20 Quick Vegetarian Instant Pot Recipes Easy

Busy weeknights just got easier with these 20 Quick Vegetarian Instant Pot Recipes! Whether you’re craving cozy comfort food, fresh seasonal flavors, or just a fuss-free dinner, this roundup has you covered. From creamy pastas to hearty soups and protein-packed bowls, these meals come together in a flash—so you can spend less time cooking and more time enjoying. Let’s dive in!

Vegetarian Instant Pot Lentil Soup

This hearty lentil soup comes together in a flash, packing cozy flavors and protein-rich goodness—perfect for busy weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups baby spinach
• 1 tbsp lemon juice

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and carrots. Cook for 5 minutes, stirring occasionally, until softened.
2. Add 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme. Stir for 30 seconds until fragrant.
3. Pour in the lentils, diced tomatoes (with juices), and 4 cups vegetable broth. Stir in 1 tsp salt and 1/2 tsp black pepper.
4. Seal the Instant Pot and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir in 2 cups baby spinach and 1 tbsp lemon juice until wilted. Taste and adjust seasoning if needed.

The smoky paprika and bright lemon make this soup anything but basic—it’s a flavor-packed hug in a bowl!

Tip: For extra creaminess, blend half the soup before adding the spinach.

Instant Pot Vegetable Curry

This cozy, aromatic curry comes together in a flash—packed with tender veggies and bold spices, it’s a weeknight lifesaver.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 1 cup vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 cup chickpeas, drained and rinsed
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. Set the Instant Pot to Sauté and heat 1 tbsp coconut oil. Add the onion and cook for 3 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 30 seconds until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in 1 can diced tomatoes, 1 can coconut milk, and 1 cup vegetable broth, scraping the bottom to deglaze. Add the sweet potato, cauliflower, chickpeas, 1 tsp salt, and 1/2 tsp sugar, stirring gently.
4. Secure the lid, set to High Pressure for 5 minutes, then quick-release. Garnish with cilantro.

The magic here? The sweet potato melts into the sauce, thickening it naturally while keeping the cauliflower perfectly tender-crisp.

Tip: For extra richness, stir in a handful of baby spinach right before serving—it wilts instantly in the residual heat!

Vegetarian Instant Pot Chili

This hearty chili is packed with plant-based protein and smoky spices—ready in under 30 minutes thanks to your Instant Pot!

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup vegetable broth
• 1/2 cup frozen corn

Instructions

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and bell pepper. Cook for 3 minutes until softened.
2. Stir in 3 cloves garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Add the black beans, kidney beans, diced tomatoes (with juices), and 1 cup vegetable broth. Stir well, scraping any browned bits from the bottom.
4. Secure the lid, set to Manual/Pressure Cook on High for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.
5. Stir in 1/2 cup frozen corn and let sit for 2 minutes to warm through.

The smoky paprika and sweet corn balance perfectly against the creamy beans—no one will miss the meat!

Tip: Top with avocado or shredded cheese for extra richness.

Instant Pot Quinoa and Black Bean Stew

This hearty, protein-packed stew comes together in a flash—thanks to your trusty Instant Pot—and delivers big, cozy flavors with minimal effort.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
2. Stir in 1 cup quinoa, 1 can black beans, 1 can diced tomatoes, 2 cups vegetable broth, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Secure the lid.
3. Cook on High Pressure for 1 minute, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
4. Stir in the juice of 1 lime. Serve topped with fresh cilantro.

The magic here? The quinoa cooks perfectly in the same pot as the beans and veggies, soaking up all the smoky-spiced broth without turning mushy.

Tip: For extra creaminess, mash a few of the black beans before stirring them in.

Vegetarian Instant Pot Minestrone

This hearty minestrone comes together in a flash thanks to the Instant Pot, packing all the cozy flavors of the classic soup without the long simmer.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 30 seconds until fragrant. Stir in the diced tomatoes, vegetable broth, kidney beans, pasta, oregano, basil, salt, and black pepper.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Quick release the pressure when done.
4. Stir in the spinach until wilted, then ladle into bowls. Top with Parmesan if desired.

The Instant Pot locks in the bright, herby flavors while keeping the pasta perfectly al dente—no mushy noodles here!

Tip: For extra richness, swirl in a spoonful of pesto just before serving.

Instant Pot Sweet Potato and Kale Stew

This hearty stew is a cozy hug in a bowl—sweet potatoes melt into the broth while kale adds a fresh, earthy bite, all made effortlessly in your Instant Pot.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
• 4 cups vegetable broth
• 1 (15-oz) can diced tomatoes, undrained
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 (15-oz) can chickpeas, drained and rinsed

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 3 cloves garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the sweet potatoes, 4 cups vegetable broth, and diced tomatoes. Secure the lid, set to High Pressure for 8 minutes, then quick-release the pressure.
3. Stir in the kale and chickpeas. Let sit for 5 minutes (the residual heat wilts the kale perfectly). Taste and adjust salt if needed.

The magic here? The sweet potatoes break down slightly to thicken the stew, while the kale stays vibrantly green for a satisfying texture contrast.

Tip: For extra richness, swirl in a spoonful of coconut milk before serving.

Vegetarian Instant Pot Risotto

This hands-off risotto is a game-changer—rich, velvety, and packed with savory flavor, all without the constant stirring!

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (like Pinot Grigio)
• 3 ½ cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• ¼ cup chopped fresh parsley

Instructions

1. Set Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add onion and cook for 3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
2. Stir in Arborio rice and toast for 1 minute. Pour in ½ cup white wine, scraping the bottom to deglaze. Cook until wine is mostly absorbed, about 2 minutes.
3. Add 3 ½ cups vegetable broth, 1 tsp salt, and ½ tsp black pepper. Secure lid, set valve to Sealing, and pressure cook on High for 6 minutes.
4. Quick-release pressure. Stir in 1 cup Parmesan, 2 tbsp butter, and parsley until creamy. Let sit 2 minutes to thicken.

The Instant Pot locks in starch for an unbelievably creamy texture—no babysitting required! Serve with extra Parmesan for a cozy weeknight dinner.

Tip: For a lighter version, swap half the broth for water and reduce butter to 1 tbsp.

Instant Pot Butternut Squash Soup

This velvety butternut squash soup comes together in a flash thanks to the Instant Pot, delivering deep, caramelized flavor with minimal effort.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 cup full-fat coconut milk
• 1 tbsp maple syrup

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
2. Add butternut squash, 3 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne (if using), and 1 tsp salt. Stir well.
3. Seal lid, set to Manual High Pressure for 8 minutes. Quick-release pressure when done.
4. Blend soup with an immersion blender (or in batches in a regular blender) until smooth. Stir in 1/2 cup coconut milk and 1 tbsp maple syrup.

The coconut milk adds a luxurious creaminess without dairy, while the touch of maple syrup balances the squash’s natural sweetness. Perfect for when you crave something cozy but don’t want to babysit the stove.

Tip: For extra depth, try roasting the squash cubes first—just toss with oil and bake at 400°F for 25 minutes before adding to the Instant Pot.

Vegetarian Instant Pot Pasta Primavera

This vibrant pasta primavera comes together in a flash, thanks to the Instant Pot—packed with fresh veggies and a creamy, garlicky sauce that’ll make you forget it’s meatless!

Ingredients:

• 8 oz penne pasta (or similar short shape)
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add diced onion and cook for 3 minutes until translucent. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add zucchini, red bell pepper, cherry tomatoes, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Pour in 2 cups vegetable broth and scrape the bottom to deglaze. Add penne pasta, pressing it down to submerge.
4. Secure the lid, set to High Pressure for 5 minutes. Quick-release the pressure when done.
5. Stir in 1 cup heavy cream and 1/2 cup Parmesan cheese until the sauce is creamy. Garnish with fresh basil before serving.

The magic here? The veggies stay crisp-tender while the pasta soaks up all that creamy, herby goodness—no mushy noodles in sight!

Tip: Swap in almond milk and nutritional yeast for a dairy-free version that’s just as cozy.

Instant Pot Vegetable Biryani

This fragrant, one-pot biryani is packed with spiced veggies and fluffy rice—ready in under 30 minutes, thanks to your Instant Pot!

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee (or neutral oil)
• 1 small yellow onion, thinly sliced
• 1 cup diced carrots
• 1 cup cauliflower florets
• 1/2 cup green peas (fresh or frozen)
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1.5 tsp salt
• 1.75 cups vegetable broth
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Set Instant Pot to Sauté mode. Heat 2 tbsp ghee, then add 1 small yellow onion. Cook 3 minutes until softened.
2. Add 1 tbsp minced ginger, 2 cloves garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1.5 tsp salt. Stir 30 seconds until fragrant.
3. Add diced carrots, cauliflower florets, and green peas. Sauté 2 minutes.
4. Layer 1.5 cups basmati rice on top. Pour in 1.75 cups vegetable broth without stirring. Seal lid, set to High Pressure for 6 minutes, then natural release for 10 minutes.
5. Fluff rice gently, sprinkle with cilantro, and serve.

The magic here? The rice cooks perfectly while absorbing all those warm spices—no mushy grains or guesswork.

Tip: For extra richness, stir in a pat of butter before serving.

Vegetarian Instant Pot Mushroom Stroganoff

This creamy, savory stroganoff comes together in a flash—thanks to your trusty Instant Pot—and delivers all the comfort of the classic without the meat.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp Worcestershire sauce (ensure vegetarian)
• 8 oz wide egg noodles
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley

Instructions

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add the mushrooms, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms release their juices.
3. Pour in 1 cup vegetable broth and 1 tbsp Worcestershire sauce, scraping up any browned bits. Add the egg noodles, pressing them down to submerge (don’t stir).
4. Secure the lid, set to High Pressure for 4 minutes. Quick-release the pressure, then stir in 1/2 cup sour cream until creamy and combined.
5. Garnish with 2 tbsp fresh parsley and serve warm.

The smoky paprika and thyme give this dish a deep, earthy flavor, while the sour cream keeps it luxuriously rich—no one will miss the beef!

Tip: For extra tang, swap half the sour cream with cream cheese.

Instant Pot Ratatouille

This vibrant, veggie-packed ratatouille comes together in a flash thanks to your trusty Instant Pot—no babysitting a simmering pot required!

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 medium eggplant, cubed (1-inch pieces)
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/4 cup chopped fresh basil

Instructions:

1. Set Instant Pot to Sauté mode. Add 2 tbsp olive oil, then sauté onion for 3 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
2. Add eggplant, zucchini, bell pepper, diced tomatoes, 1 tsp thyme, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
3. Lock lid, set valve to Sealing, and cook on High Pressure for 4 minutes. Quick-release pressure.
4. Stir in 1 tbsp balsamic vinegar and fresh basil. Let sit 5 minutes to meld flavors.

The balsamic vinegar adds a subtle tang that balances the sweetness of the summer veggies—perfect for spooning over crusty bread or fluffy couscous.

Tip: For extra richness, top with crumbled feta or a drizzle of pesto before serving.

Vegetarian Instant Pot Lentil Tacos

These hearty lentil tacos come together in a flash thanks to the Instant Pot, packing all the smoky-spicy flavor of traditional tacos without the meat.

Ingredients:

• 1 cup dried brown lentils, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 1/2 cups vegetable broth
• 8 small corn tortillas, warmed
• Toppings: diced avocado, shredded cabbage, lime wedges, cilantro

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until soft. Stir in garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt; cook 30 seconds until fragrant.
2. Add lentils and 1 1/2 cups broth, scraping bottom to deglaze. Seal lid, set to Manual (High Pressure) for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.
3. Mash lentils lightly with a fork to thicken. Serve in warmed tortillas with toppings.

The smoky paprika and cumin give these lentils a rich, meaty depth—no one will miss the beef! The Instant Pot keeps the lentils perfectly tender without turning mushy.

Tip: For extra texture, stir in a handful of chopped walnuts after cooking.

Instant Pot Spinach and Artichoke Dip

This creamy, cheesy dip comes together in minutes—your Instant Pot does all the heavy lifting while you prep the chips!

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (8 oz) block cream cheese, cubed
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Add the spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, sour cream, mayonnaise, garlic, onion powder, black pepper, and red pepper flakes (if using) to the Instant Pot. Stir gently to combine.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes. Quick-release the pressure when done.
3. Stir vigorously until smooth and creamy (the heat will melt any stubborn cheese bits).
4. Serve warm with crusty bread, tortilla chips, or veggie sticks.

The magic here? No pre-cooking—just dump, pressurize, and stir for a dip that’s luxuriously smooth with just the right tang from the artichokes.

Tip: For extra depth, swap half the mayo with roasted garlic aioli.

Vegetarian Instant Pot Stuffed Peppers

These hearty stuffed peppers are packed with savory rice, black beans, and melty cheese—ready in under 30 minutes thanks to your Instant Pot!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked white or brown rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup mild salsa
• 1/2 cup vegetable broth

Instructions:

1. In a bowl, mix the rice, black beans, 1/2 cup Monterey Jack cheese, corn, red onion, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt until combined.
2. Stuff each pepper with the filling, packing lightly. Pour the salsa and vegetable broth into the Instant Pot, then place the peppers upright in the pot.
3. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes. Quick-release the pressure when done.
4. Sprinkle the remaining 1/2 cup cheese over the peppers, cover with the lid (off heat) until melted, about 2 minutes.

The Instant Pot locks in moisture, giving the peppers a tender-but-not-mushy bite while infusing the filling with bold salsa flavor. Tip: For extra smokiness, swap Monterey Jack with pepper jack cheese!

Instant Pot Vegetarian Gumbo

This hearty, flavor-packed gumbo skips the meat but keeps all the soul-warming richness—thanks to smoky spices and a quick Instant Pot simmer.

Ingredients:

• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 (15 oz) can kidney beans, drained
• 1 cup sliced okra (fresh or frozen)
• Salt and black pepper to taste
• Cooked rice, for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then whisk in 1/4 cup flour. Cook, stirring constantly, for 5 minutes until the roux turns deep brown (like peanut butter).
2. Add green bell pepper, onion, celery, and 3 minced garlic cloves. Sauté for 3 minutes until softened.
3. Stir in diced tomatoes, 4 cups vegetable broth, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp thyme, and 1 bay leaf. Scrape any stuck bits from the pot bottom.
4. Add kidney beans and okra. Seal the lid, set to High Pressure for 8 minutes, then quick-release.
5. Discard the bay leaf. Season with salt and black pepper to taste. Serve over rice.

The dark roux and okra give this gumbo an authentic, velvety thickness—no meat required!

Tip: For extra smokiness, add a pinch of liquid smoke with the broth.

Vegetarian Instant Pot Black Bean Soup

This hearty black bean soup is a flavor-packed, hands-off dinner that comes together in under an hour—thanks to your trusty Instant Pot!

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 lb dried black beans, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 1/2 tsp salt
• Juice of 1 lime
• Fresh cilantro and avocado slices for serving

Instructions:

1. Set Instant Pot to Sauté. Heat 1 tbsp olive oil, then add onion and bell pepper. Cook 4–5 minutes until softened.
2. Add 3 minced garlic cloves, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp cayenne. Stir 30 seconds until fragrant.
3. Pour in vegetable broth, scraping bottom to deglaze. Add black beans, diced tomatoes, and 1 1/2 tsp salt. Stir.
4. Seal lid, cook on High Pressure for 30 minutes. Let pressure release naturally for 15 minutes, then quick-release.
5. Stir in lime juice. For creamier soup, blend 2 cups briefly with an immersion blender.
6. Serve topped with cilantro and avocado.

The smoky paprika and fire-roasted tomatoes give this soup a rich depth, while the lime brightens everything up—no bland beans here!

Tip: For extra tang, stir in a spoonful of plain Greek yogurt before serving.

Instant Pot Vegetable Pho

This Instant Pot Vegetable Pho brings the cozy, aromatic flavors of Vietnam to your table in a fraction of the time—perfect for busy weeknights!

• 1 tbsp neutral oil (like avocado or grapeseed)
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1-inch piece ginger, peeled and sliced
• 4 cups vegetable broth
• 2 cups water
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 star anise pod
• 1 cinnamon stick
• 8 oz rice noodles
• 2 cups sliced mushrooms (shiitake or cremini)
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• Sriracha or hoisin sauce (optional, for serving)

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp oil, then add the onion, garlic, and ginger. Cook for 3 minutes, stirring often, until fragrant.
2. Add 4 cups vegetable broth, 2 cups water, 1 tbsp soy sauce, 1 tbsp brown sugar, star anise, and cinnamon stick. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
3. Strain the broth into a bowl, discarding solids. Return broth to the pot, add mushrooms, and set to Sauté mode for 3 minutes until tender.
4. Meanwhile, cook rice noodles according to package instructions. Divide noodles among bowls, ladle hot broth and mushrooms over top, and garnish with bean sprouts, cilantro, and lime wedges. Serve with Sriracha or hoisin if desired.

The star anise and cinnamon infuse the broth with warming depth, while the fresh toppings keep it light and vibrant—no takeout compares!

Tip: For extra richness, stir in a splash of coconut milk with the mushrooms.

Vegetarian Instant Pot Mac and Cheese

This ultra-creamy mac and cheese comes together in minutes with zero fuss—just dump, cook, and stir for the easiest weeknight comfort food.

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)
• 2 cups vegetable broth
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Add macaroni, vegetable broth, milk, butter, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dry mustard, 1/2 tsp smoked paprika, and 1/2 tsp salt to the Instant Pot. Stir gently to combine.
2. Seal the lid, set to HIGH pressure for 4 minutes, then quick-release the steam.
3. Stir in shredded cheddar and Parmesan until melted and creamy (about 1 minute). If too thick, add a splash of milk.

The dry mustard and smoked paprika add a sneaky depth of flavor that makes this taste like it simmered for hours—not 4 minutes!

Tip: For extra richness, swap 1/2 cup of the cheddar for cream cheese.

Instant Pot Vegetarian Shepherd’s Pie

This hearty, veggie-packed twist on a classic comes together in a flash thanks to your trusty Instant Pot—no pre-cooking required!

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 1 (15-oz) can lentils, drained and rinsed
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 cup vegetable broth
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 1/4 cup milk (or unsweetened almond milk)
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set Instant Pot to Sauté. Add 1 tbsp olive oil, then sauté onion and garlic for 2 minutes until fragrant. Stir in carrots, peas, lentils, 1 tbsp tomato paste, 1 tsp thyme, and 1/2 tsp smoked paprika. Pour in 1 cup broth, scraping the bottom to deglaze.
2. Place a steamer basket on top of the mixture and add potatoes. Seal lid, cook on High Pressure for 8 minutes, then quick-release.
3. Transfer potatoes to a bowl. Mash with 1/4 cup milk, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Spread evenly over the lentil mixture.
4. Broil in the oven for 3–5 minutes (optional) for a crispy top.

The genius layering here means the potatoes steam while the filling cooks below—no extra pots! The smoky paprika adds depth even meat-lovers will crave.

Tip: For extra richness, stir a spoonful of cream cheese into the mashed potatoes.

Conclusion

With these 20 quick and easy vegetarian Instant Pot recipes, busy weeknights just got a whole lot tastier! Whether you’re craving soups, curries, or hearty grains, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to save for later and spread the veggie love! Happy cooking!