)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Herbed Quinoa Recipe:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt to taste
Instructions:
1. Cook the herbed quinoa according to package instructions.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, bell peppers, and eggplant. Cook until tender, about 15 minutes.
3. Stir in canned tomatoes, salt, and pepper. Simmer for 10-15 minutes or until the vegetables are very tender.
4. Serve ratatouille over cooked herbed quinoa. Garnish with fresh herbs.
Cooking Time: 35-40 minutes
Sweet Potato and Black Bean Tacos
A flavorful fusion of Latin-inspired flavors and comforting sweet potatoes, these tacos are a delightful twist on traditional taco fillings.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Shredded cheese, for serving (optional)
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high. Add onion, bell pepper, and garlic; cook until softened, about 5 minutes.
4. Stir in cumin and cooked black beans. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the sweet potato mixture onto a tortilla, followed by some of the bean mixture. Top with cheese and cilantro, if desired.
Cook Time: 25-30 minutes
Lemon Garlic Butter Lentils
This recipe combines the comforting warmth of lentils with the brightness of lemon, the pungency of garlic, and the richness of butter. The result is a flavorful and nutritious dish perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium saucepan, combine lentils and 4 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. Melt butter in a small skillet over medium heat. Add garlic and cook for 1 minute, stirring constantly.
3. Stir lemon juice into the butter mixture. Season with salt and pepper to taste.
4. Once lentils are cooked, stir in the lemon-garlic butter mixture.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Vegetable Pot Pie Stew
A comforting and flavorful stew that’s perfect for a chilly evening. This recipe combines the best of vegetables, potatoes, and a flaky pie crust to create a warm and satisfying meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium-sized carrots, peeled and sliced
– 2 medium-sized potatoes, peeled and cubed
– 1 cup mixed vegetables (such as peas, corn, and bell peppers)
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium heat.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add carrots, potatoes, mixed vegetables, thyme, salt, and pepper. Cook for an additional 10-12 minutes or until the vegetables are tender.
5. Roll out pie crust to fit the top of the stew.
6. Place pie crust on top of the stew; crimp edges to seal.
7. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: 40-45 minutes
Chickpea Tikka Masala
This vegetarian twist on the classic Indian dish is a flavorful and satisfying meal that’s quick to prepare and packed with nutrients.
Ingredients:
– 1 can chickpeas (14 oz)
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp garam masala powder
– 1/4 tsp cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, lemon juice, cumin, coriander, garam masala powder, and cayenne pepper (if using). Add chickpeas and mix well.
3. Transfer the chickpea mixture to a baking dish lined with parchment paper. Bake for 20-25 minutes or until slightly caramelized.
4. In a large pan, heat diced tomatoes and vegetable broth over medium heat. Stir in cooked chickpeas and season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the sauce thickens slightly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Wild Rice and Mushroom Pilaf
This hearty pilaf combines nutty wild rice with earthy mushrooms, aromatic herbs, and a hint of lemon, perfect for a comforting side dish or main course.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Rinse the wild rice in a fine-mesh strainer and drain well.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the wild rice, thyme, paprika, salt, and pepper. Stir to combine.
5. Add the water or broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 40-45 minutes or until the liquid is absorbed and the rice is tender.
7. Fluff the pilaf with a fork and stir in the lemon juice.
Cooking Time: 45-50 minutes
Tomato Basil Soup with Grilled Cheese Croutons
This creamy soup is a perfect blend of fresh flavors, topped off with crispy grilled cheese croutons for added texture and delight. A comforting treat for any occasion!
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
– 4 slices of bread (white or whole wheat)
– 2 tablespoons butter
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened.
2. Add chopped tomatoes, chicken broth, heavy cream, tomato paste, basil, salt, and pepper. Bring to a simmer.
3. Reduce heat to low; let soup cook for 20-25 minutes or until flavors have melded together.
4. Meanwhile, butter the bread slices. Place on a baking sheet and grill in oven at 350°F (175°C) for 5-7 minutes or until golden brown.
5. Ladle the hot soup into bowls. Top with grilled cheese croutons and serve immediately.
Cooking Time: 25-30 minutes
BBQ Jackfruit Sandwiches
A twist on traditional BBQ sandwiches, these jackfruit versions offer a meatless, plant-based alternative that’s just as delicious.
Ingredients:
– 1 cup jackfruit (canned or fresh, drained and chopped)
– 2 tbsp BBQ sauce
– 4 hamburger buns
– 2 tbsp mayonnaise
– 2 lettuce leaves
– 2 tomato slices
– Red onion slices (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, mix together the chopped jackfruit and BBQ sauce until well combined.
3. Grill the jackfruit mixture for about 5-7 minutes per side, or until caramelized and slightly charred.
4. Meanwhile, toast the hamburger buns on the grill or in a toaster.
5. Assemble the sandwiches by spreading mayonnaise on each bun, followed by a layer of grilled jackfruit, lettuce, tomato, and red onion (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Pumpkin and Sage Risotto
Pumpkin and Sage Risotto Recipe
As the seasons change, warm up with this comforting Pumpkin and Sage Risotto recipe, perfect for a cozy fall evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted pumpkin puree
– 1 tablespoon butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, sauté the onion and garlic until translucent.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the roasted pumpkin puree and stir to combine.
5. Add 1/2 cup of warmed broth and stir until absorbed.
6. Repeat step 5, adding broth in 1/2-cup increments and waiting for absorption, until the rice is cooked (about 20-25 minutes).
7. Stir in butter and chopped sage. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 20-25 minutes
Summary
Get ready to spice up your weeknights with these 20 flavorful vegetarian Instant Pot recipes! From comforting pasta dishes like Creamy Garlic Parmesan Pasta and Cheesy Broccoli Rice Casserole, to international-inspired meals like Moroccan Chickpea Stew and Thai Peanut Tofu Bowls, there’s something for everyone. Hearty stews, vibrant curries, and creamy risottos are just a few highlights of this collection. Whether you’re a busy professional or a parent looking for quick and easy meal ideas, these recipes will become your new go-to’s.
