18 Delicious Instant Pot Vegetable Recipes Easy

Ready to transform your Instant Pot into a veggie-packed powerhouse? Whether you’re craving quick weeknight dinners, seasonal favorites, or cozy comfort food, we’ve got you covered with 18 mouthwatering recipes that celebrate the versatility and ease of your favorite kitchen gadget. From hearty stews to light and fresh dishes, these vegetable-centric creations promise to delight your taste buds and simplify your cooking routine. Let’s dive in!

Instant Pot Vegetable Curry

Bringing the vibrant flavors of a vegetable curry into your kitchen has never been easier, thanks to the Instant Pot. This method ensures a deeply flavorful dish with minimal effort, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (e.g., carrots, bell peppers, potatoes), chopped
• 1 cup chickpeas, drained and rinsed
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil.
2. Add 1 diced onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Saute for 2 minutes until fragrant.
3. Stir in 1 tbsp curry powder, 1 tsp ground cumin, and 1 tsp ground turmeric. Cook for 1 minute to toast the spices.
4. Pour in 1 can coconut milk and 1 cup vegetable broth, scraping the bottom to deglaze.
5. Add 2 cups mixed vegetables and 1 cup chickpeas. Stir to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Stir in 1 tbsp lime juice and salt to taste.

Zesty and aromatic, this Instant Pot Vegetable Curry boasts a creamy texture with a perfect balance of spices. Serve it over a bed of fluffy rice or with warm naan bread for a complete meal.

Instant Pot Minestrone Soup

Kickstart your cooking journey with this comforting Instant Pot Minestrone Soup, a hearty blend of vegetables, beans, and pasta that comes together effortlessly under pressure. Perfect for beginners, this recipe demystifies the Instant Pot while delivering a nutritious meal in minutes.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped spinach

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery to the pot. Saute for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth, scraping the bottom of the pot to loosen any browned bits.
5. Add 1 can diced tomatoes, 1 can kidney beans, 1 cup small pasta, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 4 minutes.
7. Once cooking completes, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Stir in 2 cups chopped spinach until wilted, about 1 minute.
9. Tip: For a thicker soup, let it sit for 5 minutes before serving. The pasta will absorb more broth.
10. Tip: If using a different pasta shape, adjust cooking time accordingly to prevent overcooking.
11. Tip: Garnish with grated Parmesan cheese for an extra layer of flavor.

Best enjoyed hot, this Instant Pot Minestrone Soup boasts a rich, savory broth with tender vegetables and perfectly cooked pasta. Serve with a slice of crusty bread for dipping to make the most of its comforting flavors.

Instant Pot Ratatouille

You’ll find that making Instant Pot Ratatouille is simpler than you think, especially with this step-by-step guide designed for beginners. Let’s dive into creating this vibrant, vegetable-packed dish that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 medium zucchinis, sliced
• 1 medium bell pepper, diced
• 4 medium tomatoes, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat 2 tbsp olive oil for 2 minutes.
2. Add 1 medium diced onion and 2 minced garlic cloves to the pot. Sauté for 3 minutes, stirring occasionally, until the onion is translucent.
3. Add 1 cubed medium eggplant, 2 sliced medium zucchinis, and 1 diced medium bell pepper to the pot. Stir to combine with the onions and garlic.
4. Pour in 4 diced medium tomatoes, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried basil. Stir well to distribute the seasonings evenly.
5. Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid and give the ratatouille a gentle stir to combine all the flavors.

Zesty and hearty, this Instant Pot Ratatouille boasts a melt-in-your-mouth texture with a rich, herb-infused flavor. Serve it over a bed of quinoa or with a slice of crusty bread for a complete meal that celebrates the bounty of the season.

Instant Pot Vegetable Biryani

Perfect for those busy weeknights, this Instant Pot Vegetable Biryani brings the aromatic flavors of traditional Indian cuisine to your table in a fraction of the time. Let’s dive into making this vibrant, one-pot wonder that’s as nutritious as it is delicious.

Ingredients

• 2 cups basmati rice
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 cup mixed vegetables (carrots, peas, beans)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 2 cups water
• 1/2 cup fresh cilantro, chopped
• 1/2 cup mint leaves, chopped
• 1 tbsp lemon juice
• 1 tsp salt

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 20 minutes. Drain and set aside.
2. Set the Instant Pot to ‘Saute’ mode and heat the ghee. Add cumin seeds and let them sizzle for 30 seconds.
3. Add the sliced onion and saute until golden brown, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute.
4. Mix in the mixed vegetables, turmeric powder, garam masala, red chili powder, and salt. Saute for 2 minutes to coat the vegetables in spices.
5. Add the drained rice to the pot and gently stir to combine with the vegetables and spices.
6. Pour in the water, ensuring the rice is fully submerged. Add the chopped cilantro, mint leaves, and lemon juice, stirring lightly.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Fluff the biryani gently with a fork, being careful not to break the rice grains.

Now this biryani boasts a fluffy texture with each grain of rice perfectly separate, infused with the earthy tones of spices and the freshness of herbs. Serve it with a side of cool raita or a tangy pickle to elevate the flavors even further.

Instant Pot Lentil and Vegetable Stew

Delightfully hearty and nutritious, this Instant Pot Lentil and Vegetable Stew is a perfect meal for those chilly evenings when you crave something warming yet straightforward to prepare. Let’s walk through the process together, ensuring you end up with a deliciously satisfying stew.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 minced garlic cloves
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion and 2 minced garlic cloves, sautéing until the onions are translucent, about 3 minutes.
3. Tip: Stir frequently to prevent sticking and ensure even cooking.
4. Mix in 1 cup chopped carrots and 1 cup chopped celery, cooking for another 2 minutes.
5. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme to the pot.
6. Tip: Rinse lentils under cold water before adding to remove any debris.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
9. Tip: For a thicker stew, let it sit on ‘Keep Warm’ for an additional 5 minutes before serving.

Flavorful and comforting, this stew boasts a rich texture with tender lentils and vegetables. Serve it with a slice of crusty bread or over a bed of quinoa for an extra protein boost.

Instant Pot Creamy Vegetable Pasta

Zesty and comforting, this Instant Pot Creamy Vegetable Pasta is a weeknight savior that combines convenience with the wholesome goodness of vegetables. Perfect for beginners, this recipe demystifies pressure cooking with straightforward steps and foolproof results.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves minced garlic
• 2 cups chopped mixed vegetables (carrots, bell peppers, zucchini)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 12 oz uncooked pasta
• 3 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onions and 2 cloves minced garlic, sauteing for 3 minutes until translucent.
3. Stir in 2 cups chopped mixed vegetables, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano, cooking for another 2 minutes.
4. Add 12 oz uncooked pasta and 3 cups vegetable broth, ensuring the pasta is fully submerged.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking completes, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
7. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until the pasta is creamy and well-coated.

Perfectly al dente pasta enveloped in a velvety sauce, this dish boasts a harmonious blend of flavors. Serve it garnished with fresh basil or a sprinkle of red pepper flakes for an extra kick.

Instant Pot Vegetable Chowder

Amidst the hustle of daily life, a comforting bowl of Instant Pot Vegetable Chowder is just what you need to warm your soul. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves minced garlic
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 4 cups vegetable broth
• 1 cup corn kernels
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 cup diced onions and sauté until translucent, about 3 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 2 cups diced potatoes, 1 cup diced carrots, and 1 cup diced celery to the pot.
5. Pour in 4 cups vegetable broth, ensuring all vegetables are submerged.
6. Secure the lid and set the Instant Pot to ‘Manual’ mode for 5 minutes at high pressure.
7. Once cooking is complete, perform a quick release of the pressure.
8. Stir in 1 cup corn kernels, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme.
9. Set the Instant Pot back to ‘Sauté’ mode and simmer for 5 minutes until the chowder thickens slightly.

Kick back and enjoy the creamy texture and rich flavors of this chowder, perfect for a cozy night in. For an extra touch, garnish with fresh parsley or serve with crusty bread on the side.

Instant Pot Stuffed Bell Peppers

Today’s recipe is a game-changer for busy weeknights: Instant Pot Stuffed Bell Peppers. These peppers are not only vibrant and flavorful but also incredibly easy to make, thanks to the magic of the Instant Pot. Let’s dive into the methodical steps to create this comforting dish.

Ingredients

• 4 large bell peppers
• 1 cup uncooked white rice
• 1 lb ground beef
• 1 cup water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup shredded cheddar cheese

Instructions

1. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In the Instant Pot, select the ‘Sauté’ function and heat the olive oil.
3. Add the ground beef to the Instant Pot, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Stir in the rice, water, salt, black pepper, garlic powder, and onion powder.
5. Place the bell peppers upright in the Instant Pot, filling each with the beef and rice mixture.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the lid and sprinkle the shredded cheddar cheese over the stuffed peppers.
9. Let the peppers sit for 2 minutes to allow the cheese to melt.

By following these steps, you’ll achieve perfectly tender bell peppers stuffed with a savory, cheesy filling. The Instant Pot not only speeds up the cooking process but also infuses the peppers with incredible flavor. Serve these stuffed peppers with a side of sour cream or a crisp green salad for a complete meal.

Instant Pot Vegetable Lasagna

Believe it or not, making a delicious vegetable lasagna in your Instant Pot is not only possible but also incredibly easy. This method saves time without sacrificing the rich flavors and comforting layers you love in traditional lasagna.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 2 cups sliced mushrooms
• 1 cup diced zucchini
• 1 cup diced bell pepper
• 24 oz marinara sauce
• 1 cup water
• 9 lasagna noodles, uncooked
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil. Add 1 cup diced onion and 2 cloves minced garlic, sauteing until translucent, about 3 minutes.
2. Add 2 cups sliced mushrooms, 1 cup diced zucchini, and 1 cup diced bell pepper. Cook for another 5 minutes, stirring occasionally.
3. Tip: For even cooking, cut all vegetables to a similar size.
4. Pour in 24 oz marinara sauce and 1 cup water, stirring to combine. Turn off the ‘Saute’ function.
5. Break 9 lasagna noodles into halves and layer them over the sauce, ensuring they’re submerged but not overlapping too much.
6. In a bowl, mix 15 oz ricotta cheese, 1 egg, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Tip: Beating the egg before mixing ensures a smoother ricotta layer.
8. Spread the ricotta mixture over the noodles, then sprinkle with 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
9. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
10. Tip: Allow a natural release for 10 minutes before quick releasing any remaining pressure to prevent the lasagna from becoming watery.
11. Carefully remove the lid and let the lasagna sit for 5 minutes before serving.

Perfectly layered with a creamy ricotta center and a golden cheese topping, this Instant Pot Vegetable Lasagna is a crowd-pleaser. Serve it with a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Instant Pot Mushroom Risotto

Now, let’s dive into making a creamy, comforting Instant Pot Mushroom Risotto that’s perfect for any night of the week. This method simplifies the traditional risotto-making process, delivering rich flavors and a perfect texture every time.

Ingredients

– 2 tbsp olive oil
– 1 cup chopped onions
– 2 cloves minced garlic
– 8 oz sliced mushrooms
– 1 1/2 cups Arborio rice
– 4 cups chicken broth
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Turn the Instant Pot to the ‘Saute’ function and heat 2 tbsp olive oil.
2. Add 1 cup chopped onions and 2 cloves minced garlic, sauteing until the onions are translucent, about 3 minutes.
3. Stir in 8 oz sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Add 1 1/2 cups Arborio rice, stirring to coat the grains with oil and toast slightly, about 2 minutes.
5. Pour in 4 cups chicken broth, ensuring the rice is fully submerged.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 6 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Open the lid and stir in 1/2 cup grated Parmesan cheese, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
9. Let the risotto sit for 2 minutes to thicken before serving.
The risotto should be creamy with a slight bite to the rice, and the mushrooms add an earthy depth. Serve it as a main with a side of greens or as a luxurious side to roasted meats.

Instant Pot Vegetable Pot Pie

Venturing into the world of comfort food with a twist, this Instant Pot Vegetable Pot Pie combines convenience with homestyle goodness, perfect for those seeking a hearty meal without the hassle.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves minced garlic
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil.
2. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 2 cloves minced garlic, 1 tsp dried thyme, and 1 tsp dried rosemary. Cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over the vegetables, stirring to coat evenly.
5. Gradually pour in 2 cups vegetable broth, stirring constantly to prevent lumps.
6. Add 1 cup frozen peas and 1 cup diced potatoes. Stir to combine.
7. Secure the lid on the Instant Pot and set to ‘Manual’ for 5 minutes at high pressure.
8. Once cooking is complete, perform a quick release of the pressure.
9. Preheat the oven to 400°F.
10. Transfer the vegetable mixture to a baking dish. Cover with 1 sheet puff pastry, trimming any excess.
11. Brush the pastry with 1 beaten egg for a golden finish.
12. Bake for 20 minutes, or until the pastry is puffed and golden.

Rich in flavor and boasting a flaky, buttery crust atop a creamy vegetable filling, this pot pie is a delightful twist on the classic. Serve it with a side of crisp green salad for a balanced meal.

Instant Pot Spicy Vegetable Stir Fry

This Instant Pot Spicy Vegetable Stir Fry is a quick, flavorful dish that brings a bit of heat to your dinner table. Perfect for busy weeknights, it’s a vibrant mix of vegetables and spices that come together in minutes.

Ingredients

• 1 tbsp olive oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp red pepper flakes
• 1/2 cup vegetable broth

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup bell peppers, 1 cup broccoli florets, and 1 cup carrots to the pot. Saute for 3 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Pour in 1 tbsp soy sauce and 1 tsp red pepper flakes, mixing well to coat the vegetables.
5. Add 1/2 cup vegetable broth to the pot, ensuring it covers the bottom to prevent burning.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 2 minutes.
7. Quick release the pressure by turning the valve to ‘Venting’ after cooking.
8. Carefully open the lid and stir the vegetables to evenly distribute the sauce.

Mouthwatering and crisp-tender, this stir fry packs a punch with its spicy kick. Serve it over a bed of steamed rice or alongside grilled tofu for a complete meal.

Instant Pot Butternut Squash Soup

Just when you thought butternut squash soup couldn’t get any easier, the Instant Pot comes along to prove us all wrong. This method simplifies the process without sacrificing the deep, comforting flavors we love.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic, sauteing for 3 minutes until translucent.
3. Add the cubed butternut squash, vegetable broth, salt, and black pepper to the pot.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Use an immersion blender to puree the soup until smooth, then stir in the heavy cream.
7. Tip: For a smoother texture, strain the soup through a fine-mesh sieve after blending.
8. Tip: Adjust the thickness by adding more broth if desired after blending.
9. Tip: Garnish with a drizzle of cream and toasted pumpkin seeds for added texture and flavor.

Kick back and enjoy the velvety texture and rich, sweet flavor of this soup, perfect for a chilly evening. Serve it with a side of crusty bread or atop a bed of wild rice for a heartier meal.

Instant Pot Vegetable Dumplings

Ready to dive into the world of effortless cooking with a dish that’s both comforting and packed with flavors? These Instant Pot Vegetable Dumplings are your ticket to a delicious meal without the fuss, perfect for beginners and seasoned cooks alike.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 tbsp vegetable oil
• 1 cup finely chopped mixed vegetables (carrots, cabbage, mushrooms)
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp salt

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 cup water to form a dough. Knead for 5 minutes until smooth.
2. Cover the dough with a damp cloth and let it rest for 30 minutes. Tip: This makes the dough easier to roll.
3. While the dough rests, heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 cup finely chopped mixed vegetables, 1 tbsp soy sauce, 1 tsp grated ginger, and 1/2 tsp salt. Cook for 5 minutes until vegetables are soft. Let the filling cool.
4. Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
5. Place a spoonful of the vegetable filling in the center of each circle. Fold and seal the edges to form dumplings. Tip: Use a bit of water to help seal the edges if needed.
6. Pour 1 cup water into the Instant Pot and place the trivet inside. Arrange the dumplings on the trivet, ensuring they don’t touch.
7. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Tip: Quick release the pressure to prevent the dumplings from overcooking.
8. Carefully remove the dumplings with a spatula. Serve hot.

Velvety soft on the inside with a slightly chewy wrapper, these dumplings are a delight. Try dipping them in a mix of soy sauce and vinegar for an extra flavor kick, or serve them alongside a crisp salad for a balanced meal.

Instant Pot Roasted Vegetable Medley

Preparing a delicious and nutritious Instant Pot Roasted Vegetable Medley is easier than you think, and it’s perfect for busy weeknights or meal prep. Let’s walk through the steps together to create this vibrant dish.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup carrots, sliced
• 1 cup red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Add 1 cup of water to the Instant Pot and place the steamer basket inside.
2. In a large bowl, combine broccoli florets, cauliflower florets, sliced carrots, and diced red bell pepper.
3. Drizzle olive oil over the vegetables and toss to coat evenly.
4. Sprinkle garlic powder, onion powder, salt, and black pepper over the vegetables, tossing again to ensure even seasoning.
5. Transfer the seasoned vegetables to the steamer basket in the Instant Pot.
6. Secure the lid and set the valve to ‘Sealing’. Cook on high pressure for 1 minute.
7. Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting’.
8. Open the lid and check the vegetables for tenderness. They should be crisp-tender.
9. Use a slotted spoon to transfer the vegetables to a serving dish, draining any excess water.

Kick your meal up a notch by serving this medley over quinoa or alongside grilled chicken for added protein. The vegetables retain a slight crunch, offering a delightful texture contrast, while the spices bring out their natural sweetness. For an extra flavor boost, sprinkle with freshly grated Parmesan cheese before serving.

Instant Pot Vegetable Paella

Gathering around the table for a hearty meal doesn’t have to be time-consuming, especially with this Instant Pot Vegetable Paella. Perfect for beginners, this recipe simplifies traditional paella into an easy, one-pot wonder that’s both nutritious and bursting with flavor.

Ingredients

• 1 tbsp olive oil
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 2 cups vegetable broth
• 1 cup frozen peas
• 1 cup artichoke hearts, quartered
• 1/2 cup roasted red peppers, sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion and 1 cup diced bell pepper, sauteing for 3 minutes until softened.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup Arborio rice, 1/2 tsp saffron threads, and 1 tsp smoked paprika, stirring to coat the rice evenly.
5. Pour in 2 cups vegetable broth, ensuring the rice is fully submerged.
6. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 6 minutes, then allow natural pressure release for 10 minutes.
7. Quick release any remaining pressure, then stir in 1 cup frozen peas, 1 cup quartered artichoke hearts, and 1/2 cup sliced roasted red peppers.
8. Let the paella sit for 5 minutes to warm the vegetables through.
9. Garnish with 1/4 cup chopped fresh parsley before serving.

Now, savor the vibrant colors and textures of this Instant Pot Vegetable Paella, where the smokiness of paprika meets the earthiness of saffron. For an extra touch, serve with lemon wedges to brighten the flavors.

Instant Pot Creamy Corn and Vegetable Soup

Creating a comforting bowl of Instant Pot Creamy Corn and Vegetable Soup is simpler than you might think, especially with this step-by-step guide designed for beginners.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 4 cups vegetable broth
• 2 cups frozen corn
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion and 2 cloves minced garlic, sauteing until the onion is translucent, about 3 minutes.
3. Stir in 1 cup diced carrots and 1 cup diced celery, cooking for another 2 minutes to soften slightly.
4. Pour in 4 cups vegetable broth, scraping the bottom to deglaze and prevent burning.
5. Add 2 cups frozen corn, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
7. Once cooking completes, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Stir in 1 cup heavy cream until fully incorporated and the soup is creamy.
9. For a smoother texture, blend half the soup with an immersion blender, leaving some chunks for variety.

Perfectly balanced between creamy and chunky, this soup boasts a sweet corn flavor enhanced by the earthy thyme. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Instant Pot Vegetable Tagine

Great for those busy weeknights, this Instant Pot Vegetable Tagine brings the exotic flavors of Morocco to your table with minimal effort. Gather your ingredients, and let’s dive into creating this hearty, aromatic dish that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 cup diced carrots
• 1 cup diced sweet potatoes
• 1 cup diced zucchini
• 1 cup chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 cup vegetable broth
• 1/2 cup dried apricots, chopped
• 1/4 cup chopped fresh cilantro

Instructions

1. Set your Instant Pot to ‘Saute’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion and sauté until translucent, about 3 minutes.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
4. Add 1 cup diced carrots, 1 cup diced sweet potatoes, and 1 cup diced zucchini. Stir to coat with spices.
5. Pour in 1 cup chickpeas, 1 cup diced tomatoes, and 1 cup vegetable broth. Stir well to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes.
7. Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Stir in 1/2 cup chopped dried apricots and let sit for 2 minutes to soften.
9. Garnish with 1/4 cup chopped fresh cilantro before serving.

Zesty and vibrant, this tagine boasts a perfect balance of sweet and spicy flavors, with tender vegetables that melt in your mouth. Serve it over couscous or with a side of warm, crusty bread to soak up the rich sauce.

Conclusion

Here’s a treasure trove of 18 Instant Pot vegetable recipes that promise ease, flavor, and nutrition all in one pot! Whether you’re a seasoned chef or a kitchen newbie, these dishes are sure to delight. Don’t forget to try them out, drop a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos