What Is An Instant Pot?
Most people think an Instant Pot is nothing more than a fancy rice cooker, but that’s a load of crap.
Instant Pots are one of the most amazing kitchen appliances in the history of creation. OK, maybe I’m reaching a bit but I truly believe that.
The Instant Pot is a safe pressure cooker that will cook food much quicker than in the oven or on the stove. So, on days when you’re in a hurry but don’t want to compromise on preparing a healthy dinner, the Instant Pot is your best friend.
It’s also a great money saver, at least it was for us. We used to buy tons of canned beans, but not anymore. You can cook dry beans in as little as 30 minutes with no pre-soaking. And, rice is even faster. But, the Instant Pot does so much more.
You can pressure cook almost anything. It will saute, steam, work as a slow cooker, and even bake. It truly is amazing!
Stock your pantry with beans, lentils, quinoa, rice, and anything else that crosses your mind. Because the Instant Pot cooks them all and does it perfectly every time. Oh, and don’t forget the potatoes, very important.
If you are considering or have been following a whole-food, plant-based diet (WFPB) the Instant Pot should be a staple in your home. It’s perfect for oil-free cooking and makes eating healthy fast, affordable, and easier than it’s ever been.
Is An Instant Pot Good For Vegans and Vegetarians?
Yes, yes, yes, and million more times, YES! My family and I use this appliance literally every single day. Rice, vegan chili, beans, pasta, soup, and tons of other recipes are constantly going in our house. It’s also great for batch cooking and making ahead meals.
We used ours so much that we bought a second one. And, it gets used just as much.
When we travel it goes with us. The only other appliance that gets used as much is our Vitamix. We never leave the house without these two machines. There’s nothing we can’t make with them.
As you will see in this huge list of recipes there’s nothing you can’t make with it. Healthy eating doesn’t get any easier or quicker. I will say over and over the Instant Pot lives up to and beyond all the hype.
Best Vegan Instant Pot Recipes
I’ve scoured the plant-based universe and put together what I believe to be an incredible collection of vegan recipes everyone will love and require not much effort.
You’ll find everything from breakfast, savory curries, hearty soups, side dishes, easy weeknight dinners, and dairy-free desserts! There are also gluten-free options to meet certain dietary needs.
These recipes come from some of my favorite vegan bloggers and chefs. And, there are also a few of my own recipes thrown in as well.
A delicious collection of vegan Instant Pot breakfast recipes with steel-cut oats, tempeh, and sweet potato.
Soups and Chilies
Hearty, healthy soups and chilies come together in no time with an Instant Pot. You simply toss all of your ingredients into the pot, lock the lid, and cook!
Delicious globally-inspired vegan curries bursting with flavors and brought to life with amazing savory spices. You’ll never want to use your stovetop ever again.
Rice and Beans
Rice and beans are an amazing pantry staple to keep on hand. You can cook a ton and then store them in the fridge when you’re ready to enjoy.
Who doesn’t love a good carb coma? These delicious plant-based pasta recipes are fast, full of flavor, and make cooking fast and simple.
Potatoes and Sides
Potato soup, mashed, potatoes, breakfast potatoes, and the lists go on and on. Potatoes and side dishes are the ultimate comfort food. And, when you cook them in the Instant Pot your comfort comes much quicker.
Vegan Instant Pot dessert recipes are a kiss from heaven. And, these sweet bites are pure bliss.
Start with an easy recipe. Try my Sweet Chili Garlic Instant Pot Noodles recipe. They’re sweet, spicy, fast, and delicious. Go make them…NOW!Print
These Sweet Chili Garlic Instant Pot Noodles are so easy to make and absolutely delicious! Whole wheat pasta cooked in a simple Asian inspired sauce creates an easy weeknight meal that is sure to satisfy everyone. Sticky, sweet, savory, and pure amazing.
- 1 ½ cups of water
- 1 ½ cups low-sodium vegetable broth
- 1 Tbsp of minced garlic (2–3 garlic cloves minced)
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup pure maple syrup
- 2 Tbsp rice vinegar or apple cider vinegar
- 1 Tbsp chili garlic sauce
- 16-ounce box of whole wheat spaghetti
Suggested Toppings (optional)
- Sesame seeds
- Chopped peanuts
- Green onion
- Steamed veggies (broccoli, carrots, peas)
- Add all the ingredients, except for the spaghetti, to the Instant Pot. Whisk or stir everything together until it is well combined.
- Break the spaghetti noodles in half, place them in the Instant Pot, spread them out just a bit and make sure they are covered by the liquid.
- Lock the lid and cook for 6 minutes on High Pressure. Once the noodles are finished cooking do a manual quick release. Once the pressure is completely gone, remove the lid, and stir the noodles.
- Garnish, if you prefer, and serve.
Prep time includes the time it takes for the Instant Pot to come to full pressure.
- Serving Size:
- Calories: 237
- Sugar: 8.1 g
- Sodium: 276.4 mg
- Fat: 1.7 g
- Carbohydrates: 50.2 g
- Fiber: 5.5 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Keywords: instant pot noodles, asian, vegan, plant-based, vegan recipes