Are you tired of sacrificing flavor and nutrients for convenience on busy weeknights? Look no further than your trusty Instant Pot! This versatile pressure cooker can help you whip up a wide variety of delicious and healthy vegetable-based meals in no time. From hearty stews and curries to creamy soups and sautéed greens, we’ve rounded up 20 mouthwatering Instant Pot recipes that are sure to become new favorites.
In this article, we’ll explore the wonderful world of instant cooking and share our top picks for quick and easy vegetable recipes perfect for busy weeknights. Whether you’re a vegetarian, vegan, or simply looking for more plant-based meals in your diet, these recipes are sure to please. So go ahead, get creative with your Instant Pot, and start enjoying the convenience and flavor of homemade cooking without sacrificing an ounce of quality!
Instant Pot Vegetarian Chili
This recipe makes a big batch of deliciously comforting chili that’s perfect for a weeknight dinner or a weekend gathering. With a medley of colorful vegetables, beans, and spices, this vegetarian chili is a satisfying and flavorful option for anyone looking to skip the meat.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can crushed tomatoes
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Add all remaining ingredients except vegetable broth; stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20 minutes (includes pressure release)
Instant Pot Ratatouille
Ratatouille, a classic Provençal dish, gets an Instant Pot twist! This simplified recipe yields a flavorful and tender vegetable stew perfect for weeknight meals.
Ingredients:
– 1 large eggplant, diced
– 2 large bell peppers (any color), sliced
– 2 medium zucchinis, sliced
– 2 cloves of garlic, minced
– 1 onion, chopped
– 2 cups of chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup of vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, eggplant, bell peppers, and zucchinis. Cook until the vegetables are slightly tender, about 5 minutes.
3. Add the chopped tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Instant Pot Creamy Garlic Mashed Cauliflower
Transform cauliflower into a creamy, garlicky masterpiece using your Instant Pot! This recipe is perfect for a quick and easy side dish or as a low-carb substitute for mashed potatoes.
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Rinse the cauliflower and remove any leaves or stems.
2. Cut the cauliflower into florets and add them to the Instant Pot with 1 cup of water.
3. Add minced garlic, butter, salt, and pepper to the pot.
4. Close the lid and set the valve to “sealing”. Cook on high pressure for 5 minutes.
5. Release the pressure quickly and stir in heavy cream or half-and-half.
6. Mash the cauliflower with a potato masher or a fork until it reaches your desired consistency.
Cooking Time: 5 minutes at high pressure
Instant Pot Lentil and Vegetable Stew
This comforting stew is a perfect blend of tender lentils, flavorful vegetables, and aromatic spices, all cooked to perfection in the Instant Pot. It’s a great option for a quick and nutritious meal that’s ready in under an hour.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Add the lentils, water, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Close the lid and make sure the valve is set to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 15 minutes.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes (including natural pressure release)
Instant Pot Vegetable Biryani
This recipe combines the convenience of an Instant Pot with the aromatic flavors of traditional biryani, making it a perfect meal for any day. With minimal prep and cooking time, you’ll have a delicious and nutritious dish ready in no time.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil. Add onion and cook until softened.
2. Add garlic, mixed vegetables, cumin seeds, coriander powder, and salt. Cook for 1 minute.
3. Add rice and water. Stir well to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and garnish with cilantro.
Cooking Time: 15 minutes
Instant Pot Stuffed Bell Peppers
This recipe yields tender, flavorful bell peppers filled with a savory mixture of rice, ground beef, and spices. Perfect for a weeknight dinner or special occasion, this Instant Pot dish is easy to prepare and packed with nutrients.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat Instant Pot to “Saute” mode. Add ground beef and cook until browned, breaking up with a spoon as it cooks.
2. Add chopped onion, garlic, paprika, salt, and pepper to the pot. Cook until onion is translucent.
3. Stir in cooked rice, chicken broth, and shredded cheese (if using).
4. Arrange bell peppers upright in the Instant Pot, filling them with the meat mixture.
5. Close the lid and set valve to “Sealing”. Pressure cook on high for 10 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Serve hot, garnished with chopped fresh parsley or cilantro (optional).
Cooking Time: 20 minutes
Instant Pot Minestrone Soup
This classic Italian-inspired soup is a staple of comfort food, and with the Instant Pot, you can have it on the table in no time. This recipe combines tender vegetables, beans, and pasta in a rich and flavorful broth.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup kidney beans, drained and rinsed
– 1/4 cup small pasta shapes (such as elbow macaroni or ditalini)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
3. Add diced tomatoes, vegetable broth, kidney beans, pasta, salt, and pepper.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Instant Pot Butternut Squash Soup
Cozy up with a warm and comforting bowl of Instant Pot Butternut Squash Soup! This recipe is perfect for a chilly fall or winter evening, and can be easily customized to suit your taste preferences.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs, such as sage or parsley, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed butternut squash, broth, and salt. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
8. Use an immersion blender to puree the soup until smooth. Alternatively, allow it to cool and blend in a traditional blender.
9. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half to add richness.
10. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20 minutes (includes pressure release time)
Instant Pot Green Beans with Almonds
This recipe is a perfect side dish that’s ready in no time! With the Instant Pot, you can cook green beans to perfection and add some crunchy almonds for added texture.
Ingredients:
– 1 pound fresh or frozen green beans
– 2 tablespoons olive oil
– 1/4 cup sliced almonds
– Salt and pepper to taste
– 1 clove garlic, minced (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the green beans, sliced almonds, salt, pepper, and garlic (if using). Stir well to combine.
3. Close the lid and set the valve to “Sealing”.
4. Pressure cook on high for 3-5 minutes, followed by a quick release.
5. Open the lid and check if the green beans are tender. If not, close the lid and cook for an additional minute.
Cooking Time: 3-6 minutes
Instant Pot Vegetable Curry
This Indian-inspired curry recipe is a perfect blend of spices, textures, and flavors. With just a few simple ingredients and minimal prep time, you can create a hearty and comforting meal in no time.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, vegetable broth, curry powder, and turmeric. Stir well to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
6. Season with salt and pepper to taste. Garnish with fresh cilantro, if desired.
Cooking Time: 15-20 minutes
Instant Pot Mushroom Risotto
Elevate your dinner game with this rich and comforting mushroom risotto made easy in the Instant Pot. With a few simple ingredients and steps, you’ll be enjoying a creamy and flavorful dish in no time!
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent.
3. Add the sliced mushrooms and cook until they release their liquid and start browning.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. Add the warmed broth, one cup at a time, stirring after each addition and allowing the liquid to absorb before adding more.
6. When all the broth is used, stir in the Parmesan cheese and season with salt and pepper.
7. Turn off the Instant Pot and let it sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Instant Pot Spaghetti Squash
Transform spaghetti squash into a creamy, comforting dish reminiscent of classic spaghetti Bolognese, all made possible with the Instant Pot’s pressure cooking capabilities. This recipe yields 4-6 servings.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 pound ground beef or turkey
– 1 can (28 oz) crushed tomatoes
– 1 cup grated mozzarella cheese
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add chopped onion and cook until translucent, about 3-4 minutes.
2. Add minced garlic and cook for an additional minute.
3. Add ground beef or turkey and cook until browned, breaking it up with a spoon as needed.
4. Add crushed tomatoes, mozzarella cheese, dried oregano, salt, and pepper. Stir to combine.
5. Cut the spaghetti squash in half lengthwise and scoop out seeds. Place the squash in the Instant Pot, followed by the meat sauce mixture.
6. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 20 minutes (including natural pressure release)
Instant Pot Cabbage and Potatoes
This recipe is a simple and flavorful way to enjoy a comforting dish with minimal effort. The Instant Pot makes quick work of cooking tender potatoes and caramelized cabbage, perfect for a weeknight dinner.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2-3 large potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped cabbage and cubed potatoes to the pot. Stir to combine with the onion mixture.
5. Season with salt and pepper to taste.
6. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-20 minutes
Instant Pot Garlic Parmesan Brussels Sprouts
Elevate your side dish game with this simple and flavorful recipe that combines the richness of parmesan cheese with the pungency of garlic. Perfect for a quick weeknight dinner or a special occasion, these Instant Pot Brussels sprouts are sure to please.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 1/4 teaspoon red pepper flakes (for some heat)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the Brussels sprouts to the pot in a single layer, leaving some space between each sprout.
4. Sprinkle the Parmesan cheese evenly over the Brussels sprouts.
5. Close the lid, making sure the valve is set to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 3 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 13 minutes
Instant Pot Mexican Street Corn
Get ready to experience the authentic flavors of Mexico with this simple and flavorful Instant Pot recipe. This creamy, smoky, and slightly sweet dish is perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 2 cups frozen corn kernels
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon lime juice
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 jalapeño pepper, seeded and chopped (optional)
– 2 cloves garlic, minced (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the heavy cream, lime juice, smoked paprika, salt, and black pepper. Stir until combined.
3. Add the corn kernels, chopped jalapeño (if using), and minced garlic (if using). Stir to coat.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 2 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 12 minutes
Serve: Transfer the Mexican Street Corn to a serving dish and garnish with chopped cilantro, crumbled cotija cheese, or a sprinkle of chili powder, if desired. Enjoy!
Instant Pot Roasted Beet Salad
This recipe combines the natural sweetness of roasted beets with a tangy vinaigrette and crunchy greens, all in one easy and flavorful salad. Perfect for a quick lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled goat cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the garlic and sauté for 1 minute.
3. Add the beets, balsamic vinegar, honey, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 20 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Peel the beets and slice into wedges.
7. In a large bowl, combine the mixed greens, roasted beets, and crumbled goat cheese (if using). Serve warm or chilled.
Cooking Time: 20 minutes
Instant Pot Honey Glazed Carrots
This recipe yields tender and flavorful carrots glazed with a hint of honey and spices, perfect for a quick and easy side dish. The Instant Pot makes it possible to cook the carrots to perfection with minimal effort.
Ingredients:
– 2 pounds carrots, peeled and chopped
– 2 tablespoons honey
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/4 cup water
– 1 tablespoon unsalted butter
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chopped carrots, honey, brown sugar, cinnamon, ginger, and salt. Stir to combine.
3. Pour in the water and close the lid.
4. Set the valve to “Sealing” and press the “Manual” or “Pressure Cook” button for 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open the lid and stir the carrots. Serve hot.
Cooking Time: 15 minutes
Instant Pot Eggplant Parmigiana
Elevate your eggplant parmesan game with this easy and speedy Instant Pot recipe. Say goodbye to soggy breading and hello to tender, flavorful eggplant slices.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 egg, beaten
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT.”
2. Dip each eggplant slice in the beaten egg, then coat with breadcrumbs mixed with Parmesan cheese.
3. Place a layer of coated eggplant slices in the Instant Pot. Repeat until all slices are used, finishing with a layer of marinara sauce.
4. Top with mozzarella cheese and sprinkle with parsley.
5. Close the lid, making sure the valve is set to “SEALING.” Cook on high pressure for 10 minutes, followed by a 5-minute natural release.
Cooking Time: 15 minutes
Instant Pot Thai Coconut Vegetable Soup
Experience the vibrant flavors of Thailand with this creamy and comforting soup made easily in your Instant Pot. This recipe is a perfect blend of sweet, sour, salty, and spicy notes that will leave you wanting more.
Ingredients:
– 2 cups mixed vegetables (carrots, zucchini, bell peppers, etc.)
– 1 can coconut milk
– 4 cups vegetable broth
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the mixed vegetables, coconut milk, vegetable broth, ginger, curry paste, and cumin. Stir to combine.
3. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Instant Pot Sautéed Garlic Spinach
This recipe is a quick and flavorful way to enjoy sautéed spinach with garlic in the comfort of your Instant Pot. Perfect as a side dish or added to pasta, rice, or other meals.
Ingredients:
– 1 package frozen chopped spinach (10 oz)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the olive oil, then sauté the minced garlic for about 30 seconds, or until fragrant.
3. Pour in the frozen spinach and stir to combine with the garlic and oil.
4. Cook the spinach mixture for 1-2 minutes, stirring occasionally, until it has thawed and heated through.
5. Season with salt and pepper to taste.
Cooking Time: 1-2 minutes
Summary
Get ready to transform your busy weeknights with these 20 quick and delicious Instant Pot vegetable recipes! From hearty stews and soups to flavorful curries and risottos, there’s something for everyone. Discover creative takes on classic dishes like chili, ratatouille, and minestrone soup, or try new favorites like sautéed garlic spinach or roasted beet salad. These easy and efficient recipes will have you cooking up a storm in no time, without sacrificing flavor or nutrition. Perfect for busy families, singles, and anyone looking to add some excitement to their meal routine.
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