Easy Vegan Instant Pot Recipes

Today i’m sharing 3 easy vegan recipes. All of which can be made quick in your Instant Pot. Watch the full recipe video to see how easy these are to make! A few helpful links-

• My Instant Pot 
• Natural food store for ingredients & spices.
• Immersion Blender
• Vegan Bouillon
• Nutritional Yeast

Vegan Lasagna Soup

(Soup recipe adapted from Vegan Richa.)

Ingredients

• 1/2 Sweet Onion
• 1 tsp Olive Oil
• 4 Minced Garlic Cloves
• 1 Cup Veggies (Carrots & Mushrooms)
• 1/4 Cup Lentils
• 2 tsp Italian Seasoning
• 1 Cup Tomato Sauce
• 1 1/2 Cup Diced Tomatoes
• 1-2 tsp Granulated Garlic
• Green Lentil Lasagna Sheets
• 2 Cups Water
• 1 tsp Vegan Bouillon 
• 1 tsp Salt (to taste)
• Fresh Ground Pepper
• 2 Tbsp Nutritional Yeast
• 1-2 Cups Spinach

Directions

1. Turn instant pot on to saute & chop half an onion.
2. Add oil to Instant Pot & saute onion & garlic. (2 minutes)
3. Chop veggies and add to pot.
4. Add 1/4 cup lentils, seasonings, tomato sauce, stewed tomatoes, and garlic.
5. Break up lasagna sheets and place into Instant Pot with water & vegan bouillon .
6. Give it a good stir to insure the lasagna sheets are separated, and close the lid.
7. Pressure cook (vent sealed) for 6 minutes.
8. Once timer goes off, let it natural release for 10 minutes, and then release the steam.
9. After your pressure valve drops, open the pot, add remaining seasonings and spinach, then serve!

Makes approximately 8 cups of soup.

Spaghetti Squash Alfredo

(Alfredo sauce recipe adopted from Jordan Waddell.)

Ingredients

• Small Spaghetti Squash
• 1 Cup Water
• 8 oz Hummus
• 1 Can Coconut Milk (not lite)
• 4 Tbsp Nutritional Yeast
• Pinch of Salt
• Pepper

Directions

1. Cut spaghetti squash in half.
2. Turn Instant pot on to saute, and add trivet & water to pot.
3. Scrape seeds from squash, the place squash into pot.
4. Close lid, set valve to ‘sealing’ and pressure cook for 8 minutes.
5. In a separate container, use immersion blender to combine hummus, coconut milk, nutritional yeast, salt and pepper.
6. Once spaghetti squash is cooked, release steam from Instant Pot and remove from pot with tongs.
7. Scrape the squash with a fork to create noodles.
8. Place noodles in bowl and pour over sauce.
9. Serve as is, or if you prefer the noodles softer / thicker sauce you can heat over low-medium heat for a couple minutes. Remember you can do that in the Instant Pot using saute!
10. Enjoy!

Black Bean & Coconut Stew

(Recipe adapted from Sweet Potato Soul’s version. Love her blog & YouTube!)

Ingredients

• 1 Large Sweet Potato
• 1 Tbsp Fresh Ginger
• 1 Tbsp Coconut Oil
• 1 Tbsp Coriander
• 1 Tbsp Cumin Seed
• 1/2 Onion, chopped
• 3 cloves garlic
• 1 1/2 Cup Black Beans, soaked overnight & drained.
• 2 Cups Water
• 1 tsp Vegan Bouillon
• 1 Cup Coconut Milk
• 2 Tbsp Fresh Lime Juice
• Salt & Pepper
• Cilantro for garnish

Directions

1. Heat Instant Pot by pressing saute.
2. Peel & chop sweet potatoes.
3. Peel and finely chop ginger.
4. Add oil, and whole spices to hot Instant Pot. Roast until fragrant.
5. Saute onion, garlic, and ginger for 2 minutes.
6. Add overnight soaked black beans, sweet potatoes, water & vegan bouillon.
7. Add lid to pot, turn back valve to ‘sealing’ and pressure cook for 25 minutes.
8. Allow an 8 minute natural release, then turn vent to ‘venting’ to allow steam to escape.
9. Season with salt and pepper, and simmer for 15 minutes.
10. Add coconut milk, lime, and serve with cilantro on top!

Pin it to Pinterest to save the recipes for later!

Looking for more instant pot recipes? Check out my Instant Pot Soy Yogurt, or 3 Beginner Instant Pot Recipes. Got a request? Leave it in the comments and i’ll get to it!

xoxo Brittany