In this paragraph, you can learn vegetarian instant pot recipes. This way will make your day. The Instant Pot can be easy to use for many people. The Instant Pot is a multi-functional appliance that allows you to cook a variety of dishes with one device, which can save you time and effort in the kitchen. It has preset cooking programs for various foods and has a pressure cooking function that cooks food quickly. Additionally, the Instant Pot has a “Keep Warm” function that keeps your food at the desired temperature until you’re ready to serve it.
However, it may take some time to get used to using the Instant Pot and understanding all of its functions. But once you’ve familiarized yourself with the appliance, many users find it convenient and easy to use.
Here are some vegetarian instant pot recipes you can try:
- Vegetable and Chickpea Curry
- Mac and Cheese
- Minestrone Soup
- Baked Beans
- Risotto
- Quinoa and Black Bean Bowl
- Ratatouille
- Lentil Soup
- Spaghetti Squash with Tomato Sauce
- Stuffed Bell Peppers
BONUS: Instant Pot Lentils Recipe
Note: These recipes can vary depending on personal preferences and ingredients availability.
Vegetarian instant pot recipes: Chickpea Curry
Here’s a recipe for Vegetable and Chickpea Curry in an Instant Pot:
Ingredients:
- 1 tbsp oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp salt
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas
- 1 cup (225g) frozen peas
- 1 cup (225g) diced carrots
- 1 cup (225g) diced potatoes
- 1 cup (225g) water or vegetable broth
- Rice or naan bread for serving
Instructions:
- First, turn on the Instant Pot and select the saute function for vegetarian instant pot recipes. Then, add the olive oil and let it heat up.
- Then, add the onion, garlic, and ginger and cook until the onion is translucent, about 3-5 minutes.
- Stir in the curry powder, turmeric, cumin, coriander, paprika, and salt. Then, cook for 1-2 minutes, until fragrant.
- Add the diced tomatoes, chickpeas, frozen peas, diced carrots, diced potatoes, and water or broth. Stir to combine.
- Then, close the lid and seal the Instant Pot. Cook on medium pressure for 10 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then release any remaining pressure.
- Finally, open the lid and stir the curry. Serve over rice or with naan bread. Your one of the vegetarian instant pot recipes ready. Enjoy!
Note: You can also add other vegetables of your choice, such as bell peppers, zucchini, or cauliflower.
Vegetarian Mac and CheeseÂ
Here’s a recipe for Vegetarian Mac and Cheese in an Instant Pot:
Ingredients:
- 1 lb (450g) macaroni
- 4 cups (960ml) water
- 4 tbsp (60g) unsalted butter
- 4 tbsp (30g) all-purpose flour
- 4 cups (960ml) whole milk
- 2 tsp salt
- 1 tsp black pepper
- 4 cups (440g) grated cheddar cheese
- 2 cups (220g) grated mozzarella cheese
Instructions:
- First, add the macaroni and water to the Instant Pot. Stir to combine.
- Close the lid and seal the Instant Pot. Cook on medium pressure for 8 minutes.
- Once the cooking time is up, quick release the pressure by carefully turning the valve to release the steam.
- Then, drain the macaroni.
- After that, in a separate pot or pan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until the mixture becomes a light golden brown.
- Gradually add the milk, whisking constantly, and cook until the mixture thickens, about 5-7 minutes.
- After that, stir in the pepper and salt.
- Add the cheddar and mozzarella cheese and stir until the cheese has melted.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Finally, serve the mac and cheese hot. Enjoy!
Note: You can also add any additional seasonings or spices to taste, such as nutmeg, mustard, or hot sauce. Vegetarian instant pot recipes are so easy and delicious.
Vegetarian Minestrone Soup instant pot recipe
Ingredients:
- 1 tbsp (15ml) olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 can (14 oz) diced tomatoes
- 4 cups (960ml) vegetable broth
- 15 oz (1 can) kidney beans
- 1 cup (225g) frozen green beans
- 1 cup (225g) small pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated parmesan cheese and crusty bread for serving
Instructions:
- First, turn on the Instant Pot and select the saute function. Add the olive oil and let it heat up.
- Add the onion, garlic, carrots, celery, and potatoes. Cook about 5 minustes or until the onion is translucent.
- Stir in the diced tomatoes, vegetable broth, kidney beans, frozen green beans, pasta, basil, oregano, salt, and pepper.
- Then, close the lid and seal the Instant Pot. Cook on medium pressure for 10 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then release any remaining pressure.
- Open the lid and stir the soup. Serve with grated parmesan cheese and crusty bread. Enjoy your vegetarian instant pot recipes!
Note: You can also add any additional vegetables or seasonings of your choice, such as zucchini, spinach, or red pepper flakes.
Vegetarian Baked BeansÂ
Here’s a recipe for Vegetarian Baked Beans in an Instant Pot:
Ingredients:
- 1 lb (450g) dried navy beans
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp (15ml) olive oil
- 1 can (14 oz) diced tomatoes
- 1/4 cup (85g) molasses
- 1/4 cup (60ml) maple syrup
- 1 tsp dried mustard
- 1 tsp smoked paprika
- 1 tsp salt
- 4 cups (960ml) water
Instructions:
- Rinse and sort the navy beans, discarding any broken or discolored beans.
- After that, turn on the Instant Pot and select the saute function.
- Then, add the olive oil.
- Add the onion and garlic and cook until the onion is translucent, about 3-5 minutes.
- Stir in the diced tomatoes, molasses, maple syrup, mustard, paprika, salt, and water.
- Add the navy beans and stir to homogene.
- Then, close the lid. Cook on high pressure for 35 minutes.
- After that, the cooking time is up, let the pressure release naturally for 8 min.
- Open the lid and stir the baked beans. If desired, mash some of the beans to thicken the sauce.
- Serve the baked beans hot. Enjoy your vegetarian instant pot recipes!
Note: You can also add any additional seasonings or spices of your choice, such as cumin, chili powder, or bay leaves.
Vegetarian RisottoÂ
Here’s a recipe for Vegetarian Risotto in an Instant Pot:
Ingredients:
- 1 tbsp (15ml) olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups (300g) arborio rice
- 3 cups (720ml) vegetable broth
- 1 cup (240ml) white wine
- 1 cup (150g) frozen peas
- 1/2 cup (50g) grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for serving
Instructions:
- First, turn on the Instant Pot.
- Select the saute function on the Instant pot. Add the olive oil and let it heat up.
- Add the onion and garlic and cook until the onion is translucent, about 3-5 minutes.
- Stir in the arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.
- Stir in the vegetable broth and white wine.
- Then, close the lid. Cook on medium pressure for 10 minutes.
- When the cooking time is up, let the pressure release naturally for 8 minutes, after that release any remaining pressure.
- Stir in the frozen peas and grated parmesan cheese. Seasonal spice to taste.
- Serve the risotto hot, garnished with fresh parsley. Enjoy your vegetarian instant pot recipes!
Note: You can also add any additional vegetables or seasonings of your choice, such as mushrooms, sun-dried tomatoes, or truffle oil.
Vegetarian Quinoa and Black Bean BowlÂ
Here’s a recipe for a Vegetarian Quinoa and Black Bean Bowl in an Instant Pot:
Ingredients:
- 1 cup (185g) quinoa
- 15 oz black beans, rinsed
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups (480ml) water
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Instructions:
- First, turn on the Instant Pot.
- Select the saute function on the Instant pot. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Stir in the red bell pepper, black beans, chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes, until fragrant.
- Stir in the quinoa and water.
- Then, close the lid. Cook on medium pressure for 2 minute.
- When the cooking time is up, let the pressure release naturally for 8 minutes
- And then release any remaining pressure.
- Fluff the quinoa and black bean mixture with a fork. Serve hot, garnished with fresh cilantro and lime wedges. Enjoy your vegetarian instant pot recipes!
Note: You can also add any additional vegetables or seasonings of your choice, such as corn, diced tomatoes, or avocado.
Vegetarian Lentil SoupÂ
Here’s a recipe for Vegetarian Lentil Soup in an Instant Pot:
Ingredients:
- 1 tbsp (15ml) olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 200g (1 can) green or brown lentils
- 4 cups (960ml) vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for serving
Instructions:
- First, turn on the Instant Pot and
- And then select the function: ‘saute’
- Add the olive oil.
- Add the onion and garlic and cook until the onion is translucent, about 3-5 minutes.
- Then, stir in the carrots, celery, lentils, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper.
- Close the lid and seal the Instant Pot. Cook on medium pressure for 20 min.
- When the cooking time is up, let the pressure release naturally for 7-8 minutes
- Then release any remaining pressure.
- After that, open the lid and stir the lentil soup.
- Lastly, serve the lentil soup hot, garnished with fresh parsley. Enjoy your vegetarian instant pot recipes!
Note: You can also add any additional vegetables or seasonings of your choice, such as potatoes, kale, or cumin.
Vegetarian Stuffed Bell PeppersÂ
Here’s a Vegetarian instant pot recipes:
Ingredients:
- 4 bell peppers
- 1 tbsp (15ml) olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup (150g) uncooked quinoa
- 2 cups (480ml) vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup (120g) shredded cheese (optional)
- Fresh parsley, chopped, for serving
Instructions:
- First, turn on the Instant Pot and select the saute function for vegetarian instant pot recipes. Add the olive oil.
- While take bell peppers and tops cut off and seeds removed
- Then, add the onion and garlic and cook until the onion is translucent, about 3-5 minutes.
- Stir in the quinoa, vegetable broth, diced tomatoes, basil, oregano, salt, and pepper.
- Then, close the lid.
- Cook on medium pressure for 15 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes. Then release any remaining pressure.
- Preheat the oven to 350°F (180°C).
- After that, spoon the quinoa mixture into the bell peppers and place them in an oven-safe dish.
- If using cheese, sprinkle it on top of the stuffed bell peppers.
- Then bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
- In conclusion, Serve the stuffed bell peppers hot, garnished with fresh parsley. Enjoy your vegetarian instant pot recipes !
Note: In short, you can also add any additional vegetables or seasonings of your choice. For instance corn, black beans, or chili powder.
You can cook vegetarian recipes in an Instant Pot. In other words, it is a versatile kitchen appliance that can be used to cook a wide variety of vegetarian dishes. For example; soups, stews, curries, pasta, grains, and beans. In addition, the Instant Pot’s pressure cooking function allows you to cook food quickly while retaining its flavor and nutrients. Additionally, its slow cooking and saute functions provide even more cooking options for vegetarian meals. In short, try these vegetarian instant pot recipes.
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