10 Delicious Plant-Based Instant Pot Recipes for a Healthy Lifestyle

If you’re looking to whip up some tasty and healthy meals without spending hours in the kitchen, plant-based Instant Pot recipes are where it’s at! These recipes combine the goodness of whole, plant-based ingredients with the convenience of pressure cooking, making it easy to enjoy delicious dinners that nourish your body. From hearty soups to flavorful stews and quick sides, your Instant Pot will become your go-to tool for healthy cooking.

Mediterranean Chickpea Pasta

This Mediterranean Chickpea Pasta is a delightful blend of flavors and textures that’s both nutritious and satisfying. With the hearty goodness of chickpeas and the vibrant taste of olives and tomatoes, each bite bursts with Mediterranean flair. It’s a simple dish to whip up in your Instant Pot, making it perfect for busy weeknights.

The combination of pasta and chickpeas not only offers a great source of protein but also keeps you feeling full without weighing you down. Enjoy a quick meal that’s ready in no time and is sure to impress your family or guests!

Ingredients

• 1 cup whole wheat rotini pasta
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup spinach, fresh
• 1/2 cup black olives, pitted and halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Combine Ingredients: In the Instant Pot, add the pasta, chickpeas, cherry tomatoes, spinach, black olives, onion, garlic, Italian seasoning, vegetable broth, salt, and pepper.
2. Cook: Seal the lid and set the Instant Pot to manual mode for 4 minutes at high pressure.
3. Release Pressure: Once cooking time is up, perform a quick release of the pressure.
4. Stir and Serve: Carefully open the lid and stir everything together. Adjust seasoning if needed. Serve warm, garnished with fresh basil.

Cauliflower and Potato Curry

This cauliflower and potato curry is a delightful mix of spices and vegetables that create a warm, comforting dish. It’s rich and creamy with a hint of spice, making it perfect for a cozy dinner. Plus, it’s super easy to whip up in the Instant Pot, so you’ll have a satisfying meal ready in no time.

This recipe is not only delicious but also packed with nutrients, showcasing the benefits of plant based instant pot recipes healthy. The combination of cauliflower and potatoes gives a lovely texture, while the spices add depth of flavor. Serve it over rice for a complete meal your whole family will enjoy!

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can coconut milk (400ml)
• 1 large potato, diced
• 1 medium head cauliflower, cut into florets
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Set your Instant Pot to sauté mode. Add vegetable oil, then toss in the cumin seeds, onion, garlic, and ginger. Sauté until the onions are translucent.
2. Stir in the coriander, turmeric, and garam masala. Cook for another minute until fragrant.
3. Add the diced potatoes and cauliflower florets, then pour in the coconut milk. Season with salt and mix well.
4. Close the lid of the Instant Pot and set it to cook on high pressure for 5 minutes.
5. When the cooking time is up, carefully do a quick release of the pressure. Open the lid and stir the curry gently.
6. Serve hot over cooked rice and garnish with fresh cilantro.

Quinoa and Black Bean Chili

Quinoa and Black Bean Chili is a delightful twist on a classic dish. This recipe packs a punch with hearty ingredients and a burst of flavor that can satisfy anyone’s cravings. It’s simple to whip up in your Instant Pot, making it perfect for busy weeknights or meal prep.

The combination of quinoa and black beans provides a nutritious base, while the addition of vegetables and spices creates a warm, comforting bowl of chili. You’ll love the rich, savory taste that pairs beautifully with fresh toppings like avocado and cilantro. Plus, it’s a great way to enjoy plant-based instant pot recipes healthy that are both filling and delicious!

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Avocado and fresh cilantro for topping

Instructions

1. Set your Instant Pot to sauté mode and add a splash of water or vegetable broth. Sauté the onion and garlic until fragrant, about 2-3 minutes.
2. Add the chopped bell peppers and continue to sauté for another 3 minutes.
3. Stir in the quinoa, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper.
4. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
5. Once the time is up, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
6. Open the lid, stir well, and adjust seasoning if necessary. Serve hot, topped with avocado and fresh cilantro.

Sweet Potato and Lentil Stew

This Sweet Potato and Lentil Stew is a cozy and nutritious dish that packs a punch in flavor while being super easy to whip up. Combining tender sweet potatoes with hearty lentils creates a comforting texture and taste that warms you from the inside out. Perfect for a busy weeknight, this recipe comes together quickly in the Instant Pot, making it a go-to for those seeking plant based instant pot recipes healthy.

The natural sweetness of the potatoes complements the earthy lentils beautifully, and the spices bring everything together for a delightful meal. Plus, it’s versatile! You can easily add your favorite veggies or adjust the spices to suit your taste. Ready in under an hour, this stew is a delightful way to nourish your body and satisfy your taste buds.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions

1. Set the Instant Pot to sauté mode. Add olive oil and sauté the onion, carrots, and garlic for about 3-4 minutes until softened.
2. Add the lentils, sweet potatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Secure the lid and set the Instant Pot to high pressure for 15 minutes.
4. Once cooking is complete, allow for a natural release for about 10 minutes, then quick release any remaining pressure.
5. Stir well before serving and garnish with fresh parsley. Enjoy your healthy, hearty stew!

Creamy Vegan Mushroom Risotto

This creamy vegan mushroom risotto is a comforting and delicious dish that showcases the earthy flavors of mushrooms combined with the rich creaminess of a plant-based sauce. It’s not only satisfying but also quick to prepare, making it perfect for busy weeknights or a cozy dinner.

The Instant Pot makes this recipe super simple, allowing you to achieve that perfect risotto texture without the constant stirring. With a few basic ingredients, you can whip up a healthy meal that’s packed with flavor and nutrients, proving that plant based instant pot recipes healthy can be both easy and delightful!

Ingredients

• 1 cup Arborio rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (use your favorite variety)
• 4 cups vegetable broth
• 1/2 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Start by setting your Instant Pot to sauté mode. Add olive oil and sauté the onions until translucent. Add garlic and mushrooms, cooking until the mushrooms are soft.
2. Stir in the Arborio rice, coating it well with the mixture. Pour in the vegetable broth, nutritional yeast, and thyme; season with salt and pepper.
3. Close the lid and set the Instant Pot to high pressure for 6 minutes. Once done, allow for natural pressure release for about 10 minutes, then quick release any remaining pressure.
4. Open the lid, stir the risotto, and check for seasoning. If desired, add more nutritional yeast for extra creaminess.
5. Serve hot, garnished with fresh parsley. Enjoy your creamy vegan mushroom risotto!

Vegan Stuffed Peppers

Vegan stuffed peppers are a delicious and colorful dish that’s both hearty and healthy. Each pepper is packed with a savory blend of quinoa, tomatoes, and spices, making it a perfect meal for any night of the week. The blend of flavors creates a satisfying taste experience that’s simple to prepare, especially when using a plant-based Instant Pot.

This recipe is not only nutritious but also a fun way to enjoy vegetables. The peppers become tender while retaining their structure, allowing the stuffing to shine. Plus, cooking them in an Instant Pot makes the process quick and easy, perfect for busy days.

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (frozen or canned)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro for garnish

Instructions

1. Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds. Set aside.
2. Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well.
3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in.
4. Add Broth: Pour the vegetable broth into the Instant Pot. Place the stuffed peppers upright in the pot.
5. Cook: Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes before doing a quick release for any remaining pressure.
6. Serve: Carefully remove the peppers and garnish with fresh cilantro before serving. Enjoy your healthy, plant-based meal!

Lemon Herb Quinoa

Lemon Herb Quinoa is a light and refreshing dish that perfectly balances tangy citrus with earthy herbs. This recipe is not only nutritious but also incredibly simple to make, making it ideal for busy weeknights or meal prep. It’s a great side that pairs well with a variety of main courses.

The bright lemon flavor infuses each grain, while the herbs add a burst of freshness. This dish is not just tasty but also fits perfectly into the realm of plant based instant pot recipes healthy, ensuring you enjoy a wholesome meal without spending hours in the kitchen.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 lemon, juiced and zested
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Start by rinsing the quinoa under cold water to remove any bitterness.
2. Add the quinoa, vegetable broth, olive oil, lemon juice, lemon zest, garlic powder, thyme, salt, and pepper to the Instant Pot.
3. Close the lid and set the valve to sealing. Cook on high pressure for 1 minute.
4. Once done, let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.
5. Fluff the quinoa with a fork and garnish with fresh parsley before serving.

Chickpea and Spinach Coconut Soup

This Chickpea and Spinach Coconut Soup is a delightful blend of flavors that’s both comforting and nutritious. The creamy coconut milk pairs perfectly with earthy chickpeas and fresh spinach, creating a dish that’s hearty yet light. It’s easy to whip up in your Instant Pot, making it a perfect choice for busy weeknights.

You’ll love the way the spices come together to create a warm and inviting taste. Plus, it’s entirely plant-based and fits right into the category of plant based instant pot recipes healthy. Whether you’re looking for a light lunch or a cozy dinner, this soup is sure to satisfy!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Base: Turn your Instant Pot to sauté mode. Add the chopped onion and cook until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add Ingredients: Add the chickpeas, coconut milk, vegetable broth, cumin, turmeric, and red pepper flakes. Stir well to combine.
3. Cook the Soup: Secure the lid and set the Instant Pot to high pressure for 10 minutes. Once done, allow for a natural release.
4. Add Spinach: Open the lid and stir in the fresh spinach. Let it wilt for a few minutes.
5. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve warm and enjoy!

Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal is a warm and comforting dish that combines the sweetness of apples with the warm spice of cinnamon. This easy-to-make recipe is perfect for busy mornings, offering a nutritious start to your day without much fuss. Using an Instant Pot makes cooking a breeze, allowing you to enjoy a hearty breakfast in no time.

The combination of creamy oats and tender apples creates a delightful texture, while the cinnamon adds a cozy flavor that feels like a hug in a bowl. This dish is not only delicious but also packed with health benefits, making it one of those plant based instant pot recipes healthy that you will want to keep in your rotation.

Ingredients

• 1 cup rolled oats
• 2 cups almond milk (or any plant-based milk)
• 1 large apple, diced
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Chopped nuts for topping (optional)

Instructions

1. Combine Ingredients: In your Instant Pot, combine the rolled oats, almond milk, diced apple, cinnamon, maple syrup, vanilla extract, and salt.
2. Cook: Close the lid and set the Instant Pot to cook on high pressure for 3 minutes. Once done, allow it to naturally release pressure for 5 minutes before quickly releasing any remaining pressure.
3. Serve: Open the lid, stir the oatmeal, and adjust sweetness if needed. Serve hot, topped with additional apple slices and chopped nuts if desired.

Vegetable Biryani

Vegetable Biryani is a delightful, aromatic dish that brings together a colorful mix of vegetables and fragrant spices. This one-pot meal is not only rich in flavors but also offers a beautiful presentation, making it perfect for any occasion. It’s super simple to make in an Instant Pot, requiring minimal prep and a quick cooking time.

The combination of basmati rice, vibrant veggies, and warm spices creates a comforting and satisfying dish. Whether you’re looking for a hearty family meal or a tasty dish to impress guests, this plant based instant pot recipe is a great choice.

Ingredients

• 1 cup basmati rice
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 cinnamon stick
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it for about 30 minutes and then drain.
2. Turn the Instant Pot to sauté mode. Add olive oil, cumin seeds, and sliced onions. Sauté until the onions are translucent.
3. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in the mixed vegetables, coriander powder, turmeric powder, and salt. Cook for 2-3 minutes.
5. Add the soaked rice, vegetable broth, garam masala, and cinnamon stick. Stir gently to combine.
6. Close the lid of the Instant Pot and set it to high pressure for 6 minutes. Allow for a natural release for 10 minutes before quick-releasing any remaining pressure.
7. Fluff the biryani with a fork and garnish with fresh cilantro before serving.