Nope, you don’t need meat to make a killer meal. Not when you’ve got an Instant Pot and a bit of veggie magic on your hands. Honestly, once you get goin’, you’ll forget you ever craved bacon.
This list? It ain’t just a pile of bland greens. These dishes got soul. Some are cozy, some spicy, some creamy, some sharp. A little like life, eh?
Let’s jump straight into the pot—no apron needed.
1. Creamy Coconut Lentil Curry
This one’ll hug you from the inside. Red lentils break down into this silky stew, while the coconut milk keeps things extra lush. Add a dash of lime at the end… game changer.
Don’t skimp the garlic. Or the ginger. Or anything, actually. Just go wild.
2. Buttery Garlic Mashed Cauliflower
Tastes like mashed potatoes, but lighter. Not “diet” lighter… just feel-good lighter.
Toss in some roasted garlic (don’t be shy now), a blob of butter, salt, and cracked pepper. Steam in the Instant Pot for five mins and mash it up like you mean it.
Add chives if you’re feeling fancy. Or don’t.
3. Spicy Moroccan Chickpea Stew
You’ll smell this before you even open the lid. Cumin, cinnamon, smoked paprika… a full-blown Moroccan mood right there.
Chickpeas, carrots, tomatoes—all get cooked till they melt together into this warm, spicy hug. Add preserved lemons if you’ve got ‘em lying around. If not, a squirt of lemon’ll do.
4. Instant Pot Eggplant Bharta
This one’s messy in the best possible way. You roast eggplant until it practically cries, then mash it up with tomatoes, onions, green chilies.
Let the pot do its magic with pressure, and the flavors go boom. Serve it with roti or just scoop with a spoon like a savage.
5. Thai Peanut Noodles
Not even kidding—these taste better the next day. Chewy noodles. Peanut butter. Soy sauce. A splash of rice vinegar.
Chuck in bell peppers or carrots or anything crunchy. Hit sauté for a bit, then pressure cook for 3 mins. Done and dusted.
6. Mushroom Stroganoff
Deep. Earthy. A lil’ creamy. This stroganoff doesn’t miss meat one bit.
You sauté mushrooms till they look golden and drunk on butter. Pressure cook with broth, sour cream (or Greek yogurt), and pasta till it’s silky.
Crack black pepper like your life depends on it.
7. Sweet Potato Black Bean Chili
Listen, nobody wants sad chili. This one’s chunky and bright, with sweet potatoes and black beans carrying all the weight.
It’s got spice. It’s got depth. It’s got that chili confidence.
Top with avocado or tortilla chips. Or just eat it straight outta the pot.
8. Lemon Garlic Quinoa
This is the side dish that accidentally steals the show. Light, citrusy, with just the right kick from the garlic.
Cook quinoa in veggie broth instead of water. That’s a cheat code right there.
Add some chopped parsley and a drizzle of olive oil. You’ll make it once and then… every week.
9. Punjabi Rajma (Kidney Bean Curry)
If you’ve never had proper rajma, this’ll convert ya. Kidney beans simmered with tomatoes, onions, cumin, and just the right amount of chili.
Let it pressure cook till the beans are fall-apart soft. Serve with basmati rice and a whole lotta love.
Don’t rush it. This one needs time to bloom.
10. Vegan Mac and Cheese
There’s no cheese here and somehow it still tastes cheesier than cheese. Magic? Nope, just cashews, nutritional yeast, and bold flavor math.
Pressure cook your pasta, blitz up your sauce, and then marry the two.
Serve it creamy or bake it crunchy on top. It wins either way.
11. Tomato Basil Risotto
Risotto without all the stirring? You’re welcome.
Throw in arborio rice, crushed tomatoes, broth, and a hint of garlic. Let the Instant Pot do its creamy magic.
Right at the end, fold in chopped basil and a little knob of butter. Chef’s kiss.
12. Instant Pot Dal Tadka
Red lentils, turmeric, garlic, and ghee—this one sings. And it don’t take much.
Pressure cook the dal, then sizzle cumin, mustard seeds, and chili in ghee separately. Pour that tadka over like lava on gold.
Serve with rice and maybe a little pickle. Simple never tasted this bold.
13. Stuffed Bell Peppers
Bell peppers filled with rice, black beans, corn, and spices. Pressure-cooked till they’re soft but still got a lil’ bite.
Top with cheese if you do dairy. If not, a dollop of cashew cream works like a charm.
Easy. Filling. Colorful.
14. Butternut Squash Soup
Creamy without cream. Sweet without sugar. Comfort without compromise.
You chuck in onions, garlic, squash, and a bit of apple. Blend it after cooking till it’s silky.
Top with pumpkin seeds or swirl in coconut cream if you’re feelin’ extra.
15. Instant Pot Gnocchi with Spinach
Like pasta but squishier and happier.
Throw in gnocchi, chopped tomatoes, garlic, and spinach. Pressure cook for a couple minutes—just enough for flavors to make friends.
Serve with parmesan or toasted breadcrumbs if you fancy crunch.
16. Zucchini and Chickpea Tagine
Feels like a vacation in a bowl. Tagines are spicy and sweet and absolutely full of depth.
This version uses cinnamon, cumin, zucchini, and chickpeas. Raisins too, if you’re feeling wild.
Serve over couscous or eat it cold—yep, still bangs.
17. Cauliflower Tikka Masala
Think butter chicken but, y’know, without the chicken.
Cauliflower roasts a bit first (broil it if you can), then it simmers in a creamy tomato sauce. Coconut milk brings the cream. Garam masala brings the dream.
Serve with naan. Or just with a spoon in one hand.
18. Instant Pot Vegan Jambalaya
Smoky, spicy, and deeply satisfying. And somehow, no meat in sight.
Rice, bell peppers, celery, Cajun spice, and vegan sausage (or not—up to you). Everything cooks together till it’s bold and slightly sticky.
Eat it hot. Or eat it cold at 2am. It don’t care.
19. Greek Lemon Orzo Soup
This soup’s got zing. It’s cozy, but bright.
Orzo, lemon juice, garlic, and chickpeas all get together in a warm, lemony broth. Stir in spinach at the end so it just wilts.
Add dill if you’re feelin’ Greek grandma vibes.
20. Vegan Instant Pot Biryani
Biryani in 10 minutes? Yes please.
Fragrant rice layered with spiced veggies—cardamom, cloves, cinnamon, the whole crew.
Pressure cook carefully, fluff it up with a fork, and sprinkle fried onions on top like a king.
21. Red Curry Veggie Soup
This one’s a color explosion. Carrots, broccoli, tofu, coconut milk, and red curry paste all simmered together.
Bright, creamy, spicy, and sweet—like a vacation in your mouth.
Serve with jasmine rice or just slurp as is.
22. Lentil Sloppy Joes
Lentils, ketchup, mustard, smoked paprika… boom. You got a vegan sloppy joe mix that doesn’t even try to pretend to be meat.
It’s just good.
Spoon onto buns, top with coleslaw, and wear a bib. Trust me.
23. Instant Pot Vegetable Korma
This one’s a little royal. Creamy. Rich. Slightly sweet.
Cashews and coconut milk make the base. Carrots, beans, peas, and potatoes fill it up.
Serve with roti, rice, or just a deep spoon and good intentions.
24. Vegan Split Pea Soup
Old school comfort with a fresh spin.
Split peas, carrots, celery, thyme. It’s hearty and thick and warms the bones.
Make a big ol’ batch and freeze half. Your future self will thank you.
25. Barley and Mushroom Stew
This one’s like a warm jacket on a windy day.
Barley gives it chew. Mushrooms give it umami. The broth is rich and broody and maybe a little dramatic.
Don’t forget a splash of balsamic at the end. You’ll know why.
26. Instant Pot Veggie Sushi Rice Bowl
All the joy of sushi without the rolling headache.
Sticky rice, avocado, cucumber, shredded carrots, and a soy-sesame drizzle. Done in minutes.
Add nori strips and pickled ginger if you’re feeling extra cool. Or just eat with a fork on the couch.
That’s a Wrap (or a Bowl or a Spoonful)
So yeah, that’s 26. You don’t gotta do ‘em all. But do a few. Then maybe more.
The Instant Pot’s a cheat code, especially when you’re trying to keep things green, clean, and meat-free.
And hey, worst case? You made too much and now have leftovers. Oh no, the horror. 😏
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