28 Vegetarian Instant Pot Recipes That Save Time

Weeknights slip by fast. I find myself craving meals that are cozy, plant based, and ready in a hurry. The Instant Pot is my helper here. So I put together 28 vegetarian Instant Pot recipes that cook fast and stay full of flavor.

This post is for you if you juggle work, kids, and a plan to eat more plants. If quick dinners matter as much as taste, you will love these. They fit a busy life and a simple pantry.

Inside you will find soups, stews, curries, grain bowls, and cozy favorites all made in one pot. Each recipe uses easy-to-find ingredients with plain, friendly instructions. Most finish in under 30 minutes, and many need only a handful of steps. You will also find tips to save time, like prepping grains ahead or swapping ingredients from what you already have.

Every recipe comes with straightforward steps, quick prep notes, and small tweaks for gluten free or dairy free needs. I share practical ideas to fit your pantry and your family. You will learn how to use the Instant Pot settings without guesswork.

Imagine the steam lifting from a creamy lentil soup, a bright veggie curry, or a hearty quinoa bowl. These meals cut cleanup and trim cooking time, which means more time for you. You can batch cook on the weekend and reheat on busy weeknights.

Ready to start? Scroll through and pick a dish that fits tonight. Save your favorites, share the plan with a friend, and give plant based weeknights a real chance. These recipes are doable, comforting, and built to help you eat well and save time.

1. Creamy Tomato Basil Soup

If you want a creamy soup that fits a vegetarian menu and your busy day, you are in the right place.

Creamy Tomato Basil Soup uses fresh tomatoes and bright basil, simmered fast in the Instant Pot.

The pressure cooker turns chunky tomatoes into silky sauce in minutes.

With a splash of cream, this cozy bowl feels indulgent, yet you can dip crusty bread for a simple meal.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 220 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 30g

– Fat: 10g

– Fiber: 4g

Ingredients:

– 2 tbsp olive oil

– 1 onion, chopped

– 4 cloves garlic, minced

– 2 cans (14 oz) diced tomatoes

– 1 cup vegetable broth

– 1 cup fresh basil leaves

– Salt and pepper to taste

– 1/2 cup heavy cream

Step-by-Step Instructions:

1. Set your Instant Pot to sauté mode, add olive oil, and sauté onions and garlic until soft.

2. Add diced tomatoes, vegetable broth, and basil. Stir well and season with salt and pepper.

3. Close the lid and set to manual high pressure for 10 minutes.

4. Once done, do a quick release and stir in the heavy cream before serving.

Tips:

– Use fresh tomatoes for a brighter flavor.

– Adjust cream amount for a lighter version.

– Top with extra basil for a fresh finish.

In just 30 minutes, you can savor a bowl of Creamy Tomato Basil Soup that’s both indulgent and nourishing. Perfect for busy days, this vegetarian Instant Pot recipe turns fresh ingredients into cozy comfort food!

2. Spicy Lentil Soup

Want a dinner that’s quick, warm, and tasty? This Spicy Lentil Soup hits the mark. The Instant Pot handles the hard part, while you unwind. Lentils fuel the bowl with protein and fiber. Cumin and coriander give a cozy, bold flavor. Make a big pot for meal prep, then freeze the rest for later.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: 180 per serving

Nutrition Information:

– Protein: 12g

– Carbs: 30g

– Fat: 3g

– Fiber: 10g

Ingredients:

– 1 cup dried lentils

– 1 onion, diced

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cloves garlic, minced

– 1 can (14 oz) diced tomatoes

– 4 cups vegetable broth

– 2 tsp cumin

– 1 tsp coriander

– 1/2 tsp cayenne pepper (adjust for spice)

– Salt and pepper to taste

Step-by-Step Instructions:

1. Rinse lentils. Put lentils, onion, carrots, celery, garlic, tomatoes, and broth in the Instant Pot.

2. Stir in cumin, coriander, cayenne, and a pinch of salt and pepper.

3. Close the lid. Set to manual high pressure for 15 minutes.

4. Let the pot release naturally for 10 minutes, then quick release any remaining steam.

5. Stir, taste, adjust seasoning, and serve warm.

Tips:

– Add a dollop of yogurt for creaminess.

– Top with fresh cilantro and a squeeze of lemon for brightness.

Frequently Asked Questions:

– Can I use canned lentils? Yes. Use about 2 cups of canned lentils, and reduce the cook time to 5-7 minutes or heat through after the lentils are added.

This soup is easy to make in bulk and freezes well, making it a great make-ahead option.

3. Vegetable Barley Soup

Craving a warm, filling soup that cooks fast? This Vegetable Barley Soup fits the bill. It blends hearty pearl barley with colorful vegetables to deliver fiber and staying power in every bowl. The Instant Pot does the heavy lifting, so you can enjoy a homemade soup without a lot of fuss. You get a cozy meal ready in under an hour, perfect for busy nights. It uses simple tools and common pantry items. Leftovers store well.

Next steps: gather your ingredients and set up the pot.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 250 per serving

Nutrition Information:

– Protein: 8g

– Carbs: 45g

– Fat: 5g

– Fiber: 7g

Ingredients:

– 1 cup pearl barley

– 1 onion, chopped

– 2 carrots, diced

– 2 celery stalks, chopped

– 4 cloves garlic, minced

– 1 zucchini, diced

– 1 can (14 oz) diced tomatoes

– 6 cups vegetable broth

– 1 tsp thyme

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onion, carrot, and celery in the Instant Pot until soft.

2. Add garlic, zucchini, barley, tomatoes, broth, thyme, and a pinch of salt and pepper.

3. Seal and cook on high pressure for 20 minutes.

4. Let the pressure release naturally for 10 minutes, then quick release.

Tips:

– For a creamier soup, blend a portion before serving.

– Use whatever vegetables you have on hand for variety, such as spinach, bell peppers, or squash.

4. Butternut Squash Soup

Craving a comforting veggie soup that saves time? This Butternut Squash Soup gives a silky, creamy texture with little effort. In the Instant Pot, it cooks fast and locks in flavor. The squash brings natural sweetness that pairs with nutmeg and cinnamon. Its bright orange color makes a pretty centerpiece on your table.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 210 per serving

Nutrition Information:

– Protein: 3g

– Carbs: 40g

– Fat: 5g

– Fiber: 5g

Ingredients:

– 1 medium butternut squash, peeled and cubed

– 1 onion, chopped

– 4 cloves garlic, minced

– 4 cups vegetable broth

– 1/2 tsp nutmeg

– 1/2 tsp cinnamon

– Salt and pepper to taste

– 1/2 cup coconut milk (optional)

Step-by-Step Instructions:

1. Turn on the Instant Pot and sauté the onion and garlic with a little oil until they smell good.

2. Add the squash, broth, nutmeg, cinnamon, and salt and pepper; stir to combine.

3. Close the lid and cook on high pressure for 15 minutes.

4. Let the pressure release naturally for 10 minutes, then quick release the rest.

5. Blend until smooth. Stir in coconut milk if you want extra creaminess, and taste to adjust seasonings.

Tips:

– Top with roasted pumpkin seeds for a crunchy contrast.

– Add a pinch more cinnamon if you like warmth.

– For a richer soup, swirl in a little extra coconut milk or a drizzle of olive oil.

– Make ahead: freezes well for up to three months.

Frequently Asked Questions:

– Can I make this soup ahead of time? Yes. It stores in the fridge for several days and freezes nicely.

– Can I leave out the coconut milk? Yes. Omit it for a lighter version or use dairy-free milk as a substitute.

This soup brings vibrant color and cozy flavor to any meal, turning a simple bowl into a small celebration.

5. Curried Chickpea Soup

Struggling to find a soup that tastes bright and fills you up? This Curried Chickpea Soup made in the Instant Pot delivers. The curry scent fills your kitchen and lifts your mood. Chickpeas give solid plant protein, while veggies add color and fiber. You can eat it now or save it for a fast weeknight lunch. It’s easy to adapt to your spice level.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 250 per serving

Nutrition Information:

– Protein: 12g

– Carbs: 40g

– Fat: 7g

– Fiber: 10g

Ingredients:

– 1 can (15 oz) chickpeas, drained and rinsed

– 1 onion, chopped

– 2 carrots, diced

– 4 cloves garlic, minced

– 1 tbsp curry powder

– 1 can (14 oz) coconut milk

– 3 cups vegetable broth

– Salt and pepper to taste

– 2 cups spinach (optional)

Step-by-Step Instructions:

1. In the Instant Pot, sauté onions, carrots, and garlic until soft.

2. Add chickpeas, curry powder, coconut milk, broth, and seasoning.

3. Close the lid and set to manual high pressure for 10 minutes.

4. Quick release the pressure, then stir in spinach before serving.

Tips:

– Pair with warm naan or rice for a heartier meal.

– Adjust curry powder to your spice level.

6. Minestrone Soup

You want a cozy soup that fits a busy week. Minestrone in the Instant Pot checks that box. It is full of color, beans, and small pasta. You can pull it together with what you have in the fridge.

Ingredients:

– 1 onion, diced

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cloves garlic, minced

– 1 can kidney beans, drained and rinsed (15 oz)

– 1 can diced tomatoes (14 oz)

– 4 cups vegetable broth

– 1 zucchini, diced

– 1 cup small pasta (like ditalini)

– 1 tsp Italian seasoning

– 1 tbsp olive oil

– Salt and pepper to taste

Step-by-Step Instructions:

1. Set the Instant Pot to Sauté. Add olive oil and cook onion, carrot, and celery until tender, about 4 minutes.

2. Stir in garlic, beans, tomatoes, broth, zucchini, pasta, and Italian seasoning. Season with salt and pepper.

3. Close the lid. Seal the vent and cook on High Pressure for 8 minutes.

4. Quick release the pressure, stir well, and taste. Adjust salt if needed and serve hot. Optional: top with parmesan or chopped greens.

Tips:

– Fresh parmesan adds a nice finish.

– You can swap pasta shapes or swap in other veggies you have.

FAQ:

– Can I use frozen vegetables? Yes. Add them directly with the broth.

Minestrone feeds a crowd and stores well. Leftovers reheat nicely for lunches.

7. Creamy Spinach Soup

Stuck on what to cook fast but want greens on your plate? This Creamy Spinach Soup fits. It looks bright and tastes cozy. The Instant Pot does the hard work in minutes. You get a smooth bowl with spinach and a gentle creaminess that still stays light. Here’s why it works in a busy kitchen.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 190 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 15g

– Fat: 12g

– Fiber: 4g

Ingredients:

– 1 onion, chopped

– 4 cups fresh spinach

– 2 cups vegetable broth

– 1/2 cup cream cheese

– 2 cloves garlic, minced

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onion and garlic in the Instant Pot until they turn soft and fragrant.

2. Stir in spinach and broth. Close the lid and cook on high pressure for 5 minutes.

3. Quick release, blend until smooth, then whisk in cream cheese and season with salt and pepper.

Tips:

– A splash of lemon juice adds brightness.

– Croutons or toasted nuts give nice crunch.

Frequently Asked Questions:

– Can I use frozen spinach? Yes, add it directly to the pot without thawing.

Serve this soup hot or cold, and enjoy its clean, comforting greens any time!

Bring greens to your table in just 25 minutes! With this creamy spinach soup, your busy schedule won’t stand in the way of enjoying a cozy, nutritious meal. Vegetarian Instant Pot recipes make healthy eating a breeze!

8. Black Bean Soup

You want a warm, filling soup that fits a busy week. Black Bean Soup in the Instant Pot delivers bold flavor, solid protein, and easy cleanup. It works for a cozy night in or a quick crowd-pleaser. Cumin and jalapeño bring a friendly kick, while black beans support heart health and digestion. Enjoy a creamy texture with some beans left whole for bite.

Here is why this soup is a smart pick. It starts with a quick sauté, then the pot does most of the work. It’s easy to adjust heat, and you can make extra to save for another day.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 35 minutes

– Total Time: 45 minutes

– Calories: 220 per serving

Nutrition Information:

– Protein: 12g

– Carbs: 35g

– Fat: 3g

– Fiber: 10g

Ingredients:

– 1 can (15 oz) black beans, drained and rinsed

– 1 onion, diced

– 2 cloves garlic, minced

– 1 jalapeño, chopped (optional)

– 4 cups vegetable broth

– 1 tsp cumin

– 1/2 tsp smoked paprika

– Salt and pepper to taste

Step-by-Step Instructions:

1. In the Instant Pot, sauté onions, garlic, and jalapeño until softened.

2. Add black beans, broth, spices, and seasoning.

3. Close the lid and set to manual high pressure for 20 minutes.

4. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

5. Blend the soup partially for a creamier texture while leaving some whole beans intact.

Tips:

– Top with avocado slices for extra creaminess.

– Squeeze fresh lime over the soup for brightness.

Frequently Asked Questions:

– Can I use dried black beans? Yes, but soak and simmer longer; you’ll need more liquid and time.

This soup stores well and reheats nicely, making it a smart meal-prep option.

9. Sweet Potato and Coconut Soup

Looking for a cozy soup that you can make fast? This Sweet Potato and Coconut Soup uses the natural sweetness of carrots and coconut milk to give you a creamy, comforting bowl. It stays vegetarian and cooks in the Instant Pot, so you save time. It’s great for a quick weeknight dinner or for meal prep.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 230 per serving

Nutrition Information:

– Protein: 4g

– Carbs: 38g

– Fat: 9g

– Fiber: 6g

Ingredients:

– 2 medium sweet potatoes, peeled and cubed

– 1 onion, chopped

– 4 cloves garlic, minced

– 4 cups vegetable broth

– 1 can (14 oz) coconut milk

– Salt and pepper to taste

Step-by-Step Instructions:

1. In the Instant Pot, set to sauté. Add onion and garlic and cook until soft.

2. Stir in sweet potatoes, broth, salt, and pepper.

3. Lock the lid. Cook on high pressure for 10 minutes.

4. Quick release the steam. Blend the soup until smooth. Stir in the coconut milk and adjust seasoning.

Tips:

– Garnish with chopped cilantro for a bright finish.

– Serve with crusty bread or warm rice for dipping.

– For a touch of heat, add a pinch of red pepper flakes.

Frequently Asked Questions:

– Can I use frozen sweet potatoes? Yes, just add a couple more minutes of cooking time.

– Is this dairy-free? Yes, coconut milk provides creaminess without dairy.

This soup warms you and stacks up fast for busy days.

10. Green Pea Soup

Want a bright lunch that saves you time? This Green Pea Soup is ready in minutes. It tastes fresh and light but feels comforting. You can serve it as a quick lunch or as a starter at a dinner with friends. Best of all, it stays vegan and packs nutrients you need.

Here is why the Instant Pot makes this easy. You cook onions and garlic until soft, then add peas and broth. You seal the pot and cook on high pressure for 5 minutes. A fast release and a quick blend give you a silky soup. If you prefer texture, leave a handful of peas unblended.

Recipe Overview:

– Servings: 4

– Prep Time: 5 minutes

– Cook Time: 10 minutes

– Total Time: 15 minutes

– Calories: 150 per serving

Nutrition Information:

– Protein: 7g

– Carbs: 20g

– Fat: 2g

– Fiber: 6g

Ingredients:

– 4 cups frozen peas

– 1 onion, chopped

– 2 cups vegetable broth

– 2 cloves garlic, minced

– Salt and pepper to taste

Step-by-Step Instructions:

1. Set Instant Pot to sauté. Add onion and garlic and cook until soft.

2. Add peas and vegetable broth. Close lid, seal, and set to high pressure for 5 minutes.

3. Quick release the pressure, then blend until smooth. If you want more texture, blend halfway and stir in the rest.

Tips:

– Reserve a few peas to stir in after blending.

– A drizzle of olive oil or a squeeze of lemon brightens the flavor.

Frequently Asked Questions:

– Can I use fresh peas? Yes. Just add a minute or two to the cooking time if needed.

This soup offers a quick, tasty way to eat more greens in less time. Next steps: try a touch of fresh mint or dill for a new twist.

11. Roasted Cauliflower Soup

You’re busy and want a cozy soup that tastes like it took longer. Roasted cauliflower brings a gentle sweetness that shines in every spoonful. This creamy soup uses simple flavors and stays friendly to a vegetarian table. In the Instant Pot, you can have it on the table in about 25 minutes.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 200 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 14g

– Fat: 12g

– Fiber: 5g

Ingredients:

– 1 head cauliflower, chopped into florets

– 1 onion, diced

– 4 cloves garlic, minced

– 4 cups vegetable broth

– 1 tsp thyme

– Salt and pepper to taste

– Optional: 1/4 cup cream or coconut cream for a richer finish

Step-by-Step Instructions:

1. Set the Instant Pot to sauté. Add the onion and garlic; cook until soft and fragrant.

2. Add the cauliflower, broth, thyme, and a pinch of salt. Stir to mix.

3. Close the lid and cook on high pressure for 10 minutes.

4. Quick release the pressure, then blend until smooth. Taste and adjust salt.

Tips:

– Top with toasted almonds or pistachios for a crunchy contrast.

– A swirl of cream or coconut milk adds extra richness.

Frequently Asked Questions:

– Is this soup vegan? Yes, if you skip the dairy or use coconut cream.

This soup is a simple, comforting way to enjoy cauliflower without extra fuss.

12. Carrot Ginger Soup

This Carrot Ginger Soup gives you a bright lift fast. Carrots bring natural sweetness, and ginger adds a clean, warm kick. It’s great for a light lunch or a cozy starter. The Instant Pot makes it in minutes with little mess.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 180 per serving

Nutrition Information:

– Protein: 3g

– Carbs: 28g

– Fat: 5g

– Fiber: 4g

Ingredients:

– 6 carrots, peeled and diced

– 1 onion, diced

– 2 inches fresh ginger, grated

– 4 cups vegetable broth

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onions and ginger in the Instant Pot until they smell fresh.

2. Add carrots and broth. Lock the lid and cook on high pressure for 10 minutes.

3. Quick release the steam, then blend until smooth. Season with salt and pepper.

Tips:

– A splash of lime juice wakes up the flavor.

– Pair with warm bread for dipping.

Frequently Asked Questions:

– Can I make it ahead? Yes. It keeps in the fridge for up to a week.

This soup blends simple veggies into a comforting, healthy bowl you can whip up fast.

13. Asian Noodle Soup

Want a cozy bowl that fits a busy night? This Asian Noodle Soup uses the Instant Pot to save you time and effort. You’ll taste a bright broth, tender noodles, and crisp veggies in one comforting cup. Next steps are simple, and you can have dinner on the table fast.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 250 per serving

Nutrition Information:

– Protein: 10g

– Carbs: 40g

– Fat: 5g

– Fiber: 4g

Ingredients:

– 4 cups vegetable broth

– 2 cups fresh noodles

– 1 cup mushrooms, sliced

– 1 bell pepper, sliced

– 2 green onions, chopped

– 2 cloves garlic, minced

– 1 tbsp soy sauce

– Salt and pepper to taste

– Optional: 1 cup tofu or tempeh cubes for extra protein

Step-by-Step Instructions:

1. In the Instant Pot, add broth, noodles, mushrooms, bell pepper, garlic, and soy sauce.

2. Close the lid and set to high pressure for 5 minutes.

3. Quick release the pressure, then stir in green onions. Season with salt and pepper and serve hot.

Tips:

– Add tofu or tempeh for extra protein.

– Garnish with sesame seeds for added flavor.

Frequently Asked Questions:

– Can I use dry noodles? Yes, but cooking times may be a bit different. If you use dried noodles, start with 4 minutes on high pressure and check for doneness.

This soup is a fast, flavorful option that fills you up without keeping you in the kitchen.

14. Potato Leek Soup

You want a warm, quick soup that fits a busy day.

Potato Leek Soup is creamy and gentle on the palate.

Leeks give a mild onion note that blends well with potatoes.

In the Instant Pot, this soup comes together fast so you can eat sooner.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 220 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 38g

– Fat: 6g

– Fiber: 4g

Ingredients:

– 4 potatoes, peeled and diced

– 2 leeks, white parts only, sliced

– 4 cups vegetable broth

– 2 cloves garlic, minced

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté leeks and garlic in the Instant Pot until fragrant.

2. Add potatoes and broth. Close the lid and set to manual high pressure for 10 minutes.

3. Quick release the pressure, then blend until smooth. Season with salt and pepper to taste.

Tips:

– Top with a drizzle of olive oil or a spoon of yogurt for extra richness.

– Garnish with chives or parsley for color.

Frequently Asked Questions:

– Is this soup gluten-free? Yes, all the ingredients are gluten-free!

This cozy soup is a reliable vegetarian staple you can enjoy any night of the week.

Warm up your busy days with creamy Potato Leek Soup! In just 25 minutes, you can savor a bowl full of comfort and nourishment, showing that quick vegetarian Instant Pot recipes can be both easy and delicious.

15. Split Pea Soup

Need a warm, filling meal that saves time? Split Pea Soup in the Instant Pot is your answer. It uses dry split peas, onions, carrots, and broth to build a hearty bowl in under 40 minutes. You get protein and fiber with simple flavors that feel like a cozy dinner. This soup is easy to prep and easy to love.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: 200 per serving

Nutrition Information:

– Protein: 13g

– Carbs: 32g

– Fat: 1g

– Fiber: 9g

Ingredients:

– 1 cup dried split peas

– 1 onion, diced

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cups vegetable broth

– 2 cloves garlic, minced

– 1 bay leaf

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onion, carrots, and celery in the Instant Pot until soft.

2. Add split peas, broth, garlic, bay leaf, and seasoning.

3. Close the lid and set to manual high pressure for 15 minutes.

4. Let the pressure release naturally for 10 minutes, then quick release remaining pressure.

5. Remove the bay leaf, season to taste, and serve hot.

Tips:

– For a creamier texture, blend a portion of the soup.

– Top with croutons for added crunch.

Frequently Asked Questions:

– Can I make this in advance? Yes, it stores well in the fridge for up to a week.

– Can I freeze it? Yes, it freezes nicely; thaw and reheat gently.

This soup stays flavorful and comforting, even after reheating.

16. Creamy Broccoli Cheddar Soup

Looking for a cozy soup that comes together fast? This Creamy Broccoli Cheddar Soup hits the spot. It blends broccoli with sharp cheddar in a warm, creamy bowl you can make in your Instant Pot. It smells great and tastes even better.

Here is why you can rely on this recipe: it uses simple ingredients, cooks quickly, and yields a kid-friendly, comforting meal.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 320 per serving

Nutrition Information:

– Protein: 12g

– Carbs: 25g

– Fat: 20g

– Fiber: 3g

Ingredients:

– 4 cups chopped broccoli

– 1 onion, diced

– 4 cups vegetable broth

– 1 cup sharp cheddar cheese, shredded

– 1/2 cup cream

– Salt and pepper to taste

Step-by-Step Instructions:

1. In the Instant Pot, saute onions until soft.

2. Add broccoli and broth. Close the lid and set to manual high pressure for 8 minutes.

3. Quick release the pressure, then blend until smooth.

4. Stir in cheese and cream until melted. Season with salt and pepper.

Tips:

– For a lighter version, use low-fat cheese or skip the cream.

– Pair with crusty bread or whole-grain crackers.

Frequently Asked Questions:

– Can I freeze this soup? Yes, you can freeze it; texture may change a bit when reheated.

This creamy broccoli cheddar soup is a cozy choice for chilly days.

17. Thai Coconut Soup

Looking for a soup that is fast and full of bright flavor? Thai Coconut Soup delivers warm coconut milk, lime, and fresh herbs in minutes. The Instant Pot makes the process quick and easy. This version stays vegetarian and invites simple add-ins to fit your mood or pantry.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 250 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 30g

– Fat: 10g

– Fiber: 4g

Ingredients:

– 4 cups vegetable broth

– 1 can (14 oz) coconut milk

– 2 cups mushrooms, sliced

– 1 bell pepper, sliced

– 2 tbsp lime juice

– 2 cloves garlic, minced

– Fresh cilantro for garnish

Step-by-Step Instructions:

1. Combine broth, coconut milk, mushrooms, bell pepper, garlic, and lime juice in the Instant Pot.

2. Close the lid and set to manual high pressure for 10 minutes.

3. Quick release the pressure, then serve hot garnished with fresh cilantro.

Tips:

– Add tofu for extra protein or shrimp for a seafood twist.

– Serve with jasmine rice for a heartier meal.

Frequently Asked Questions:

– Can I make this soup in advance? Yes, but it’s best served fresh as the flavors are more vibrant.

18. Vegetable Chowder

Are you craving a cozy bowl that comes together fast? Vegetable Chowder in the Instant Pot delivers. It blends potatoes, carrots, and onions into a creamy, comforting soup. It cooks fast and frees your evening.

Here is the complete recipe so you can cook tonight.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 300 per serving

Nutrition Information:

– Protein: 8g

– Carbs: 45g

– Fat: 10g

– Fiber: 6g

Ingredients:

– 2 cups potatoes, diced

– 2 carrots, diced

– 1 onion, diced

– 4 cups vegetable broth

– 1 cup cream

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onions and carrots in the Instant Pot until softened.

2. Add potatoes and broth, close the lid and set to manual high pressure for 10 minutes.

3. Quick release the pressure, then stir in cream and seasonings before serving.

Tips:

– For a vegan version, use coconut milk instead of cream.

– Add a splash of hot sauce for a kick!

Frequently Asked Questions:

– Can I use frozen vegetables? Yes, just add them directly to the pot.

This chowder is great for meal prep and keeps in the fridge for up to a week.

19. Cabbage Soup

Feeling like you want something warm but not heavy? Cabbage Soup fits. It’s low in calories but big on flavor. You get comfort in a bowl with fresh herbs and a gentle kick of garlic. You can pull it together in the Instant Pot in about 25 minutes.

Here’s why this soup works for busy days. It uses simple ingredients, scales to six servings, and keeps you full without weighing you down.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 150 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 25g

– Fat: 3g

– Fiber: 7g

Ingredients:

– 1/2 head cabbage, chopped

– 1 onion, diced

– 2 carrots, diced

– 4 cups vegetable broth

– 2 cloves garlic, minced

– Salt and pepper to taste

– Optional: chopped tomatoes for brightness

– Optional: a drizzle of olive oil before serving

Step-by-Step Instructions:

1. In the Instant Pot, sauté onion, carrots, and garlic until soft.

2. Add cabbage and broth. Close the lid and set to manual high pressure for 8 minutes.

3. Quick release the pressure, then stir and season to taste.

Tips:

– Add chopped tomatoes for extra flavor.

– Drizzle olive oil on top just before serving for a richer mouthfeel.

Frequently Asked Questions:

– Can I add meat to this soup? Yes. Try cooked sausage or shredded chicken for a heartier meal.

This cozy soup is perfect for cool nights when you want something warm, light, and easy to make.

20. Roasted Red Pepper Soup

Want a soup that tastes bright and fills you up fast? Roasted Red Pepper Soup gives you a sweet pepper kick with a tomato base. You get veggie goodness in every spoonful. With the Instant Pot, it comes together in minutes and looks gorgeous on the table.

Here is why it helps busy cooks: it is vegetarian, dairy free, and easy to customize with toppings. You can serve it as a light lunch or a starter for dinner. The bold color makes it a crowd pleaser.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 220 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 30g

– Fat: 5g

– Fiber: 4g

Ingredients:

– 4 roasted red peppers

– 1 can (14 oz) diced tomatoes

– 1 onion, diced

– 4 cups vegetable broth

– 2 cloves garlic, minced

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onion and garlic in the Instant Pot until fragrant.

2. Add roasted peppers, diced tomatoes, broth, and seasoning. Close the lid and set to manual high pressure for 10 minutes.

3. Quick release the pressure and blend until smooth before serving.

Tips:

– Drizzle with balsamic reduction for an elegant touch.

– Serve with grilled cheese for a classic combo.

Frequently Asked Questions:

– Can I use jarred roasted peppers? Yes, just drain and rinse them before use.

This soup is not only delicious but also impressive enough for entertaining guests!

21. Pear and Butternut Squash Soup

Want a cozy soup that saves you time? You get a warm bowl in minutes. Pear and butternut squash go well together, and the pear brings a soft sweetness. It tastes like fall in a bowl but is simple enough for weeknights. With an Instant Pot, you skip long simmering and still get a silky soup.

Here is why this recipe helps you cook easier. It uses simple, affordable ingredients you may already have. Let’s break it down into a practical plan.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 240 per serving

Nutrition Information:

– Protein: 3g

– Carbs: 40g

– Fat: 5g

– Fiber: 6g

Ingredients:

– 1 butternut squash, peeled and cubed

– 2 ripe pears, peeled and cubed

– 1 onion, chopped

– 4 cups vegetable broth

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onion in the Instant Pot until soft.

2. Add butternut squash, pears, and broth. Close the lid and set to manual high pressure for 15 minutes.

3. Quick release the pressure, blend until smooth, and season to taste.

Tips:

– Serve with a sprinkle of cinnamon for added flavor.

– Great for meal prep as it keeps well in the fridge.

Frequently Asked Questions:

– Can I make this ahead of time? Yes! It freezes well too.

This soup is a comforting, tasty way to power through chilly days with minimal effort.

22. Italian Wedding Soup

You want a cozy soup that comes together fast. Italian Wedding Soup fits that need. In the Instant Pot it cooks quicker without losing flavor. You get a hearty bowl with greens, meatballs, and warm herbs.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 280 per serving

Nutrition Information:

– Protein: 18g

– Carbs: 20g

– Fat: 12g

– Fiber: 3g

Ingredients:

– 1 pound ground turkey or chicken

– 1 cup chopped kale or spinach

– 1 onion, diced

– 4 cups chicken broth

– 1/2 cup small pasta (like acini di pepe)

– 1 tbsp Italian seasoning

– Salt and pepper to taste

Step-by-Step Instructions:

1. In the Instant Pot, mix the ground meat with the Italian seasoning, salt, and pepper. Form small meatballs.

2. Sauté the onion until soft. Add the broth, meatballs, and pasta.

3. Close the lid. Set to manual high pressure for 10 minutes.

4. Quick release the pressure. Stir in the greens and serve.

Tips:

– Top with parmesan cheese for extra flavor.

– Swap in any greens you have on hand.

Frequently Asked Questions:

– Can I use frozen meatballs? Yes. Add a few extra minutes to the cooking time.

This soup is a complete meal in a bowl and great for feeding a crowd.

23. Zucchini Noodle Soup

Want a light, fast soup for a summer day? Zucchini Noodle Soup fits the bill. It uses spiralized zucchini for a playful bite. The Instant Pot makes it quick and easy. You get a bright bowl that tastes fresh and clean.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 5 minutes

– Total Time: 15 minutes

– Calories: 160 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 25g

– Fat: 3g

– Fiber: 5g

Ingredients:

– 4 medium zucchinis, spiralized into noodles

– 4 cups vegetable broth

– 1 small onion, diced

– 2 cloves garlic, minced

– Salt and pepper to taste

– Optional protein boost: cooked tofu or garbanzo beans

– Optional garnish: fresh basil

Step-by-Step Instructions:

1. Set the Instant Pot to sauté. Cook onion and garlic until fragrant, about 2–3 minutes.

2. Add vegetable broth and bring to a gentle simmer.

3. Stir in zucchini noodles. Seal the lid and cook on high pressure for 5 minutes.

4. Quick release the pressure, season with salt and pepper, and serve hot.

Tips:

– For extra protein, fold in cooked tofu or garbanzo beans after cooking.

– Finish with fresh basil or a squeeze of lemon for brightness.

Frequently Asked Questions:

– Can I add more vegetables? Yes, toss in mushrooms, spinach, or peppers to vary texture.

– Can I make this vegan? It already is, as written, with vegetable broth.

This soup stays light without losing flavor and works as a quick meal any night of the week.

24. Moroccan Spiced Carrot Soup

Are you looking for a comforting soup that tastes rich but stays simple? Moroccan Spiced Carrot Soup uses sweet carrots, onion, and warm spices. The spices cumin, coriander, and cinnamon add depth with little effort. You cook this in the Instant Pot, then blend until silky.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 200 per serving

Nutrition Information:

– Protein: 3g

– Carbs: 32g

– Fat: 7g

– Fiber: 5g

Ingredients:

– 6 carrots, peeled and diced

– 1 onion, diced

– 4 cups vegetable broth

– 2 tsp cumin

– 1 tsp coriander

– 1/2 tsp cinnamon

– Salt and pepper to taste

Step-by-Step Instructions:

1. Set the Instant Pot to sauté and cook the onion until soft.

2. Stir in carrots, broth, and spices. Lock the lid and cook on manual high pressure for 10 minutes.

3. Do a quick release, then blend the soup until smooth. Add salt and pepper to taste.

Tips:

– Garnish with fresh cilantro and a dollop of yogurt for extra creaminess.

– Serve with warm pita or crusty bread for a filling meal.

Frequently Asked Questions:

– Is this soup vegan? Yes, all ingredients are plant-based.

This simple, flavorful soup makes Moroccan flavors easy to enjoy at home.

Warm up your kitchen with flavors from Morocco! In just 25 minutes, you can savor a silky Moroccan Spiced Carrot Soup – a cozy, vegetarian instant pot recipe that’s as rich as it is easy.

25. Vegetable Fajita Soup

You want a fast, tasty dinner. This Vegetable Fajita Soup brings fajita flavor to a warm bowl. It’s built for busy nights. The Instant Pot makes it in no time.

Recipe Details:

Ingredients:

– 1 bell pepper, sliced (any color)

– 1 onion, sliced

– 2 cloves garlic, minced

– 4 cups vegetable broth (low-sodium recommended)

– 1 can (14 oz) diced tomatoes, with juices

– 1 tsp chili powder

– Salt and pepper to taste

– Optional: 1 can black beans or kidney beans, drained and rinsed

Step-by-Step Instructions:

1. Set the Instant Pot to Sauté. Add the bell pepper, onion, and garlic. Cook until soft and fragrant, about 4 minutes.

2. Stir in the vegetable broth, tomatoes, chili powder, and salt and pepper.

3. Close the lid. Cook on High Pressure for 10 minutes.

4. Quick release the pressure. Stir and serve hot with avocado slices and tortilla strips.

5. For extra texture, top with cilantro and a squeeze of lime.

Tips:

– Add beans for extra protein and fiber.

– Serve with warm cornbread.

Give it a try tonight and taste the bright, comforting flavors come together in one pot.

26. Pumpkin Soup

Need a warm bowl that says fall? This pumpkin soup hits the spot. It’s cozy and simple. The Instant Pot saves time, so you can have soup ready fast.

Complete Pumpkin Soup Recipe

Ingredients

– 1 can (15 oz) pumpkin puree

– 1 onion, diced

– 4 cups vegetable broth

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– Salt and pepper to taste

Instructions

– Turn on the Instant Pot to sauté. Add a little oil and the diced onion. Cook until soft.

– Stir in pumpkin puree, vegetable broth, cinnamon, and nutmeg. Season with salt and pepper.

– Close the lid. Set to manual high pressure for 10 minutes.

– Quick release. Blend until smooth with an immersion blender or in batches in a blender.

– Taste and adjust salt. Serve hot.

Tips

– Top with roasted pumpkin seeds for crunch.

– Tip: Use leftover pumpkin puree to cut waste.

– Pair with crusty bread or a dollop of yogurt for extra creaminess.

FAQ

– Can I use fresh pumpkin? Yes. Cook the pumpkin until tender before blending.

This soup captures fall and comes together in minutes.

27. Chili Lime Corn Soup

Chili Lime Corn Soup brings summer brightness to your table. You taste sweet corn with a zippy lime kiss and a gentle chili kick. It feels light but full of flavor, perfect for busy nights. This Instant Pot version saves you time without sacrificing taste.

Here is why this soup fits your weeknights: fast, fresh, and easy to tweak.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 10 minutes

– Total Time: 20 minutes

– Calories: 200 per serving

Nutrition Information:

– Protein: 4g

– Carbs: 30g

– Fat: 7g

– Fiber: 5g

Ingredients:

– 4 cups corn (fresh or frozen)

– 1 onion, diced

– 4 cups vegetable broth

– 2 tbsp lime juice

– 1 tsp chili powder

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté onions in the Instant Pot until soft.

2. Add corn, broth, lime juice, chili powder, and seasoning.

3. Close the lid and set to manual high pressure for 5 minutes.

4. Quick release the pressure, then blend for a creamy texture or leave it chunky as you prefer.

Tips:

– Garnish with fresh cilantro for added flavor.

– Serve with tortilla chips for a fun crunch.

Frequently Asked Questions:

– Can I use canned corn? Yes, just add it during the last minute of cooking.

This soup celebrates the sweetness of corn with a lively lime note that lifts every spoonful.

28. Classic Vegetable Soup

Want a warm, comforting dinner that uses up veggies you already have? This Classic Vegetable Soup in the Instant Pot saves time and fills you up. It stays friendly on your budget and your health. You can tweak it with whatever vegetables you find in your fridge.

Here is why this works for busy nights. It starts with simple steps and cooks fast. You get a hearty bowl that tastes good and uses almost anything you toss in.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 150 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 25g

– Fat: 3g

– Fiber: 6g

Ingredients:

– 1 onion, diced

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cups vegetable broth

– 2 cups mixed vegetables (like peas, corn, or green beans)

– 1 can (14 oz) diced tomatoes

– 1 tsp Italian seasoning

– Salt and pepper to taste

Step-by-Step Instructions:

1. In the Instant Pot, sauté onion, carrots, and celery until soft.

2. Add broth, mixed vegetables, tomatoes, and seasoning. Close the lid and set to manual high pressure for 10 minutes.

3. Quick release the pressure and serve hot.

Tips:

– Add any leftover vegetables for a personalized touch.

– Pair with crusty bread for a complete meal.

Frequently Asked Questions:

– Can I freeze this soup? Yes, it freezes well for up to three months.

This classic soup stays a dependable go-to for weeknights and easy meal prep.

Conclusion

With these 28 vegetarian Instant Pot recipes at your fingertips, dinner just got a lot more exciting and stress-free!

Perfect for meal prep or a quick weeknight option, these soups showcase the variety and deliciousness that vegetarian cooking can offer. Whether you’re a seasoned veggie lover or just starting your plant-based journey, there’s something here for everyone!

So grab that Instant Pot and let your culinary creativity flourish!

Frequently Asked Questions

What are the benefits of using an Instant Pot for vegetarian cooking?

Using an Instant Pot for vegetarian cooking is a game changer! It saves you time by significantly reducing cooking times, allowing you to prepare quick vegetarian meals without sacrificing flavor. Plus, the one-pot design makes cleanup a breeze, letting you enjoy your delicious soups without the hassle. The Instant Pot also locks in nutrients, ensuring your healthy plant-based dishes are as nutritious as they are tasty.

Are these vegetarian Instant Pot recipes suitable for meal prep?

Absolutely! These vegetarian Instant Pot recipes are perfect for meal prep. Soups can be made in larger batches and stored in the fridge or freezer for easy, healthy lunches or dinners throughout the week. Just reheat when you’re ready to eat, and you’ll have a delicious, homemade meal in no time. It’s a fantastic way to simplify your weeknight cooking and maintain a nutritious diet!

How do I adjust cooking times for different types of beans in the Instant Pot?

Great question! Cooking times can vary based on the type of beans you’re using. For example, lentils typically cook in about 15 minutes, while chickpeas may take around 35-40 minutes. It’s essential to soak dried beans before cooking to ensure they cook evenly and thoroughly. If you’re using canned beans, simply add them to your soup during the last few minutes of cooking for best results!

Can I customize these vegetarian soups with my favorite ingredients?

Definitely! One of the best parts of these easy Instant Pot recipes is their versatility. Feel free to swap out vegetables, add spices, or incorporate grains based on your preferences. If you have leftover veggies in the fridge, toss them in! This flexibility allows you to create a variety of time-saving vegetarian cooking options that suit your taste and dietary needs.

What tips do you have for beginners using the Instant Pot for vegetarian soups?

If you’re new to the Instant Pot, here are a few tips to get you started with these vegetarian soups: First, always ensure there’s enough liquid in the pot to avoid burning. Second, don’t be afraid to experiment with flavors and textures; the Instant Pot can handle it! Lastly, make sure to follow the recommended cooking times closely for the best results. With a little practice, you’ll be whipping up quick vegetarian meals in no time!