I bought my Instant Pot in 2014 and I still love it. I use it multiple times a week to make everything from breakfasts, side dishes, soups and stews. It seemed like the perfect time to gather a list of some of my favorite Plant-Based Instant Pot recipes for fall.
We’ve been eating my Mexican Rice and Bean Casserole for years. It’s a crowd pleaser. I’ve adapted it and made many different versions. It seems like it’s time to do it again. I’m taking the same flavor and most of the ingredients plus quinoa! It make it even easier, I’m making it in my Instant Pot!
This page contains affiliate links.
If you are like me, you probably have a giant bag of quinoa in your pantry. I don’t know why, but in the summer I always gravitate toward quinoa.
What is Quinoa?
Quinoa is technically a seed but most people treat it like a grain. It should be cooked before eating. Quinoa has a slightly nutty flavor.
Quinoa is a great versatile food to add to your rotation. We enjoy it in stir frys instead of rice, in breakfast bowls instead of oats, as a replacement for taco meat, your imagination is the limit.
Should I Washing Quinoa?
If you are new to quinoa, you will want to rinse your quinoa first. Quinoa is coated in saponin. It’s bitter and will make you think quinoa is gross. If you rinse the quinoa well, we use a fine mesh strainer, you’ll be able to get the saponin off easily.
Many brands of quinoa will prewash it to remove the saponin.
Instant Pot Mexican Quinoa
I love how versatile this recipe is. I enjoy it hot and cold. Whether I reheat leftovers or serve them cold, I love topping it with my pico de gallo. What can I say, fresh tomatoes, onions, garlic and cilantro are irresistible.
When I know I need a filling meal on the go, this is one of my top choices.
- 1 15 ounce can Black Beans (drained, rinsed)
- 1 1/4 cups water or veggie broth
- 1 cup Quinoa (uncooked)
- 1 cup Diced Tomatoes (from the can, drained)
- 1 cup Frozen Corn
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 tsp Garlic Powder
- 1/2 tsp Sea Salt
- 1 Lime, sliced for garnish
- 2 Avocado (diced)
- Dump the black beans, water/veggie broth, quinoa, tomatoes, corn, chili powder, cumin, garlic powder, and salt into the Instant Pot.
- Close the lid and close the pressure valve. Press manual/pressure cooker and cook for 5 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
- Serve in bowls topped with lime wedges and diced avocado. Fresh pico de gallo is my favorite way to enjoy it.
Refrigerate leftovers in an air tight container. Enjoy for 3-4 days.
You can eat leftovers warm or cold.
It’s finally here! You asked for an Instant Pot version of my Plant-Based Goulash and today I’m delivering. I’m so excited to share this Plant-Based Instant Pot Goulash recipe with you. That’s right, no oil, no meat and no dairy!
This page contains affiliate links.
You know how much I love my Instant Pot! Here is one more reason, I think this easy recipe tastes even better than the stove top version!
I am still experimenting with this recipe. It will remain mostly the same but I think I can cut down on the liquid and the pressure cooking time. I’m going to go ahead and post this because I’ve gotten about a hundred emails from those of you who are patiently waiting on this recipe!
As I make it with small adjustments and get your feedback, I’ll update it.
Instant Pot Lessons
This recipe takes a long time to come to pressure. It’s because it’s full of liquid. Soups usually take a long time for pressure to build. Then, once it’s done, it will seem very soupy. Don’t worry, a lot of the liquid will get absorbed as it cools down.
With Instant Pot recipes, the order you put ingredients in can make or break your meal. In many recipes, tomatoes or tomato products can cause weird things to happen. Some foods will cook more slowly with tomato products. Other times, your pot will say “BURN” and you’ll get food stuck to the bottom, preventing it from coming to pressure.
With this recipe, the important thing to remember is to add the tomato products last and do not stir them in. I didn’t have any problem with this recipe burning or sticking but I’m always careful with tomato.
I was also nervous about cooking lentils and pasta together but it totally worked. Next time, I’ll cook it for 5 minutes instead of 6 to see how it goes. Both the lentils and the pasta were very soft.
Plant-Based Instant Pot Goulash
Did you grow up eating goulash? This Plant-Based Instant Pot Goulash is made with whole food ingredients, and a few canned products for convenience. Your family will love this hearty comfort food.
- 4 cups Veggie Broth
- 1/2 cup diced onion
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1/2 cup dry brown lentils
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika (optional)
- 1 bay leaf
- 2 teaspoons dried Italian seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Soy Sauce (I used Tamari)
- 1 15 oz can of kidney beans, drained and rinsed
- 1 cup uncooked pasta, I used macaroni
- 1 15 oz can of tomato sauce
- 1 15 oz can of petite diced tomatoes
- Add the veggie broth, onion, garlic, peppers, lentils spices, Worchershire sauce, soy sauce (or Tamari), kidney beans, pasta and bay leaf.
- Give it a stir to mix it together.
- Then pour in the tomato sauce and petite diced tomatoes.
- Put on the lid and lock it in place sealing the lid. Close the vent.
- Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
- Wait for the pot to come to pressure and cook all the way.
- Once the pot is done, carefully open the pressure release valve to release the pressure.
- Once the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.
I think this recipe could use less liquid and I’ll be trying it with less soon. The stove top version has a lot of evaporation and this one does not.
Make sure you add the tomato sauce and petite diced tomatoes last and do not stir them.
Make sure you add the tomato sauce and petite diced tomatoes last and do not stir them.
If you want to make this as a freezer meal go ahead. Cook as instructed but leave out the pasta. Pasta isn’t very freezer friendly. Then when you are ready, defrost the Goulash and warm it on the stove or in the Instant Pot. Cook a quick batch of pasta to add to the previously cooked Goulash.
Have you made this yet? Let me know what you think! I’d love to hear how you adapt it to your family’s tastes.
Nothing beats a bowl of hot chili when it’s cold outside!
My Texas Style Chili will always have my heart but sometimes I like to mix it up with different recipes. This recipe uses more ingredients but also has a more complex flavor. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.
This recipe is easy to dump in the Crock Pot or Instant Pot after some quick chopping and measuring spices. I use canned beans and tomatoes for ease. If you aren’t a fan of spicy, you may want to reduce or omit the chipotle peppers. They give it a great flavor but it’s spicy!
Chipotle Black Bean Chili
Like all my recipes, you can easily change-up the ingredients based on your likes and dislikes, or what you have in your pantry!
- ½ of a 7 oz. can Chipotle peppers in adobo sauce
- 2 cans black beans, drained and rinsed
- 1 cup frozen or canned corn
- ¾ cup uncooked quinoa
- 1 small red onion, chopped
- 5 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large cinnamon stick
- 1 Tbsp. chili powder
- 1 Tbsp. oregano (Mexican oregano if you have it!)
- 2 cups vegetable broth
- 2 (14 oz.) cans petite diced tomatoes with juice
- ¼ cup fresh chopped cilantro
- Place everything up through broth in slow-cooker or Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
- If you are cooking in a slow cooker, dump the tomatoes in and give it a stir. If you are using the Instant Pot, set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
- If using a slow cooker, cover with the lid then cook on low for 7 to 8 hours, or high for 4 to 6 hours. If using an Instant Pot, close the lid and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
- Stir well and remove the cinnamon stick.
- Serve in bowls, garnish with fresh cilantro or add your favorite toppings.
Chili Topping Ideas
There are so many great toppings you can add to chili. My favorites are tortilla chips to give it a little crunch and avocado to help tame the spiciness. Other great ideas are:
- Diced avocados
- Diced tomatoes
- Lime wedges
- Hot sauce
- Diced green onion
- Tortilla chips
My mom is visiting and loved this chili too. You don’t know my mom but that is saying something. She lives in Oklahoma where she raises horses, dogs, and cattle. She let all her Facebook friends know she ate vegan chili and liked it!
I think it’s safe to say for meat loving friends and family will love it too!
1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing). 2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening. 3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done. 4. Stir well and remove the cinnamon stick. 5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings. This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.
1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
4. Stir well and remove the cinnamon stick.
5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.
This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.
Oatmeal is our typical quick and easy breakfast but when I’m in the mood for something a little different I choose Breakfast Rice.
I like my Breakfast Rice with the same type of flavors as my oatmeal, apples, cinnamon, chia seed and a bit of maple syrup.
Short grain brown rice is my favorite tasting rice. It’s got a slightly nutty flavor and stays bulkier than quick cooking rice. I feel like it’s more filling but you could switch it up and try your favorite type of rice, you will need to adjust the cooking time though.
Since short grain brown rice takes longer to cook than many other types of rice, I like to cook it in my Instant Pot. The best thing about the Instant Pot is being able to get everything started and walk away until its done. No need to stand and watch or stir throughout the cooking time. Just set it and come back when its ready.
This recipe does double duty though because I cook the rice plain, then add the other ingredients after the rice is cooked. I’ve made it the other way and cooked it all together but this way, I can have a batch of cooked brown rice for later, if I double the recipe. Also, when you add the apples and raisins before cooking, they get too soft for my preference. I like my apples and raisins uncooked.
This Breakfast Rice also tastes excellent the next day. I heat it up quickly in the microwave but you could reheat it in on the stove or in the Instant Pot. The only thing I do when I reheat it is add more liquid, usually rice milk but any plant-based milk would work. The rice will absorb any extra liquid when you store it.
My boys love their Breakfast Rice swimming in rice milk. They always add a lot of extra milk to their oatmeal too.
There are many other options besides apples and raisins. Dried cranberries, blueberries, ginger, nutmeg, pears, pretty much anything you can imagine.
Instant Pot Breakfast Rice
- 2 cups brown rice
- 4 cups water
- 2 cups rice milk
- 1 Tbsp. cinnamon
- 1 apple, diced
- 1/4 cup raisins or other dried fruit
- maple syrup to taste
- 1 Tbsp. chia seeds, optional
- Pour brown rice and water into your Instant Pot. Press manual and adjust time to 22 minutes.
- Once done, allow your pot to come to (NPR) natural pressure release for 10 minutes. Then release any remaining pressure.
- If you doubled your recipe to have brown rice for dinner, take it out and set aside now. If not, skip this step.
- Pour in your milk, cinnamon, diced apples, and raisins. Stir together.
- Top with maple syrup to taste and chia seeds.
This breakfast is perfect for people who want a warm, hearty breakfast that will keep them full all morning. If you have more time you can try the Stove Top Version of Breakfast Rice! It’s even creamier!
Have you tried Breakfast Rice? What do you think? Share your favorite additions to this dish!
You know I love my Instant Pot! I do more cooking in my Instant Pot than my stove and oven combined. It’s such an easy way to cook because it’s mostly hands off. You get it going then walk away.
This page contains affiliate links.
I bought my Instant Pot 3 years ago when I went back to work full time after being a stay at home mom and blogger. I knew that our life was about to get crazy and I would not be able to prep foods throughout the day or simmer a pot of beans all afternoon.
I bought the 6 quart 7 in 1 Instant Pot because it was the only one (at the time) that made yogurt. Now there are a bunch of choices when it comes to choosing an Instant Pot but I’ll cover that a different day.
My Favorite Instant Pot Recipes
I like to cook single ingredients foods a lot, beans, rice, potatoes, are my top three. We have a lot of other favorites too!
I’ve been making what I like to call unfried beans for years. Since no one knew what unfried beans were, I call my Instant Pot version Oil-Free Refried Beans. These are perfect on nachos, bean burritos or with your favorite taco recipe. I like Instant Pot Lentil Tacos.
Minestrone Soup is my favorite soup but it’s also labor intensive. All that chopping! Well, being able to toss it all in my Instant Pot makes up for it. We love this soup and this version has some short cuts to make it easier. I think you’ll love this Instant Pot Minestrone Soup as much as I do!
I’ve made this recipe for years! First in my oven, then I created a stove top version, then a Crock Pot version. Finally my Instant Pot Mexican Casserole was born. This easy recipe allows you to use uncooked rice and beans. Pay attention to the tips in the recipe, old beans can give you trouble. If you use something other than black beans you’ll need to adjust the cooking time.
Chickpea and Rice Soup
Even though this recipe provides stove top directions also, the Instant Pot Chickpea and Rice Soup is my favorite version! This recipe gives a nod back to the chicken and rice soup my husband used to love but cleans it up for a plant-based version.
Steel Cut Oats
Yes, you can cook delicious steel cut oats while you get ready in the morning. Make this easy Instant Pot Steel Cut Oats recipe then add your favoirite toppings. Mine are cinnamon and diced apples but fresh berries are amazing too. You can also try my Banana Nut version.
Yes, I’ve successfully made pasta in the Instant Pot. It’s a bit trickier and I haven’t had success with gluten-free pasta, only wheat pasta. Short, sturdy noodle shapes are important for getting great pasta, I like spirals, riggitoni, or penne as favorites. Check out my recipe for Instant Pot Pasta.
Do you have a recipe you’d like to see made in the Instant Pot? Let me know and I’ll work on converting it. I’ve got more great Instant Pot recipes and I plan to add more favorite Instant Pot recipes soon!