When it comes to cooking on busy weeknights, the Instant Pot is a lifesaver. This versatile pressure cooker can help you whip up a variety of delicious and healthy meals in no time. And one of the best things about using your Instant Pot? You can make all sorts of tasty vegetable-based dishes with ease. From hearty stews to flavorful curries, there’s something for everyone on this list of 20 quick and easy Instant Pot vegetable recipes.
Whether you’re looking for a comforting bowl of soup or a flavorful stir-fry, these recipes are sure to become new favorites in your household. And the best part? They’re all incredibly simple to make, requiring minimal prep work and cooking time. So go ahead and get creative with your Instant Pot – your taste buds (and your schedule) will thank you!
Instant Pot Vegetable Curry
Quickly cook a flavorful vegetable curry using your Instant Pot. This recipe is perfect for a weeknight dinner or meal prep.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (such as carrots, potatoes, and green beans)
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup water or vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, mixed vegetables, curry powder, cumin, salt, and pepper. Stir to combine.
4. Add the water or broth and stir again.
5. Close the lid and make sure the valve is set to “Sealing”. Press the “Manual” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-20 minutes
Instant Pot Minestrone Soup
Minestrone soup is a classic Italian-inspired dish that’s perfect for a comforting and satisfying meal. This recipe uses the Instant Pot to create a flavorful and nutritious soup with vegetables, beans, and pasta.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, bell peppers)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the mixed vegetables and cook for an additional minute.
4. Add the diced tomatoes, kidney beans, pasta, vegetable broth, and basil.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 20 minutes
Instant Pot Ratatouille
This classic vegetable stew from Provence, France, gets a modern twist with the help of the Instant Pot. The resulting dish is tender, flavorful, and perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 1 large zucchini, cut into 1-inch slices
– 1 large bell pepper, cut into 1-inch pieces
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat the pot until hot.
2. Add the eggplant, zucchini, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, for 5 minutes or until the vegetables start to soften.
3. Add the diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir well.
4. Close the lid and set the valve to “Sealing”. Press “Manual” and cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Instant Pot Vegetable Biryani
Experience the flavors of India with this quick and easy Instant Pot Vegetable Biryani recipe, perfect for a weeknight dinner.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (e.g., peas, corn, potatoes)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil.
2. Add the chopped onion, minced garlic, red bell pepper, and grated carrot. Cook until the vegetables are tender.
3. Add the mixed vegetables, cumin powder, coriander powder, and salt. Stir well.
4. Add the rice and water to the pot. Stir gently.
5. Close the lid, making sure the valve is set to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 4 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 14 minutes
Serve hot, garnished with fresh cilantro leaves. Enjoy!
Instant Pot Lentil and Vegetable Stew
This comforting stew is a perfect blend of tender lentils, flavorful vegetables, and aromatic spices, all cooked to perfection in the Instant Pot. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and sliced
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, red bell pepper, carrot, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, water, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 15 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open the lid and serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Instant Pot Creamy Vegetable Pasta
Elevate your pasta game with this creamy and flavorful recipe that’s ready in under an hour! This hearty dish is perfect for a quick weeknight dinner or a comforting meal.
Ingredients:
– 1 pound pasta of your choice
– 2 cups mixed vegetables (such as bell peppers, zucchini, mushrooms, and onions)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the mixed vegetables and cook for an additional 5 minutes, or until tender.
4. Add the broth, heavy cream, basil, salt, and pepper. Stir to combine.
5. Add the pasta and stir to coat with the sauce.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 8 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 18-20 minutes
Instant Pot Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful and nutritious meal with this simple Instant Pot recipe. Filled with a savory mixture of rice, ground beef, and spices, these stuffed peppers are perfect for a weeknight dinner.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat the Instant Pot by pressing the “Saute” button.
2. Add the olive oil, onion, and garlic; cook until the onion is translucent.
3. Add the ground beef, breaking it up with a spoon as it cooks.
4. Stir in the cooked rice, paprika, salt, and pepper.
5. Cut off the tops of the bell peppers and remove the seeds and membranes.
6. Stuff each pepper with the meat mixture and place them in the Instant Pot.
7. Close the lid and set the valve to “Sealing”.
8. Pressure cook on high for 10 minutes, followed by a 10-minute natural release.
Cooking Time: 20 minutes
Instant Pot Vegetable Chowder
This Instant Pot Vegetable Chowder recipe is a comforting and flavorful meal that’s perfect for a quick weeknight dinner. With tender vegetables and rich flavors, this dish will become a family favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large celery stalk, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press “Saute” and heat the olive oil.
2. Add onion, garlic, potatoes, carrot, and celery; cook until vegetables are tender, about 5 minutes.
3. Add diced tomatoes, vegetable broth, and thyme. Stir well.
4. Close the lid and set valve to “Sealing”. Cook on High Pressure for 10 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (includes natural pressure release)
Enjoy your delicious and comforting Instant Pot Vegetable Chowder!
Instant Pot Garlic Butter Green Beans
Elevate your green bean game with this simple and flavorful recipe that’s ready in just a few minutes! This instant pot recipe is perfect for a weeknight dinner or as a side dish for the holidays.
Ingredients:
– 1 pound fresh or frozen green beans, trimmed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the green beans and season with salt and pepper.
4. Close the lid and set the valve to “Sealing”.
5. Cook on high pressure for 3-4 minutes, followed by a 10-minute natural release.
6. Quick-release any remaining pressure, then open the lid and serve hot.
Cooking Time: 13-14 minutes
Instant Pot Mushroom Risotto
Elevate your risotto game with this quick and easy recipe that combines the earthy flavor of mushrooms with the creamy texture of Arborio rice. Perfect for a weeknight dinner or special occasion, this pressure-cooker method saves time without sacrificing flavor.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, divided
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button and heat oil in the Instant Pot.
2. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and garlic; cook for 5 minutes or until tender.
4. Add rice and stir to coat with oil and mixture.
5. Pour in chicken broth, wine (if using), and butter. Stir to combine.
6. Close the lid and set valve to “Sealing”. Cook on high pressure for 8-10 minutes, then quick-release.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley if desired.
Cooking Time: 18-20 minutes
Instant Pot Butternut Squash Soup
Warm up with this comforting and flavorful Instant Pot recipe, perfect for a cozy evening or as a starter for your next dinner party. This creamy soup is packed with nutrients and can be customized to suit your taste.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Fresh cilantro, for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add squash, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in broth and close the lid. Set valve to “Sealing”.
5. Cook on high pressure for 10-12 minutes, then quick-release.
6. Use an immersion blender or transfer soup to a blender; puree until smooth.
7. If desired, stir in heavy cream. Serve hot, garnished with cilantro.
Cooking Time: 20-25 minutes
Instant Pot Vegetable Pot Pie Filling
This recipe yields a delicious and nutritious vegetable filling perfect for pot pies or as a side dish. It’s quick, easy, and packed with flavor.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 cup mixed frozen vegetables (such as peas, corn, and green beans)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the carrots and potatoes; cook for an additional 5 minutes, or until they start to soften.
4. Add the frozen vegetables, thyme, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 15-20 minutes
Instant Pot Spicy Cauliflower Tacos
Elevate your taco Tuesday with this flavorful and healthy recipe that combines the natural sweetness of cauliflower with a spicy kick. This Instant Pot Spicy Cauliflower Tacos recipe is a game-changer for a quick and easy meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can diced tomatoes with green chilies (14.5 oz)
– 8 tacos shells
– Shredded cheese, sour cream, and cilantro for toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the cauliflower, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
4. Add the diced tomatoes with green chilies and stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before opening the lid.
7. Serve the cauliflower mixture in tacos shells and top with your favorite toppings.
Cooking Time: 15-20 minutes
Instant Pot Cabbage and Potatoes
This simple and comforting recipe combines the natural sweetness of cabbage with the earthiness of potatoes, all cooked to perfection in your Instant Pot. It’s a great side dish or main course that’s ready in no time!
Ingredients:
– 1 head of cabbage, chopped
– 2-3 medium-sized potatoes, peeled and cubed
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the pot with olive oil.
2. Add the chopped cabbage and cook until it starts to soften (about 5 minutes).
3. Add the cubed potatoes, salt, and pepper. Stir well to combine.
4. Close the lid and set the valve to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 15 minutes total, including natural pressure release
Enjoy your delicious Instant Pot Cabbage and Potatoes!
Instant Pot Vegetable Fried Rice
Get ready for a flavorful and nutritious meal with this simple recipe for Instant Pot Vegetable Fried Rice!
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat the oil until shimmering.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cook until they’re tender-crisp.
5. Add the cooked rice to the Instant Pot and stir-fry for about 2-3 minutes, breaking up any clumps.
6. Add the water and soy sauce, then close the lid and set the valve to “Sealing”.
7. Press “Manual” or “Pressure Cook” and cook at high pressure for 4-5 minutes.
8. Let the pressure release naturally for 10-15 minutes before opening the lid.
Cooking Time: 20-25 minutes
Enjoy your delicious and easy Instant Pot Vegetable Fried Rice!
Instant Pot Creamy Corn and Spinach
This recipe is a twist on the classic creamy corn dish, adding a nutritious boost from spinach. Perfect as a side or incorporated into other meals.
Ingredients:
– 1 cup frozen corn kernels
– 2 cups fresh spinach leaves
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the corn kernels and cook for 2 minutes, stirring occasionally.
3. Add the spinach leaves and cook until wilted, about 30 seconds.
4. Pour in the heavy cream, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 15-20 minutes (including natural pressure release)
Instant Pot Moroccan Vegetable Tagine
Moroccan Vegetable Tagine Recipe for Instant Pot
Savor the exotic flavors of Morocco with this hearty and aromatic vegetable tagine, perfectly cooked to tender perfection in your Instant Pot.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup mixed vegetables (carrots, zucchini, green beans)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the olive oil.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, mixed vegetables, cumin, smoked paprika, cinnamon, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and garnish with fresh parsley or cilantro.
Cooking Time: 20 minutes
Instant Pot Sweet Potato Mash
This recipe brings a twist to traditional sweet potato mashing by using the Instant Pot to cook and mash the potatoes, resulting in a creamy and delicious side dish. With minimal effort and cleaning required, this recipe is perfect for busy days.
Ingredients:
– 2-3 large sweet potatoes
– 1/4 cup milk or heavy cream (optional)
– 2 tablespoons butter (optional)
– Salt to taste
Instructions:
1. Wash the sweet potatoes thoroughly and poke some holes in them using a fork.
2. Place the sweet potatoes in the Instant Pot and add 1 cup of water.
3. Close the lid and make sure the valve is set to “sealing”.
4. Cook on high pressure for 10-12 minutes, followed by a quick release.
5. Carefully open the lid and mash the sweet potatoes using a fork or potato masher.
6. Add milk, butter, and salt to taste, then mash until smooth.
Cooking Time: 10-12 minutes (plus cooling time)
Instant Pot Vegetable Lasagna
This Instant Pot recipe transforms traditional lasagna into a flavorful and nutritious meal, perfect for a quick weeknight dinner or weekend lunch. With layers of tender vegetables, gooey cheese, and soft pasta, this dish is sure to please even the pickiest eaters.
Ingredients:
– 8 oz lasagna noodles
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup zucchini, sliced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– Salt and pepper to taste
Instructions:
1. Cook lasagna noodles according to package instructions.
2. In the Instant Pot, sauté onion, garlic, bell peppers, and zucchini until tender.
3. Add crushed tomatoes, ricotta cheese, mozzarella cheese, Parmesan cheese, basil, salt, and pepper. Stir well.
4. Arrange cooked lasagna noodles on top of the vegetable mixture.
5. Close the Instant Pot lid and set the valve to “sealing”.
6. Cook at high pressure for 8 minutes, followed by a 10-minute natural release.
7. Serve hot and enjoy!
Cooking Time: 18 minutes (including pressure release)
Instant Pot Brussels Sprouts with Bacon
This recipe is a game-changer for Brussels sprouts lovers! By cooking them in an Instant Pot with crispy bacon and a hint of garlic, you’ll create a flavorful side dish that’s sure to please even the pickiest eaters.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 6 slices of bacon, cut into small pieces
– 2 cloves of garlic, minced
– 1/4 cup chicken broth
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the bacon until crispy.
2. Add the Brussels sprouts, garlic, and chicken broth to the pot. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes.
4. Let the pressure release naturally for 10 minutes before opening the lid.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Summary
Get ready to revolutionize your weeknight meals with these 20 quick and delicious Instant Pot vegetable recipes! From classic minestrone soup to spicy cauliflower tacos, and from creamy pasta dishes to hearty vegetable stews, there’s something for everyone. Perfect for busy nights when you need a meal in no time, these recipes showcase the versatility of the Instant Pot and the flavor of fresh vegetables. Whether you’re looking for comfort food or international inspiration, this collection has got you covered.