Learn how to cook easy vegetarian recipes in the Instant Pot with this beginner's guide. This article features Instant Pot cooking tips alongside 15 delicious vegetarian recipes that make mealtime easier.
There are so many reasons to love the Instant Pot. If you buy dry beans and grains, enjoy soups and stews, or just want some hands-off times while cooking, then the Instant Pot will probably make your life easier.
What is an instant pot?
In this guide I'm using the term "Instant Pot" but I'm referring to an electric pressure cooker in general because there are many brands that make them.
The Instant Pot is more than just a pressure cooker. It is a multicooker that includes various "smart programs" like slow cook, keep warm, and saute. It also has buttons with preset programs for beans, rice, and even yogurt.
In vegetarian cooking, it is great for cooking pantry staples like dry beans and grains. It can also make desserts, cook eggs, and more!
Instant pot size
There are four Instant Pot sizes: 3-, 6-, 8-, and 10-quart.
The 6 quart Instant Pot is the most popular size and it is the one that I use. If cooking for a family of 2-4, I recommend the 6-quart pot.
Most soups, stews, etc. rarely use larger than 6-quart pots or Dutch ovens. Because we aren't cooking meat, an 8 or 10-quart pot likely isn't necessary.
One reason you might want a large Instant Pot in a vegetarian household is if you plan to frequently double recipes, especially soups.
Extra equipment
The Instant Pot comes with a stainless steel inner pot, plastic rice paddle, stainless steel trivet, measuring cup, and a condensation collector.
There are many extra accessories available for purchase. These are the accessories that I have and find most helpful:
- Air fryer lid: This turns your Instant Pot into an air fryer! If you already have an air fryer, this lid isn't necessary. One downside to the air fryer lid is that there isn't a lot of room in the Instant Pot, so you may need to air fry in batches.
- Silicon egg bite molds are a necessary purchase if you plan to make egg bites.
- Silicon mits are helpful for lifting the inner pot out of the Instant Pot.
- Steamer basket: I use this to steam potatoes for mashed potatoes, veggies, etc. It has a silicon handle which makes it easy to lift out of the Instant Pot.
My top tips
Instant Pots are easy to use if you remember a few basic rules of thumb:
- If using the saute function, wait until the pot reads "hot" before adding oil. This is my top tip to avoid the burn error.
- Deglaze the pot if sauteing: This is another way to avoid the burn error. When sauteing, ingredients like onions may stick to the pot. Adding just 2-3 tablespoons vegetable broth or other cooking liquid at the end of sauteing (this is known as deglazing) helps to remove any stuck on bits which may burn during the pressure cooking process.
- Follow recipe instructions: When I started cooking with my Instant Pot years ago, I was super intimidated. I recommend following recipes to understand the ins and outs of pressure cooking before freestyling (unless you're just naturally a great freestyler and love experimenting, then go for it!).
Cooking beans
The Instant Pot comes with a recipe booklet that includes a chart with cook times for common grains, dried beans, and legumes.
This booklet is hit or miss for me, especially with dry beans. Bean cook time varies widely based on the age and size of the bean. Many beans sit in storage for years before reaching grocery store shelves, which results in a longer cook time.
Always rinse and clean the beans before pressure cooking.
A few notes:
- Dry beans double in size (volume and weight) after cooking.
- Use enough liquid to cover the beans. I aim for at least an inch of liquid.
- Use vegetable broth and spices to infuse flavor into dry beans
- Test at least 3 beans before confirming that they are cooked through
- If beans aren't cooked through, simply cook on high pressure another 2-3 minutes. Repeat as needed.
To soak or not to soak
This is the age-old question with dry beans in general. You do not need to soak beans before cooking them in the Instant Pot, but there are certainly reasons why you might want to do so.
Soaked beans generally cook more evenly, they cook more quickly, and they can be easier to digest than unsoaked beans.
I recommend soaking "heartier" beans like kidney beans or chickpeas for 8-12 hours or overnight. Smaller beans like black beans, pinto beans, black-eyed peas, and especially lentils, do not need to be soaked before pressure cooking.
Serious eats recommends 1 tablespoon salt per quart of soaking liquid for the most flavorful and tender beans.
Beginner vegetarian recipes
These are my staple, go-to, beginner Instant Pot recipes. All of these recipes are vegetarian and most are vegan (dairy-free and egg-free).
15 Easy Vegetarian Instant Pot Recipes
Easy to make and beginner-friendly vegetarian Instant Pot recipes. These recipes make use of pantry staples and are my go-to Instant Pot meals.
Brown rice and dry black beans cook at the exact same time in this meal prep staple. This recipe is the perfect meal starter to use in tacos, burritos, bowls, and more!
Another popular recipe featuring rice and beans and Cajun-inspired flavors. Great for meal prep and weeknight dinners.
Enjoy this quinoa-based taco salad cold or warm. This salad is the perfect vehicle for all of your favorite taco toppings.
If you're looking for a hearty and nutritious meal, this red lentil curry is it! It's filled with warming spices, red lentils, and sweet potatoes that all cook together at the same time.
This childhood favorite made vegan is perfect when you need a kid-friendly weeknight meal.
Dry black beans and a bunch of spices combine to make this smoky, flavorful black bean soup.
This comforting soup is a meatless twist on chickpea noodle soup. It uses dry, unsoaked chickpeas and is perfect for cozy winter days!
This creamy vegan white bean soup is a healthy and cozy soup made with dry great northern beans. No presoaking required! Just add a few pantry staples to your Instant Pot and get ready for a comforting stew.
This is a creamy, dairy-free soup made with diced butternut squash. It's perfect for soup and sandwich or soup and salad meals.
This fiber-packed soup is perfect for lunches and can easily be frozen for grab-and-go meals. The best part? It's ready in just about 30 minutes!
This is my favorite way to cook black beans in the Instant Pot. You can use this recipe as a meal starter for tacos, burrito bowls, grain bowls, you name it!
Steel-cut oats cook surprisingly quickly in the Instant Pot. These fall-flavored oats are great for breakfast year round.
Vegan mac and cheese can be made in an Instant Pot?! Yep. It's surprisingly easy to do and takes under 30 minutes to make.
If you've never made collard greens before, now is the perfect time to start. Let the Instant Pot do the work for you with this southern staple made vegan.
These beans aren't quite baked because there's no oven involved in the cooking process, but they sure are a delicious side for weeknight dinners, picnics, and barbecues!
Do you have questions that I didn't answer? Leave a comment down below or shoot me an email, I'm happy to share my Instant Pot expertise.
I also have a YouTube channel where I show step-by-step cooking videos and tips. Check out my Instant Pot videos for Butternut Squash Soup, Rice and Beans, and Red Lentil Curry.
And don't miss these guides to plant-based eating:
Leave a Reply