To make the cooking experience enjoyable, it’s important to stock your kitchen with the right equipment that will help you bring delicious plant-powered dishes to life. Here are thirteen of the best vegan kitchen tools and appliances that I’ve come to love, and can’t imagine living without. Cheers!

1. Excellent Chef’s Knife

Did you know dull knives are actually the cause of most kitchen knife accidents? The sharper the knife, the less likely it is to go somewhere you don’t want it to—like into your finger.

I’ve made this mistake for years. I bought one of those big knife sets thinking that the more knives, the better! But in reality, more knives = more problems.

For 98% of the chopping, mincing, and dicing you do, all you need is one great chef’s knife that can last you a lifetime (assuming you care for it and sharpen it regularly). One well cared for chef’s knife and a serrated bread knife and you’re golden. 

2. Quality Cutting Board

Too often I see friends pull out flimsy plastic cutting boards or boards that are far too small for the job at hand. Investing in a large, quality cutting board will pay off every time you’re cooking in the kitchen—which I hope will be almost every day! 

3. Nut Milk Bag 

Let me start by saying that I don’t always make my own plant milk. But when I do, this bag is a godsend! I use it to make almond or cashew milk. Or if you want to start drinking daily celery juice and really don’t feel like washing your juicer every morning (or just don’t have one) this works great! Blend the stalks with some water and then strain it with the bag. Voila! Fresh celery juice.

4. High-Powered Blender

Okay, if you have a standard blender that will do. But the power of a high-powered blender like a Vitamix or a Blendtec cannot be understated. They work faster and better, working wonders even on tough ingredients like nuts and thick sauces. They’re great for smoothies, homemade nut milk, vegan cheese sauces, salad dressings, creamy soups, and beyond.

I have personally used both a Blendtec and Vitamix and significantly prefer Vitamix. The Vitamix comes with a tamper—a large wand that you can use to help get things moving. This is especially helpful when blending very thick foods like frozen bananas (to make banana soft serve). Look for certified refurbished models to save some moolah!

5. Food Processor

I use my food processor to make thick dips like hummus and spinach artichoke dip (I use the incredible recipe from my favorite vegan cookbook: Chloe’s Kitchen). I also use it to make banana soft serve without adding any milk, and it does a better job than my Blendtec blender.

Plus, it comes with an attachment that can shred and slice veggies in moments ,which is super fun, and I use to create my own DIY salad bar. Note: There are some super expensive food processors out there, but I got a cheap-y model and it’s been working great for me for years. No need to get too fancy here. 

6. Instant Pot Pressure Cooker

Say bye-bye to your slow cooker and rice cooker. There’s really no need for them when you have a pressure cooker—which can do essentially the same thing but way, way faster!

I wrote an entire article gushing about why everyone needs a pressure cooker. I use mine every week to make staples like rice, beans, lentils, soups, stews, and beyond. It has become one of my most essential vegan kitchen appliances!

7. Wide-Mouth Mason Jars

My friend Allison introduced me to the wonders of wide-mouth mason jars. I bought a 12-pack years ago and I’m about to go buy more because I use them for everything now! I buy most of my pantry ingredients from bulk bins these days because it’s way cheaper and also reduces plastic waste, and I store the items in these mason jars. They also work great for storing homemade nut milk, leftover soup, and beyond. The wide-mouth element is important because you can fit your hand in there so they’re easy to clean. 

8. Silicone Baking Mats

Silicone baking mats are ingenious. They enable you to roast veggies without oil and bake cookies (and whatever else) without sticking and creating a big mess to clean off your pans. I got a pair of these baking mats 4+ years ago and they’re still going strong today.  

9. Non-Stick Sauté Pan

I just recently learned what a sauté pan is, and already feel like I can’t live without it. Saute pans have tall straight sides that prevent spilling, and it’s great for making tofu scramble, sautéeing veggies, making fully loaded pasta sauce. and beyond. 

10. Great Vegan Cookbooks

Ahhh, vegan cookbooks. The source of much of my cooking inspiration. There are thousands out there to choose from today, and more coming to life every month, but here are a few of my favorites.

I have to give a special holler to my cookbook—The Friendly Vegan Cookbook—which I wrote with gifting in mind! This is the perfect book for anyone looking to dip their toes into some vegan meals, and a great addition to any vegan’s bookshelf. 

11. Capresso Milk Frother

If you’re a coffee drinker, step up your morning coffee game with a milk frother. This simple little tool heats up and froths plant milk so you can transform your bland coffee into a luxurious latte experience. The original WestSoy soymilk froths up the best, I’ve found. Move over, Starbucks!

12. Trusty Waffle Iron

Because…waffles! What life is complete without an occasional waffle weekend? I even have a recipe video featuring my favorite waffles from The Joy of Vegan Baking, one of the cookbooks I recommend!

13. Convenient Composter

If you’re at all interested in composting, check out the Lomi Electric Kitchen Composter. It’s an amazing addition to your appliance collection if you live in the city without access to a garden or composting pick-up service. Super cool and really does a great job!

More Handy Kitchen Information to Know

• How to spring clean your vegan pantry
• What to put on your vegan grocery list
• Easy kitchen conversions like how many ounces in a quart or grams in a pound

This article is not sponsored and does include affiliate links when available. Shopping through these links supports World of Vegan.

The post 13 Vegan Kitchen Tools You Can’t Live Without appeared first on World of Vegan.

What Is An Instant Pot?

Think of an Instant Pot as your trusty sidekick that can do it all, like a superhero in the world of cooking! It’s like having a time-traveling chef in your kitchen, because it can whip up scrumptious meals in a fraction of the time it takes using traditional methods. With its nifty combination of pressure cooking, slow cooking, sautéing, and more, the Instant Pot is a multi-tasking wizard that can help you create culinary wonders with ease. So say goodbye to long hours slaving over the stove and hello to quick, delicious meals that will have your taste buds doing a happy dance!

Instant Pot Benefits

Why do we all love the Instant Pot so much? It saves us:

• Time – You don’t have to babysit your pot at all. Put in your food and come back when it’s done!
• Money – Instead of buying pre-made dinners, you can make more healthy, homemade meals for a fraction of the cost.
• Sanity – When in doubt, just throw in a few chopped veggies, bring in some broth (or even water), and maybe a cupful of pasta or a whole grains. No need to follow a fancy recipe or run yourself ragged trying to find fancy ingredients.

Nearly every day we hear from readers lamenting about their Instant Pot that’s still packed away collecting dust. Some are not sure what to make in it and others feel too intimidated to start. Friends, we hear you loud and clear, and this recipe round-up is for you!

Which Model Instant Pot Should You Get

For beginners venturing into the world of Instant Pot cooking, there are a few models that are particularly user-friendly and great for getting started. Here are some recommendations:

• Instant Pot Duo: This model is a classic choice and an excellent option for beginners. It combines multiple functions, including pressure cooking, slow cooking, sautéing, and more. The Duo series offers different sizes, such as 3-quart, 6-quart, and 8-quart, to suit your needs. It’s versatile, easy to use, and provides a solid foundation for exploring Instant Pot recipes.
• Instant Pot Duo Nova: This updated version of the classic Duo comes in 3, 6, 8, and 10 quart options with an easy to read display. It offers pressure cooking, slow cooking, sautéing, steaming, and can even be used as a rice cooker and yogurt maker.
• Instant Pot Lux: Another beginner-friendly option is the Instant Pot Lux series. It offers the essential functions like pressure cooking, sautéing, and steaming, making it perfect for those starting out. The Lux models are generally more budget-friendly compared to other Instant Pot models, so they’re a great choice if you’re looking to dip your toes into the world of pressure cooking without breaking the bank.
• Instant Pot Ultra: If you’re eager to have more control and precision in your cooking, the Instant Pot Ultra might be the right choice for you. It comes with advanced features like altitude adjustment, customizable cooking programs, and a large, user-friendly display. While it may have a steeper learning curve compared to the Duo or Lux, the Ultra provides more versatility and options for experimenting in the kitchen.

Regardless of the model you choose, all Instant Pot models offer the convenience and time-saving benefits of pressure cooking. It’s important to consider the size of the appliance, the functions you desire, and your budget when selecting the best Instant Pot model for you. So go ahead, dive into the world of Instant Pot cooking, and unleash your culinary creativity!

The Best Vegan Instant Pot Recipes

Vegan Stew

Need an easy and delicious vegan stew? Look no further, because we’ve discovered the ultimate vegan stew recipe that will satisfy your cravings and nourish your body with plant-based goodness. Get ready to be amazed by the rich flavors and mouthwatering aromas as the stew simmers in your Instant Pot. Your taste buds will be begging for more!

Barley Vegetable Soup

This sensational soup recipe from Plant Based On a Budget is a great place to start. The combination of barley, broth, and a bowl full of vegetables brings us a sense of peace and nourishment. Think of savoring the coziest soup you can imagine while cuddled up with your favorite book and a comfy blanket. The perfect weekend meal for maximum health and well-being. Yum!

Steel-Cut Oats

Rachel Steenland helps to power up our paltry breakfast routine with her plant-based Instant Pot recipe. Everything you need to know about steel-cut oats is explained in her terrific tutorial. We love her simple instructions, ingredient swaps, and re-heating tips. With only oats, plant-milk, and a pinch of salt, you can cook yourself a hearty, heart-healthy breakfast bowl that will blow you away!

Apple Butter

Once you make a batch of apple butter, you’ll never be the same again. Sweet Simple Vegan has come up with an Instant Pot recipe that is not only free of refined sugar, but also has the most beautiful brown color, like a creamy, rich caramel. Apply this apple butter to toast, waffles, pancakes (or even oatmeal!), and you’ll be amazed how you ever lived without it!

Minestrone Soup

Though both gluten-free and oil-free, this soup packs in such a fantastic flavor. Veggiekins has come up with the most mouthwatering recipe for minestrone soup. Chock full of colorful veggies, a rich tomato base, and paired with vegan-friendly pasta. Amazingly appetizing for all ages and especially when served with some crusty cornbread muffins.

Homemade Almond Milk Yogurt

Savor the deliciousness of homemade creamy vegan almond milk yogurt—a yummy treat that can be effortlessly prepared with an Instant Pot thanks to My Quiet Kitchen. With just 5 simple ingredients and a few minutes of hands-on preparation, you can create this tangy and wholesome almond yogurt. Allow it to culture overnight, and awaken to a perfectly tangy and nourishing almond yogurt!

Vegan Dal

Who doesn’t love Dal? This super easy and enjoyable recipe was created by Two Spoons and we’re seriously in love! With its wholesome ingredients, aromatic spices, and stew-like consistency, it just begs to be part of your budget-friendly meal routine. Dal is not only delicious, but it is packed with protein, fiber, and flavor. Such a satisfying staple–your stomach will sing its praises!

Twice-Baked Sweet Potatoes

Sweet potatoes are the best! Having them twice-baked is almost like doubling the deliciousness. Plantifully Based has recreated this popular potato recipe and it’s so heavenly that you’ll be hooked immediately. All of the best toppings are added just like the original, but without any animal products or artery-clogging ingredients. A win-win!

White Chili

If you’re sensitive to tomatoes, but you love chili, this recipe is for you! MegUnprocessed features a fabulous recipe that substitutes cashew cream for crushed tomatoes and still includes all of the ingredients that you love about a chunky chili, such as beans, onions, garlic, and peppers. She even includes a stovetop version, if you don’t own an Instant Pot. Super satisfying and also helps to avoid acid reflux. Yes!

Pasta With Vegan Meatballs

We might be biased, but our Instant Pot pasta recipe can’t be beat. Just throw in three ingredients: dry pasta, pasta sauce, and veggie meatballs with a jar of water and–presto!–your delightful dinner is done! Only one pan to clean and you have the rest of the night to cuddle with your loved ones. So simple and so easy in just a half an hour!

Vegan Refried Beans

Sorry (not sorry), but we had to share our other fabulous vegan Instant Pot recipe. When you’re looking to cut down on plastic waste and pre-packaged foods, making your own from scratch is definitely the way to go. Refried beans made in a pressure cooker are not only much healthier than canned versions, they’re also a lot cheaper and over-the-top tasty.

Instant Pot Potato Leek Soup

Indulge in the luxuriousness of this Instant Pot Potato Leek Soup—a velvety, creamy, and utterly satisfying dish from Vegan Huggs! Ideal for busy weeknights, this soup can be prepared in no time!

Mashed Potatoes

Plant You shares her three-ingredient-only recipe for marvelous mashed potatoes that is not only whole food and plant-based, but also oil-free! How can you go wrong with such a super simple, creamy classic? We love that you can have fluffy and mellow mashed potatoes at any time of day or at any time of year with barely any effort. Hooray!

Instant Pot Bean Soup

Experience the wholesome goodness of this Instant Pot Bean Soup from Evergreen Kitchen—a nourishing blend of navy beans, fresh vegetables, Italian seasoning, and a hint of refreshing lemon. The flavors burst with brightness and delightful taste. Opting for dried beans enhances the richness of this Instant Pot soup, and the best part is you can skip the pre-soaking step!

Cilantro Lime Rice

This recipe for cilantro rice from From My Bowl is one of the easiest vegan Instant Pot recipes ever! All you need to do is toss in your ingredients and cook the rice on high pressure for 22 minutes. Go ahead and serve with quesadillas, tostadas, and more!

Instant Pot Vegan Chili

Experience the ultimate comfort on chilly days with a generous bowl of hearty chili that can be effortlessly prepared in minutes, leaving you free from kitchen stress. This Instant Pot Vegan Chili by Eat Plant-Based is a breeze to make and brims with a plethora of nourishing and wholesome ingredients, ensuring a healthy and satisfying meal.

Strawberry Rhubarb Compote

Level up your breakfast game with this super easy vegan Instant Pot recipe for strawberry rhubarb compote! With only four ingredients needed, you just need a few minutes before you’re on your way to a life filled with this sweet (and very pretty) compote. Smother onto pancakes, enjoy with ice cream, or just scoop straight from the jar!

Chimichurri Rice

Prepare to be enchanted by the vibrancy and tantalizing flavors of Paper and Heart’s Chimichurri Rice—a side dish that exudes both visual appeal and exquisite taste. Its captivating presence on the table is surpassed only by its ability to harmonize flawlessly with a multitude of culinary styles and cuisines.

Instant Pot Coconut Chickpea Curry

Elevate your busy weekdays with the convenience and flavors of Instant Pot Coconut Chickpea Curry—a creamy vegan curry by Piping Pot Curry. Crafted using essential pantry ingredients, this one-pot meal, complete with pot-in-pot brown rice, offers a truly satisfying and nourishing dining experience.

Vegan Beef Stew

Sometimes there’s no better way to warm up on a cold winter night than to curl up with a hearty bowl of vegan beef stew. This awesome recipe comes from our friends at Rescue Dog Kitchen and you’ll love how easy it is! Made with vegan beef, potatoes, peas, and more, this vegan beef stew might just become your new favorite comfort dish.

Vegan Breakfast Sausage

If you’ve ever wanted to make your own vegan breakfast sausage but were afraid to try, then this recipe from My Quiet Kitchen is for you! Once you’ve blended up your ingredients such as vital wheat gluten and chickpea flour and formed your sausages, the Instant Pot will cook them to perfection! They’ll keep up to 5 days in the fridge or up to 1 to 2 months in the freezer!

Vegan Soy Yogurt

Have you ever wanted to make your own vegan yogurt? Well thanks to this recipe by The Hidden Veggies, you can go forth with confidence! You’ll just need unsweetened soy milk and some cultures to get started and then you’ll be on your way to amazing yogurt every day!

Instant Pot Vegan Gumbo

Experience the flavors of Creole gumbo in a delightful vegan rendition with this Instant Pot recipe from Veggie Fun Kitchen. Bursting with robust flavors and aromatic seasonings, this gumbo substitutes fresh and canned vegetables, which can be savored over a bed of cooked rice if preferred. For an extra touch, introduce your preferred vegan sausage or relish the simplicity of a nourishing and flavorsome vegetable soup effortlessly prepared in the Instant Pot.

Instant Pot Rice Pilaf

Indulge in the convenience of Instant Pot vegetable rice pilaf—an incredibly easy-to-prepare side dish that demands only a few minutes of prep time. Running on Real Food shows us how in just 40 minutes you’ll be able to relish this wholesome and nutritious accompaniment to elevate your meal.

Vegan Cajun Pasta

Discover the sheer simplicity and incredible flavors of this Instant Pot Cajun pasta recipe—a vegan rendition that rivals the original. With its versatility, you can effortlessly customize the spice level to your preference.

Spinach Rice and Chickpeas

Effortlessly prepare Spinach Rice and Chickpeas—a flavorful combination of beans and grains swiftly prepared in the Instant Pot thanks to Veggie Inspired. Whether served as a main course or as a side dish alongside a heartier meal, this dish promises to impress. From start to finish, it requires under 30 minutes, ensuring a quick and satisfying meal.

Instant Pot Cauliflower Soup

Savor the ideal dinner solution for busy weeknights with this Instant Pot cauliflower soup by Vegan Heaven. It’s vegan, incredibly simple to prepare, healthy, and undeniably comforting! A family favorite that guarantees satisfaction.

Instant Pot Vegan Lentil Bolognese

Experience the boldness and richness of Instant Pot Vegan Lentil Bolognese—a robust, thick, and flavor-packed dish that mimics the texture of meat with satisfying chewiness and umami goodness. This protein-packed meal from Kiip Fit is not only easy to prepare but also perfect for busy weeknights, making it a family-friendly meal that will leave everyone satisfied.

Vegan Instant Pot Portobello Pot Roast

Indulge in the ultimate one-pot family meal—the Vegan Instant Pot Portobello Pot Roast from A Virtual Vegan! Meaty portobello mushrooms are accompanied by melt-in-your-mouth vegetables and a lusciously thick, flavorful gravy. Not only does it taste amazing, but it’s also incredibly easy, quick, and convenient, requiring minimal clean-up.

Korean-Inspired Red Lentils in the Instant Pot

Transport your taste buds to the vibrant flavors of Korean BBQ with these seasoned red lentils prepared effortlessly in the Instant Pot. With the added benefits of being (mostly) oil-free and processed sugar-free, these lentils are perfectly spiced. Veggie Fun Kitchen shows how to prepare them with ease in your pressure cooker and serve them over rice, vegetables, or roasted potatoes for a flavorful, wholesome, and plant-based dish.

Instant Pot Vegan Meat and Potato Stew

Enjoy this weekly favorite from Planty of Eats—Instant Pot vegan meat and potato stew. This dish is not only simple to prepare and time-efficient but also utilizes readily available ingredients. The best part? No cutting or chopping is necessary to enjoy this delicious soup!

Easy Smoky Lentil Sloppy Joes

These vegan Lentil Sloppy Joes are a comfort classic that can be effortlessly made in your Instant Pot, slow cooker, or on the stove top. Smoky and perfectly seasoned, this delicious vegan Sloppy Joe mix is great served on buns with vegan coleslaw or made into a loaded sweet potato.

Vegan Wild Rice Soup in the Instant Pot

Experience the creamy and comforting delight of Vegan Wild Rice Soup from Veggies Save The Day—an homage to the beloved Minnesota classic, crafted using wholesome plant-based ingredients. This nourishing soup can be effortlessly prepared either in an Instant Pot or on the stove, ensuring simplicity and flexibility in your cooking process.

Moong Masoor Dal

For a creamy and comforting meal, this moong masoor dal by My Plantiful Cooking is the answer! A dish that is both naturally vegan and abundant in protein and fiber, prepare this wholesome meal with ease, whether you choose to use the Instant Pot or the stove.

Vegan Split Pea Soup

For an effortlessly prepared, flavorful, and hearty meal in the Instant Pot, try this Vegan Split Pea Soup. Enhance its charm with smoky tempeh crumbles and accompany it with a slice of crusty bread. Indulge in the ultimate comfort food experience with this craveable soup.

Vegan Burrito Bowl with Quinoa

Discover the ultimate weeknight dinner: a vegan burrito bowl featuring quinoa. This dish is not only incredibly easy to prepare but also boasts a healthy dose of protein. It also caters to both vegan and gluten-free diets.

Instant Pot Vegetable Biryani

Easily enjoy the authentic and aromatic flavors of vegetable biryani with this instant pot version! This rice dish with a luscious creamy base and an abundance of flavorful vegetables comes together with ease in just 20 minutes!

Instant Pot Thai Panang Curry

Enjoy an explosion of bold flavors with this Easy Instant Pot Vegan Thai Panang Curry! This curry requires only 30 minutes to prepare and is nearly effortless. Enjoy a hands-off cooking experience that will leave your whole family raving about this scrumptious dinner!

Instant Pot Thai Pineapple Fried Rice

Get ready to enjoy a restaurant-style Thai pineapple fried rice with this effortless Instant Pot recipe. Combine a medley of vegetables with juicy and sweet pineapple chunks, and a perfectly balanced spice blend. Even the pickiest eaters will find themselves devouring their veggies with this tasty fried rice recipe!

Instant Pot Cilantro Lime Rice

Enjoy the easiest Cilantro Lime Rice recipe ever—a perfect alternative to satisfy your craving for Chipotle flavors without breaking the bank. Personalize it with hot sauce and extra lime juice for a tangy twist. This versatile rice pairs well with vegan enchiladas, tacos, and burritos, or relish its tanginess as a standalone dish.

Instant Pot Vegan Chicken Noodle Soup

Experience the heartiness, comfort, and deliciousness of this Instant Pot Vegan Chicken Noodle Soup—an equally satisfying alternative to the classic version. Crafted with simple ingredients, this recipe serves as the perfect go-to for quick and easy dinners or those sick days when you need a nourishing meal.

Instant Pot Tomato Bisque from Scratch

If you have an abundance of ripe tomatoes on hand, this Instant Pot tomato bisque is the perfect solution! Utilize those surplus pounds of tomatoes and create a delicious dinner.

Instant Pot Jackfruit Pulled “Pork”

Unlock the simplicity of preparing an Instant Pot jackfruit pulled pork—a culinary delight that surpasses expectations. Whether you’re craving jackfruit pulled “pork” tacos (also known as Carnitas) or irresistible jackfruit pulled “pork” sandwiches, this recipe will guide you towards creating the most remarkable vegan pulled pork experience.

Instant Pot Vegan Black Bean Soup

This black bean soup is so flavorful and perfect for chilly days! Go from dried to super soft and delicious black beans in just over an hour thanks to the Instant Pot!

Instant Pot Applesauce

Whisk yourself away to a realm of smooth and silky sugar-free applesauce, effortlessly created in mere minutes using the Instant Pot!

More Awesome Vegan Instant Pot Resources

• How to Use an Instant Pot with benefits and tips!
• Instant Pot Beans—this is the ultimate cooking guide and cooking time table for any type of bean!
• Easy Vegan Instant Pot Soup is easy and versatile—swap in your favorite veggies with ease!

The world of vegan cooking has been revolutionized by the Instant Pot. With its remarkable speed and convenience, this versatile kitchen appliance has become an invaluable tool for creating a wide array of delicious plant-based dishes. From hearty stews to creamy soups, from flavorful curries to perfectly cooked grains, the Instant Pot unlocks a world of culinary possibilities for vegans.

Embrace the ease of preparing wholesome meals, packed with nutrients and bursting with flavor, all in a fraction of the time. Whether you’re a seasoned vegan or simply exploring the benefits of plant-based eating, the Instant Pot is sure to become your trusted ally in the kitchen. So grab your Instant Pot and embark on a flavorful journey, as you discover the countless vegan recipes waiting to be explored and savored!

The post 45 Vegan Instant Pot Recipes You’ve Gotta Try appeared first on World of Vegan.

The EASIEST Instant Pot Pasta You’ll Ever Make! 

This easy Instant Pot pasta was designed for beginners. Here’s why we love it so much: 

• You can make it with just a few pantry ingredients you may already have on hand! 
• It’s vegetarian, vegan, plant-based, and dairy-free friendly!
• It can easily be made gluten-free by using gluten-free pasta
• It’s versatile and you can change it up with whatever veggies you have on hand, leave out the veggie meatballs if you don’t have any, or pop in vegan sausage slices or ground vegan meat instead! 
• It’s delicious! Serve it up to your family, friends, and the omnivores in your life—this recipe is widely loved by all. 

How to Serve Up This Instant Pot Pasta

I’m sure you’re no stranger to serving pasta, but here are a few suggestions for ingredients you can add or tweaks you can make. As always, make it your own or use our ideas to inspire your own creative concoctions!

• Savory Sides – Perfect with garlic-infused focaccia bread or a chopped tomato Italian bread salad.
• Go for Leafy Greens – Add a large, fresh green salad with a lovely, light vinaigrette––the perfect companion to this Simple Instant Pot Pasta recipe.
• Pick a New Pasta – Switch out your usual pasta shape for something new and exciting like wagon wheels (rotelle), bow ties (farfalle), corkscrews (cavapatti), or sweet flowery twists (campanelle).
• Bring on the Beans – Instead of using vegan meatballs, you can easily substitute a cup or two of cooked beans or lentils for an added punch of plant-based protein, fiber, and iron.
• Make a Mexican-Inspired Meal – Use black beans instead of meatballs, plain tomato sauce instead of pasta sauce, add 1-2 tablespoons of a fajita or taco seasoning, corn kernels, chopped red onion, and (when done) top with vegan sour cream and sliced avocado.

How to Store Your Leftover Pasta

Any of your Instant Pot pasta leftovers can be placed in a covered container and placed in the refrigerator. They should last for up to 3 days. When re-heating, add a tablespoon of water (or, better yet, more pasta sauce) to the mix, stir well, and cook until heated through. Either 1-2 minutes in the microwave or about 5 minutes over medium/low on the stovetop would work.

You could even place any leftover pasta into an oven-safe container and cover it with a thin layer of baby spinach and vegan shredded cheese. Bake at 350 degrees for about 20-25 minutes, checking frequently to make sure the cheese doesn’t burn.

Leftovers can also be frozen for up to 2 weeks if placed in an airtight, freezer-safe container. You can store them in glass containers or you can even use a Stasher bag for this––the mega bag size is so handy and you can reheat right in the bag itself!

A Great Beginner Instant Pot Recipe for Newbies

Have you been putting off preparing food in your Instant Pot? How long has it been sadly sitting on your kitchen counter—or even still in the box collecting dust? We’re hoping to help you to be brave today and finally break open the box and make this delicious super-easy vegan Instant Pot pasta for dinner. It’s the perfect Instant Pot meal for beginners. 

A good friend of mine bought me an Instant Pot for Christmas a few years ago. For the first five or six months, it just sat there, in the kitchen, staring at me with its diabolical, digital doodads and gruesome gadgetry. I don’t know what it is about new appliances, but I was actually scared of using this one.

Maybe it was flashbacks of Audrey Hepburn’s exploding saffron rice (from my favorite movie, Breakfast at Tiffany’s), or perhaps the Dalek-like shape of the machine had me in fear for my life? I’m not exactly sure why I was so intimidated, but the solution was to just make something. Anything! And I did. This is how I did it.

Take the Instant Pot Plunge

Now that you know I can totally sympathize with your situation, let’s get cooking! The best way to tackle the terrifying transition between Instant Pot in a box and Instant Pot full of pasta, here’s what we’re going to do:

1. Get the box. Open the box. Take out your Instant Pot. Take a deep breath.
2. Look over the instructions quickly or as thoroughly as you wish. Put aside for later or bedtime reading.
3. Take the stainless steel insert out of the base and wash with warm soapy water. Rinse well. Do the same with the cover. Dry both with a clean cloth.
4. Find a good spot for your pot, preferably close to an electrical outlet. This doesn’t have to be its final destination. You only have to use it for about 30 minutes and then it can be washed and put away until you need it again.
5. Assemble your ingredients and we’re ready to rock!

You can also get a quick ‘how and why’ tutorial on using your Instant Pot (or other pressure cooker) HERE.

More Inspiring Instant Pot Recipes:

You’ve got this! We believe in you! If you’re still feeling pumped up and passionate about using your Instant Pot, check out these simple and enticing recipes for more one-pot meals.

• Easy Vegan Instant Pot Soup with Lentils and Vegetables
• Strawberry Rhubarb Compote
• Broccoli Soup from Plant Based on a Budget

We also have an article featuring some of the most innovative vegan Instant Pot recipes from around the web that’s absolutely worth perusing. Enjoy!

More Plant-Based Meat Recipes

• Veggie Meatballs
• Spaghetti Arrabiata
• Vegan Seitan Wings
• Vegan Pepperoni Recipe
• Vegan Meatball Subs
• Easy Wonton Taco Cups Appetizer With Vegan Ground Beef
• Italian Soup With Quinoa Meatballs
• Guide to Vegan Meatballs

Print

Easy Vegan Instant Pot Pasta With Plant-Based Meatballs

This easy vegan instant pot pasta with plant-based meatballs takes just 5 minutes of active prep to pull together. The Instant Pot does the rest! Just dump in a box of pasta, a jar of pasta sauce, a package of vegan meatballs, water, and your favorite veggies and you'll soon have a perfectly cooked delicious plant based dinner to serve your whole family. This is the easiest Instant Pot recipe ever!

Course dinner, Lunch

Cuisine Italian

Keyword instant pot pasta recipe, plant-based meatballs, vegan instant pot recipe, vegan meatballs, vegan pasta recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 11kcal

Author Gina House

Ingredients

• 1 16-ounce box pasta we used medium shell pasta, but it also works well with rice and bean pastas like brown rice, chickpea, red lentil, and black bean pasta
• 1 25-ounce jar pasta sauce or 24-ounce jar
• 24 ounces water
• 1 package frozen vegan meatballs about 8-12, depending on size
• 2 cups frozen sliced bell peppers or your favorite frozen veggies
• ¼ cup finely chopped parsley for garnish (optional)

Instructions

• Add dry pasta to your Instant Pot or other pressure cooker.
• Add the entire jar of pasta sauce.
• Fill the pasta sauce jar with water and add to the mixture.
• Add in your veggie meatballs and frozen veggies and stir well.
• Place the lid on the Instant Pot, making sure that the lever is in the sealed position, and lock in place.
• Press MANUAL and adjust time (using the down-arrow) to 4 minutes. When the Instant Pot is starting to cook, you will hear a “beep.” You can now let the Instant Pot do its thing for the next 25 minutes or so.
• When you hear the “beeping” indicator that the Instant Pot is done cooking, allow the pot to sit for 5 minutes or wait until the screen reads “L005.”
• Move the lever to release and allow the remaining steam to exit the Instant Pot.
• Press the “Keep Warm/Cancel” button and carefully remove the lid. The food inside will be hot and still steaming.
• Stir your pasta and serve!
• *Works best with all pasta except linguine and spaghetti shapes.

Video

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1325IU | Vitamin C: 50mg | Calcium: 8mg | Iron: 0.3mg

This easy vegan Instant Pot pasta recipe was developed and written by Gina House and edited by Amanda Meth. Content copyright World of Vegan, all rights reserved. Photos by Michelle Cehn. This simple vegan one pot dinner recipe includes affiliate links when available and shopping through these links supports World of Vegan. 

The post Instant Pot Pasta With Vegan Meatballs appeared first on World of Vegan.

Why did we choose beans for this cooking guide? There are so many reasons to love beans and we want you to bring more of them into your daily diet. Dr. Greger suggests three, ½ cup servings per day—whatever your level is now, consider adding more. Not only are beans high in fiber, protein, and nutrients, but they’re also very low in fat. And cheap, too!

If you’re ready to visit the Land of Legumes, Beans, and Peas along with your Instant Pot, let’s get started!

Why Use the Instant Pot for Beans?

Glad you asked! Using a pressure cooker for beans not only saves you hours of cooking and cleaning, but also helps you to prep food ahead of time for easier meal decisions and better health. If you’ve got beans made, you’ll use them. If you don’t, you probably won’t.

If you have dried beans on hand, you just throw them into the instant pot with some water and they’ll be done in less than 2 hours. All you have to clean is the lid and the insert and nothing else. You’ll have a bounty of beans that will last you at least a few days. Even if you add in soaking time, cooking legumes in the pressure cooker instead of on the stovetop (or having to drive and go shopping for pre-packaged, canned beans) is quicker and much less frustrating.

Tasty Types of Beans & Lentils

From standard pinto beans to delicate red lentils, whatever your bean or lentil of choice, you can make it in the pressure cooker. Here are a few of our favorites:

• adzuki beans
• black beans
• black-eyed peas
• cannellini beans (white kidney beans)
• chickpeas
• great northern beans
• kidney beans (red)
• lentils, green
• lentils, red
• lentils, yellow
• lentils, brown
• lima beans
• navy beans
• pinto beans
• peas
• soybeans

How Long Does It Take to Cook Beans in the Instant Pot?

We thought we’d make it super easy for you with this hand-painted Instant Pot Bean Cooking Chart to download as a free PDF! This way, you can print it out (in color or black or white) and stick it on your fridge or inside a cabinet door for easy access and a cute reminder to prep your beans during the week. Cool beans!

Make sure to tag us #worldofvegan and @vegan on Instagram with your Instant Pot Bean Cooking Time Table fridge photos! We’d love to see them!

How Do I Make Instant Pot Beans?

The process sounds more complicated than it really is. Once you make the beans, you’ll wonder why you hadn’t tried making them like this in the first place. Here are simple, step-by-step directions for making your beans:

1. Soak beans overnight in fresh water (optional).
2. Rinse your beans well and pick out anything that doesn’t belong.
3. Measure out your beans and pour into your pot.
4. Add desired amount of water (see below) or, generally, a 2-3 inches above the level of your beans.
5. Add any seasonings you wish.
6. Secure the top to the Instant Pot and move the lever to the sealed position.
7. Press the ‘bean’ or ‘manual’ button and adjust to the correct timing for your particular beans.
8. Allow the beans to pressurize and cook.
9. When the Instant Pot is done, let it naturally release for at least 30 minutes. You can release the pressure manually (be careful of the steam!), but we recommend letting the beans rest until the pressure is completely gone.
10. Drain any excess liquid from the pot and allow to come to room temperature before storing in the fridge. If you’re making refried beans, you might want to save some of the liquid and blend directly into the batch.

See? Wasn’t that much easier than you thought it would be?

Are Homemade Beans Better Than Canned Beans?

Absolutely. There’s nothing wrong with having a canned bean backup in your pantry, but homemade beans definitely have the advantage. Here’s why:

• Zero Waste – No plastic container, bag, or aluminum can to recycle or throw into the trash.
• Lower Sodium – Nothing in your beans but what you choose to add.
• Shelf Stable – Dried beans stored in sealed containers will last a lot longer and without refrigeration or freezing.
• Cheaper – Dry beans cost pennies per pound and are easily accessible.
• Better Taste & Texture – You can flavor the beans with anything you fancy and cook them to your desired firmness.
• Easier to Digest – Many people report having a much easier time eating beans that have been made at home compared to beans sitting in a can for months, if not over a year.

What Is the Ratio of Beans to Water?

There are a couple of ways to think about this. You can either add your dried beans to the pot and pour water over the beans until the water reaches a few inches over the top of the level of the beans. Then, when your beans are done, you can either keep the liquid for storing your beans in later (totally optional) or drain the water from the beans before storing.

Another option is to specifically add the amount of water you wish for a desired effect. For each pound of dried beans, add this much water:

• 4 Cups – Thick, super starchy, and the most flavorful beans that do not need to be drained.
• 5 Cups – A little less starchy and less flavorful with only a little bit of extra liquid.
• 6 Cups – Very mild flavor and slight starchiness with more liquid remaining for storing, freezing, or blending.

Which way do you think you’ll try with your beans?

How Many Beans Can You Cook in the Instant Pot?

It’s better to err on the side of less rather than more when it comes to beans. Because the pot needs room for liquid to boil and beans to grow, you should only fill your pressure cooker halfway at most. To be on the safe side, only add a maximum of 2 pounds of dry beans to your pot.

Pre-packaged dry beans are usually sold in one pound bags, which makes the perfect amount. If you’re able to buy from the bulk bins (yay for less plastic waste!), grab a pound or two for your next bean bake.

To Soak or Not to Soak, That Is the Question

There are definitely two separate sides to this question. Some people swear by soaking your beans beforehand, while others say that it simply makes no difference. Either way, the Instant Pot has you covered and gives cooking time for both soaked and unsoaked beans.

If you’re interested in trying the soaking process, here are a few tips that might help:

• Soak Overnight – Soaking for at least 8-12 hours seems to be the minimum amount of time to get the beans to release any unnecessary chemicals in the skin of the beans that (possibly) make them harder to digest. If you are sensitive to beans, this might be the way to go.
• Additions to Aid With Gas – It’s been suggested that adding 1 teaspoon of apple cider vinegar or 2 tablespoons of kosher salt (or 1 tablespoon of table salt) to the water when soaking the beans can help you to digest the beans better.
• Rinse Thoroughly – Once the beans have been soaked, make sure to rinse the beans with fresh water (at least once) before adding the beans to the pressure cooker. If you add the water you soaked the beans in overnight, you’ll be ingesting the very chemicals you wished to avoid from the exterior of the bean.

How Can I Add More Flavor to My Beans?

You can easily add more flavor to your beans! Both before and after cooking. Here are a few of our favorite flavor enhancing suggestions:

• Call in the Kombu – Many people swear by the addition of kombu, a dried seaweed. The amino acids in a 4 inch strip is supposed to help soften the beans, make them more digestible, and also give a tasty quality to the cooked beans.
• Cayenne for an Extra Kick – To spice things up, add ½ teaspoon (or to your liking) of cayenne pepper to the mix or chop up some fresh hot peppers and throw them in with the beans before cooking. That’ll take it up a notch!
• Sprinkle in Some Salt – Again, less is more when it comes to salt. A little salt (less than ½ teaspoon) will give just enough seasoning. You can always add more to the amount on your plate. 
• Vegetable Broth Boost – Feel free to use vegetable broth instead of water to cook your beans. It’s a quick way to add flavor without having to think too much about it. Use the low sodium version so that, when the beans reduce, they aren’t too salty.
• Honor Those Herbs – If you’ve got a garden with fresh herbs, now is the time to use them! Chop up your favorites and add them to the pressure cooker. If using dried herbs, use a lot less. Using ½ –1 tablespoon would work well.

What Is the Dried Bean Equivalent of a 15 oz. Can?

Great question! This seems to be a stumbling block when it comes to making recipes when you only have homemade beans on hand. But, not to worry!

Most cans of beans include 1¾ cups of beans and ¼ cup of aquafaba or bean liquid. If a recipe calls for a 15 ounce can of beans, you’ll need a little less than 2 cups cooked beans or, if you haven’t made any beans yet, ½ cup dried. 

An approximate ratio is: 2 cups dry = 6 cups cooked

How to Serve Up Your Instant Pot Cooked Beans

Besides all of the bean recipes we have to share, there are also really quick and simple ways to serve your cooked beans. If you have any other awesome ideas, we’d love to know and add them to the list! Make sure to drop them in the comments below.

• Classic Beans on Toast – How can you not adore this breakfast (or lunch) combo? A thick slice of crispy herb toast topped with a scoop of scrumptious beans and maybe some tangy tomato sauce—heavenly!
• Bold Beans & Fancy Franks – Was this a childhood favorite for you, too? Or perhaps food that you loved to take on camping trips with friends and family? Cook up a pot of creamy beans and then add in chunks of your favorite plant-based hot dogs (Lightlife Smart Dogs and Field Roast Classic Smoke Frankfurter are all good choices!)
• Mouthwatering Mexican-Inspired Meals – Bring on all of the tacos, burritos, and bowls your belly can handle. With a single batch of homemade Instant Pot beans, you can make dozens of delicious dishes by only including a few ingredients like lettuce, avocado, tortillas, and rice (though you can always add more!).

Storing Leftover Instant Pot Beans

Cooked beans can last around 5 days in the refrigerator in a covered container. If you have any leftover cooking liquid from the pressure cooker, feel free to pour it in along with the beans before sealing. It’s not necessary, but it may help to keep your beans from drying out so quickly.

If you have way too many beans and just can’t bear to eat another bite, consider freezing them. Just place them in a freezer safe bag or container and they will keep for up to 3 months. To thaw, simply place in the fridge overnight or on the countertop for a several hours.  Reheating is easy – you can either throw them in the microwave for a minute or two, heat them in the oven (perfect when making roasted savory or sweet chickpeas!) for around 10 minutes or give them a quick pan fry over medium heat until desired temperature.

More Incredible Instant Pot & Bean Recipes to Try

• Instant Pot Pasta With Vegan Meatballs
• Refried Beans, Instant Pot Style
• Easy Pressure Cooker Soup With Lentils & Vegetables
• 10 Instant Pot Recipes That Make Pressure Cooking Simple
• Strawberry Rhubarb Compote
• A Guide to Garbanzo Beans
• Fiesta Bean Salad
• Sizzling Chinese Green Beans
• How Many Ounces in a Cup

Instant Pot Beans Cooking Guide written by Gina House (aka Gina Beana), Instant Pot Cooking Table for Beans Art by Gina House, and photos by JJ Steele, copyright of World of Vegan, all rights reserved. Article edited by Amanda Meth. This post is not sponsored—we wish! We just sincerely love this cooking tool and want to share it with the world! Please note that this article may contain affiliate links which helps support our work at World of Vegan.

The post Instant Pot Beans—The Ultimate Cooking Guide & Cooking Time Table appeared first on World of Vegan.

Just this once, let’s pretend that we have the courage to go out to the grocery store, brave the bulk section, and make our own d*mn vegan beans! Don’t be intimidated by this Instant Pot refried beans recipe. It’s so easy, you’ll be amazed at your own ability to handle anything homemade.

Buying beans in bulk is not only easier on the environment, but it will also put more money in your pocket. You’ll certainly save time and energy by using the Instant Pot and we’ll get you in gear for chucking pre-packaged products for good.

Ready to make really tasty vegan refried beans?

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Vegan Instant Pot Refried Beans

No need for canned beans with these vegan Instant Pot refried beans! This rich and creamy recipe for vegan refried beans is infinitely better homemade. Seasoned to pair perfectly with tortillas, salsa, and any other Mexican-inspired dishes, these pressure cooker refried beans will be devoured before you know it!

Course Side

Cuisine Mexican

Keyword homemade refried beans, instant pot bean recipe, vegan instant pot refried beans, vegan refried beans recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

For soaking the beans 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 6

Calories 10kcal

Author Gina House

Ingredients

• 16 ounces dry pinto beans or 2 cups
• 1 teaspoon chipotle 
• 1 teaspoon cumin
• ⅛ teaspoon cayenne pepper optional
• 3 cups vegetable broth

Instructions

• The night before you want to make the beans, place the dry beans in a large bowl and cover with water until level reaches 2 inches above beans. Let sit at least 8 hours or overnight.
• Drain the bean water and rinse the soaked beans thoroughly.
• Plug in your Instant Pot and pour the rinsed beans into the pot.
• Pour in 3 cups of vegetable broth and add in spices. Mix well.
• Secure the lid onto the Instant Pot and make sure it’s in the sealed position.
• Select the manual button and adjust time to 25 minutes. When the pot beeps, it’s started the pressure and you can leave it until done.
• When the Instant Pot is done cooking, let it sit in natural release for 20 minutes. Move the indicator into the release position to release any extra pressure/steam. Press the off button to turn off.
• At this point the beans are done. You can either keep the beans as they are, blending or mashing until desired consistency, or you can drain any excess liquid before mashing the beans. It depends if you like the texture of your beans smooth and creamy or thick and chunky.

Notes

• If you don’t have pre-made or homemade vegetable broth, feel free to use 2 teaspoons of bouillon paste in 3 cups of water instead.
• Vary the amount of spices to your taste.
• Add a few drops of Cholula or your favorite hot sauce for extra spiciness.

Nutrition

Calories: 10kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Sodium: 471mg | Potassium: 7mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

Equipment You’ll Need for Instant Pot Refried Beans

• Instant Pot
• Large bowl for soaking beans
• Measuring cups
• Measuring spoons
• Colander or strainer
• Mixing spoon
• Potato masher or immersion blender (optional)

Sustainability = Saying No to Package Waste

By choosing bulk foods and ingredients, you not only get the satisfaction of saving a bunch of single use plastic from cluttering up Mother Earth and our beautiful oceans, but this conscious choice can save you money as well.

Sure, you can buy cans that can be recycled, but (sadly) many cans do not end up at recycling center. Recycling also uses an incredible amount of natural resources and is not the best option on the eco-friendly scale. Choose package-free, if at all possible. Remember to refuse plastic first!

Buying Bulk Beans Is Cost-Effective

Did you know that canned pinto beans are almost 6 times higher in price per pound than dry pinto beans? It’s wild! Have you ever tried to compare bulk vs. packaged prices? A real eye-opener.

I never even thought about this until my husband (who loves to look at the price per pound labels at the grocery store) mentioned it to me. At the time, it was hard to do an equal comparison of a small can of cooked beans to a pound bag of dried beans. But, I love math, so I decided to figure it out when I got home.

Results: You can buy a can of organic cooked pinto beans for around $1.50 (if you’re lucky), which gives you a little under 1.5 cups of beans. This adds up to about 50 cents per cup. If you bought a pound of organic dry pinto beans for the same price and cooked them up yourself, you would get about 7 cups cooked––for the same price or cheaper! Big thumbs up for bulk beans.

These refried beans are pictured above topped with shredded vegan pepperjack cheese from Miyoko’s and fresh cilantro. 

How to Serve Up Vegan Refried Beans

Although you may think that these Instant Pot refried beans will be a tad tame, you’ll be delightfully surprised by their rich flavor profile. Especially being oil-free! Here are some delicious ways to ramp up your refried beans even more:

• Tuck Into Tortillas – Beans (and maybe a little red rice?) rolled up in a tortilla is a no-brainer. Quick, easy, and incredibly satisfying. You can sprinkle in some shredded vegan cheese, shredded lettuce, and a few corn kernels. Bake, pan fry, or eat on the go – they’re all good!
• Nosh With Nachos – To me, nothing is better than a plate of crispy corn chips topped with melted vegan cheddar cheese, chunks of fresh tomato, warm refried beans, and sprinkled with scallions. The ultimate Friday night treat!
• Toast Topper – My teenage son loves this variation! Grab your favorite bread (perhaps a piece of focaccia), toast a slice or two, spread the top with a spoonful of refried beans, a glob of guacamole (or sliced avocado), and a few drops of your favorite hot sauce. Also a great lunch idea.
• Veggie Dip – Cut up some crunchy veggies (cucumbers, carrots, peppers, etc.) and serve alongside a small cupful each of refried beans, smooth salsa, and even a bit of vegan buffalo queso. A really super snack option.

Simple Storage for Your Instant Pot Refried Beans

Instant Pot refried beans are super easy to store in the fridge. Plop them into a covered glass container or serving bowl. They should stay fresh for at least 3-4 days.

To re-heat, simply add them to a small saucepan and cook over medium low until desired temperature. You can also microwave them for a minute or so. If they seem a little dry, add a tablespoon at a time of water or vegetable broth and mix until you have the texture you want.

If you made too many beans that you can’t eat within a few days, feel free to freeze them. Wait until the beans are at room temperature and place them in a freezer-safe bag (like a Stasher bag) or container. They’ll keep for 3-6 months. To defrost, take the beans out and refrigerate them overnight or place in a saucepan and heat on low until heated.

More Incredible Instant Pot Recipes:

Don’t miss this round-up of 10 of the best vegan Instant Pot recipes we could find across the web! And here are few of our own delightful recipes that you’ve gotta try:

• Instant Pot Pasta With Vegan Meatballs
• Easy Vegan Instant Pot Soup With Lentils & Vegetables
• Instant Pot Guide

Vegan Instant Pot Refried Beans Recipe by Gina House and photos by JJ Steele, copyright of World of Vegan, all rights reserved. Article edited by Amanda Meth. Please note that this article may contain affiliate links which helps support our work at World of Vegan.

The post Instant Pot Refried Beans appeared first on World of Vegan.

This strawberry rhubarb compote is so easy to make and so full of flavor. It’s sweet and tart and fresh all at the same time, not to mention versatile. You have to try it!

As an everyday sauce, you could pour this strawberry rhubarb compote over vegan ice cream or homemade one-ingredient banana soft serve, swirl it into some dairy-free yogurt with some nuts sprinkled on top, pour it over Sunday morning breakfast waffles, or pair it with with a soft chocolate brownie.

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Strawberry Rhubarb Compote

This strawberry rhubarb compote is so delicious! There are classic pairings, and then there are perfect ones like strawberries and rhubarb. They’re in season at the same time, and the sweetness of the berries combines with the tart, tangy rhubarb to make a well-balanced compote. Left to my own devices, I’d happily eat a bowl on its own, but for company I serve it over vanilla coconut ice cream.

Course Spread

Cuisine French

Keyword strawberry rhubarb compote

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 63kcal

Author Coco Morante

Ingredients

• 1 pound rhubarb about 4 large stalks, trimmed and cut into 1-inch pieces
• 1 pound strawberries hulled and quartered lengthwise
• ½ cup  turbinado or organic cane sugar
• ½ teaspoon ground cardamom

Instructions

• Combine the rhubarb, strawberries, sugar, and cardamom in the pressure cooker and stir well, making sure to coat the rhubarb and strawberries evenly with the sugar. Let the mixture sit for 15 minutes, until the fruit releases its moisture. This is all of the liquid you will need for the recipe. Give the mixture another good stir.
• Secure the lid and set the Pressure Release to Sealing. Select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at low pressure. (The Instant Pot pressure cooker will take about 10 minutes to come up to pressure before the cooking program begins.)
• Let the pressure release naturally (this will take about 15 minutes). When the pressure has fully released, open the pot and stir the compote to break down the rhubarb.
• Transfer the compote to a heat-proof container, where it will continue to thicken as it cools. Serve the compote warm or chilled. It will keep in the refrigerator for up to 1 week.

Notes

• To make this recipe in an 8-quart pressure cooker (such as an Instant Pot), double the quantities of all of the ingredients.

Nutrition

Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 201mg | Fiber: 2g | Sugar: 13g | Vitamin A: 52IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 0.3mg

What on Earth Is Rhubarb?

Rhubarb is kind of an unknown celery look-alike vegetable. The long stems can be cooked with sugar and used in many different desserts, but the leaves have a high content of oxalic acid which makes them inedible. So skip the leaves!

With an intense reddish pink color, rhubarb brightens up countless summer recipe preparations. I first discovered it while living in Germany and eating Rhubarb Pie (made by my mother-in-law). I loved its tartness and texture!

It’s in season from spring to late summer but the beauty of compote and jam is that the sugar content can preserve it for long periods of time. Of course, you can also freeze the stems and use it when rhubarb is out of season and no longer available in stores.

What’s more? Rhubarb is also packed with nutrients like vitamin C and vitamin K!

Do I Have to Use a Pressure Cooker?

Absolutely not, but it’s way faster when you do!

There are endless preparations you can make in a pressure cooker in 30 mins or less, and the best part is, you don’t have to start preparing your meal hours in advance like you would with a slow cooker.

No doubt this is one of the things Coco Morante had in mind when venturing into the Instant Pot world. Coco is a recipe developer who fell in love with the amazing possibilities it had to offer and launched a blog and a series of pressure cooker cookbooks, with her latest being entirely vegan! So, of course, we had to share with you a recipe from her latest book The Essential Vegan Instant Pot Cookbook since she is an Instant Pot eminence.

Hungry for More Vegan Instant Pot Recipes?

We have a recipe for Instant Pot Lentil & Vegetable Soup that you should definitely try out. It’s super easy to make and really delicious, especially on a cold night. But my favorite way to use a pressure cooker is simply to fast-cook staples ingredients, like rice, beans, lentils, potatoes, artichokes, and beyond. If you used to cook these foods using a pot on the stove, you’ll be amazed at how quickly they cook up in a pressure cooker.

Our round-up of awesome vegan Instant Pot recipes from fellow vegan blogs also contains a slew of deliciousness you’ve gotta try.

If you are an Instant Pot enthusiast you can pick up your copy of Coco’s book here!

Strawberry rhubarb compote recipe reprinted with permission from The Essential Vegan Instant Pot Cookbook by Coco Morante, Copyright © 2019. Published by Ten Speed Press, a division of Random Penguin House LLC. Photographs copyright © 2019 by Colin Price. Please note that this article contains Amazon affiliate links, and shopping through these links supports World of Vegan. 

The post Super Easy Strawberry Rhubarb Compote—In a Pressure Cooker! appeared first on World of Vegan.

For instance, cooking brown rice takes 45 minutes on the stovetop, but just 20 minutes in the Instant Pot. If you’re a busy person like I am (aren’t we all?), cutting your cooking time in half is a big deal! Plus, once you have a pressure cooker you can ditch your slow cooker and rice cooker. Yay for fewer appliances cluttering up the kitchen!

One of my favorite meals to make in my Instant Pot is a hearty vegan soup. Once you learn the basics there is no measuring required and no specific recipe that needs to be followed—you can just dump in whatever veggies, legumes, grains, and spices that you have on hand and go! Make sure there’s plenty of liquid (veggie broth or water with bouillon) and simply set the cooking time to whatever ingredient takes the longest.

For those who are new to the device and are looking for a great vegan Instant Pot recipe to start off with, here you go. My go-to soup recipe!

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Easy Vegan Instant Pot Soup

This easy vegan instant pot soup is one of my go-to instant pot meals. It's very versatile—you're welcome to swap in your favorite veggies or anything that's about to go bad in the fridge.

Course dinner, Lunch

Cuisine American

Keyword barley soup, instant pot soup, lentil soup, vegan instant pot recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3 -4

Calories 617kcal

Author Michelle Cehn

Ingredients

• 2 tablespoons oil any cooking oil will do
• 1 yellow onion chopped
• 5 cloves garlic minced
• 4 carrots chopped
• 4 stalks celery chopped
• 6 cups water or more if needed
• 3 vegetable bouillon cubes
• ½ cup green lentils
• ½ cup quick-cook barley
• 4 red potatoes chopped
• 1 cup broccoli florets
• ½ teaspoon red pepper flakes if you like it spiiiiicy
• 1 teaspoon oregano
• ½ cup diced tomato
• salt to taste
• 2 cups kale chopped
• optional: Sriracha for garnish

Instructions

• Set your Instant Pot to “Sauté” and add the oil, onion, garlic, carrots, and celery. Allow to sauté until the onions are translucent.
• Add the water, bouillon cubes, lentils, barley, potatoes, broccoli, tomato, red pepper flakes, and oregano. Using manual mode, set your Instant Pot to 8 minutes. Release pressure immediately when complete.
• Taste and add salt if needed. Stir in the kale and allow to soften in the hot soup for a minute or two before serving.
• Serve and garnish with Sriracha (if you like spice).

Video

Nutrition

Calories: 617kcal | Carbohydrates: 110g | Protein: 21g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 866mg | Potassium: 2380mg | Fiber: 26g | Sugar: 12g | Vitamin A: 18461IU | Vitamin C: 108mg | Calcium: 268mg | Iron: 7mg

Hungry for more? Take a peek at this round up of Instant Pot Recipes featuring some easy vegan Instant Pot meals from our favorite bloggers.

More Spectacular Soup Recipes:

• Indian Toor Dal Soup with Turmeric
• Ten-Minute Miso Noodle Soup
• Vegan Matzo Ball Soup

Easy Vegan Instant Pot Soup photos taken by Michelle Cehn. Recipe and photographs copyright of World of Vegan, all rights reserved. Article edited by Amanda Meth. Please note that this article contains affiliate links which means shopping through them helps lights on at World of Vegan!

The post Easy Vegan Instant Pot Soup With Lentils & Vegetables appeared first on World of Vegan.

Enter: the pressure cooker! A few years ago I bought this Instant Pot pressure cooker on Amazon and figured I’d give pressure cooking a shot.

Intimidated by Your Pressure Cooker? You’re Not Alone!

Like many, I was intimidated by this contraption that traps steam and raises the water’s boiling point to cook food faster. Is it safe? What if it explodes? Will I risk burning myself?

My new Instant Pot sat unopened in my kitchen for months. Finally, I got the courage to bust it open, and started with something simple: rice. I owned a rice cooker at the time, but figured cooking rice was a nice easy starting off point to test out the pressure cooker. Instant Pot has simple cook time charts for various grains and beans on their site to make it easy. 

Cooking Grains and Beans Fast—In Half The Time!

Whoa. The rice cooked fast and turn out perfectly. This meant I could get rid of my big clunky rice cooker! At the time I lived in a teeny-tiny apartment and had no room for extra appliances, so I was ecstatic to pass that rice cooker on to Goodwill. 

Soon after, I played with making beans from scratch and cooking up hearty vegan soups and stews. I realized that my rarely used slow-cooker was also now no longer needed (why cook something for 8 hours when it can be done in 20 minutes?) and that went to Goodwill too. Shelf space started opening up (holla’ to all the minimalists out there!) and I was no longer fearful of this brilliant fast-cooking device. The Instant Pot has so many safety features that it’s almost difficult for something to go wrong. 

Here is a video tutorial showing how to cook beans in an Instant Pot: 

Benefits of an Instant Pot Pressure Cooker

So let’s recap. Pressure cooking dramatically cuts down cooking times for things like rice, beans, soups, stews, and more. This means it’s now easier than ever to cook whole foods from scratch (which is not only very healthy but will also save you money). It makes meal prep fast. Plus, it totally replaces the functions of a rice cooker and slow cooker. I swear by my Instant Pot and if you decide to get one, I hope you love yours too!

Awesome Vegan Instant Pot Recipes

Here are some of our favorite vegan instant pot recipes that are perfect for beginners. 

• Instant Pot Refried Beans
• Pressure Cooker Pasta With Marinara & Vegan Meatballs
• Easy Instant Pot Soup With Lentils & Veggies

Don’t miss our round up of 10 Vegan Instant Pot Recipes That Make Pressure Cooking Simple! 

Beginner Instant Pot Soup Recipe

Here is a great warming soup recipe made in the Instant Pot. Soups are my favorite to make because I don’t have to follow a recipe—I can just dump in any veggies I have on hand, lentils, barley, rice, etc., and set the cooking time to whatever ingredient takes the longest. And voilà! I make a big pot and have meals for the week. 

Vegan Instant Pot Cookbooks

You can also find tons of vegan pressure cooker recipes in the cookbooks below (or with a quick Google search online). Happy cooking! 

Cover art by Jeanne for World of Vegan. This post is not sponsored—I just sincerely love this cooking tool and want to share it with the world! This post does contain Amazon affiliate links, and items purchased through those links help keep the lights on here at WorldofVegan.com. 

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