40+ Fantastic Plant-Based Instant Pot Recipes

by Alena

Make use of your favorite pressure cooker with our hand-selected list of the best plant-based Instant Pot recipes! From savory bean soup to spicy Indian dishes, quick breakfast ideas and even desserts, these recipes are sure to turn into family favorites.

Do you like cooking your own beans from scratch? Prepare healthy stews or chilis in larger batches so you can feed a crowd or store lots of leftovers in the fridge for quick dinners?

The Instant Pot is a versatile and convenient kitchen appliance that probably doesn’t even need an introduction. If you’re new to it, feel free to check out our Instant Pot guide (including a free downloadable eBook!).

From saving you time, money and sanity thanks to its hands-off cooking function, timer and large volume, to reducing waste and so much more, this pressure cooker is a device that’s loved by many.

download our free
instant pot guidebook.

iPad showcasing Nutriciously's Instant Pot Guidebook with two sample pages

We certainly wouldn’t want to miss it anymore! It preserves nutrients and flavor, allows for whole grains and beans to be cooked in a short amount of time and just opens up many more culinary opportunities!

Make use of your dried goods and fresh veggies by choosing from our selection of plant-based Instant Pot recipes for the whole family!

Best Plant-Based Instant Pot Recipes

More Plant-Based Recipes

If you liked these wonderful plant-based Instant Pot recipes, why not try some of the following goodness next?

We hope you enjoyed our list of the best plant-based Instant Pot recipes! Let us know in the comments which recipe you are going to make and be sure to Pin this article here.

collage of four plant-based instant pot recipes: roasted nuts, vegan chili, veggie stew and breakfast granola bowls

Best Plant-Based Instant Pot Recipes (Beginner Edition)

Yield: 3 recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Just got an Instant Pot or new to a vegan diet? Here are the best beginner recipes you can make in your pressure cooker from oatmeal to Mexican rice and beans! For more simple recipes & tips, grab our free Instant Pot Guidebook.

Ingredients

Steel-cut oatmeal

  • 1 cup steel-cut oats (160 g)
  • 3 cups water (710 ml)
  • Banana
  • Berries
  • Nut butter

Mexican rice bowl

  • 2 cups brown rice, dry (370 g)
  • 2.5 cups water (600 ml)
  • Black beans, cooked
  • Salsa
  • Avocado, sliced

Asian veggie noodle bowl

Instructions

Steel-cut oatmeal

  1. Put steel-cut oats with water in your Instant Pot and manually choose a 3-minute cooking time.
  2. While your oats are cooking, wash and chop any fruit you want to top them with, like banana and berries.
  3. Once the cooking time is up, let the pressure release naturally before removing the lid. Divide between serving bowls, top with fruit and nut butter.

Mexican rice bowl

  1. Put rice and water in your Instant Pot and manually choose a cooking time between 15-20 minutes (depending on how soft you want your rice to be).
  2. Once the time has elapsed, let the rice sit for around 5 minutes, then release any remaining pressure manually.
  3. Divide rice between serving bowls, top with rinsed beans, sliced avocado and salsa. Season with salt, pepper and lemon juice if wanted.

Asian veggie noodle bowl

  1. If you don’t have any pre-cooked noodles on hand, cook them on the stove according to package instructions.
  2. Wash and chop any veggies of your choice, making sure they are somewhat equal-sized. Place them into your steamer basket or trivet and pour 1-1.5 cups of water into the Instant Pot.
  3. Close the lid and manually choose 1 minute of cooking time. Once this time is up, quickly release the pressure manually.
  4. Serve veggies with noodles (alternatively: cooked rice) and spicy peanut butter sauce!

Notes

  • You can even cook your own beans from scratch within around 20-30 minutes in the Instant Pot (depending on how large the beans are) instead of using canned beans.
  • If you get two inner pots and seals, you can store leftovers in one of the pots in your fridge and have another one for cooking!
  • Cooking times can vary, so take note if your food turns out too soft or undercooked and adjust accordingly the next time you make that meal.
  • Find 40+ delicious vegan Instant Pot recipe ideas in the article above!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

7 thoughts on “40+ Fantastic Plant-Based Instant Pot Recipes”

  1. I have a multi-function rice cooker. Can I use it to create these recipes? They look fabulous and fresh. Thank you for sharing them.

    Reply
    • Hey Jodi,
      rice cookers are also great for one-pot dishes, yes! But you will probably have to cook your ingredients for a longer period of time since it doesn’t work with pressure as the Instant Pot does.
      Let us know how it goes!
      Warmly,
      Alena

      Reply
  2. Hi Alena,
    I have the 6 quart, multi function duo that you refer to at the top of this article and I love it. One of my favorite recipes uses Butler Soy Curls, (that have a chicken-like texture when soaked and take on the flavors of everything in your recipe.) These can be purchased directly from the Butler website or at Amazon.
    I like the Soy Curl Noodle Soup recipe that can be made on the saute setting. Combine 1 onion, chopped, 1 large carrot, chopped, one stalk of celery, chopped, a package of mushrooms, 1 cup of soy curls, 8 tsp of Better Than Bouillon No Chicken Broth and 8 C of water. Bring to a boil on Saute.

    Then I add 1 C of small shells or other small pasta, (sometimes even broken spaghetti,)
    2 tsp. tamari, 1 tsp. ground mustard, 2 tsp. of curry and a couple of handfuls of spinach.
    Put on the lid, but don’t seal it. Turn off saute and let sit for about 5 minutes.
    (This recipe comes from the Jill McKeever website.)

    This truly is my go-to recipe and often takes on different flavors with what I add from my vegetable drawer.

    Reply
  3. I am a 32 year old male 340 pounds been plant based for a year what’s the best instant pot recipies to loose weight on and will keep in fridge 3 to 5 days I’m a truck driver (home weekly) and meal prep

    Reply
  4. Got an Instant Pot for Christmas. It’s a 3 Qt. Duo Nova. I live at 10,000 ft.in the Colo. Mountains. I know most recipes are for sea level. I know that for each thousand feet of altitude you have to add minutes of pressure cooking. With the Instant pot I do not know how many minutes to add. Our air is very cold & very dry. Sea Level has high humidity & higher temps. too. Don’t know if this makes a difference or not. I can cook a cup of dried beans in my old pressure cooker for 15 min. @ 15 Pounds pressure. They almost are done but never over done. The books that came with the Instant Pot have such small print I can’t even read it with my magnifying glass. What can you tell me?

    Reply

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