5 Easy Vegetarian Instant Pot Dinners You'll Love

Introduction to Vegetarian Instant Pot Cooking

The Instant Pot has revolutionized the way we approach meal preparation, especially for vegetarians looking to add more plant-based meals to their diet. This versatile kitchen appliance can be a game-changer, allowing you to cook delicious and nutritious vegetarian dinners in a fraction of the time compared to traditional methods. In this article, we’ll explore five easy vegetarian Instant Pot dinners that will not only delight your taste buds but also simplify your meal planning.

Recipe 1: Quinoa Chili with Black Beans

Quinoa chili is a hearty and flavorful dish that’s perfect for those chilly evenings or when you’re craving something comforting.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) of black beans, rinsed and drained
• 1 can (14.5 oz) of diced tomatoes
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 carrot, diced
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, sour cream

Instructions:

1. Add all ingredients into the Instant Pot.
2. Secure the lid and set the valve to sealing.
3. Select manual or pressure cook setting; set for 12 minutes at high pressure.
4. After cooking, allow for natural pressure release for 10 minutes, then do a quick release.
5. Stir the chili and adjust seasoning if needed.
6. Serve with your favorite toppings.

🌱 Note: Quinoa will absorb most of the liquid, so if you prefer a thinner chili, increase the vegetable broth by half a cup.

Recipe 2: Lentil Soup

Lentil soup in the Instant Pot becomes a set-it-and-forget-it meal, rich in protein and incredibly satisfying.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 4 cups vegetable stock
• 1 can (14.5 oz) of diced tomatoes
• 1 lemon, juice, and zest
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place all ingredients except lemon juice and zest into the Instant Pot.
2. Seal the lid and set the valve to ‘sealing’. Cook on high pressure for 15 minutes.
3. After cooking, do a natural pressure release for 10 minutes, then release remaining pressure quickly.
4. Add lemon juice and zest, stir well, and adjust seasoning.
5. Garnish with parsley and serve.

Recipe 3: Creamy Potato and Leek Soup

This soup is velvety, packed with flavor, and can be whipped up effortlessly with your Instant Pot.

Ingredients:

• 4 large potatoes, peeled and cubed
• 3 leeks, white and light green parts only, cleaned and sliced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream for a vegan version
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Turn on the Instant Pot to sauté mode. Add olive oil, garlic, and leeks. Sauté until soft.
2. Add potatoes and vegetable broth to the pot. Secure the lid.
3. Pressure cook on high for 10 minutes.
4. After cooking, do a quick release of the pressure.
5. Use an immersion blender or transfer to a blender to puree until smooth.
6. Stir in cream, season with salt and pepper, and reheat if necessary.
7. Garnish with chives before serving.

Recipe 4: Mushroom Risotto

The Instant Pot is perfect for making risotto as it ensures the dish is creamy and well-cooked without constant stirring.

Ingredients:

• 1 ½ cups Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (cremini or mixed)
• 4 cups vegetable broth
• ½ cup white wine or additional broth
• 1 tbsp olive oil
• 1 tbsp butter or vegan butter
• ¹⁄₃ cup grated Parmesan or nutritional yeast for vegan
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté. Heat oil and butter, then add onions and garlic. Cook until translucent.
2. Add mushrooms and cook until they release their moisture.
3. Stir in the rice and cook until it’s well coated, about 1 minute.
4. Add wine to deglaze the pot, then add the vegetable broth. Stir well.
5. Seal the lid, set to ‘sealing’, and pressure cook on high for 6 minutes.
6. After cooking, allow for a natural pressure release for 5 minutes, then quick release remaining pressure.
7. Stir in the Parmesan or nutritional yeast until the risotto is creamy. Season with salt and pepper.
8. Serve garnished with fresh parsley.

Recipe 5: Sweet Potato and Chickpea Curry

This vibrant curry is both nutritious and flavorful, perfect for a quick weeknight dinner.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Place all ingredients except cilantro in the Instant Pot.
2. Stir to combine, then secure the lid and set the valve to ‘sealing’.
3. Cook on high pressure for 15 minutes.
4. After cooking, do a natural pressure release for 10 minutes, then quick release remaining pressure.
5. Stir, adjust seasoning if needed, and garnish with cilantro.

In summary, these Instant Pot vegetarian dinners are not only easy to prepare but also cater to a variety of tastes and nutritional needs. From the hearty Quinoa Chili to the creamy Mushroom Risotto, each recipe showcases the versatility of plant-based cooking in a modern kitchen appliance. The Instant Pot's ability to lock in flavors and nutrients makes these meals both healthy and delicious, ensuring you get all the benefits of a home-cooked meal with minimal effort.