May 04, 2019 at 08:00AM by CWC
The Instant Pot, beloved kitchen staple and maker of super-fast meals, has one big apparent flaw: it seems to be mostly a thing for cooking meat. Just look at most of the recipes out there: shredded pork, beef stews, whole barbecue-flavored chickens. It’s enough for any plant-based eater to just assume the device isn’t for them.
But au contraire, dear vegans. The countertop pressure cooker has as much potential for your cooking as it does for omnivores, thanks to its ability to cook vegetarian staples like dried beans, rice, and lentils in mere minutes.
Need convincing? Not sure where to start? These eight vegan Instant Pot recipes are a case study in why every non-meat-eater should consider trying the pressure cooker for themselves. They’re so easy that it doesn’t even feel like you’re really cooking.
Keep reading for eight healthy vegan Instant Pot recipes you’ll want in your rotation.
1. Potato curry
The current anti-carb movement has given potatoes a bad rap, but in actuality, the spud is full of fiber and potassium. One way to get your fill is with this recipe from A Virtual Vegan. Add veggies, coconut milk, and chili peppers for heat (and longevity) and you’ve got yourself a cheap, easy, and satisfying healthy dinner.
2. Burrito bowl
Rice and beans are central to many Mexican dishes—which is great news for vegans. This recipe from Delish Knowledge utilizes the Instant Pot to make a flavorful Mexican rice and beans blend. When it’s ready, spoon it into a bowl, add avocado, lettuce, and tomato, and you’ve got yourself a balanced burrito bowl.
3. Sloppy Joes
Recreate a childhood favorite (sans meat) with this recipe from Pass the Plants, which calls for lentils to make the “meat.” Besides antioxidant-rich tomatoes, there are a few key healthy add-ins like cumin and apple cider vinegar. The Instant Pot makes it just the right texture.
Creamy without dairy, protein-packed without meat…this soup from Veggies Save The Day is pretty genius. The secret to the thick, stick-to-your-ribs texture: blended cashews. Letting all the ingredients simmer in the Instant Pot with vegetable both, thyme, and a bay leaf ensure every bite will be as flavorful as it is good for you.
This is one of Kitchen Treaty blogger Karen Raye’s most popular recipes of all time, so you know it’s good. Lentils provide the protein and fiber, while spinach adds iron. There’s also a good amount of turmeric and cumin in there for some powerful anti-inflammatory benefits. Hearty and satisfying, this might become your new favorite comfort food.
It’s easy to get caught up in all the other things cauliflower can be transformed into (pizza crust! rice!) and forget how enjoyable it actually is in its original form. In this recipe from Fill of Plants, cauliflower—along with rice—are the primary ingredients in this vegan tikka malasa. The Instant Pot allows the cruciferous superstar to really soak up the spices.
7. Ramen bowl
This is way less sodium-packed (and more veggie-forward) than any square ramen packet at the grocery store. Tofu and edamame offer up complete proteins while jalapeno and chili sauce give heat. “The pressure cooker is able to infuse a basic vegetable broth with so much flavor in such a short amount of time, it’s amazing,” Peas and Crayons blogger Jenn Laughlin says.
White bean soup is a classic slow cooker recipe, but you can get the same exact texture in a fraction of time (under 30 minutes) using the Instant Pot. Even though this recipe can feed a lot of hungry faces around the table, the ingredients only cost a few dollars. That’s a win in our book.