Browse through our list of instant pot recipes vegetarian and instant pot vegetable soup recipes. We also have some nice
instant pot vegetarian recipe book for sale in our store. The instant pot recipes vegetarian soup we have here are easy to cook.
whole30 instant pot vegetarian recipes
1. Vegan Japanese Curry in Instant Pot
- 2 tsp oil divided
- 1/2 onion thinly sliced
- 4 cloves of garlic finely chopped, or 1 tbsp mined
- 1 tbsp finely chopped ginger
- 1 tbsp flour (use rice flour for glutenfree)
- 2 to 3 tsp garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)
- 3/4 tsp turmeric
- 1 1/4 cup chopped carrots
- 1 large potato cubed
- 15 oz can chickpeas drained, or 1.5 cups cooked
- 2 tsp tomato paste or ketchup
- 2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce or use coconut aminos for soyfree
- 2 cups water
- 3/4 tsp salt
- 3 tbsp applesauce or grated apple
- 1/3 cup peas
- scallions pickled radish, pickled ginger and rice for serving
Put the Instant pot on Saute. Add oil, when the oil is hot, add onion and pinch of salt and cook until translucent.
Add the garlic and ginger and mix in. Cook for half a minute.
Move the onions to the side. Add 1 tsp more oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long. Add the spices and mix them in.
Add the veggies, chickpeas, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Saute
Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.
Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Add some sweetener and good dash of black pepper or pepper flakes for heat if needed. Serve with rice and garnished with sesame seeds, pickled radish/ginger and scallions.
2. Leek and Potato Soup
I’ve always been a fan of leek and potato soup, so I was thrilled to see this recipe from Instant Pot Eats. The soup requires some sauteeing before pressure-cooking, which is easy using the Instant Pot’s sauté setting. Before eating, I puree the soup using my hand blender, which I find easier than pouring the soup into a traditional blender in batches.
The original recipe calls for you to peel the potatoes, but I skipped this step because I wanted the extra nutrients from the potato skin.
1.2-1.4 ounces of butter (about 3 tablespoons): 30 cents
2 large leeks, sliced: $1
1.3 pounds white potatoes, diced into large cubes: $1
3 large handfuls of kale leaves: 49 cents
3 cloves garlic, diced: 18 cents
1 teaspoon Dijon mustard: 3 cents
1.5 liter vegetable broth (about 4 cups): $1.99
Salt and pepper, to taste
Total: $4.99 for 4 servings
3. Instant Pot Vegan Quinoa Burrito Bowls
- 1 teaspoon extra-virgin olive oil
- 1/2 red onion , diced
- 1 bell pepper , diced
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup quinoa , rinsed well
- 1 cup prepared salsa
- 1 cup water
- 1 1/2 cups cooked black beans , or 1 (15 oz.) can, drained and rinsed
- Optional toppings: Avocado , guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce
Heat the oil in the bottom of the Instant Pot, using the “saute” setting. Saute the onions and peppers until start to soften, about 5 to 8 minutes, then add in cumin and salt and saute another minute. Turn of the Instant Pot for a moment.
Add in the quinoa, salsa, water, and beans, then seal the lid, making sure that the switch at the top is flipped from venting to sealing. Press the “rice” button, or manually cook at low pressure for 12 minutes. Let the pressure naturally release once the cooking is over, to make sure the quinoa completely absorbs the liquid. (This takes 10 to 15 minutes.)
Remove the lid, being careful to avoid any steam releasing from the pot, and fluff the quinoa with a fork. Serve warm, with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce.
Leftovers can be stored in an airtight container in the fridge for up to a week. You can quickly reheat on the stove top, or serve cold!
4. Red Lentil Masala with Spinach
This red lentil masala from Naturally Ella has been one of my favorite recipes for a while. It’s tasty, filling and comforting, and it pairs well with rice or naan bread — or both, if you can’t choose!
This isn’t a pressure-cooker recipe, but I was able to convert it using the recipe guide that came with my Instant Pot. I followed the original recipe up until I added the lentils, coconut milk and tomatoes, and then cooked for 15 minutes using the manual setting.
Once the 15 minutes were up, I left the pressure to release naturally for about 10 minutes and then released the remaining pressure using the quick-release function. I then added the spinach and put the lid back on, letting it remain on the warm setting for about 5 minutes before serving.
1 tablespoon olive or coconut oil: 10 cents
1 small red onion, diced: 49 cents
2 cloves garlic, minced: 16 cents
1/3 cup masala paste (see original recipe for details): $2.44
1 cup stewed tomatoes: 99 cents
1 cup coconut milk: $1.25
1/2 cup red lentils: 47 cents
2 cups spinach, packed: 31 cents
Total: $6.21 for 4 servings
5. Quinoa Chili
⅔ cup quinoa: 56 cents
1 ⅓ cups water
1 tablespoon olive oil: 10 cents
1 large yellow onion, diced: 49 cents
4 cloves garlic, minced: 24 cents
Two 14.5-ounce cans diced tomatoes: $1.98
One 15-ounce can tomato sauce: 99 cents
One 14.5-ounce can vegetable broth: 99 cents
One 7-ounce can diced green chiles: 49 cents
Seasonings: 68 cents
Two 15-ounce cans kidney beans, drained and rinsed: $1.98
One 15-ounce can black beans, drained and rinsed: 99 cents
1 ½ cups frozen corn: 33 cents
¼ cup chopped cilantro: 35 cents
1 tablespoon lime juice: 7 cents
Total: $10.24 for 6 to 8 servings