Looking for tasty meals that won't take forever to whip up? Instant Pot vegetarian recipes are your best friend! Imagine creamy risotto, hearty soups, and spicy curries all ready in a flash. You can enjoy all those flavors without spending hours in the kitchen. Plus, they're perfect for busy weeknights or meal prep. Intrigued? Let's investigate the top five recipes that'll have you craving more!
Creamy Instant Pot Mushroom Risotto
Creamy Instant Pot Mushroom Risotto is a deliciously comforting dish that enhances the traditional risotto with the convenience of an Instant Pot. This vegetarian version is rich and creamy, featuring the earthy flavors of mushrooms combined with the creaminess of arborio rice and a sprinkle of Parmesan cheese.
Perfect for a weeknight dinner or a special occasion, this risotto comes together seamlessly with minimal stirring, allowing you to enjoy a gourmet meal without the fuss.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 8 ounces mushrooms, sliced (such as cremini or button)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
Begin by selecting the sauté function on your Instant Pot. Add olive oil and once hot, sauté the onions until translucent, about 3-4 minutes.
Stir in the garlic and mushrooms, cooking for an additional 2-3 minutes until the mushrooms soften. Add the Arborio rice, stirring for about a minute to toast it lightly.
Pour in the vegetable broth, add the dried thyme, and season with salt and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure. Stir in the Parmesan cheese and heavy cream, if using, until creamy and well combined.
Extra Tips:
For added depth of flavor, consider using a mix of different mushrooms such as shiitake or portobello along with the standard button mushrooms.
You can also experiment with different herbs like rosemary or sage for a unique twist. If you prefer a lighter version, omit the heavy cream and just stick with the cheese for creaminess.
Leftovers can be stored in the fridge for up to 3 days, and reheat beautifully on the stovetop with a splash of vegetable broth to restore its creamy texture. Enjoy your culinary creation!
Hearty Instant Pot Lentil Soup
Hearty Instant Pot Lentil Soup is a nutritious and filling dish that comes together quickly in your Instant Pot. Packed with protein-rich lentils, vibrant vegetables, and aromatic spices, this soup is perfect for a cozy dinner or meal prep for the week. The pressure cooking method allows the flavors to meld beautifully while ensuring that the lentils maintain their texture, making it a satisfying option for vegetarians and vegans alike.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup dried green or brown lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- 2 cups chopped kale or spinach
- Juice of 1 lemon (optional)
Cooking Instructions:
Start by setting your Instant Pot to the sauté function and adding olive oil. Once hot, sauté the diced onion, carrots, and celery for about 5 minutes or until softened.
Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant. Add the rinsed lentils, diced tomatoes, vegetable broth, bay leaves, and a pinch of salt and pepper.
Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before carefully switching to a quick release to release any remaining pressure.
Finally, stir in the chopped kale or spinach and let the residual heat wilt the greens before serving. For an extra zing, add a splash of lemon juice before enjoying.
Extra Tips:
To improve the flavor of your lentil soup, consider adding a tablespoon of soy sauce or tamari for a savory depth.
You can also customize the vegetables based on what you have on hand—zucchini, bell peppers, or even sweet potatoes can be great additions.
If you prefer a thicker soup, you can blend a portion of it after cooking or simply cook it for an additional 5-10 minutes without the lid to let some liquid evaporate.
This soup also freezes well, so make a big batch and store leftovers in portions for a quick meal on busy days.
Spicy Instant Pot Vegetable Curry
Spicy Instant Pot Vegetable Curry is a vibrant and flavorful dish that combines a variety of vegetables with aromatic spices to create a hearty meal. The Instant Pot makes it easy to cook this dish quickly while retaining the nutrients and flavors of the ingredients. Perfect for a weeknight dinner or meal prep, this vegetarian curry is sure to satisfy your taste buds and warm your soul.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, chopped
- 1 cup carrots, sliced
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, for garnish
Cooking Instructions:
Begin by setting the Instant Pot to the sauté mode. Add vegetable oil, and once hot, sauté the diced onion until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the chopped bell pepper, sliced carrots, cauliflower florets, and green beans, stirring to combine.
Sprinkle in the curry powder, turmeric, cumin, and chili powder, mixing well to coat the vegetables. Pour in the coconut milk and vegetable broth, and season with salt and pepper.
Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Once done, allow for a natural release for about 10 minutes before turning the valve to venting to release any remaining pressure.
Open the lid, stir the curry gently, and serve hot, garnished with fresh cilantro.
Extra Tips:
For added depth of flavor, consider including a tablespoon of tomato paste or diced tomatoes when sautéing the vegetables.
You can also customize this curry by adding your favorite vegetables or legumes, such as chickpeas or sweet potatoes. If you prefer a spicier dish, increase the amount of chili powder or add fresh chopped chilies.
This curry pairs beautifully with rice, quinoa, or naan, making it a versatile meal option. Don't forget to taste and adjust the seasonings before serving, as flavors can intensify in the Instant Pot.
Instant Pot Quinoa and Black Bean Chili
Instant Pot Quinoa and Black Bean Chili is a hearty and nutritious dish that combines the goodness of quinoa, black beans, tomatoes, and spices to create a delicious vegetarian meal. Perfect for busy weeknights, this one-pot recipe isn't only easy to prepare but also packed with protein and flavor.
The Instant Pot helps to infuse all the ingredients beautifully while notably reducing cooking time, making it a go-to for both seasoned cooks and beginners.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 cup vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese
Cooking Instructions:
Set your Instant Pot to the sauté function and add a splash of vegetable broth. Once hot, add the diced onion and bell pepper, sautéing until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute. Add the quinoa, black beans, diced tomatoes, remaining vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
Stir well to combine, then close the Instant Pot lid, ensuring the vent is sealed. Set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for 10 minutes before carefully releasing any remaining pressure.
Extra Tips:
For added depth of flavor, consider sautéing the spices with the vegetables before adding the other ingredients.
You can also customize the recipe by adding corn or other beans based on your preference. If you like a spicier chili, feel free to add diced jalapeños or a pinch of cayenne pepper.
Leftovers store well in the refrigerator for up to 4 days, and the flavors often deepen over time, making it even more delicious the next day. Enjoy your chili with your favorite toppings for an extra burst of flavor!
Instant Pot Ratatouille
Instant Pot Ratatouille is a delightful and vibrant dish that brings the flavors of Provence right to your kitchen. This one-pot meal combines an array of fresh vegetables, including zucchini, eggplant, bell peppers, and tomatoes, all seasoned with aromatic herbs. Cooking ratatouille in the Instant Pot allows for a quick preparation while still retaining the rich flavors and textures of this classic French dish. Perfect as a side or a vegetarian main, it's a great way to enjoy seasonal produce.
Ingredients:
- 1 medium eggplant, diced
- 2 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
Begin by setting your Instant Pot to the sauté function. Add the olive oil and sauté the onion and garlic until they become translucent, about 3-4 minutes.
Next, add the eggplant, zucchini, and bell peppers, stirring occasionally for another 4-5 minutes. Then, pour in the canned tomatoes (with their juices), and sprinkle in the thyme, basil, salt, and pepper.
Close the lid, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for about 5 minutes, then carefully switch to a quick release to let out the remaining steam.
Open the lid, stir gently, and serve warm, garnished with fresh basil if desired.
Extra Tips:
For a more robust flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a hint of heat.
You can also customize the vegetable mix according to your preference or what you have on hand—mushrooms, carrots, or even spinach can be great additions.
If you prefer a thicker sauce, let the ratatouille sit for a few minutes after cooking to allow some of the liquid to evaporate.
Finally, this dish can be made ahead of time and reheated, as the flavors deepen and improve after a day in the fridge!