When it comes to cooking during the week, time is of the essence. You want a meal that’s not only delicious but also easy to prepare and can be ready in no time. That’s where the Instant Pot comes in – this versatile pressure cooker can help you cook a variety of vegetables quickly and efficiently. In fact, many of these veggies can be cooked in under 10 minutes, leaving you more time to focus on other aspects of your day.
In this article, we’ll show you how to make 20 quick and easy Instant Pot vegetable recipes that are perfect for busy weeknights. From hearty stews to flavorful stir-fries, there’s something for everyone here. So whether you’re a vegetarian or just looking for some healthy meal ideas, keep reading to discover the many ways you can use your Instant Pot to cook up a storm of delicious vegetables.
Instant Pot Vegetable Curry
Instant Pot Vegetable Curry Recipe
=====================
A flavorful and nutritious curry made with a variety of vegetables, perfect for a quick weeknight dinner.
Ingredients:
————
– 1 tablespoon olive oil
– 1 onion, chopped
– 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
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 1 cup vegetable broth
– Fresh cilantro leaves for garnish
Instructions:
————-
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the red bell pepper and cook for an additional minute.
4. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using).
5. Add the diced tomatoes, mixed vegetables, vegetable broth, salt, and pepper. Stir to combine.
6. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
8. Open the lid and garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Instant Pot Minestrone Soup
This Italian-inspired soup is a perfect blend of flavors and textures, packed with vegetables, beans, and pasta. With the Instant Pot’s ease of use, you can have a delicious and nutritious meal in no time.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, green beans, and tomatoes)
– 1 cup cooked kidney beans, drained and rinsed
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables, kidney beans, pasta, vegetable broth, diced tomatoes, and basil.
4. Close the lid, ensuring the valve is set to “Sealing”.
5. Press “Manual” mode and set cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20 minutes
Instant Pot Ratatouille
This classic Provençal dish from southern France gets a modern twist with the Instant Pot! This recipe yields a flavorful and tender vegetable stew that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 large eggplant, diced
– 2 medium zucchinis, diced
– 1 large red bell pepper, diced
– 1 large can of crushed tomatoes (14.5 oz)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced eggplant, zucchinis, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the crushed tomatoes, garlic, salt, and pepper. Stir well to combine.
4. Close the lid of the Instant Pot 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 10 minutes before quick-releasing any remaining pressure.
7. Garnish with fresh basil leaves, if desired. Serve hot over rice or pasta.
Cooking Time: 20 minutes
Instant Pot Garlic Butter Green Beans
Transform green beans into a delicious and aromatic side dish with this simple Instant Pot recipe. Perfect for busy weeknights or special occasions, these garlic butter green beans are sure to please.
Ingredients:
– 1 pound fresh or frozen green beans
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 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 minced garlic and cook for 1 minute until fragrant.
3. Add the green beans, 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 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Open the lid and check that the green beans are tender but still crisp.
Cooking Time: 10-12 minutes
Instant Pot Creamy Broccoli Soup
Quickly cook a creamy and comforting broccoli soup with minimal effort using your Instant Pot.
Ingredients:
– 2 cups broccoli florets
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the broccoli florets, broth, salt, and pepper. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 3 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
8. Stir in the heavy cream or half-and-half until heated through.
9. Serve hot and enjoy!
Cooking Time: 13-14 minutes (includes natural pressure release)
Instant Pot Spicy Cauliflower Tacos
Transform ordinary tacos into a flavorful fiesta with this Instant Pot Spicy Cauliflower Tacos recipe! With minimal prep and cooking time, you’ll be enjoying these addictive tacos in no time.
Ingredients:
– 1 head of cauliflower
– 1/2 cup water or broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream, cilantro
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 minutes).
3. Add the cumin, smoked paprika, and cayenne pepper; stir to combine.
4. Add the cauliflower and water/broth; stir gently.
5. Close the lid and set valve to “Sealing”. Cook at high pressure for 5-7 minutes.
6. Let the pressure release naturally (10 minutes).
7. Open the lid, season with salt and pepper to taste.
8. Warm tortillas according to package instructions.
9. Assemble tacos with cooked cauliflower mixture and desired toppings.
Cooking Time: 15-17 minutes
Instant Pot Mushroom Risotto
Savor the creamy, earthy flavors of this Instant Pot Mushroom Risotto, a comforting and quick meal perfect for a weeknight dinner.
Ingredients:
• 1 cup Arborio rice
• 4 cups vegetable broth, divided
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start browning, about 5 minutes.
4. Add Arborio rice and stir to combine with the mushroom mixture. Cook for 1 minute.
5. Add white wine (if using) and stir to deglaze the pot.
6. Add 2 cups of broth and stir; close lid and set valve to “Sealing”.
7. Press “Manual” or “Pressure Cook” mode, set time to 4 minutes at high pressure.
8. Let pressure release naturally for 10 minutes before opening.
9. Stir in butter and season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 14-16 minutes (including pressure release)
Instant Pot Honey Glazed Carrots
Elevate your side dish game with these tender and caramelized carrots glazed to perfection in the Instant Pot! This easy recipe requires just a few ingredients and minimal effort, but yields impressive results.
Ingredients:
– 4-6 large carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons honey
– 1 tablespoon brown sugar
– 1/4 cup chicken broth
– 1/4 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tablespoon of butter.
2. Add the chopped carrots, honey, brown sugar, chicken broth, cinnamon, salt, and pepper. Stir until the carrots are well coated.
3. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes, followed by a 5-minute natural release.
4. Quick-release any remaining pressure, then open the lid. Stir in the remaining butter until melted and glaze has thickened slightly.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10 minutes
Instant Pot Stuffed Bell Peppers
Elevate your meal prep game with this easy and nutritious recipe! This Instant Pot recipe yields tender bell peppers filled with flavorful rice, ground beef, and vegetables.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion, minced garlic, cooked rice, diced tomatoes, paprika, salt, and pepper to the pot. Stir well.
3. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in the Instant Pot.
4. Close the lid, making sure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the pot.
Cooking Time: 15 minutes (includes natural pressure release)
Instant Pot Lentil and Vegetable Stew
This Instant Pot recipe yields a deliciously comforting stew packed with tender lentils, colorful vegetables, and aromatic spices. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell pepper; cook for an additional minute.
4. Stir in cumin, then add lentils, diced tomatoes, and vegetable broth.
5. Close lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 15 minutes at high pressure.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 25 minutes
Instant Pot Butternut Squash Soup
This recipe yields a comforting and flavorful soup that’s perfect for a chilly day. With the Instant Pot, you can have this deliciousness ready in no time!
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or sage) for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Peel, seed, and chop the butternut squash into 1-inch pieces.
5. Add the squash to the pot along with broth, cumin, salt, and pepper.
6. Close the lid and set valve to “Sealing”. Cook on high pressure for 10 minutes.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
8. Stir in heavy cream or half-and-half.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with chopped herbs if desired.
Cooking Time: 20 minutes
Instant Pot Teriyaki Brussels Sprouts
Elevate your veggie game with this easy and flavorful recipe that combines the natural sweetness of Brussels sprouts with the rich flavors of teriyaki sauce. Perfect as a side dish or added to your favorite stir-fry.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the Brussels sprouts, teriyaki sauce, soy sauce, brown sugar, ginger, and garlic powder. Stir to combine.
3. 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.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Open the lid and season with salt and pepper to taste.
Cooking Time: 10-12 minutes (including natural pressure release)
Instant Pot Spinach and Artichoke Dip
Instant Pot Spinach and Artichoke Dip Recipe
Summary: This creamy dip combines the rich flavors of artichokes, spinach, and cheese, perfect for parties or snacks.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat until shimmering.
2. Add the chopped artichoke hearts, spinach, cream cheese, mayonnaise, Parmesan cheese, lemon zest, salt, and pepper. Stir until combined.
3. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Stir the dip and adjust seasoning as needed. Serve warm with crackers, chips, or vegetables.
Cooking Time: 10-12 minutes
Instant Pot Cabbage and Potatoes
This comforting one-pot dish is a great way to warm up on a chilly day. Tender cabbage, potatoes, and savory flavors come together in a flavorful and nutritious meal.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2-3 large potatoes, peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 1 teaspoon caraway seeds (optional)
– Salt and pepper to taste
– 1 cup chicken or vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter.
2. Add chopped onion and cook until translucent.
3. Add chopped cabbage, potatoes, caraway seeds (if using), salt, and pepper. Stir well.
4. Pour in broth and make sure all ingredients are submerged.
5. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
6. Let pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 20 minutes
Instant Pot Mexican Street Corn
Get ready to experience the vibrant flavors of Mexico with this creamy and delicious Instant Pot Mexican Street Corn recipe! This quick and easy dish is perfect for a weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 cup corn kernels (fresh or frozen, thawed)
– 1/2 cup heavy cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 tablespoons unsalted butter, melted
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– Chopped cilantro, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the corn kernels, heavy cream, lime juice, cumin, smoked paprika (if using), salt, and pepper. 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 5 minutes, then quick-release any remaining steam.
5. Open the lid and stir in the queso fresco or feta cheese (if using). Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 10-12 minutes
Instant Pot Lemon Garlic Asparagus
This recipe brings together the natural sweetness of asparagus with the brightness of lemon and pungency of garlic, all cooked to perfection in under 10 minutes using your Instant Pot. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the olive oil.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the asparagus in a single layer and sprinkle with salt and pepper.
4. Pour in the lemon juice and stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 4 minutes.
6. Let the pressure release naturally for 2 minutes, then quick-release any remaining pressure.
7. Open the lid and check that the asparagus is tender but still crisp.
Cooking Time: 6-8 minutes (including natural release)
Instant Pot Vegan Chili
This recipe for Instant Pot Vegan Chili is a delicious and comforting meal that’s ready in under an hour. With a rich and flavorful broth, tender vegetables, and protein-packed beans, this dish is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
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.
3. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and cumin.
4. Stir well 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 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
7. Season with salt, pepper, and optional jalapenos or hot sauce.
Cooking Time: 20-25 minutes
Instant Pot Mashed Sweet Potatoes
This recipe yields creamy, fluffy mashed sweet potatoes with minimal effort required. Perfect for busy weeknights or special occasions!
Ingredients:
– 2-3 large sweet potatoes, peeled and cubed
– 1/4 cup unsalted butter
– 1/2 cup milk or heavy cream
– Salt to taste
– Optional: brown sugar, cinnamon, nutmeg, or other spices of your choice
Instructions:
1. Add the sweet potato cubes, butter, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”. Cook on high pressure for 10-12 minutes.
3. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
4. Open the lid and mash the sweet potatoes with a potato masher or fork until smooth.
5. Add milk or heavy cream, stirring until well combined. Season to taste.
Cooking Time: 10-12 minutes (plus 5-minute natural release)
Instant Pot Zucchini Noodles with Pesto
Revamp your pasta game with this easy and healthy recipe that combines the creaminess of pesto sauce with the nutty flavor of zucchini noodles. This Instant Pot recipe is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto (or store-bought)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: grated Parmesan cheese and chopped fresh parsley
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the zucchinis and cook until slightly softened, about 3 minutes.
3. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes.
4. Quick-release the pressure, then open the lid. Stir in the pesto.
5. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese and parsley if desired.
Cooking Time: 10-12 minutes
Instant Pot Roasted Vegetable Medley
Elevate your weeknight meal routine with this simple and flavorful recipe that combines the best of roasted vegetables with the convenience of an Instant Pot. This medley is perfect for a quick dinner or as a healthy side dish.
Ingredients:
– 2-3 carrots, peeled and chopped
– 2-3 Brussels sprouts, trimmed and halved
– 1 large red bell pepper, seeded and sliced
– 1 small sweet potato, peeled and cubed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped vegetables in the order listed above (carrots, Brussels sprouts, bell pepper, sweet potato).
3. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
4. 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.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
6. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Summary
Discover 20 quick and delicious Instant Pot vegetable recipes perfect for busy weeknights. From curry to soup, risotto to tacos, these healthy and flavorful dishes are easy to make and packed with nutritious vegetables. Try out recipes like Instant Pot Vegetable Curry, Minestrone Soup, Ratatouille, and many more that will have you enjoying a home-cooked meal in no time.
