Are you tired of sacrificing flavor for speed when it comes to dinner? Look no further! With these 20 quick and delicious vegetarian pressure cooker recipes, you can enjoy a healthy and satisfying meal in just minutes. Whether you’re a busy professional or a parent looking for a stress-free solution for family dinners, the pressure cooker is an incredibly versatile kitchen tool that can help you achieve your culinary goals.
From hearty stews to creamy risottos, our collection of vegetarian recipes showcases the incredible range of flavors and textures you can create with just a little pressure and some quick prep time. And the best part? Each dish is designed to be ready in 30 minutes or less, making it perfect for busy weeknights when you need a meal that’s both nourishing and convenient.
In this article, we’ll dive into our top 20 vegetarian pressure cooker recipes, featuring everything from classic comfort food to exotic international flavors. So go ahead, get cooking, and discover the incredible world of quick and easy vegetarian pressure cooker meals!
Vegetarian Pressure Cooker Lentil Soup
Warm up with this comforting and nutritious pressure cooker lentil soup recipe, perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Add lentils, broth, onion, garlic, carrots, celery, and diced tomatoes to the pressure cooker.
2. Close the lid and ensure the valve is set to “sealing”.
3. Cook at high pressure for 20 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Season with thyme, salt, and pepper to taste.
Cooking Time: 25 minutes (including natural release)
Pressure Cooker Chickpea Curry
Get ready for a delicious and nutritious meal with this simple and easy-to-make pressure cooker chickpea curry recipe. This flavorful dish is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add chickpeas, onions, garlic, ginger, cumin, curry powder, turmeric, and salt to the pressure cooker.
2. Pour in diced tomatoes and vegetable broth.
3. Close the lid and set the valve to “sealing”.
4. Cook at high pressure for 10 minutes, followed by a 5-minute natural release.
5. Open the cooker and stir in some cilantro leaves. Serve hot over rice or with naan bread.
Cooking Time: 15 minutes
Instant Pot Vegetarian Chili
This recipe makes a big pot of delicious, plant-based chili that’s perfect for a weeknight dinner or a weekend gathering. With just a few simple ingredients and minimal prep work, you can have this flavorful dish ready in no time.
Ingredients:
– 1 lb dried black beans, kidney beans, or pinto beans
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) crushed tomatoes
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, and bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the beans, diced tomatoes, crushed tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20-25 minutes
Pressure Cooker Mushroom Risotto
A creamy and savory risotto infused with the earthy flavor of mushrooms, cooked to perfection in a pressure cooker.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the pressure cooker and heat oil until shimmering. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1 minute, stirring constantly.
3. Add white wine (if using) and cook until absorbed.
4. Add mushrooms and cook until they release their liquid.
5. Add broth, 1 cup at a time, stirring after each addition until the liquid is mostly absorbed before adding more.
6. Cook for 10 minutes or until rice is creamy.
7. Stir in butter and season with salt and pepper.
8. Serve hot, garnished with parsley if desired.
Cooking Time: 15-20 minutes
Vegetarian Pressure Cooker Black Bean Stew
This pressure cooker black bean stew is a flavorful and nutritious vegetarian option that’s perfect for a quick weeknight dinner or a satisfying lunch. With its rich blend of spices, tender beans, and soft vegetables, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried black beans, soaked overnight
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Add soaked black beans, water, onion, garlic, bell pepper, and spices to the pressure cooker.
2. Close the lid and ensure it’s set to “sealing”.
3. Cook at high pressure for 30 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Open the cooker and stir in canned diced tomatoes. Season with salt and pepper to taste.
Cooking Time: 40 minutes
Instant Pot Quinoa and Vegetable Pilaf
This flavorful pilaf recipe is a perfect blend of quinoa, vegetables, and aromatic spices, cooked to perfection in the Instant Pot. With minimal prep time and hands-on effort, you can enjoy a nutritious and satisfying meal in no time.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, zucchini, etc.)
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the quinoa, water or broth, mixed vegetables, cumin, salt, and pepper. Stir well to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” button and set the cooking time to 6 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Fluff the quinoa pilaf with a fork and garnish with chopped parsley, if desired.
Cooking Time: 16 minutes
Pressure Cooker Butternut Squash Soup
Warm up with a comforting bowl of pressure cooker butternut squash soup, perfect for a chilly fall or winter evening. This easy recipe yields a creamy, flavorful soup in under 30 minutes.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Heavy cream or coconut cream, for serving (optional)
Instructions:
1. Add squash, broth, onion, garlic, cumin, and smoked paprika (if using) to the pressure cooker.
2. Close lid and set valve to “sealing”. Cook at high pressure for 10 minutes.
3. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
4. Purée soup with an immersion blender or transfer to a blender in batches.
5. Taste and adjust seasoning as needed. Serve hot, topped with heavy cream or coconut cream if desired.
Cooking Time: 15-20 minutes
Vegetarian Pressure Cooker Minestrone
Quickly cook up a hearty and flavorful vegetarian minestrone soup using your pressure cooker!
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup small pasta shapes (e.g., elbow macaroni, ditalini)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Add chopped onion, minced garlic, and diced red bell pepper to the pressure cooker.
2. Pour in vegetable broth, canned tomatoes, kidney beans, and pasta shapes.
3. Season with dried basil, salt, and pepper.
4. Lock the lid and cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Instant Pot Creamy Tomato Basil Soup
This recipe yields a rich and flavorful soup with the perfect balance of tangy tomatoes, sweet basil, and creamy goodness. It’s a quick and easy meal for any day.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 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; cook until softened (3-4 minutes).
3. Add the chopped tomatoes, broth, and basil; stir well.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Stir in the heavy cream or half-and-half until smooth.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Pressure Cooker Spinach and Artichoke Pasta
Quickly cook pasta with spinach, artichoke hearts, and a rich cream sauce using your pressure cooker. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound pasta (such as penne or fusilli)
– 2 cups fresh spinach leaves
– 1 can artichoke hearts, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions in the pressure cooker.
2. Add spinach, artichoke hearts, heavy cream, Parmesan cheese, and garlic to the pot.
3. Close the lid and set valve to “sealing”. Pressure cook on high for 5 minutes.
4. Quick-release pressure and open the lid. Stir pasta to combine with sauce.
5. Season with salt and pepper to taste. Serve hot.
Cooking Time: 10-12 minutes total
Vegetarian Pressure Cooker Thai Coconut Curry
A flavorful and aromatic curry that combines the richness of coconut milk with the bold flavors of Thailand, all made easy with a pressure cooker. This recipe is perfect for a quick and delicious vegetarian meal.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in the pressure cooker over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add curry paste, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Pour in coconut milk and vegetable broth. Stir to combine.
5. Close the pressure cooker lid and set the valve to “sealing”. Cook at high pressure for 10 minutes, followed by a 10-minute natural release.
6. Open the lid and garnish with cilantro leaves, if desired. Serve hot over rice or noodles.
Cooking Time: 20 minutes
Instant Pot Sweet Potato and Black Bean Tacos
This recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy taco shell. It’s a flavorful and nutritious twist on traditional tacos that’s perfect for a quick weeknight dinner.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Taco shells (corn or flour)
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
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 3-4 minutes.
3. Add the sweet potatoes and black beans; stir to combine.
4. Add cumin, chili powder, salt, and pepper; stir to combine.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Open the lid and serve the sweet potato mixture in taco shells with desired toppings.
Cooking Time: 15-20 minutes
Pressure Cooker Ratatouille
This recipe transforms classic ratatouille into a speedy, pressure-cooked delight that’s perfect for weeknight dinners. With its rich flavors and tender vegetables, you’ll wonder how something so simple can be so satisfying.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium bell peppers (any color), chopped
– 2 medium zucchinis, sliced
– 1 large eggplant, sliced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Pressurize the cooker with 1 cup of water.
2. Add onion, garlic, bell peppers, zucchinis, eggplant, olive oil, and thyme to the cooker.
3. Season with salt and pepper to taste.
4. Close the lid and set the valve to “sealing.”
5. Cook at high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Stir in chopped parsley, if using. Serve hot over rice, couscous, or as a side dish.
Cooking Time: 15 minutes
Vegetarian Pressure Cooker Masoor Dal
A comforting and nutritious Indian-inspired lentil dish cooked to perfection in a pressure cooker.
Ingredients:
– 1 cup masoor dal (red split lentils)
– 2 cups water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a pressure cooker, combine the chopped onion, minced garlic, cumin, coriander, turmeric powder, and salt.
3. Add the soaked and drained lentils to the pressure cooker.
4. Pour in the remaining 2 cups of water and stir well to combine.
5. Close the pressure cooker lid and set the valve to “sealing”.
6. Cook at high pressure for 15-20 minutes or until the lentils are tender.
7. Let the pressure release naturally before opening the lid.
8. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Instant Pot Vegetable Biryani
A flavorful and aromatic one-pot dish that’s perfect for a weeknight dinner or a special occasion. This Instant Pot vegetable biryani recipe combines the best of Indian spices with tender vegetables and fluffy rice.
Ingredients:
– 1 cup Basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (peas, cauliflower, corn)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Add rice, water, ghee or oil, chopped onion, garlic, carrot, potato, and mixed vegetables to the Instant Pot.
2. Add cumin powder, coriander powder, and salt. Stir well.
3. Close the lid and set valve to “sealing”. Cook on high pressure for 6 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Open the lid and fluff the rice with a fork. Garnish with fresh cilantro.
Cooking Time: 16 minutes
Pressure Cooker Creamy Garlic Parmesan Risotto
Experience the comfort of a classic Italian risotto in record time with this Pressure Cooker Creamy Garlic Parmesan Risotto recipe. This creamy, cheesy dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” mode on the pressure cooker; cook rice for 2 minutes.
2. Add garlic, cook for 30 seconds.
3. Add broth, 1 cup at a time, stirring after each addition. Repeat until all broth is used.
4. Stir in Parmesan cheese and butter until melted.
5. Press “Keep Warm” mode to keep risotto warm for up to 10 minutes.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8-10 minutes
Vegetarian Pressure Cooker Moroccan Tagine
Experience the exotic flavors of Morocco with this hearty vegetarian tagine, cooked to perfection in a pressure cooker.
Ingredients:
– 1 cup chickpeas, rinsed and drained
– 1 cup diced bell peppers (any color)
– 1 cup diced zucchini
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Add chickpeas, bell peppers, zucchini, onion, garlic, ginger, cumin, smoked paprika, saffron, and salt to the pressure cooker.
2. Pour in diced tomatoes and vegetable broth. Stir to combine.
3. Close the lid and set valve to “sealing”.
4. Pressure cook at high pressure for 10 minutes, followed by a 10-minute natural release.
5. Open the cooker and season with pepper to taste. Garnish with parsley or cilantro, if desired.
Cooking Time: 20 minutes
Instant Pot Mexican Rice and Beans
This recipe is a staple of Mexican cuisine, combining flavorful rice and beans with spices and aromatics. With the Instant Pot, you can have this delicious dish ready in no time!
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 cup cooked kidney beans (canned or cooked from scratch)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and chili powder; cook for an additional minute.
4. Add the rice, water, and cooked beans to the pot. Stir well.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 6 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
7. Open the lid, fluff the rice with a fork, and season with salt and pepper to taste.
Cooking Time: 16-17 minutes
Pressure Cooker Creamy Mushroom Stroganoff
Elevate your comfort food game with this Pressure Cooker Creamy Mushroom Stroganoff, a rich and satisfying dish that’s ready in under 30 minutes. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb mushrooms (button or cremini), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 teaspoon Dijon mustard
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz egg noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Pressurize the cooker for 5 minutes.
2. Add butter, onion, garlic, mushrooms, salt, and pepper. Cook for 3-4 minutes or until the mushrooms release their liquid and start to brown.
3. Stir in heavy cream, chicken broth, mustard, and paprika. Close lid and cook for an additional 10-12 minutes at high pressure.
4. Quick-release pressure, then stir in cooked egg noodles. Serve hot, garnished with parsley if desired.
Cooking Time: 15-17 minutes
Vegetarian Pressure Cooker Split Pea Soup
This hearty and comforting soup is a perfect blend of sweet split peas, aromatic spices, and tender vegetables. With the pressure cooker’s help, you can enjoy this delicious meal in under an hour.
Ingredients:
– 1 cup dried green split peas
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Add the split peas, vegetable broth, onion, garlic, carrots, and celery to the pressure cooker.
2. Close the lid and ensure it’s set to “sealing”.
3. Cook at high pressure for 25 minutes.
4. Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining steam.
5. Season with cumin, smoked paprika (if using), salt, and pepper.
6. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 35-40 minutes
Summary
Looking for quick and delicious vegetarian pressure cooker recipes for busy weeknights? Look no further! This article features 20 mouth-watering and easy-to-make recipes that are perfect for a stress-free dinner. From hearty lentil soups to flavorful curries, creamy risottos, and savory stews, these pressure cooker recipes will satisfy your cravings without sacrificing flavor or nutrition. Whether you’re a vegetarian or just looking for some healthy meal ideas, this article has got you covered with a variety of international-inspired dishes that are sure to become new favorites.