22 Delicious Instant Pot Vegetarian Recipes to Savor

Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, your Instant Pot is about to become your new best friend. We’ve gathered 22 mouthwatering vegetarian recipes that are easy, flavorful, and perfect for any night of the week. Get ready to savor every bite—let’s dive in!

Instant Pot Vegetarian Chili

Zesty, bold, and ready in minutes—this Instant Pot vegetarian chili transforms pantry staples into a flavor-packed meal that’ll have you skipping the takeout. Grab your pressure cooker and let’s build layers of smoky, savory goodness without the meat.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (28-ounce) can crushed tomatoes
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 cup vegetable broth
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon freshly squeezed lime juice
– ¼ cup chopped fresh cilantro
– 1 avocado, sliced, for garnish
– ½ cup sour cream, for serving

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, about 5–7 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
4. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika, toasting the spices for 1 minute to deepen their flavor.
5. Pour in 1 (28-ounce) can crushed tomatoes, using a wooden spoon to scrape any browned bits from the bottom of the pot—this adds rich, caramelized notes.
6. Add 2 (15-ounce) cans drained and rinsed black beans, 1 (15-ounce) can drained and rinsed kidney beans, and 1 cup vegetable broth, stirring to combine.
7. Season with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper, then secure the lid and set the valve to “Sealing.”
8. Pressure cook on high for 10 minutes, allowing a natural pressure release for 10 minutes before quick-releasing any remaining pressure.
9. Stir in 1 tablespoon freshly squeezed lime juice and ¼ cup chopped fresh cilantro just before serving to brighten the flavors.
10. Ladle the chili into bowls and garnish with sliced avocado and a dollop of sour cream. You’ll love the creamy avocado against the smoky, tender beans, while a squeeze of lime cuts through the richness. Serve it over crispy tortilla chips or with warm cornbread for a cozy, satisfying meal.

Creamy Instant Pot Mushroom Risotto

Mushroom risotto just got a major upgrade—this Instant Pot version delivers restaurant-quality creaminess in under 30 minutes. Forget constant stirring and embrace this hands-off method that transforms humble ingredients into pure comfort. Your weeknight dinner game is about to reach legendary status.

Ingredients

• 1½ cups Arborio rice
• 8 ounces cremini mushrooms, thinly sliced
• 1 medium shallot, finely minced
• 3 cloves garlic, microplaned
• ½ cup dry white wine
• 4 cups hot chicken stock, preferably homemade
• ¼ cup unsalted European-style butter, chilled and cubed
• ½ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
2. Add sliced cremini mushrooms in single layer and cook undisturbed for 4 minutes to develop deep browning.
3. Stir mushrooms and continue cooking until all liquid evaporates and edges crisp, about 3 more minutes.
4. Add minced shallot and cook until translucent, approximately 90 seconds, scraping bottom to prevent sticking.
5. Stir in microplaned garlic and cook until fragrant, precisely 30 seconds.
6. Add Arborio rice and toast while stirring constantly for 2 minutes until grains turn slightly translucent at edges.
7. Pour in dry white wine and cook while scraping bottom until liquid reduces by half, about 2 minutes.
8. Add hot chicken stock and 1 teaspoon Diamond Crystal kosher salt, stirring once to combine.
9. Secure lid, set valve to “Sealing,” and pressure cook on HIGH for 6 minutes.
10. Perform quick release by carefully turning valve to “Venting” position once timer completes.
11. Remove lid and immediately add chilled butter cubes and freshly grated Parmigiano-Reggiano.
12. Vigorously stir risotto for 2 minutes until butter emulsifies into creamy sauce that coats the back of a spoon.
13. Fold in chopped flat-leaf parsley and ½ teaspoon freshly cracked black pepper.
14. Let risotto rest off heat for 3 minutes to allow flavors to meld before serving.

Luxuriously creamy with distinct al dente bite, this risotto showcases earthy mushroom flavor balanced by sharp Parmigiano-Reggiano. Top with extra grated cheese and a drizzle of truffle oil for restaurant-worthy presentation, or serve alongside seared scallops for an elegant dinner party centerpiece. The velvety texture holds beautifully for leftovers—if you’re lucky enough to have any.

Instant Pot Lentil Soup

Ditch the takeout menus—this Instant Pot lentil soup transforms pantry staples into a velvety, protein-packed meal in under 30 minutes. Deeply savory with a hint of smokiness, it’s the ultimate set-it-and-forget-it dinner that actually tastes like you simmered it for hours.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and cut into ¼-inch rounds
• 2 celery stalks, cut into ¼-inch slices
• 1½ cups brown lentils, rinsed and drained
• 6 cups vegetable broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon fine sea salt
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup chopped fresh flat-leaf parsley

Instructions

1. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden at the edges, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, exactly 30 seconds.
4. Add the carrot rounds and celery slices, stirring to coat in the oil, and cook for 3 minutes until slightly softened.
5. Pour in the vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add the rinsed brown lentils, undrained fire-roasted diced tomatoes, smoked paprika, freshly cracked black pepper, and fine sea salt.
7. Lock the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes.
8. Once the timer beeps, allow natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
9. Stir in the freshly squeezed lemon juice and chopped fresh flat-leaf parsley until fully incorporated.

Hearty and satisfying, this soup boasts a creamy texture from the broken-down lentils, balanced by the bright acidity of lemon. For a restaurant-worthy twist, swirl in a dollop of garlic-infused yogurt or top with crispy fried shallots just before serving.

Instant Pot Veggie-Packed Pasta

Overwhelmed by weeknight dinners? This Instant Pot miracle transforms pantry staples into a vibrant, veggie-loaded pasta in minutes. One-pot perfection that actually makes you excited about eating your vegetables.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup diced San Marzano tomatoes
• 2 cups vegetable broth
• 12 ounces dried rigatoni pasta
• 1 medium zucchini, julienned
• 1 cup baby spinach leaves
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh basil

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon extra virgin olive oil until shimmering, about 2 minutes.
2. Add 1 medium yellow onion, finely diced, and cook until translucent, approximately 4 minutes, stirring frequently to prevent burning.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
4. Pour in 1 cup diced San Marzano tomatoes and cook for 2 minutes, using the back of your spoon to break them down slightly.
5. Add 2 cups vegetable broth, using it to deglaze the pot by scraping all browned bits from the bottom—this prevents the “burn” warning.
6. Immediately add 12 ounces dried rigatoni pasta, arranging it in a single layer to ensure even cooking.
7. Layer 1 medium julienned zucchini and 1 cup baby spinach leaves on top of the pasta without stirring.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes—the pasta will appear undercooked but will perfect during resting.
9. Perform a quick release by carefully turning the valve to “Venting” once the timer completes.
10. Stir in 1/2 cup grated Parmigiano-Reggiano cheese, 1/4 cup heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper until the sauce emulsifies.
11. Finish with 1 tablespoon unsalted butter and 2 tablespoons chopped fresh basil, stirring until the butter melts and creates a glossy sauce.

Glistening with a creamy, clingy sauce that coats every ridge of the al dente rigatoni, this pasta delivers bright tomato acidity balanced by rich dairy notes. Serve it family-style in the Instant Pot insert for maximum rustic appeal, or elevate with a drizzle of chili oil and extra basil for Instagram-worthy presentation.

Instant Pot Quinoa and Black Bean Stew

Satisfy your comfort food cravings with this lightning-fast Instant Pot creation. Dump everything in, press a button, and walk away—dinner practically cooks itself while you tackle your evening. This hearty stew delivers restaurant-quality flavor with minimal effort, perfect for busy weeknights when time is tight but standards remain high.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup tri-color quinoa, thoroughly rinsed
• 2 cups cooked black beans
• 1 (14.5-ounce) can fire-roasted diced tomatoes with juices
• 4 cups vegetable stock
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and fragrant, 3-4 minutes.
3. Stir in the minced garlic cloves and cook until aromatic, about 30 seconds.
4. Add the thoroughly rinsed tri-color quinoa to the pot and toast for 1 minute, stirring constantly to prevent burning.
5. Pour in the vegetable stock, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add the cooked black beans, fire-roasted diced tomatoes with juices, ground cumin, smoked paprika, crushed red pepper flakes, bay leaf, fine sea salt, and freshly cracked black pepper.
7. Secure the lid, ensuring the pressure valve is set to “Sealing.”
8. Cancel the “Sauté” function and select “Manual” or “Pressure Cook” on high pressure for 1 minute.
9. When the cooking cycle completes, allow natural pressure release for 10 minutes, then carefully perform quick release for remaining pressure.
10. Remove the bay leaf and discard.
11. Stir in the freshly squeezed lime juice and chopped fresh cilantro until fully incorporated.
12. Let the stew rest for 5 minutes to allow the quinoa to fully absorb remaining liquid and thicken the broth.

Hearty yet surprisingly light, this stew achieves perfect texture with fluffy quinoa suspended in a rich, tomato-infused broth. The smoked paprika and cumin create warm, earthy notes that balance beautifully against the bright lime finish. For an elevated presentation, top with sliced avocado and a dollop of Greek yogurt, or serve alongside warm cornbread for ultimate comfort.

Vegetarian Instant Pot Stuffed Bell Peppers

Elevate your weeknight dinner game with these vibrant, flavor-packed peppers that come together in record time. Each bell pepper becomes a self-contained vessel of savory goodness, bursting with Mediterranean-inspired ingredients that will make you forget they’re meat-free. Get ready to impress even the most skeptical carnivores at your table.

Ingredients

• 4 large red bell peppers, tops removed and seeded
• 1 cup uncooked basmati rice, rinsed until water runs clear
• 1 ½ cups vegetable broth, heated to 180°F
• 1 cup canned fire-roasted diced tomatoes, drained
• ¾ cup cooked French lentils
• ½ cup finely diced yellow onion
• 2 garlic cloves, minced
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes
• 4 oz fresh mozzarella cheese, torn into rough chunks
• 2 tbsp freshly chopped Italian parsley
• 1 tbsp freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper

Instructions

1. Select bell peppers that can stand upright without tipping; slice ¼ inch from the top and remove seeds and membranes.
2. Set your Instant Pot to Sauté mode and heat 2 tablespoons of olive oil until it shimmers, about 90 seconds.
3. Add diced onion and cook, stirring frequently, until translucent and edges begin to caramelize, approximately 4-5 minutes.
4. Stir in minced garlic and cook until fragrant, about 45 seconds, being careful not to let it brown.
5. Add tomato paste and cook, stirring constantly, until it darkens to a brick-red color and releases a sweet aroma, about 2 minutes.
6. Mix in smoked paprika, dried oregano, and red pepper flakes, toasting the spices for 30 seconds until fragrant.
7. Pour in heated vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Add rinsed basmati rice, fire-roasted tomatoes, and cooked lentils, stirring gently to combine all ingredients.
9. Season the mixture with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
10. Arrange the prepared bell peppers upright in the Instant Pot, packing the rice mixture firmly into each cavity.
11. Secure the lid, ensuring the vent is set to Sealing position, and pressure cook on High for 6 minutes.
12. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
13. Remove the lid away from your face to avoid steam, then transfer peppers to serving plates using tongs.
14. Top each pepper with torn mozzarella chunks and let residual heat melt the cheese slightly.
15. Drizzle with remaining tablespoon of olive oil and freshly squeezed lemon juice just before serving.
16. Garnish with chopped Italian parsley for a fresh, vibrant finish.

Perfectly tender-crisp peppers cradle a richly spiced filling where each grain of rice remains distinct yet fully infused with tomato and smoked paprika notes. The molten mozzarella creates creamy pockets that contrast beautifully with the toothsome lentils. Present these stunning vessels alongside a simple arugula salad dressed in lemon vinaigrette, or crumble leftover peppers into grain bowls for next-day lunches that somehow taste even better.

Instant Pot Ratatouille

Ditch the hours of slow simmering—this Instant Pot ratatouille delivers French countryside flavors in under 30 minutes. Transform humble summer vegetables into a vibrant, silky stew that tastes like it simmered all day. Your pressure cooker just became your secret weapon for effortless elegance.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 medium eggplant, cut into ½-inch cubes
• 2 medium zucchini, cut into ½-inch cubes
• 1 red bell pepper, cut into ½-inch pieces
• 1 yellow bell pepper, cut into ½-inch pieces
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 1 teaspoon herbes de Provence
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup fresh basil leaves, chiffonaded

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent and edges begin to golden, 4-5 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, exactly 30 seconds to prevent burning.
4. Add 1 medium cubed eggplant, 2 cubed zucchini, and both diced bell peppers to the pot.
5. Sprinkle vegetables with ½ teaspoon flaky sea salt and ¼ teaspoon freshly cracked black pepper.
6. Sauté vegetable mixture, stirring frequently, until vegetables begin to soften and release their juices, 5-6 minutes.
7. Stir in 2 tablespoons tomato paste and cook until it darkens slightly and coats the vegetables, 1 minute.
8. Add 1 can hand-crushed San Marzano tomatoes and 1 teaspoon herbes de Provence, scraping the bottom to deglaze.
9. Secure the lid, set valve to “Sealing,” and pressure cook on High for 4 minutes.
10. Once cooking completes, perform a quick pressure release by carefully turning the valve to “Venting.”
11. Remove the lid and stir in ¼ cup chiffonaded fresh basil until just wilted.

Serve this ratatouille immediately while the vegetables maintain their distinct textures yet melt into the rich tomato base. The eggplant becomes impossibly silky while the bell peppers retain a subtle crunch. Spoon it over creamy polenta, fold into omelets, or top with a fried egg for a complete meal that celebrates vegetable-forward cooking at its finest.

Instant Pot Coconut Curry Vegetables

Haven’t you been craving that takeout-level curry without the wait? This Instant Pot version delivers restaurant-quality coconut curry vegetables in under 30 minutes. Transform basic veggies into a creamy, aromatic masterpiece that’ll have everyone asking for seconds.

Ingredients

– 2 tablespoons virgin coconut oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 large sweet potato, peeled and cut into 1-inch cubes
– 2 cups cauliflower florets
– 1 red bell pepper, sliced into ¼-inch strips
– 1 cup frozen peas
– 1 tablespoon fresh lime juice
– ¼ cup chopped fresh cilantro

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons virgin coconut oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent and edges begin to caramelize, 4-5 minutes.
3. Stir in 4 minced garlic cloves and 1 tablespoon freshly grated ginger, cooking until fragrant, about 30 seconds.
4. Add 2 tablespoons red curry paste and cook for 1 minute, stirring constantly to bloom the spices.
5. Pour in 1 can full-fat coconut milk and 1 cup vegetable broth, using a wooden spoon to scrape any browned bits from the bottom.
6. Add 1 large sweet potato cut into 1-inch cubes and 2 cups cauliflower florets, stirring to coat in the liquid.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
8. When cooking completes, perform a quick release by carefully turning the valve to “Venting.”
9. Stir in 1 sliced red bell pepper and 1 cup frozen peas, allowing residual heat to cook them for 3 minutes.
10. Finish with 1 tablespoon fresh lime juice and ¼ cup chopped fresh cilantro, stirring gently to combine.

Outrageously creamy with just the right kick, this curry boasts tender sweet potatoes against crisp-tender peppers. The coconut milk creates a luxurious sauce that clings perfectly to jasmine rice. For an elevated presentation, garnish with toasted coconut flakes and serve alongside naan for dipping into every last bit of that fragrant broth.

Instant Pot Vegetable Biryani

Craving restaurant-quality biryani without the hours? This Instant Pot version delivers fragrant, layered perfection in minutes. Capture those vibrant colors and aromatic spices for your most impressive weeknight dinner yet.

Ingredients

• 2 cups aged basmati rice, rinsed until water runs clear
• 1/4 cup clarified butter
• 1 large yellow onion, thinly sliced into half-moons
• 4 garlic cloves, microplaned into paste
• 1-inch piece fresh ginger, microplaned into paste
• 1 serrano pepper, seeds removed and finely minced
• 2 teaspoons whole cumin seeds
• 4 green cardamom pods, lightly crushed
• 2-inch cinnamon stick
• 1/2 teaspoon saffron threads, steeped in 2 tablespoons warm whole milk
• 1 cup cauliflower florets, cut into 1-inch pieces
• 1 cup carrots, cut into 1/4-inch thick half-moons
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup frozen green peas
• 1 1/2 cups vegetable broth
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 1 teaspoon fine sea salt

Instructions

1. Select “Sauté” function on Instant Pot and heat clarified butter until shimmering, about 2 minutes.
2. Add sliced onion and cook, stirring frequently, until deep golden brown and crisping at edges, 8-10 minutes.
3. Add cumin seeds, cardamom pods, and cinnamon stick; toast until fragrant, about 45 seconds.
4. Stir in garlic paste, ginger paste, and minced serrano; cook until raw aroma disappears, about 1 minute.
5. Layer cauliflower, carrots, and green beans over spice mixture without stirring.
6. Spread rinsed basmati rice evenly over vegetables, creating distinct layers.
7. Pour vegetable broth evenly over rice, then sprinkle frozen peas and sea salt across surface.
8. Drizzle saffron-infused milk in zigzag pattern over top layer.
9. Seal Instant Pot lid and set to “Pressure Cook” on High for 6 minutes.
10. When timer completes, allow natural pressure release for 10 minutes, then quick release remaining pressure.
11. Remove lid and gently fluff rice with fork, incorporating herb garnish of cilantro and mint.

Your biryani emerges with distinct layers—fluffy rice crowns spiced vegetables that retain perfect bite. That saffron-kissed top layer gives way to fragrant cardamom and cumin notes throughout. Try serving it family-style with cooling cucumber raita or top with crispy fried onions for contrasting textures that’ll have everyone reaching for seconds.

Instant Pot Minestrone Soup

A perfectly balanced bowl that transforms humble vegetables into something extraordinary. This Instant Pot minestrone delivers deep, developed flavors in minutes, not hours—ideal for busy weeknights when you crave something nourishing yet effortless. Get ready to press a few buttons and walk away to a complete meal.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 6 cups vegetable stock
– 1 teaspoon dried oregano
– 1 bay leaf
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup ditalini pasta
– 2 cups fresh spinach leaves
– Kosher salt and freshly ground black pepper
– Freshly grated Parmigiano-Reggiano for serving

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 3 medium carrot rounds, and 2 finely chopped celery stalks; sauté until onions are translucent and vegetables begin to soften, about 5 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Pour in 1 can of hand-crushed San Marzano tomatoes, scraping the bottom to release any browned bits—this builds a rich flavor base.
5. Add 6 cups of vegetable stock, 1 teaspoon dried oregano, and 1 bay leaf, stirring to combine.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
7. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
8. Remove the bay leaf and discard it.
9. Stir in 1 can of drained cannellini beans and 1 cup of ditalini pasta.
10. Select “Sauté” again and simmer uncovered until pasta is al dente, about 8 minutes, stirring occasionally to prevent sticking.
11. Turn off the Instant Pot and fold in 2 cups of fresh spinach leaves until just wilted, about 1 minute.
12. Season generously with kosher salt and freshly ground black pepper.

Just ladled into bowls, this minestrone boasts a brothy yet substantial texture with tender vegetables and perfectly cooked pasta. Each spoonful delivers a bright, herbaceous flavor deepened by the San Marzano tomatoes. For a restaurant-style finish, drizzle with extra olive oil and shower with freshly grated Parmigiano-Reggiano right before serving.

Instant Pot Spinach and Artichoke Dip

Nailing that creamy, crave-worthy dip just got revolutionary. This Instant Pot version transforms classic spinach-artichoke into a 15-minute masterpiece that’ll disappear faster than your phone battery. Seriously—your party guests will demand the recipe.

Ingredients

– 2 tablespoons clarified butter
– 1 cup finely diced yellow onion
– 3 garlic cloves, minced
– 10 ounces frozen chopped spinach, thawed and thoroughly squeezed
– 14 ounces canned artichoke hearts, drained and chopped
– 8 ounces full-fat cream cheese, cubed
– 1 cup grated Parmesan cheese
– 1 cup shredded low-moisture mozzarella
– 1/2 cup heavy cream
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon cayenne pepper
– Kosher salt to season

Instructions

1. Select the “Sauté” function on your Instant Pot and melt the clarified butter.
2. Sauté the diced yellow onion for 4 minutes until translucent and fragrant.
3. Add the minced garlic and cook for 1 additional minute until aromatic.
4. Stir in the squeezed spinach and chopped artichoke hearts, coating them in the butter mixture.
5. Add the cubed cream cheese, heavy cream, Parmesan, mozzarella, smoked paprika, nutmeg, and cayenne.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 3 minutes.
7. Perform a quick release by carefully turning the valve to “Venting” once the timer completes.
8. Open the lid and vigorously stir the dip until completely smooth and emulsified.
9. Season with kosher salt, starting with 1/2 teaspoon and adjusting as needed.

Know that velvety texture? It’s achieved through that final aggressive stir—creating a luxurious emulsion that clings to every chip. The smoked paprika and nutmeg add subtle depth behind the tangy artichoke and rich cheeses. Serve it straight from the pot with crispy baguette slices or stuff it into hollowed-out sourdough for the ultimate pull-apart situation.

Instant Pot Thai Red Curry with Tofu

Brace your taste buds—this Instant Pot Thai red curry with tofu delivers restaurant-quality depth in under 30 minutes. Boldly layer aromatic spices with creamy coconut milk for a weeknight win that’ll have you skipping takeout forever.

Ingredients

• 1 (14-ounce) block extra-firm tofu, pressed and cubed
• 2 tablespoons virgin coconut oil
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons Thai red curry paste
• 1 (13.5-ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon coconut aminos
• 1 tablespoon fresh lime juice
• 1 red bell pepper, julienned
• ¼ cup fresh Thai basil leaves

Instructions

1. Select “Sauté” mode on your Instant Pot and heat the virgin coconut oil until shimmering, about 2 minutes.
2. Add the pressed tofu cubes and sear until golden brown on all sides, approximately 4-5 minutes total.
3. Transfer the seared tofu to a clean plate using a slotted spoon, preserving the oil in the pot.
4. Sauté the thinly sliced yellow onion until translucent and lightly caramelized, about 3 minutes.
5. Add the minced garlic and freshly grated ginger, stirring constantly until fragrant, 45-60 seconds.
6. Stir in the Thai red curry paste and toast for 1 minute until deeply aromatic.
7. Pour in the full-fat coconut milk, using a wooden spoon to scrape any browned bits from the pot bottom.
8. Add the vegetable broth and coconut aminos, stirring to fully incorporate.
9. Return the seared tofu to the pot along with the julienned red bell pepper.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
11. Once cooking completes, perform a quick pressure release by carefully turning the valve to “Venting.”
12. Stir in the fresh lime juice and Thai basil leaves just before serving.

Dive into silky tofu cubes that have absorbed the curry’s fiery-sweet complexity, balanced by crisp-tender peppers. The creamy coconut base clings perfectly to jasmine rice, while a squeeze of fresh lime brightens each spoonful. For an extra textural contrast, top with crushed peanuts or serve alongside quick-pickled vegetables.

Instant Pot Cauliflower and Potato Curry

Get ready to transform basic veggies into a flavor explosion that’ll make your taste buds dance. Grab your Instant Pot—this cauliflower and potato curry comes together in minutes but tastes like it simmered for hours. Seriously, your kitchen will smell like a professional spice market.

Ingredients

– 2 tablespoons ghee (clarified butter)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons whole cumin seeds
– 1 teaspoon ground turmeric
– ½ teaspoon cayenne pepper
– 1 large head cauliflower, cut into 1-inch florets
– 1 pound Yukon Gold potatoes, peeled and cubed into ¾-inch pieces
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 teaspoon fine sea salt
– ¼ cup chopped fresh cilantro leaves

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons ghee until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden at the edges, 4-5 minutes.
3. Stir in 4 minced garlic cloves and 1 tablespoon freshly grated ginger, cooking until fragrant, about 45 seconds.
4. Add 2 teaspoons whole cumin seeds and toast until they darken slightly and release their nutty aroma, approximately 30 seconds.
5. Sprinkle in 1 teaspoon ground turmeric and ½ teaspoon cayenne pepper, stirring constantly for 15 seconds to bloom the spices.
6. Immediately add 1 head cauliflower florets and 1 pound cubed Yukon Gold potatoes, tossing to coat evenly with the spice mixture.
7. Pour in 1 can undrained diced tomatoes, 1 can full-fat coconut milk, and 1 cup vegetable broth, scraping the bottom to release any browned bits.
8. Stir in 1 teaspoon fine sea salt until fully incorporated.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
10. Once cooking completes, allow natural pressure release for 10 minutes before carefully performing a quick release for remaining steam.
11. Gently stir in ¼ cup chopped fresh cilantro leaves until just wilted.
Rich, velvety coconut milk creates a luxurious sauce that clings to each tender potato cube and cauliflower floret. The turmeric lends golden warmth while cayenne provides subtle heat that builds with each bite. Serve over jasmine rice or scoop up with warm naan for the ultimate comfort meal.

Instant Pot Mediterranean Stuffed Zucchini

Unleash Mediterranean magic in minutes with this Instant Pot masterpiece. Stuffed zucchini boats transform from simple squash to flavor-packed vessels bursting with savory filling. Get ready for restaurant-quality results with zero fuss.

Ingredients

• 4 medium zucchini, halved lengthwise and scooped
• 1 lb ground lamb, 85% lean
• 1 cup arborio rice, rinsed
• ½ cup pine nuts, toasted
• ¾ cup crumbled feta cheese
• ¼ cup extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp smoked paprika
• 1½ cups chicken stock, warmed
• 2 tbsp fresh mint, chiffonade
• Kosher salt and freshly cracked black pepper

Instructions

1. Select “Sauté” function on Instant Pot and heat 2 tablespoons olive oil until shimmering.
2. Add diced onion and cook 4 minutes until translucent, stirring frequently with wooden spoon.
3. Add ground lamb and break apart with spatula, cooking 6 minutes until browned and crumbled.
4. Stir in minced garlic and tomato paste, cooking 1 minute until fragrant and paste darkens slightly.
5. Add arborio rice, dried oregano, and smoked paprika, toasting 2 minutes while stirring constantly.
6. Pour in warmed chicken stock, using wooden spoon to scrape any browned bits from pot bottom.
7. Arrange zucchini halves cut-side up in single layer over lamb-rice mixture.
8. Secure lid, set valve to “Sealing,” and pressure cook on High for 6 minutes.
9. Perform quick release by carefully turning valve to “Venting” position once timer completes.
10. Remove zucchini boats to serving platter using slotted spoon or tongs.
11. Fluff remaining rice mixture with fork, then stir in crumbled feta and toasted pine nuts.
12. Spoon filling mixture into zucchini cavities, mounding slightly for presentation.
13. Drizzle with remaining olive oil and garnish with fresh mint chiffonade.
14. Season generously with kosher salt and freshly cracked black pepper before serving.

Outrageously tender zucchini cradles the rich, spiced lamb filling where arborio rice absorbs every drop of flavor. The feta provides salty bursts against earthy pine nuts, while fresh mint cuts through the richness. Serve these boats over a bed of lemony arugula or with warm pita for scooping up any escaped filling.

Instant Pot Veggie and Bean Chili

Whip up this flavor-packed chili in record time! Your Instant Pot transforms humble ingredients into a soul-warming masterpiece. Get ready for the easiest weeknight dinner that tastes like it simmered for hours.

Ingredients

– 2 tablespoons cold-pressed avocado oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, microplaned
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (28-ounce) can fire-roasted diced tomatoes
– 2 cups vegetable broth
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can kidney beans, rinsed and drained
– 1 cup frozen sweet corn
– 1 red bell pepper, finely diced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons cold-pressed avocado oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent, approximately 4 minutes, stirring frequently to prevent burning.
3. Incorporate 4 cloves microplaned garlic and cook until fragrant, about 30 seconds, being careful not to scorch the delicate garlic.
4. Add 2 tablespoons ancho chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika, toasting the spices for 60 seconds until deeply aromatic.
5. Pour in 1 (28-ounce) can fire-roasted diced tomatoes with their juices, using the liquid to deglaze the pot and scrape up any browned bits from the bottom.
6. Add 2 cups vegetable broth, 1 (15-ounce) can rinsed black beans, 1 (15-ounce) can rinsed kidney beans, 1 cup frozen sweet corn, and 1 finely diced red bell pepper.
7. Season with 1 teaspoon fine sea salt and ½ teaspoon freshly cracked black pepper, stirring gently to combine all ingredients evenly.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes, allowing natural pressure release for 10 minutes before quick releasing any remaining pressure.
9. Carefully remove the lid away from your face to avoid steam, then stir the chili to incorporate any separated liquids.
10. Let the chili rest for 5 minutes off heat to allow flavors to meld and texture to thicken slightly.
Keep this chili thick and hearty for loaded nachos, or thin it with extra broth for a soupy consistency. The smoked paprika adds incredible depth while the fire-roasted tomatoes provide subtle char notes that elevate this beyond basic bean chili.

Conclusion

From quick weeknight dinners to cozy comfort meals, these 22 Instant Pot vegetarian recipes make plant-based cooking effortless and delicious. We hope you find some new favorites to add to your rotation! Don’t forget to leave a comment sharing which recipes you loved most and pin this article to your Pinterest boards so you can easily find these tasty ideas again.