Pressure Cooker Recipes Vegetarian
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Best Ever Instant Pot Vegetarian Chili
This is the BEST Instant Pot vegetarian chili, featuring two beans, lentils, and a robust flavor. (It’s vegan too.) Pressure cooker chili is fast and easy!
Chili is the epitome of crowd-pleasing, and it’s a meal we often make for guests. So if you’ve got a pressure cooker, why not try…Instant Pot chili? This one is really the best Instant Pot vegetarian chili: it’s full of beans, veggies, and lentils to up the plant-based protein. Alex and I much prefer a pressure cooker to making Crockpot chili, which takes hours and can turn out soggy (ew!). This Instant Pot chili is full of savory, hearty flavor. In fact…we might like it the best of all of our chili recipes!
- 2 medium yellow onions
- 1 green bell pepper
- ¼ cup olive oil
- ½ teaspoon fennel seeds
- ¾ cup dry brown or green lentils
- 28 ounce diced fire roasted tomatoes
- 28 ounce can crushed fire roasted tomatoes
- 2 cups vegetable broth
- 1 ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon oregano
- 2 teaspoons cumin, divided
- 3 tablespoons plus 1 teaspoon chili powder*
- 1 15-ounce can kidney beans
- 1 15-ounce can black beans
- 2 medium or 1 large garlic clove, grated
- For serving: sour cream or cashew cream, shredded cheese, hot sauce, cilantro, sliced green onion, roasted and salted pepitas
How to make Instant Pot chili: a tutorial
We have a secret. Instant Pot chili is not done in an instant. We’re sorry to burst your bubble. (Oh, those clever marketers over at Instant Pot!) This Instant Pot chili takes about the same amount of time to make chili on the stovetop. So why even use a pressure cooker? It’s a hands off method. Once you’re done with the saute, it’s set it and forget it! Throw everything in the pot and move on with your day.
Here are all the secrets to this best Instant Pot vegetarian chili (which happens to be a vegan chili, too). For specifics, go to the recipe below.
Step 1: Dice 2 yellow onions and 1 green pepper.
The only knife skills required here is dicing two onions and a green pepper. For quick video tutorials on how it’s done, go to How to Cut an Onion and How to Cut a Bell Pepper.
Step 2: Saute the onions and peppers 6 to 7 minutes.
Turn on Saute mode of the Instant Pot and add the olive oil. Then Saute the onions, peppers, and a bit of fennel seed for 6 to 7 minutes, until tender. The fennel seed adds a meaty undertone to the chili (it’s a spice used in sausage).
Step 3: Add ingredients and pressure cook 12 minutes.
Add the tomatoes, lentils, broth, and spices to the Instant Pot. Seal the lid and pressure cook on High for 12 minutes. Note that because of the amount of ingredients in the pressure cooker, it takes about 15 minutes for the Instant Pot to “preheat” or come up to pressure. In all of our Instant Pot recipes, we like to be honest about this preheat time: this timing is included in the cook time in the recipe below.
Step 4: Quick release! Add the beans, garlic, spices and rest 5 minutes.
Here’s where the magic happens! Because the pressure cooker can sometimes dull flavors, it’s important to add ingredients at the end to brighten it up. (We use this same technique in our Instant Pot Lentil Soup.)
Do a quick release, then add the canned beans (drained and rinsed), grated garlic (you can grate it right into the pot), and additional 1 teaspoon each of cumin and chili powder. Allow this to stand for 5 minutes to let the garlic flavor meld into the pot. Then it’s ready to eat!
Vegetarian Pressure Cooker Recipes
Slow Cooker Coconut Quinoa Curry
The best quinoa curry recipe! This healthy slow cooker coconut curry is one of the easiest meals ever. Just toss everything into the slow cooker and done!
Have to work late and don’t have time to make dinner? Slow cooker to the rescue. Don’t feel like spending hours at the stove carefully watching your pot to make sure it doesn’t boil over or burn? Slow cooker to the rescue. Want to make the easiest, most straightforward dinner ever? Slow cooker to the rescue.
Sensing a theme here? Yep, slow cookers can be pretty amazing. Time-saving, easy and minimal prep (and clean up for that matter).
In my house though, they’re a totally underutilized tool. I think this is only the fourth or fifth time all winter that I’ve used my slow cooker and I’m not kidding, every time I pull it out, I say/yell to myself, “WHY DON’T I USE THIS MORE OFTEN!?”
What You Need to Make This Curry Recipe
First, let’s talk about the ingredients! You might read the comments before you make this recipe and see that quite a few people are asking, “where’s the curry powder!?” This recipe doesn’t actually use curry powder – it’s more inspired by Thai/Asian Pacific curries that use things like ginger and soy for their flavor.
For our base we’ve got:
- Coconut milk: I like to do full fat because it has more flavor, but if you want to cut back on calories, light will also work. I don’t think another milk will work here and still give you the same creamy texture and rich flavor.
- Diced tomatoes: the tomatoes add a hint of juiciness, but also a mild sweetness.
- Fresh ginger: adds zing and brightness
- Fresh turmeric: this has a much brighter flavor than ground and I think is exceptional in this recipe. You could swap it with dried, but use about 1/3 of the amount.
- Garlic: because garlic is just my favorite flavor agent of all time!
- Miso + tamari: for a bit of salt and umami flavor.
And then for our mix-ins we’ve got:
- Sweet potato
- Broccoli
- Onion
- Chickpeas
- Quinoa
How to Make Coconut Quinoa Curry
I will say, this curry is kind of a middle-of-the-road type curry. Not that it tastes basic or anything, but the flavor profiles don’t swing in any cuisine’s direction. I almost feel like it has some influences from all over the place and yet it totally works.
STEP ONE
We start with sweet potato, broccoli, onion and chickpeas as the bulk of the curry. You could feel free to swap in any other veggies you want – white potatoes, butternut squash, cauliflower, eggplant, etc. – just as long as the proportions stay the same, you should be all set.
STEP TWO
From there the sauce of the curry is just diced tomatoes and coconut milk. The tomatoes add a nice level of sweetness while the coconut milk makes it thick and creamy. Plus…super simple.
STEP THREE
Next, we have the quinoa and then we end it with our flavor bombs.
I’m not sure why I called them flavor bombs, but that’s kind of how I see them. If the dish didn’t have them, it would be flat and boring. Add them in and it’s like an explosion of flavor in your mouth.
The flavor bombs in this curry are fresh garlic, fresh ginger, fresh turmeric, tamari, miso and chili flakes. Each ingredient brings its own uniqueness to the table, but they still all work in harmony to make this amazingly aromatic and flavorful dish.
STEP FOUR
Once you’ve got everything in there, it’s as simple as turning on your cooker and walking away. 3 – 4 hours later, you come back to a thick, creamy coconut curry that will comfort you from head to toe. No more need for takeout in this house, I’ve finally found my most perfect curry!
IN LSTANT POTEMON VEGETABLE RISOTTO
INGREDIENTS
- 1 bunch asparagus, sliced thin
- 1 cup broccoli florets
- 1 cup fresh peas or snap peas
- 2 tablespoons and 1 teaspoon extra-virgin olive oil
- 1 onion, diced
- 1 cup leek, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1–1/2 cups arborio rice
- 4 cups vegetable broth
- 4 tablespoons butter
- 1 cup spinach
- 2 tablespoons lemon juice, more to taste
- 1/2 bunch chives, sliced thin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, more to taste
- 1 teaspoon lemon zest
INSTRUCTIONS
1. Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet. Coat with 1 teaspoon extra-virgin olive oil, salt and pepper, toss well. Place in the oven for 15-20 minutes or until broccoli is fork tender. Once done, remove from oven and set aside.
2. In an Instant Pot or pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks and garlic. Let cook for 2-3 minutes or until onions start to turn translucent.
3. Add rice and stir for 1-2 minutes to toast.
4. Add vegetable stock, butter and thyme. Stir well.
5. Turn the pressure cooker or instant pot off. Secure lid in place, turn valve to sealing, press manual, and modify time to 7 minutes.
6. Once the time has lapsed, and the pressure cooker is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well.
7. Turn the setting to SAUTE. Add spinach, chives, roasted veggies, spices and lemon juice to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning. Top with lemon zest and additional chives. 8. Serve warm.
