Oh, the joys of whipping up something both nutritious and delicious in no time! Our roundup of 22 Delicious Instant Pot Vegetable Recipes Healthy is here to transform your mealtime into a breeze. Whether you’re craving quick dinners, seasonal favorites, or just a bowl of comfort food, these recipes are your ticket to a happy, healthy table. Keep scrolling to find your next veggie-packed masterpiece!
Instant Pot Vegetable Curry
Perhaps there’s no better way to welcome the gentle embrace of evening than with a bowl of Instant Pot Vegetable Curry, a dish that whispers of comfort and warmth, inviting you to slow down and savor each spoonful.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- two cups of diced potatoes
- one cup of chopped carrots
- a can of chickpeas, drained and rinsed
- a splash of vegetable broth
- a can of coconut milk
- two tablespoons of curry powder
- a pinch of salt
- a handful of fresh cilantro, chopped
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil for about 2 minutes until it shimmers.
- Add the diced onion, stirring occasionally, until it turns translucent, about 3 minutes.
- Toss in the minced garlic and grated ginger, sautéing for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
- Throw in the potatoes and carrots, stirring to coat them in the aromatics.
- Pour in the chickpeas, vegetable broth, and coconut milk, then sprinkle the curry powder and salt over the top. Stir well to combine. Tip: For a deeper flavor, let the curry powder toast for a minute before adding liquids.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes.
- Once done, allow a natural release for 10 minutes, then carefully quick release any remaining pressure. Tip: Natural release helps the flavors meld together beautifully.
- Garnish with fresh cilantro before serving.
Now, the curry should be luxuriously creamy, with the potatoes and carrots tender but not mushy, offering a delightful contrast to the hearty chickpeas. Serve it over a bed of fluffy rice or with a side of warm naan to scoop up every last bit of the fragrant sauce.
Instant Pot Minestrone Soup
Falling leaves and the crisp air of early evenings call for a bowl of something warm and comforting. This Instant Pot Minestrone Soup is a hug in a bowl, blending the richness of vegetables with the heartiness of beans and pasta, all coming together in a fraction of the time it traditionally takes.
Ingredients
- a couple of tablespoons of olive oil
- a medium onion, diced
- a couple of carrots, chopped
- a couple of celery stalks, sliced
- 3 cloves of garlic, minced
- a can of diced tomatoes (14.5 oz)
- a can of kidney beans, drained and rinsed (15 oz)
- a can of cannellini beans, drained and rinsed (15 oz)
- 4 cups of vegetable broth
- a cup of small pasta like ditalini
- a couple of handfuls of fresh spinach
- a splash of balsamic vinegar
- a sprinkle of salt and pepper
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil.
- Add the onion, carrots, and celery, cooking until they start to soften, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Tip in the diced tomatoes, both types of beans, and the vegetable broth, giving everything a good stir.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
- Once done, do a quick release and carefully open the lid.
- Stir in the pasta and set the pot to ‘Sauté’ again, cooking until the pasta is al dente, about 8 minutes.
- Fold in the spinach until just wilted, then finish with a splash of balsamic vinegar and season with salt and pepper.
Just like that, you’ve got a soup that’s bursting with textures—tender veggies, creamy beans, and pasta with just the right bite. Serve it with a crusty piece of bread for dipping, or top with a generous sprinkle of Parmesan for an extra layer of flavor.
Instant Pot Ratatouille
Zenfully, as the late summer sun begins to wane, there’s something deeply comforting about turning the season’s bounty into a dish that feels like a warm embrace. Instant Pot Ratatouille, with its vibrant colors and melange of flavors, is just that—a humble yet hearty dish that sings of the garden’s generosity.
Ingredients
- a couple of tablespoons of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 medium eggplant, cubed
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- a splash of balsamic vinegar
- a can (14.5 oz) of diced tomatoes
- a teaspoon of dried thyme
- a teaspoon of dried basil
- salt and freshly ground black pepper, to your liking
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers, about 2 minutes.
- Add the onion and garlic, sautéing until they’re just soft and fragrant, around 3 minutes.
- Toss in the eggplant, zucchinis, and bell peppers, stirring gently to coat them in the oil and onion mixture.
- Drizzle the balsamic vinegar over the vegetables for a touch of acidity that’ll brighten the dish.
- Pour in the diced tomatoes along with their juices, then sprinkle the thyme and basil over the top.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Season with salt and pepper, giving it a gentle stir to blend the flavors.
Unassuming yet unforgettable, this ratatouille is a tapestry of textures—silky eggplant, tender zucchini, and peppers with just a bit of bite. Serve it over a mound of creamy polenta or alongside a crusty baguette to soak up every last drop of its savory sauce.
Instant Pot Vegetable Stew
Comfort comes in many forms, and today, it’s found in the simplicity of a warm, hearty Instant Pot vegetable stew. As the seasons shift, this dish feels like a gentle embrace, a reminder of the earth’s generosity.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- two carrots, sliced into coins
- two stalks of celery, chopped
- a splash of red wine (optional, but oh so good)
- four cups of vegetable broth
- one can of diced tomatoes, with their juices
- two potatoes, cubed
- a handful of green beans, trimmed and halved
- a teaspoon of dried thyme
- salt and pepper, just enough to whisper through the stew
Instructions
- Set your Instant Pot to ‘Sauté’ and warm the olive oil. Tip: Let the oil heat until it shimmers—that’s when it’s ready.
- Add the onion and garlic, stirring until they’re just softened, about 3 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter.
- Toss in the carrots and celery, cooking for another 2 minutes to let them start softening.
- Pour in the red wine, if using, and let it bubble away for a minute to cook off the alcohol.
- Add the vegetable broth, diced tomatoes, potatoes, green beans, thyme, salt, and pepper. Tip: Stir gently to combine without breaking the potatoes.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Every spoonful of this stew is a little celebration—tender vegetables in a broth that’s rich with the essence of thyme and tomatoes. Serve it with a crusty bread for dipping, or over a bed of quinoa for an extra protein boost.
Instant Pot Lentil and Vegetable Soup
Dusk settles in, and the kitchen becomes a sanctuary where simplicity meets nourishment. This Instant Pot Lentil and Vegetable Soup is a hug in a bowl, perfect for those evenings when time slows down, and you crave something wholesome yet effortless.
Ingredients
- 1 cup of green lentils, rinsed
- A couple of carrots, diced
- A couple of celery stalks, chopped
- 1 medium onion, finely chopped
- A splash of olive oil
- 4 cups of vegetable broth
- A pinch of salt and pepper
- A sprinkle of dried thyme
Instructions
- Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Let it heat up for a minute.
- Toss in the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the onions are translucent. Tip: Stir occasionally to prevent sticking.
- Add the rinsed lentils, vegetable broth, a pinch of salt, pepper, and a sprinkle of dried thyme. Stir to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes. Tip: The lentils should be tender but not mushy.
- Once done, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: This step ensures the lentils keep their shape.
- Give the soup a good stir, taste, and adjust seasoning if needed.
The soup boasts a comforting texture, with the lentils offering a slight bite amidst the soft vegetables. The thyme adds a subtle earthiness, making it a versatile base for toppings like a dollop of yogurt or a handful of fresh herbs. Try serving it with a slice of crusty bread for dipping.
Instant Pot Vegetable Biryani
Now, as the evening light fades, I find myself drawn to the comforting aromas of spices and rice, a dish that feels like a warm embrace. Instant Pot Vegetable Biryani is that rare meal that manages to be both deeply nourishing and effortlessly elegant, a testament to the magic of layered flavors and textures.
Ingredients
- 1 cup basmati rice, rinsed until the water runs clear
- A splash of olive oil, just enough to coat the bottom of the pot
- A couple of cloves of garlic, minced
- A small handful of cashews, for that unexpected crunch
- 1 teaspoon cumin seeds, because every biryani needs a little earthiness
- 2 cups mixed vegetables (think carrots, peas, and bell peppers), chopped into bite-sized pieces
- A pinch of saffron threads, soaked in 2 tablespoons of warm milk
- 1 teaspoon garam masala, for that signature warmth
- 1.5 cups water, to cook everything to perfection
- A generous sprinkle of cilantro leaves, for a fresh finish
Instructions
- Set your Instant Pot to ‘Saute’ and add the olive oil, letting it warm up for a minute.
- Toss in the cumin seeds and garlic, stirring until the kitchen smells like heaven, about 30 seconds.
- Add the mixed vegetables and cashews, sauteing for another 2 minutes until they start to soften.
- Sprinkle in the garam masala, giving everything a good stir to coat the vegetables evenly.
- Layer the rinsed basmati rice over the vegetables, then gently pour in the water and saffron milk mixture.
- Seal the Instant Pot and set it to ‘Pressure Cook’ on high for 6 minutes.
- Once done, let the pressure release naturally for 10 minutes, then carefully open the lid.
- Fluff the biryani with a fork, mixing the rice and vegetables lightly to keep the grains intact.
- Garnish with cilantro leaves before serving.
Just like that, you’ve got a biryani that’s fluffy yet firm, with each grain of rice standing proud. The vegetables add a sweet contrast to the spices, while the cashews offer a delightful crunch. Serve it with a side of cool yogurt or a tangy pickle to cut through the richness.
Instant Pot Stuffed Bell Peppers
Gently, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that feels like a hug in a bowl. Today, we’re embracing the simplicity and warmth of Instant Pot Stuffed Bell Peppers, a dish that marries the sweetness of bell peppers with the hearty satisfaction of a well-seasoned filling.
Ingredients
- 4 large bell peppers, any color you love
- A splash of olive oil
- 1 lb of ground beef (or turkey for a lighter option)
- A couple of cloves of garlic, minced
- 1 cup of cooked rice, fluffy and ready to soak up flavors
- A generous sprinkle of salt and pepper
- 1 can (15 oz) of tomato sauce, for that rich, saucy base
- A handful of shredded cheese, because everything’s better with cheese
Instructions
- Start by slicing the tops off the bell peppers and removing the seeds inside, creating little pepper cups ready to be filled.
- Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, toss in the ground beef, breaking it apart with a spoon until it’s nicely browned, about 5 minutes.
- Tip: If there’s excess grease, you can drain it off here for a lighter dish.
- Add the minced garlic to the beef, stirring for about 30 seconds until fragrant—this is where the magic starts.
- Mix in the cooked rice, a generous sprinkle of salt and pepper, and half the can of tomato sauce, stirring everything together until it’s well combined and inviting.
- Carefully fill each bell pepper with the beef and rice mixture, packing it gently but firmly.
- Pour the remaining tomato sauce into the Instant Pot, then place the stuffed peppers inside, standing upright.
- Tip: If they’re a bit wobbly, you can nestle them close together for support.
- Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes.
- Once done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Sprinkle the shredded cheese over the tops of the peppers, then cover with the lid for a couple of minutes to let the cheese melt beautifully.
- Tip: For a golden cheese top, you can pop them under the broiler for a minute or two after pressure cooking.
Zesty and vibrant, these stuffed bell peppers offer a delightful contrast between the tender pepper and the savory, cheesy filling. Serve them atop a bed of extra tomato sauce for dipping, or alongside a crisp green salad to round out the meal.
Instant Pot Vegetable Lasagna
Sometimes, the heart craves something comforting yet effortless, like a lasagna that comes together in the quiet hum of an Instant Pot, layering flavors as effortlessly as thoughts in a diary.
Ingredients
- a couple of cups of marinara sauce
- a splash of olive oil
- about 12 lasagna noodles, no-boil kind
- a couple of cups of ricotta cheese
- a handful of shredded mozzarella
- a sprinkle of grated Parmesan
- a dash of salt and pepper
- a bunch of fresh spinach, roughly chopped
- a clove of garlic, minced
Instructions
- Pour a splash of olive oil into the Instant Pot and set it to sauté mode. Let it heat up for a minute.
- Add the minced garlic and sauté until it’s just golden, about 30 seconds, stirring constantly to avoid burning.
- Layer half of the lasagna noodles at the bottom, breaking them if necessary to fit.
- Spread half of the ricotta over the noodles, then half of the spinach, and a third of the marinara sauce. Season with a dash of salt and pepper.
- Repeat the layers once more, starting with noodles and ending with marinara sauce.
- Top with the shredded mozzarella and a sprinkle of Parmesan.
- Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the lid, letting the steam escape away from you to avoid burns.
Out of the pot comes a lasagna where the noodles are tender yet hold their shape, the cheese melds into the layers, and the spinach adds a fresh contrast. Serve it straight from the pot for a rustic touch, or plate it with a side of garlic bread to scoop up every last bit of sauce.
Instant Pot Creamy Vegetable Soup
Just like the gentle hum of the Instant Pot coming to pressure, there’s something deeply comforting about the process of making this creamy vegetable soup. It’s a dish that invites you to slow down, to savor each step, and to enjoy the warmth it brings to your kitchen and your heart.
Ingredients
- a couple of tablespoons of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 cups of diced carrots
- 2 cups of diced potatoes
- 1 cup of diced celery
- 4 cups of vegetable broth
- a splash of heavy cream
- salt and pepper, just enough to season
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until the onion turns translucent, roughly 3 minutes.
- Toss in the carrots, potatoes, and celery, stirring to coat them in the oil and onion mixture.
- Pour in the vegetable broth, ensuring all the vegetables are submerged.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
- Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the lid and stir in a splash of heavy cream for richness.
- Season with salt and pepper, tasting as you go to get it just right.
But the true magic of this soup lies in its velvety texture and the way the vegetables melt together, creating a harmony of flavors. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and let the comfort wash over you.
Instant Pot Vegetable Paella
Dusk settles softly outside, and here in the kitchen, the promise of a comforting meal begins with the simple act of gathering ingredients for a dish that feels like a warm hug. Instant Pot Vegetable Paella is that dish, a vibrant tapestry of flavors and textures that comes together with surprising ease, inviting you to slow down and savor the process.
Ingredients
- a couple of tablespoons of olive oil
- a medium onion, diced
- a couple of cloves of garlic, minced
- a cup of Arborio rice
- a splash of white wine
- a pinch of saffron threads
- a couple of cups of vegetable broth
- a handful of cherry tomatoes, halved
- a cup of frozen peas
- a bell pepper, sliced
- a teaspoon of smoked paprika
- a sprinkle of salt and pepper
Instructions
- Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion and garlic, stirring until they’re just softened, about 3 minutes.
- Stir in the Arborio rice, toasting it lightly for a minute until it’s slightly translucent around the edges.
- Pour in the white wine, letting it simmer until mostly evaporated, about 2 minutes. This deglazes the pot, lifting any flavorful bits stuck to the bottom.
- Add the saffron threads, vegetable broth, cherry tomatoes, peas, bell pepper, smoked paprika, salt, and pepper. Give everything a gentle stir to combine.
- Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 6 minutes. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Fluff the paella with a fork, letting the steam escape and the grains separate beautifully. Tip: If the paella seems too wet, let it sit uncovered for a few minutes to absorb excess liquid.
Kindly, the paella emerges, each grain of rice distinct yet united by the rich, aromatic broth. The vegetables add bursts of color and sweetness, making every forkful a delight. Serve it straight from the pot for a rustic touch, or garnish with lemon wedges and fresh parsley for a brighter finish.
Instant Pot Mushroom Risotto
Now, as the evening light fades, there’s something deeply comforting about stirring a pot of risotto, the rhythmic motion almost meditative. This Instant Pot Mushroom Risotto is a hug in a bowl, perfect for those nights when you crave something both luxurious and effortless.
Ingredients
- 1 cup of Arborio rice, because its starchiness is key to that creamy texture
- A couple of cups of sliced mushrooms, any variety you love
- 1 small onion, finely diced, to build the flavor base
- A splash of white wine, for a hint of acidity
- 3 cups of chicken or vegetable broth, kept warm
- A generous handful of grated Parmesan, for that salty, umami finish
- A knob of butter and a drizzle of olive oil, for richness
- Salt and freshly ground black pepper, to season
Instructions
- Set your Instant Pot to ‘Sauté’ and melt the butter with the olive oil. Tip in the onions and a pinch of salt, cooking until they’re soft and translucent, about 3 minutes.
- Add the mushrooms, stirring occasionally, until they’ve released their moisture and are golden, roughly 5 minutes. This deepens their flavor.
- Pour in the Arborio rice, stirring to coat each grain in the fat, toasting for about 2 minutes until the edges turn translucent.
- Deglaze with the white wine, scraping up any bits stuck to the bottom, and let it simmer until mostly evaporated.
- Switch off the ‘Sauté’ function, then add the warm broth, giving everything a gentle stir to combine. Secure the lid, set to ‘Manual’ high pressure for 6 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining. Stir in the Parmesan, letting the residual heat melt it into the risotto.
- Season with salt and pepper to taste, remembering the Parmesan adds saltiness, so adjust accordingly.
Mushroom risotto emerges creamy yet with each grain of rice distinct, the mushrooms lending an earthy depth. Serve it in shallow bowls, perhaps with a extra sprinkle of Parmesan and a twist of black pepper, or alongside a crisp green salad for contrast.
Instant Pot Vegetable Chowder
Mornings like these, when the air carries a hint of autumn, call for something warm and comforting. This Instant Pot Vegetable Chowder is like a hug in a bowl, simple yet deeply satisfying.
Ingredients
- a couple of tablespoons of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 large potato, peeled and cubed
- a splash of white wine (optional)
- 4 cups of vegetable broth
- 1 cup of corn kernels (fresh or frozen)
- 1 cup of heavy cream
- a pinch of salt and pepper
- a handful of fresh parsley, chopped
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
- Toss in the carrots, celery, and potato. Stir them around for a couple of minutes to let them get acquainted with the heat.
- Pour in the white wine, if using, and let it simmer for a minute to cook off the alcohol. This adds a lovely depth of flavor.
- Add the vegetable broth and corn. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
- Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Stir in the heavy cream, then season with salt and pepper to your liking. A tip here: always taste before adding more salt.
- Garnish with fresh parsley before serving. For an extra touch, a sprinkle of smoked paprika adds a nice warmth.
Gently ladled into bowls, this chowder is creamy with just the right amount of chunkiness from the veggies. The corn adds a sweet pop, making each spoonful a delight. Try serving it with a slice of crusty bread for dipping, or top with crispy bacon bits for a savory twist.
Instant Pot Spaghetti Squash with Vegetables
Remembering the first time I tried spaghetti squash, it felt like uncovering a secret garden of flavors, where each strand was a path to something unexpectedly delightful. This Instant Pot version, tangled with vibrant vegetables, is a testament to how simple ingredients can weave together into something comforting and nourishing.
Ingredients
- 1 medium spaghetti squash, halved and seeds scooped out
- A couple of tablespoons of olive oil
- A pinch of salt and pepper
- 1 cup of diced bell peppers, any color you like
- 1 cup of sliced mushrooms
- A splash of balsamic vinegar
- 2 cloves of garlic, minced
- A handful of fresh basil, chopped
Instructions
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Place the spaghetti squash halves on the trivet, cut side up. Secure the lid and set the valve to sealing.
- Cook on high pressure for 7 minutes, then let the pressure release naturally for 5 minutes before quick releasing any remaining pressure.
- Carefully remove the squash and let it cool slightly. Use a fork to scrape the strands into a bowl.
- While the squash cools, heat a splash of olive oil in a skillet over medium heat. Add the bell peppers and mushrooms, sautéing until they’re just tender, about 5 minutes.
- Stir in the minced garlic and a splash of balsamic vinegar, cooking for another minute until fragrant.
- Toss the vegetable mixture with the spaghetti squash strands. Season with salt, pepper, and fresh basil.
As you take your first bite, notice how the squash strands mimic pasta but carry a sweetness that pairs beautifully with the earthy mushrooms and crisp peppers. Try topping it with a sprinkle of Parmesan or serving it alongside grilled chicken for a heartier meal.
Instant Pot Vegetable Pot Pie
Evenings like these call for something comforting, something that feels like a hug in a bowl. That’s where this Instant Pot Vegetable Pot Pie comes in, with its creamy filling and flaky topping, it’s the perfect dish to slow down with.
Ingredients
- 2 cups of diced mixed vegetables (think carrots, peas, and potatoes)
- A splash of olive oil
- 1 small onion, finely chopped
- A couple of cloves of garlic, minced
- 2 cups of vegetable broth
- 1 cup of heavy cream
- 2 tbsp of all-purpose flour
- A pinch of salt and pepper
- 1 sheet of puff pastry, thawed
Instructions
- Set your Instant Pot to the sauté function and add a splash of olive oil.
- Once hot, toss in the chopped onion and minced garlic, sautéing until they’re just soft, about 2 minutes.
- Add the diced vegetables to the pot, stirring them around to get a bit of color, roughly 3 minutes.
- Sprinkle in the flour, stirring constantly to coat the vegetables, creating a roux that’ll thicken your filling.
- Pour in the vegetable broth and heavy cream, stirring to combine everything smoothly.
- Season with a pinch of salt and pepper, then lock the lid and set the Instant Pot to manual high pressure for 5 minutes.
- Once done, do a quick release, carefully removing the lid away from you to avoid steam.
- While the filling is cooking, roll out the puff pastry on a floured surface to fit the top of your serving dish.
- Preheat your oven to 400°F and place the pastry on top of the filling, trimming any excess.
- Bake for about 15 minutes, or until the pastry is golden and puffed.
Warm from the oven, the pastry gives way to a rich, velvety filling packed with vegetables. Serve it in the baking dish for a rustic touch, or plate individually for a more refined presentation.
Instant Pot Butternut Squash Soup
Comfort comes in many forms, and today, it’s found in the warm embrace of a creamy butternut squash soup, effortlessly brought to life in the Instant Pot. This dish is a quiet celebration of simplicity and depth, a reminder that the most nourishing meals often require the least fuss.
Ingredients
- A couple of tablespoons of olive oil
- 1 medium butternut squash, peeled and cubed
- 1 small onion, diced
- A couple of cloves of garlic, minced
- A splash of apple cider vinegar
- 4 cups of vegetable broth
- A pinch of salt and pepper
- A dash of cinnamon
- A dollop of coconut milk for serving
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil for about 2 minutes until it’s shimmering but not smoking.
- Add the diced onion and minced garlic, sautéing until they’re just soft and fragrant, about 3 minutes. Tip: Stir occasionally to prevent sticking.
- Toss in the cubed butternut squash, stirring to coat it lightly with the oil and onion mixture.
- Pour in the apple cider vinegar, scraping the bottom of the pot to deglaze and pick up any flavorful bits.
- Add the vegetable broth, salt, pepper, and cinnamon, giving everything a gentle stir to combine.
- Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Tip: The natural release method helps preserve the soup’s creamy texture, so let the pressure release on its own for about 10 minutes before opening the lid.
- Once safe to open, use an immersion blender to puree the soup until smooth. Tip: For an extra silky texture, blend in batches in a traditional blender.
- Serve hot with a dollop of coconut milk swirled on top for a touch of richness.
Unassuming yet unforgettable, this soup’s velvety texture and sweet, spiced flavor make it a standout. Try garnishing with toasted pumpkin seeds for a crunchy contrast or pairing with a slice of crusty bread for dipping.
Instant Pot Vegetable Fried Rice
Venturing into the kitchen on a quiet evening, the simplicity of transforming humble ingredients into a comforting meal feels like a small, personal triumph. Instant Pot Vegetable Fried Rice is one such dish, where each grain of rice carries the warmth of home cooking, effortlessly coming together in a symphony of flavors and textures.
Ingredients
- 2 cups of leftover rice, because it fries better when it’s had a night to chill in the fridge
- A splash of vegetable oil, just enough to coat the bottom of your Instant Pot
- A couple of eggs, whisked with a pinch of salt for that fluffy texture
- 1 cup of mixed vegetables (think peas, carrots, and corn), frozen is fine, they’ll thaw as they cook
- A generous drizzle of soy sauce, about 2 tablespoons, for that deep, savory flavor
- A sprinkle of green onions, sliced thin, for a fresh finish
Instructions
- Set your Instant Pot to ‘Saute’ and let it heat up for a minute. Add the vegetable oil, swirling it around to coat the bottom evenly.
- Toss in the mixed vegetables, stirring occasionally, until they’re just tender, about 3 minutes. Tip: Don’t overcrowd the pot; you want them to sauté, not steam.
- Push the vegetables to one side, pour in the whisked eggs, and let them set for about 30 seconds before scrambling. Tip: This method gives you fluffy, distinct pieces of egg.
- Add the leftover rice, breaking up any clumps with your spoon. Stir everything together, ensuring the rice gets nicely coated with oil and starts to crisp up a bit.
- Drizzle the soy sauce over the rice, stirring well to distribute it evenly. Let it cook for another 2 minutes, allowing the flavors to meld. Tip: If the rice starts sticking, a tiny bit more oil can help.
- Turn off the Instant Pot, sprinkle the green onions on top, and give it one final stir.
Fluffy, with just the right amount of chew, this fried rice is a canvas for your favorite additions. Serve it straight from the pot, or top with a fried egg for an extra layer of richness.
Instant Pot Cauliflower Mashed Potatoes
Zenfully, let’s embrace the simplicity and comfort of turning a humble cauliflower into something creamy and dreamy, perfect for those evenings when the world outside feels a bit too much.
Ingredients
- A medium head of cauliflower, cut into florets (about 4 cups)
- A splash of water
- A couple of tablespoons of butter
- A quarter cup of heavy cream
- A pinch of salt
- A sprinkle of garlic powder
Instructions
- Place the cauliflower florets into the Instant Pot with a splash of water.
- Secure the lid and set the valve to ‘Sealing.’ Cook on high pressure for 5 minutes.
- Once done, quick release the pressure by turning the valve to ‘Venting.’ Be careful of the steam.
- Drain any excess water from the pot, then add the butter, heavy cream, salt, and garlic powder to the cauliflower.
- Use an immersion blender to puree the mixture until smooth. For a chunkier texture, mash with a potato masher instead.
- Taste and adjust the seasoning if needed, but remember, the flavors will meld as it sits.
Rich and velvety, these cauliflower mashed potatoes are a lighter twist on the classic, with a subtle nuttiness that pairs beautifully with a drizzle of olive oil or a handful of fresh herbs. Try serving them under a saucy stew for a comforting bowl that feels like a hug.
Instant Pot Vegetable Tagine
Lazy afternoons call for dishes that simmer with the warmth of home, and nothing quite captures that like a vegetable tagine, especially when the Instant Pot does most of the work. It’s a dish that feels both nourishing and effortless, a quiet celebration of vegetables in their most comforting form.
Ingredients
- a couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- a pinch of cinnamon
- 2 cups of vegetable broth
- 1 can (15 oz) of chickpeas, drained and rinsed
- 2 medium carrots, sliced into coins
- 1 small eggplant, cubed
- 1 cup of diced tomatoes
- a splash of lemon juice
- a handful of chopped cilantro
- salt to taste
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing until they’re just soft, about 3 minutes.
- Stir in the cumin, coriander, turmeric, and cinnamon, letting the spices toast for about 30 seconds until fragrant.
- Pour in the vegetable broth, scraping the bottom to lift any stuck bits—this adds depth to your tagine.
- Add the chickpeas, carrots, eggplant, and diced tomatoes. Give everything a gentle stir to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the lemon juice and cilantro, then season with salt to taste.
Serve this tagine over a bed of fluffy couscous or with a side of warm, crusty bread to soak up the fragrant broth. The vegetables should be tender but not mushy, with the chickpeas adding a satisfying bite. The spices meld together in a way that’s warm and inviting, with just a hint of brightness from the lemon.
Instant Pot Roasted Vegetable Medley
Breathing in the quiet of the morning, I find myself drawn to the simplicity of a dish that feels like a warm hug. This Instant Pot Roasted Vegetable Medley is my go-to when I crave something nourishing yet effortless, a colorful celebration of what the earth offers.
Ingredients
- a couple of cups of chopped carrots
- a handful of broccoli florets
- a splash of olive oil
- a teaspoon of minced garlic
- a pinch of salt
- a dash of black pepper
- a cup of vegetable broth
Instructions
- Start by tossing the chopped carrots and broccoli florets with a splash of olive oil in the Instant Pot.
- Add the minced garlic, a pinch of salt, and a dash of black pepper to the vegetables, stirring gently to coat them evenly.
- Pour in a cup of vegetable broth, ensuring it covers the bottom of the pot to prevent burning.
- Secure the lid on the Instant Pot and set it to manual high pressure for 5 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes before doing a quick release for any remaining pressure.
- Carefully open the lid and give the vegetables a gentle stir to redistribute the flavors.
Zesty and vibrant, this medley brings a delightful crunch from the broccoli and a sweet tenderness from the carrots. Serve it over a bed of quinoa for a hearty meal, or enjoy it as is for a light and satisfying side.
Instant Pot Vegetable Gumbo
Wandering through the kitchen this evening, I found myself craving something hearty yet simple, a dish that whispers of home and hugs you from the inside out. That’s when the idea of an Instant Pot Vegetable Gumbo came to mind, a comforting blend of flavors that’s both nourishing and effortlessly delicious.
Ingredients
- A couple of tablespoons of olive oil
- One large onion, diced
- A couple of cloves of garlic, minced
- A splash of vegetable broth
- One green bell pepper, chopped
- Two stalks of celery, sliced
- A can of diced tomatoes, undrained
- A cup of okra, sliced
- A teaspoon of smoked paprika
- A pinch of cayenne pepper
- Salt, just enough to season
- A couple of cups of cooked rice, for serving
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil for about 2 minutes until it’s shimmering.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Stir occasionally to prevent sticking.
- Pour in a splash of vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom.
- Toss in the chopped bell pepper and sliced celery, cooking for another 2 minutes until they start to soften.
- Add the can of diced tomatoes with their juice, the sliced okra, smoked paprika, cayenne pepper, and salt. Stir well to combine.
- Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: The okra will thicken the gumbo naturally, giving it that classic texture.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: This waiting period lets the flavors meld beautifully.
- Serve the gumbo hot over a bed of cooked rice, letting the steam rise to meet you.
As you take your first bite, notice how the gumbo’s richness is balanced by the freshness of the vegetables, with a slight kick from the cayenne. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra layer of flavor.
Instant Pot Sweet Potato and Black Bean Chili
How comforting it is to find warmth in a bowl of chili, especially when it’s as effortlessly made as this Instant Pot version. The sweet potatoes and black beans come together in a harmony of flavors that feel like a hug on a chilly evening.
Ingredients
- a couple of sweet potatoes, peeled and diced into 1-inch cubes
- a can of black beans, rinsed and drained
- a splash of olive oil
- a cup of diced onions
- a couple of minced garlic cloves
- a tablespoon of chili powder
- a teaspoon of cumin
- a pinch of salt
- a can of diced tomatoes
- a cup of vegetable broth
Instructions
- Turn your Instant Pot to the sauté function and add a splash of olive oil.
- Once the oil is warm, toss in the diced onions and minced garlic, sautéing until they’re just soft, about 3 minutes.
- Add the sweet potatoes, stirring them around to get a bit of color, about 2 minutes.
- Sprinkle in the chili powder, cumin, and a pinch of salt, giving everything a good stir to coat.
- Pour in the diced tomatoes and vegetable broth, then add the black beans, stirring to combine.
- Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Give the chili a gentle stir, tasting to see if it needs a bit more salt.
As you ladle this chili into bowls, notice how the sweet potatoes have softened just enough to thicken the broth, while the black beans add a satisfying bite. Try topping it with a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor.
Instant Pot Vegetable Stir Fry
On a quiet evening like this, when the kitchen feels like a sanctuary, there’s something deeply comforting about whipping up a quick yet nourishing meal. This Instant Pot Vegetable Stir Fry is my go-to for those moments, blending simplicity with vibrant flavors.
Ingredients
- a couple of tablespoons of olive oil
- a splash of soy sauce
- 2 cups of mixed vegetables (think bell peppers, broccoli, and carrots)
- a pinch of salt
- a dash of garlic powder
- 1 cup of water
Instructions
- Set your Instant Pot to ‘Saute’ and heat the olive oil for about 2 minutes until it’s shimmering but not smoking.
- Toss in the mixed vegetables, stirring occasionally for 3 minutes until they start to soften. Tip: Cut your veggies into uniform sizes for even cooking.
- Add the soy sauce, salt, and garlic powder, giving everything a good stir to coat the vegetables evenly.
- Pour in the water, then secure the lid, setting the valve to ‘Sealing’.
- Change the setting to ‘Manual’ and cook on high pressure for exactly 2 minutes. Tip: The quick release method works best here to prevent overcooking.
- Once the pressure is released, carefully open the lid. Tip: Give it a taste and adjust the seasoning if needed, but remember the soy sauce is already salty.
Delightfully crisp-tender vegetables with a savory, slightly sweet glaze make this stir fry a weeknight hero. Serve it over a bed of fluffy rice or toss with noodles for a heartier meal.
Conclusion
Ready to transform your Instant Pot into a veggie-loving powerhouse? This roundup of 22 delicious and healthy vegetable recipes is your ticket to quick, nutritious meals that don’t skimp on flavor. Whether you’re a seasoned Instant Pot pro or just getting started, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love on Pinterest!
