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Easy Healthy Instant Pot Recipes Vegetarian

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Instant Pot Vegetarian Chili {Healthy and Quick!}
Instant Pot Vegetarian Chili {Healthy and Quick!} from www.wellplated.com

Description

If you're a vegetarian and looking for easy and healthy recipes, then you're in the right place. In this article, we'll be sharing some delicious and nutritious Instant Pot vegetarian recipes that are easy to make and perfect for busy weeknights. From soups to stews, curries to risottos, we've got you covered with a variety of recipes that will satisfy your taste buds and keep you full throughout the day.

Prep Time and Cook Time

The prep time and cook time for these Instant Pot vegetarian recipes vary depending on the recipe. However, most of the recipes require less than 30 minutes of prep time and less than an hour of cook time.

Ingredients

Here are some of the common ingredients you'll need for these Instant Pot vegetarian recipes:
  • Vegetables (carrots, celery, onions, garlic, potatoes, etc.)
  • Spices (cumin, coriander, turmeric, etc.)
  • Lentils and beans (chickpeas, black beans, kidney beans, etc.)
  • Grains (rice, quinoa, etc.)
  • Vegetable broth or water
  • Coconut milk or cream

Equipment

To make these Instant Pot vegetarian recipes, you'll need an Instant Pot or any other electric pressure cooker. Additionally, you'll need some basic kitchen equipment, such as a cutting board, knife, measuring cups, and spoons.

Method

1. Choose your recipe and gather all the ingredients. 2. Chop the vegetables as required in the recipe. 3. Turn on the Instant Pot and select the sauté function. Add oil to the pot and sauté the vegetables for a few minutes until they're slightly softened. 4. Add the spices and sauté for another minute. 5. Add the lentils or beans and stir well. 6. Add the vegetable broth or water and give it a good stir. 7. Close the lid and select the pressure cook function. Set the timer as per the recipe instructions. 8. Once the timer goes off, do a quick release of the pressure. 9. Open the lid and add coconut milk or cream (if required). Give it a good stir. 10. Serve hot with your favorite garnish.

Notes

Instant Pot cooking time may vary based on altitude, the type of pressure cooker you use, and the ingredients you use. Always read the recipe instructions carefully before starting.

Nutrition Info

Each recipe's nutrition information may vary based on the ingredients and the serving size. Always check the nutrition information before making any recipe changes.

Recipes FAQ

1. Are these recipes vegan?

Yes, all the recipes in this article are vegan, making them perfect for those who follow a plant-based diet.

2. Can I freeze these recipes?

Yes, you can freeze these recipes. Allow them to cool completely before transferring them to a freezer-safe container.

3. Can I add meat to these recipes?

Yes, you can add meat to some of these recipes. However, the cooking time may vary, so be sure to adjust it accordingly.

Recipe Tips

1. Don't overcook the vegetables as they may turn mushy. 2. If you're using dried beans, be sure to soak them for at least 4 hours before cooking. 3. Use vegetable broth instead of water to add more flavor to your recipes. 4. Add a splash of lemon juice before serving to give your recipe a bright and fresh taste. 5. Experiment with different spices and herbs to create new flavors.

Recipes

1. Lentil Soup

Ingredients:

  • 1 cup lentils
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 4 cups vegetable broth
  • Salt and pepper, to taste

Instructions:

  1. Select the sauté function on the Instant Pot and add onions and garlic. Sauté for a few minutes until softened.
  2. Add cumin and smoked paprika and sauté for another minute.
  3. Add lentils and vegetable broth. Stir well.
  4. Close the lid and select the pressure cook function. Set the timer for 15 minutes.
  5. Once the timer goes off, do a quick release of the pressure.
  6. Open the lid and add salt and pepper to taste.
  7. Serve hot with a slice of bread.

2. Vegetable Curry

Ingredients:

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 can diced tomatoes
  • 2 cups mixed vegetables (carrots, potatoes, cauliflower, etc.)
  • 1 cup vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • Salt and pepper, to taste

Instructions:

  1. Select the sauté function on the Instant Pot and add onions and garlic. Sauté for a few minutes until softened.
  2. Add coriander, cumin, and turmeric and sauté for another minute.
  3. Add diced tomatoes, mixed vegetables, chickpeas, and vegetable broth. Stir well.
  4. Close the lid and select the pressure cook function. Set the timer for 10 minutes.
  5. Once the timer goes off, do a quick release of the pressure.
  6. Open the lid and add coconut milk. Stir well and season with salt and pepper to taste.
  7. Serve hot with rice or naan bread.

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