instant pot vegetarian recipe

Written BySheba G Updated On
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The Best instant pot vegetarian recipe

Instant Pot pressure cookers have become a staple in my kitchen, and this vegetarian recipe is one of the first I turned to after learning how to use it. There’s something so satisfying about whipping up a hearty meal in a fraction of the time it used to take, and this recipe delivers on every front. My family—especially the kids—love it because it’s flavorful and filling without being heavy, and the fact that it’s ready in under an hour makes it a lifesaver on busy weeknights. I’ve used it for regular meals, potlucks, and even as a crowd-pleaser at family gatherings, and it never fails to impress. The pressure cooker cuts down on active cooking time, so I can spend less time in the kitchen and more time enjoying what’s already been made. Plus, it’s a great way to get more vegetables into the family’s diet without sacrificing taste or satisfaction. This recipe is simple enough for kids to help with, and the result is always a crowd favorite—whether it’s for a quick weeknight dinner or a special occasion.
One-Pot Instant Pot Chickpea & Spinach Curry

One-Pot Instant Pot Chickpea & Spinach Curry

4.8 from 790 votes

A flavorful, protein-packed vegetarian curry that cooks in one pot using an Instant Pot. Packed with tender chickpeas, fresh spinach, and aromatic spices, this dish delivers rich, comforting flavors with minimal effort.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Curry Base
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk
  • 1 cup vegetable broth
For the Protein & Veggies
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 1 red bell pepper, diced
  • 1 tbsp lemon juice
Optional Garnish
  • Fresh cilantro, chopped
  • Lime wedges
  • Plain yogurt

👨‍🍳Directions

  1. 1
    Heat olive oil in the Instant Pot’s inner pot on high pressure. Add diced onion and sauté until soft (about 5 minutes).
  2. 2
    Add minced garlic, cumin, coriander, turmeric, and smoked paprika. Stir for 30 seconds until fragrant.
  3. 3
    Pour in diced tomatoes, coconut milk, and vegetable broth. Stir well and seal the lid. Cook on high pressure for 10 minutes.
  4. 4
    Quick-release the pressure and add chickpeas, bell pepper, and spinach. Stir gently. Cook on high pressure for 5 minutes.
  5. 5
    Let the pressure release naturally for 5 minutes, then stir in lemon juice. Adjust seasoning with salt if needed.

🔧Equipment

  • Instant Pot
  • Large pot or skillet
  • Mixing bowls
  • Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 35🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 12🍬Sugars: 8🥩Protein: 28

📝Notes

Tips: For extra creaminess, stir in a spoonful of plain yogurt before serving. Garnish with fresh cilantro and lime for brightness. Serve with naan or rice to soak up the rich sauce.

Watch Video Of How One-Pot Instant Pot Chickpea & Spinach Curry Works

This recipe is always a solid choice for any occasion because it’s quick to prepare without sacrificing flavor, making it perfect for busy weeknights or when you need something hearty for family gatherings. Plus, it’s easy to double up and serve leftovers, so there’s no waste when guests arrive. It’s a no-fuss way to feed everyone without the stress of last-minute cooking.

❓ Frequently Asked Questions About One-Pot Instant Pot Chickpea & Spinach Curry

How can I make sure my Instant Pot vegetables stay crispy?

Yes, keeping vegetables crispy in an Instant Pot is easier than you think. After cooking, transfer the vegetables to a bowl with a bit of cold water and ice cubes for about 5 minutes. This helps to stop the cooking process and preserves their texture. You can also toss them in a little oil before adding them to the pot to help retain crispiness.

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What if I don’t have an Instant Pot?

No problem! You can use a regular stovetop pot or even an oven. For stovetop, cook vegetables in a covered pot on high heat until tender. For the oven, bake at 400°F (200°C) until tender and slightly crispy. Adjust cooking times based on your preferred doneness.

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Can I use this recipe for a meal prep-friendly dish?

Absolutely! This recipe is perfect for meal prep. Cook the vegetables as directed, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until hot and crispy again. Portion out servings ahead of time for easy grab-and-go meals.

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What are some good sides to serve with this dish?

Pairing this vegetable dish with complementary sides can elevate your meal. Consider serving it with a simple quinoa salad, a fresh grain bowl, or even a creamy mashed sweet potato. A light vinaigrette or a smoky grilled cheese can also add a nice contrast to the flavors.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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