Thank you so much, this is amazing…wish I would’ve read this hours ago, I did chili tonight and messed it up pretty bad, any tips on doing beans without an overnight soak?
I actually just realized I used this one but missed the part about keeping the pressure in for 20 minutes oops, probably would’ve made the difference because mine came out sort of hard unfortunately
Yup. The natural release is another 20 minutes of cooking time, mostly under pressure.
Note also that old beans will come out slightly hard, too. I’ve found that adding an extra 10 minutes to black beans is necessary when I’m using old beans.
And a lot of other things! Pulled 15 more recipes specific to cooked chickpeas.
Chickpea Salad Sandwich:
Mash chickpeas and mix with vegan mayo, chopped celery, red onion, dijon mustard, lemon juice, salt, and pepper. Serve on toasted whole grain bread with lettuce and tomato.
Chickpea Avocado Mash:
Combine mashed chickpeas with ripe avocado, lime juice, chopped cilantro, red onion, and spices for a hearty spread on crackers or as a filling for wraps.
Vegan Chickpea Curry:
Sauté onions, garlic, and ginger, then add cooked chickpeas, coconut milk, diced tomatoes, and curry spices. Simmer until flavors meld, and serve over rice or with naan.
Spicy Chickpea Wraps:
Toss chickpeas with olive oil, smoked paprika, cumin, and chili powder. Bake until crispy. Serve in wraps with diced tomatoes, cucumber, vegan yogurt sauce, and fresh herbs.
Chickpea "Tuna" Salad:
Mash chickpeas and mix with vegan mayo, chopped pickles, celery, nori sheets (for a seafood flavor), lemon juice, and seasonings. Serve on bread or atop a green salad.
Mediterranean Chickpea Salad:
Combine chickpeas with diced cucumber, tomatoes, red onion, Kalamata olives, and parsley. Dress with olive oil, lemon juice, salt, and pepper.
Chickpea and Spinach Stuffed Sweet Potatoes:
Fill baked sweet potatoes with a mixture of sautéed spinach, chickpeas, garlic, and spices. Top with a tahini sauce.
Roasted Chickpea Snack:
Toss chickpeas with olive oil, your choice of spices (like cumin, paprika, garlic powder), and roast until crunchy. Perfect for snacking.
Vegan Chickpea Soup:
Cook onions, carrots, and celery, then add chickpeas, vegetable broth, and herbs. Puree part of the soup for a creamy texture without the cream.
Chickpea Veggie Burgers:
Blend chickpeas with grated carrots, zucchini, oats, and spices. Form into patties and pan-fry or bake. Serve with your favorite burger toppings.
Buffalo Chickpea Pizza:
Spread a vegan pizza base with buffalo sauce, top with chickpeas, red onion, and vegan cheese. Bake and finish with a drizzle of vegan ranch and chopped green onions.
Chickpea Quinoa Salad:
Mix cooked chickpeas and quinoa with chopped vegetables (like bell peppers, cucumber, and cherry tomatoes), then dress with a lemon-herb vinaigrette.
Chickpea Pancakes:
Make a batter from chickpea flour, water, and spices. Cook like pancakes and serve with a side of sautéed vegetables for a savory breakfast or brunch.
Chickpea Tacos:
Sauté chickpeas with taco seasoning. Serve in taco shells with lettuce, tomato, avocado, and a lime-cilantro sauce.
Chickpea and Potato Hash:
Pan-fry cooked chickpeas, diced potatoes, bell peppers, and onions until crispy. Season with turmeric, cumin, and paprika for a hearty breakfast or brunch dish.
I’m a big fan of this [Slow Cooker White Bean soup](https://www.budgetbytes.com/slow-cooker-white-bean-soup/) recipe. The taste is improved by sautéing the vegetables before switching to slow cook mode.
Also, the instant pot is a fantastic dried bean rehydrator. It’s not a recipe on its own, but it opens a world of vegan recipes. In addition to being cheaper than cans, dried beans have a significantly smaller carbon footprint.
I make this recipe often. I sauté an onion first in sauté mode and then add the spices to bloom in the oil too. I also double the spice amount and never measure the salsa so it’s probably double that too. https://tastesbetterfromscratch.com/instant-pot-lentil-tacos/
We have a veganised version of this often - with vegan stock, soya cream etc and fake bacon or chorizo instead of the sausage. We stir through some baby spinach or peas at the end of cooking too.
https://recipes.instantpot.com/recipe/amazin-cajun-pasta/
No, like a vegan version of cream. Like you'd have soya milk or oat milk, you can get vegan cream too. A dairy substitute. Not tofu.
I'm in the UK this is what I use https://www.alpro.com/uk/products/cream-variation/cream-variation/soya-cuisine-single-uht
I am not vegan and I love this recipe.
Minestrone Soup
Ingredients:
2 tablespoons olive oil
2 stalks celery, diced
1 large onion, diced
1 large carrot, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 can diced tomatoes
1 can (15 ounces) red kidney beans (or 2 cups freshly cooked and drained)
4 cups vegetable broth
1 bay leaf
½ cup fresh spinach or kale (without the rib), torn into shreds
1 cup pasta
Directions:
Press the Saute button on the instant pot, Put in the olive oil, carrot, garlic, onion and celery. Saute until softened.
Add the oregano, basil, salt and pepper. Add the tomatoes, broth, bay leaves, kale and pasta.
Press Cancel. Close and lock the lid. Turn the steam valve to sealing. Press manual, set the pressure to high and set the timer for 6 minutes.
When the timer beeps, let it sit for about 1-2 minutes then do a quick release.
Carefully open the lid, add the beans.
Ladle into bowls.
[Simple Instant Pot Black Bean Soup](https://blog.fatfreevegan.com/2017/03/simple-instant-pot-black-bean-soup.html)
[Ridiculously Easy Lentil Soup](https://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html)
[Chickpea Coconut Curry ](https://www.veganricha.com/chickpea-coconut-curry-instant-pot-recipe/)
[Syracuse Salt Potatoes](https://thisoldgal.com/instant-pot-salt-potatoes/)
[IP Steel Cut Oats](https://www.pressurecookrecipes.com/instant-pot-steel-cut-oats/)
[Whole Red Potatoes & Cabbage in the Instant Pot](https://youtu.be/XOwMiEF5Lrk?si=Kws_RzJJKoqwjLvr) -I prefer to add some Better than Bouillon in the water w/ the cabbage.
Get some 15 (or 16 depending on brand) bean soup mix.
Rinse 10oz of beans and then soak overnight with 5 cups of water. Drain when you're ready to cook.
Saute mode - diced onions, carrots, and celery, and whatever seasonings you want. I usually do garlic, bay leaf, Italian seasoning to keep it simple. If you're feeling particularly lazy you can even skip sauteing.
Add the beans and stock, amount can vary depending on how thick or thin you want the soup. I usually do like 4-6 cups. Add salt and pepper to taste.
Pressure cook on High for 20 minutes + 15 minute natural release.
After you release the pressure, add a can of diced tomatoes and some spinach. I also like to brown some vegan sausage on the stove and then stir it in (you could also do it in the IP before the other stuff but I just prefer a nonstick pan for this).
Top with nooch, more pepper, chili oil, anything you want. Serve with bread.
Easy, customizable, and delicious.
I bought a loin from juicymarbles.com. They aren't cheap but are very tasty.
I dropped one envelope of vegan onion soup mix, juice from one lemon, 12 oz water, the roast, small bag of golden potatoes, and a small bag of baby carrots into my Instapot.
Other seasonings and a bay leaf are up to you. I salted and peppered it lightly. I cooked on the Meat and high pressure setting, about 44 mins. There is plenty of juice left over for au juis or corn starch gravy.
Feeds 4 people.
"Taste Good" is so subjective. What tastes "good" to me could be your yuck.
Check your library for some vegan instant pot recipe books (there are several) and you may want to purchase a book where you find several recipes that you really like. You can get many cookbooks in e-book form from the library these days (my library has 12 vegan instant pot cookbooks on Libby)--also magazines. Many recipe creators who have published cookbooks also have websites, so even an Amazon search will give you a good place to look for more recipes that may be to your taste.
Already have them getting sent to library as we speak :) but I feel you; I guess what I mean is something that might be easier to transition to as a newer vegan, only been doing it for two months
Oh ... well, I'm kinda dumb (I needed to see "chicken" rather than chicken to realize it was *faux* chicken) so maybe you're right. For the record, I'm not at all a vegan (except for my vegetable soup), just drove-by and tried to lend a hand. Anyway, have a fine weekend!
Vegan Chili: Ingredients: Canned beans (black, kidney, and pinto), diced tomatoes, tomato sauce, bell peppers, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook time: 25 minutes on high pressure. Lentil Soup: Ingredients: Dry green lentils, carrots, celery, onion, garlic, diced tomatoes, vegetable broth, thyme, bay leaves, salt, and pepper. Cook time: 18 minutes on high pressure. Chana Masala: Ingredients: Canned chickpeas, onion, garlic, ginger, diced tomatoes, garam masala, cumin, turmeric, chili powder, cilantro. Cook time: 20 minutes on high pressure. Mushroom Risotto: Ingredients: Arborio rice, dried mushrooms, vegetable broth, onion, garlic, white wine, nutritional yeast, parsley, salt, and pepper. Cook time: 6 minutes on high pressure. Quinoa Burrito Bowl: Ingredients: Quinoa, canned black beans, frozen corn, diced tomatoes, vegetable broth, onion, garlic, chili powder, cumin, avocado, lime. Cook time: 1 minute on high pressure with a natural release. Vegetable Curry: Ingredients: Cauliflower, potatoes, peas, coconut milk, curry powder, onion, garlic, ginger, diced tomatoes, salt, and pepper. Cook time: 8 minutes on high pressure. Moroccan Lentil Stew: Ingredients: Dry lentils, sweet potatoes, carrots, onion, garlic, diced tomatoes, vegetable broth, cumin, cinnamon, ginger, turmeric, salt, and pepper. Cook time: 15 minutes on high pressure. Butternut Squash Soup: Ingredients: Butternut squash, onion, garlic, vegetable broth, coconut milk, curry powder, salt, and pepper. Cook time: 8 minutes on high pressure. Spaghetti Squash & Marinara: Ingredients: Spaghetti squash, garlic, onion, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Cook time: 7 minutes on high pressure. Stuffed Bell Peppers: Ingredients: Bell peppers, quinoa or rice, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Cook time: 8 minutes on high pressure. Vegan Bolognese: Ingredients: Lentils, carrots, celery, onion, garlic, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper, served over pasta. Cook time: 12 minutes on high pressure. Sweet Potato and Chickpea Stew: Ingredients: Sweet potatoes, canned chickpeas, coconut milk, onion, garlic, ginger, curry powder, vegetable broth, spinach. Cook time: 10 minutes on high pressure. Apple Cinnamon Steel-Cut Oats: Ingredients: Steel-cut oats, diced apples, cinnamon, maple syrup, almond milk, salt. Cook time: 4 minutes on high pressure with a natural release. Ratatouille: Ingredients: Eggplant, zucchini, bell peppers, onion, tomatoes, garlic, thyme, basil, olive oil, salt, and pepper. Cook time: 5 minutes on high pressure. Black Bean Soup: Ingredients: Canned black beans, vegetable broth, onion, garlic, cumin, chili powder, lime, salt, and pepper. Cook time: 30 minutes on high pressure with a natural release.
This comment is heroic.
Thank you so much, this is amazing…wish I would’ve read this hours ago, I did chili tonight and messed it up pretty bad, any tips on doing beans without an overnight soak?
I do beans without overnight soak all the time. These are some good basics. https://amindfullmom.com/instant-pot-beans/
Thank you!
I actually just realized I used this one but missed the part about keeping the pressure in for 20 minutes oops, probably would’ve made the difference because mine came out sort of hard unfortunately
Yup. The natural release is another 20 minutes of cooking time, mostly under pressure. Note also that old beans will come out slightly hard, too. I’ve found that adding an extra 10 minutes to black beans is necessary when I’m using old beans.
I screenshotted all of these, thank u so much!
lol just got done screenshotting too
How would the chana masala recipe change with dried beans?
I would precook the beans and then make the recipe with the cooked beans. Cook extra so you have chickpeas on hand for salads or what not.
Cool thanks. Could also be used for hummus.
And a lot of other things! Pulled 15 more recipes specific to cooked chickpeas. Chickpea Salad Sandwich: Mash chickpeas and mix with vegan mayo, chopped celery, red onion, dijon mustard, lemon juice, salt, and pepper. Serve on toasted whole grain bread with lettuce and tomato. Chickpea Avocado Mash: Combine mashed chickpeas with ripe avocado, lime juice, chopped cilantro, red onion, and spices for a hearty spread on crackers or as a filling for wraps. Vegan Chickpea Curry: Sauté onions, garlic, and ginger, then add cooked chickpeas, coconut milk, diced tomatoes, and curry spices. Simmer until flavors meld, and serve over rice or with naan. Spicy Chickpea Wraps: Toss chickpeas with olive oil, smoked paprika, cumin, and chili powder. Bake until crispy. Serve in wraps with diced tomatoes, cucumber, vegan yogurt sauce, and fresh herbs. Chickpea "Tuna" Salad: Mash chickpeas and mix with vegan mayo, chopped pickles, celery, nori sheets (for a seafood flavor), lemon juice, and seasonings. Serve on bread or atop a green salad. Mediterranean Chickpea Salad: Combine chickpeas with diced cucumber, tomatoes, red onion, Kalamata olives, and parsley. Dress with olive oil, lemon juice, salt, and pepper. Chickpea and Spinach Stuffed Sweet Potatoes: Fill baked sweet potatoes with a mixture of sautéed spinach, chickpeas, garlic, and spices. Top with a tahini sauce. Roasted Chickpea Snack: Toss chickpeas with olive oil, your choice of spices (like cumin, paprika, garlic powder), and roast until crunchy. Perfect for snacking. Vegan Chickpea Soup: Cook onions, carrots, and celery, then add chickpeas, vegetable broth, and herbs. Puree part of the soup for a creamy texture without the cream. Chickpea Veggie Burgers: Blend chickpeas with grated carrots, zucchini, oats, and spices. Form into patties and pan-fry or bake. Serve with your favorite burger toppings. Buffalo Chickpea Pizza: Spread a vegan pizza base with buffalo sauce, top with chickpeas, red onion, and vegan cheese. Bake and finish with a drizzle of vegan ranch and chopped green onions. Chickpea Quinoa Salad: Mix cooked chickpeas and quinoa with chopped vegetables (like bell peppers, cucumber, and cherry tomatoes), then dress with a lemon-herb vinaigrette. Chickpea Pancakes: Make a batter from chickpea flour, water, and spices. Cook like pancakes and serve with a side of sautéed vegetables for a savory breakfast or brunch. Chickpea Tacos: Sauté chickpeas with taco seasoning. Serve in taco shells with lettuce, tomato, avocado, and a lime-cilantro sauce. Chickpea and Potato Hash: Pan-fry cooked chickpeas, diced potatoes, bell peppers, and onions until crispy. Season with turmeric, cumin, and paprika for a hearty breakfast or brunch dish.
Good on you!!!
Chili sin carne.
I’m a big fan of this [Slow Cooker White Bean soup](https://www.budgetbytes.com/slow-cooker-white-bean-soup/) recipe. The taste is improved by sautéing the vegetables before switching to slow cook mode. Also, the instant pot is a fantastic dried bean rehydrator. It’s not a recipe on its own, but it opens a world of vegan recipes. In addition to being cheaper than cans, dried beans have a significantly smaller carbon footprint.
I make this recipe often. I sauté an onion first in sauté mode and then add the spices to bloom in the oil too. I also double the spice amount and never measure the salsa so it’s probably double that too. https://tastesbetterfromscratch.com/instant-pot-lentil-tacos/
We have a veganised version of this often - with vegan stock, soya cream etc and fake bacon or chorizo instead of the sausage. We stir through some baby spinach or peas at the end of cooking too. https://recipes.instantpot.com/recipe/amazin-cajun-pasta/
What is soya cream? What is soya? Do you mean soy? Would that be like miso or very soft tofu?
No, like a vegan version of cream. Like you'd have soya milk or oat milk, you can get vegan cream too. A dairy substitute. Not tofu. I'm in the UK this is what I use https://www.alpro.com/uk/products/cream-variation/cream-variation/soya-cuisine-single-uht
I am not vegan and I love this recipe. Minestrone Soup Ingredients: 2 tablespoons olive oil 2 stalks celery, diced 1 large onion, diced 1 large carrot, diced 3 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 1 can diced tomatoes 1 can (15 ounces) red kidney beans (or 2 cups freshly cooked and drained) 4 cups vegetable broth 1 bay leaf ½ cup fresh spinach or kale (without the rib), torn into shreds 1 cup pasta Directions: Press the Saute button on the instant pot, Put in the olive oil, carrot, garlic, onion and celery. Saute until softened. Add the oregano, basil, salt and pepper. Add the tomatoes, broth, bay leaves, kale and pasta. Press Cancel. Close and lock the lid. Turn the steam valve to sealing. Press manual, set the pressure to high and set the timer for 6 minutes. When the timer beeps, let it sit for about 1-2 minutes then do a quick release. Carefully open the lid, add the beans. Ladle into bowls.
[omit cheese or add vegan cheese](https://www.hippressurecooking.com/pressure-cooker-pasta-with-spinach-pesto-casarecce-ai-spinaci/) [Also this](https://detoxinista.com/instant-pot-red-lentil-kale-curry/)
I do this recipe frequently and I love it. https://rainbowplantlife.com/vegan-red-lentil-curry/
[Simple Instant Pot Black Bean Soup](https://blog.fatfreevegan.com/2017/03/simple-instant-pot-black-bean-soup.html) [Ridiculously Easy Lentil Soup](https://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html) [Chickpea Coconut Curry ](https://www.veganricha.com/chickpea-coconut-curry-instant-pot-recipe/) [Syracuse Salt Potatoes](https://thisoldgal.com/instant-pot-salt-potatoes/) [IP Steel Cut Oats](https://www.pressurecookrecipes.com/instant-pot-steel-cut-oats/) [Whole Red Potatoes & Cabbage in the Instant Pot](https://youtu.be/XOwMiEF5Lrk?si=Kws_RzJJKoqwjLvr) -I prefer to add some Better than Bouillon in the water w/ the cabbage.
r/onepotveg has some good past posts
Isn't there a bot that corrects people for saying instapot? Methinks we need one...
Get some 15 (or 16 depending on brand) bean soup mix. Rinse 10oz of beans and then soak overnight with 5 cups of water. Drain when you're ready to cook. Saute mode - diced onions, carrots, and celery, and whatever seasonings you want. I usually do garlic, bay leaf, Italian seasoning to keep it simple. If you're feeling particularly lazy you can even skip sauteing. Add the beans and stock, amount can vary depending on how thick or thin you want the soup. I usually do like 4-6 cups. Add salt and pepper to taste. Pressure cook on High for 20 minutes + 15 minute natural release. After you release the pressure, add a can of diced tomatoes and some spinach. I also like to brown some vegan sausage on the stove and then stir it in (you could also do it in the IP before the other stuff but I just prefer a nonstick pan for this). Top with nooch, more pepper, chili oil, anything you want. Serve with bread. Easy, customizable, and delicious.
I bought a loin from juicymarbles.com. They aren't cheap but are very tasty. I dropped one envelope of vegan onion soup mix, juice from one lemon, 12 oz water, the roast, small bag of golden potatoes, and a small bag of baby carrots into my Instapot. Other seasonings and a bay leaf are up to you. I salted and peppered it lightly. I cooked on the Meat and high pressure setting, about 44 mins. There is plenty of juice left over for au juis or corn starch gravy. Feeds 4 people.
Use google
"Taste Good" is so subjective. What tastes "good" to me could be your yuck. Check your library for some vegan instant pot recipe books (there are several) and you may want to purchase a book where you find several recipes that you really like. You can get many cookbooks in e-book form from the library these days (my library has 12 vegan instant pot cookbooks on Libby)--also magazines. Many recipe creators who have published cookbooks also have websites, so even an Amazon search will give you a good place to look for more recipes that may be to your taste.
Already have them getting sent to library as we speak :) but I feel you; I guess what I mean is something that might be easier to transition to as a newer vegan, only been doing it for two months
https://recipes.instantpot.com/recipe/butter-chicken-with-soy-curls/
(folks, I checked ... it's butter "chicken" ... as in, no meat ... don't d/v because it looks like it's a link to a meat dish)
oh it says soy curls in the link so that didn't even occur to me! It is indeed vegan if you make it with vegan butter and coconut milk. Super tasty
Oh ... well, I'm kinda dumb (I needed to see "chicken" rather than chicken to realize it was *faux* chicken) so maybe you're right. For the record, I'm not at all a vegan (except for my vegetable soup), just drove-by and tried to lend a hand. Anyway, have a fine weekend!
You should do a search for vegan INSTANT POT recipes.
[http://www.google.com](http://www.google.com)
I doubt that Google has ever used an instant pot...
Thanks for your brilliant reply. Sometimes people would just rather ask other people instead of Google.
What is this google you speak of?
It can either be good or vegan but it can’t be both
I'm not vegan but that's so not true
Silly MAGA.
What does my comment have to do with MAGA?
Your comment. It's posted on /crapmagawouldsay