21 Vegan Instant Pot & Air Fryer Recipes That’ll Change Your Weeknight Cooking
Look, I get it. You bought that Instant Pot three years ago thinking it would revolutionize your meal prep, and now it’s collecting dust next to your air fryer—which, let’s be honest, you’ve only used for reheating pizza. But here’s the thing: these gadgets weren’t meant to live their best lives making mediocre frozen fries.
When you combine vegan cooking with pressure cooking and air frying, you’re basically unlocking a whole new level of kitchen efficiency. We’re talking crispy tofu that actually tastes good, perfectly tender beans without the overnight soak, and vegetables that caramelize instead of turning to mush. No more standing over a hot stove for an hour while your kitchen turns into a sauna.
Image Prompt
Overhead shot of a modern kitchen counter featuring an Instant Pot and air fryer side by side, surrounded by fresh vegetables including golden sweet potatoes, vibrant green broccoli, cherry tomatoes, and chickpeas in small ceramic bowls. Warm, natural afternoon light streaming from the left creates soft shadows. Rustic wooden cutting board with fresh herbs (cilantro and basil) in the foreground. Neutral linen kitchen towel draped casually. Color palette: warm terracotta, sage green, cream, and natural wood tones. Shot styled for Pinterest with cozy, approachable home-cooking aesthetic.
Why These Two Appliances Are Your New Best Friends
You know what nobody talks about enough? The fact that plant-based eating doesn’t have to mean spending three hours in the kitchen. The Instant Pot handles all the tedious stuff—cooking grains, softening tough vegetables, making beans from scratch—while the air fryer gives you that crispy, satisfying texture we all crave without drowning everything in oil.
I’ve been cooking vegan for about five years now, and honestly, the first two were rough. Soggy tempeh, bland quinoa bowls, chickpeas that somehow managed to be both crunchy and mushy at the same time. But once I figured out how to actually use these appliances properly, everything changed. Plant-based proteins became easier to prepare, and meals started tasting like something I’d actually want to eat twice.
Always let your Instant Pot naturally release for at least 10 minutes before quick-releasing. Your grains and legumes will thank you with better texture.
The Science Behind Better Vegan Cooking
Here’s something most recipes won’t tell you: the Instant Pot’s pressure cooking method actually helps break down complex plant fibers more efficiently than regular boiling. That’s why your beans come out creamier and your whole grains taste less like cardboard. Meanwhile, the air fryer’s rapid air circulation creates a Maillard reaction—that’s the fancy chemistry term for “making food taste amazing and look golden-brown.”
When you’re working with plant-based ingredients, texture is everything. Nobody wants mushy tofu or limp vegetables. Air frying significantly reduces oil absorption compared to traditional frying methods, which means you get crispy results without the heavy, greasy feeling.
What Makes These Methods Actually Work
The Instant Pot uses steam pressure to cook food faster and more evenly. For vegan cooking, this means you can turn dried chickpeas into hummus-ready beans in 35 minutes instead of the usual overnight soak plus hours of simmering. The air fryer, on the other hand, circulates hot air at high speeds—think of it as a tiny, super-efficient convection oven that fits on your counter.
Both methods preserve more nutrients than traditional cooking. Since the Instant Pot uses less water and shorter cooking times, you’re not boiling away all those vitamins and minerals. And because air frying requires minimal oil, you’re getting the nutrients from your vegetables without adding unnecessary fats.
Speaking of nutrient-dense meals, if you’re looking for ways to pack more protein into your vegan diet, these high-protein vegan meals pair perfectly with both appliances. The lentil curry and tempeh bowls are personal favorites—seriously filling without that afternoon crash.
Getting Started: What You Actually Need
Before we dive into recipes, let’s talk equipment. You don’t need every gadget under the sun, but a few key items make the difference between “meh” results and actually impressive meals.
For the Instant Pot, I’m obsessed with using silicone egg bite molds for making perfectly portioned breakfast cups and mini frittatas. They’re dishwasher-safe, which is crucial because who has time for hand-washing? I also keep a stainless steel steamer basket on hand for vegetables—the collapsible kind that fits different pot sizes.
For air frying, you absolutely need parchment paper liners with holes. They prevent sticking without blocking airflow, and cleanup becomes almost laughably easy. Trust me on this one.
Meal Prep Essentials Used in This Plan
- Glass Meal Prep Containers (3-compartment) – These glass containers are genuinely life-changing for keeping different components separate. Rice stays fluffy, vegetables don’t get soggy, and everything microwaves evenly.
- Digital Kitchen Scale – Measuring by weight instead of volume changed how consistent my recipes turned out. This affordable scale has paid for itself ten times over in reduced food waste.
- Herb Scissors – Sounds weird, but these 5-blade scissors cut fresh herbs in seconds. Game-changer for garnishing meals without pulling out a cutting board.
- Weekly Vegan Meal Planner (Digital) – A customizable PDF template that helps you plan balanced meals and auto-generates shopping lists based on your chosen recipes.
- Plant-Based Protein Guide (eBook) – Comprehensive breakdown of complete vs. incomplete proteins, combinations that work, and macro tracking for vegan athletes.
- 30-Day Instant Pot Challenge – Digital cookbook with daily recipes designed to help you actually use your Instant Pot consistently instead of letting it gather dust.
- Join Our WhatsApp Community – Connect with other vegan home cooks, share wins, troubleshoot fails, and get real-time cooking tips from people who actually get it.
21 Recipes That Actually Taste Good
Alright, let’s get to the good stuff. These aren’t your typical bland vegan recipes that taste like punishment. Each one uses either the Instant Pot, air fryer, or both to create genuinely crave-worthy meals.
Breakfast Champions
Mornings are brutal enough without having to think too hard about breakfast. These recipes can mostly be prepped ahead, which means you can actually eat something substantial before 10 AM.
Instant Pot Steel-Cut Oats with Caramelized Bananas – Cook a week’s worth of oats in 10 minutes, then top with air-fried banana slices. The natural sugars caramelize in the air fryer, creating this almost candy-like sweetness without any added sugar. Get Full Recipe.
Air Fryer Tofu Scramble Breakfast Burritos – Press your tofu, cube it, season it with turmeric and nutritional yeast, then air fry until crispy on the outside and creamy inside. Wrap in tortillas with black beans and salsa. I make a dozen on Sunday and freeze them. Get Full Recipe.
Instant Pot Quinoa Breakfast Bowls – Here’s the trick: cook quinoa in coconut milk instead of water. Add cinnamon, vanilla, and a pinch of salt. Top with fresh berries and a drizzle of pure maple syrup. Sounds fancy, takes 12 minutes. Get Full Recipe.
For more morning inspiration that won’t bore you to tears, check out these vegan breakfast ideas that go beyond sad toast and questionable smoothies.
Prep your air fryer breakfast potatoes the night before—toss cubed sweet potatoes with olive oil and spices, store in the fridge, then air fry for 15 minutes while you’re getting ready. Crispy breakfast without the morning chaos.
Lunch That Won’t Let You Down
Instant Pot Mediterranean Chickpea Bowls – Cook chickpeas from dried (way cheaper than canned, FYI), then toss with lemon juice, olive oil, and za’atar. Serve over quinoa with cucumber and tomatoes. The whole thing costs maybe three bucks and keeps you full for hours. Get Full Recipe.
Air Fryer Falafel Wraps – Traditional falafel is deep-fried, which is delicious but also turns your kitchen into an oil splatter war zone. Air frying gives you that crispy exterior without the mess. Use this falafel scoop to get perfectly uniform balls that cook evenly. Get Full Recipe.
Instant Pot Lentil Soup – Throw red lentils, diced tomatoes, vegetable broth, and curry powder into your Instant Pot. Twenty minutes later, you have soup. It’s almost embarrassing how easy this is. Get Full Recipe.
If you’re packing lunch for work and tired of the same sad desk salad, these quick vegan lunches are designed for actual meal prep containers and won’t turn into a soggy disaster by noon.
Dinner Without the Drama
Instant Pot Mushroom Stroganoff – Creamy, rich, and ready in 25 minutes. The pressure cooker makes the mushrooms incredibly tender, and coconut cream creates that silky sauce without any dairy. Serve over egg-free pasta and pretend you spent hours on it. Get Full Recipe.
Air Fryer Orange Cauliflower – Better than takeout, and I’m not exaggerating. Coat cauliflower florets in a cornstarch mixture, air fry until golden, then toss with a sticky orange sauce made from fresh orange juice, tamari, and a touch of maple syrup. Get Full Recipe.
Instant Pot Black Bean Enchilada Casserole – Layer tortillas, black beans, corn, enchilada sauce, and vegan cheese in your Instant Pot. The steam creates this amazing melty texture that’s honestly better than baked enchiladas. Get Full Recipe.
Looking for complete dinner solutions that work for the whole week? These easy vegan dinner recipes include meal prep instructions and shopping lists. The Thai peanut noodles and stuffed bell peppers work especially well with both the Instant Pot and air fryer.
Sides and Snacks Worth Making
Air Fryer Brussels Sprouts with Balsamic Glaze – Halve the sprouts, toss with olive oil and salt, air fry for 12 minutes at 375°F, then drizzle with good balsamic vinegar. The edges get crispy while the centers stay tender. These disappear at potlucks. Get Full Recipe.
Instant Pot Perfect Brown Rice – I know rice seems basic, but consistently good brown rice is actually tricky. The Instant Pot nails it every time: 1 cup rice, 1.25 cups water, 22 minutes on high pressure, 10-minute natural release. Never fails. Get Full Recipe.
Air Fryer Spicy Chickpeas – Drain and dry canned chickpeas thoroughly (this is crucial), toss with olive oil and spices, air fry for 15 minutes, shaking halfway through. They’re crunchy, addictive, and way cheaper than store-bought roasted chickpeas. Get Full Recipe.
For even more snack ideas that don’t involve opening another bag of chips, check out these healthy and satisfying vegan snacks. The energy balls and savory crackers pair perfectly with these air fryer chickpeas.
Soups and Stews That Hit Different
Instant Pot Thai Pumpkin Soup – Combine pumpkin puree, coconut milk, red curry paste, and vegetable broth. Eight minutes on high pressure transforms everything into this silky, warming soup that tastes way more complicated than it is. Get Full Recipe.
Instant Pot White Bean and Kale Soup – Start with dried cannellini beans, add vegetable broth, garlic, tomatoes, and finish with fresh kale. The pressure cooker makes the beans creamy without turning them to mush. Get Full Recipe.
When you want something even heartier for those cold evenings, these vegan soups and stews include everything from classic minestrone to exotic coconut curry variations. Most adapt perfectly to the Instant Pot with adjusted cooking times.
Pasta That Won’t Make You Feel Sluggish
Instant Pot Creamy Tomato Basil Pasta – Cook pasta directly in marinara sauce with vegetable broth and cashew cream. No draining, no separate pot for sauce. Everything becomes this creamy, restaurant-quality dish in 8 minutes. Get Full Recipe.
Air Fryer Zucchini Noodles with Pesto – Spiralize zucchini, air fry for just 3-4 minutes to remove excess moisture without making them soggy, then toss with fresh basil pesto made in your small food processor. Light but satisfying. Get Full Recipe.
If pasta is your comfort food but you’re looking for more variety, these vegan pasta dishes range from oil-free marinara to decadent cashew alfredo. The vodka sauce and carbonara adaptations are surprisingly good.
Desserts That Don’t Suck
Instant Pot Chocolate Lava Cakes – Yes, you can make individual lava cakes in your Instant Pot. Use ramekins, cocoa powder, coconut oil, and a touch of espresso powder. They come out perfectly gooey in the center. Get Full Recipe.
Air Fryer Cinnamon Apple Chips – Thinly slice apples using a mandoline slicer, sprinkle with cinnamon, air fry at 300°F for about 15 minutes until crispy. Zero added sugar, maximum satisfaction. Get Full Recipe.
Instant Pot Rice Pudding – Arborio rice, coconut milk, vanilla, and cardamom. Twenty minutes in the Instant Pot creates creamy rice pudding without the constant stirring traditional methods require. Top with fresh fruit and call it fancy. Get Full Recipe.
For desserts that actually taste indulgent, these dairy-free vegan desserts include everything from brownies to cheesecake. The chocolate mousse and tiramisu are genuinely impressive enough for dinner parties.
Tools & Resources That Make Cooking Easier
- Instant Pot Accessories Kit – Instead of buying individual pieces, this complete accessories bundle includes a steamer basket, egg rack, springform pan, and silicone mitts. Everything you need beyond the base unit.
- Air Fryer Cookbook Stand – Sounds silly, but this magnetic cookbook holder sticks right to your air fryer or fridge, keeping recipes visible at eye level instead of splattered on your counter.
- Silicone Basting Brush – For applying oil to foods before air frying. The silicone bristles don’t absorb oil like traditional brushes, meaning you use less and it’s easier to clean.
- Instant Pot Times Quick Reference Guide (PDF) – Printable chart listing cooking times for every grain, legume, and vegetable. Stick it on your fridge and stop googling “how long to pressure cook chickpeas” every single time.
- Air Fryer Temperature Conversion Chart – Digital resource that shows you exactly how to convert oven recipes to air fryer settings. Includes timing adjustments and common mistakes to avoid.
- Vegan Flavor Pairing Guide (eBook) – Learn which spices, herbs, and ingredients work together to create complex flavors without relying on cheese or butter. Game-changing for making plant-based food actually taste interesting.
Meal Prep Strategy That Actually Works
Here’s what nobody tells you about meal prep: it doesn’t have to mean eating the exact same thing seven days in a row. The key is prepping components, not complete meals.
I use my Instant Pot on Sunday to make a big batch of grains (quinoa, brown rice, or farro), cook dried beans until creamy, and pressure-steam a few pounds of sweet potatoes. Then throughout the week, I air fry different vegetables, crisp up tofu or tempeh, and combine everything with different sauces.
Cook grains in vegetable broth instead of water. Sounds obvious, but this simple swap adds so much flavor that you won’t need as many toppings or sauces later. Your future self will appreciate eating leftovers that don’t taste like cardboard.
Monday might be quinoa bowls with air-fried broccoli and tahini dressing. Wednesday could be the same quinoa turned into fried rice with different vegetables. Friday might be those same sweet potatoes mashed and topped with air-fried chickpeas and curry sauce. Same base ingredients, completely different meals.
For complete meal prep blueprints that take the guesswork out of planning, these vegan meal prep ideas include shopping lists, prep schedules, and storage instructions. The Buddha bowl variations and burrito bowl prep are especially helpful for beginners.
Common Mistakes I’ve Made So You Don’t Have To
Let’s talk about the fails, because they’re honestly more instructive than the successes.
Overfilling the air fryer basket. I know you want to cook everything at once, but crowding prevents proper air circulation. Your food ends up steaming instead of crisping. Cook in batches if necessary.
Not using enough liquid in the Instant Pot. Pressure cookers need liquid to create steam. I’ve learned this lesson multiple times with burnt rice stuck to the bottom. Always use at least 1 cup of liquid.
Forgetting to remove the sealing ring smell. That rubber ring in your Instant Pot lid absorbs odors like nobody’s business. After making curry, store it separately or buy extra sealing rings—one for savory foods, one for sweet dishes. Your morning oatmeal shouldn’t taste like last night’s curry.
Not patting vegetables dry before air frying. Excess moisture equals soggy results. I use these reusable bamboo towels to thoroughly dry everything first. Makes a huge difference.
Making It Work for Your Schedule
Look, I’m not going to pretend everyone has hours to spend in the kitchen every Sunday doing elaborate meal prep. Some weeks, my meal prep consists of throwing dried beans in the Instant Pot on Monday night and calling it a win.
The beauty of these appliances is that they work with whatever time you have. Got 10 minutes in the morning? Dump ingredients in the Instant Pot, set it to delay start, and come home to dinner. Got 20 minutes on Sunday? Batch cook a few proteins and grains. The air fryer cooks vegetables in the time it takes you to change out of work clothes.
Even grabbing something quick works better when you have prepped components ready. Air-fried tofu cubes in the fridge transform boring takeout noodles into an actual meal. Instant Pot rice beats those questionable microwave packets every time.
If you’re really short on time but still want nutritious meals, check out these fresh and filling salad recipes. Many of them use air-fried components or Instant Pot grains as bases. The Caesar with crispy chickpeas and Asian noodle salad are ridiculously easy.
The Real Talk About Cost
Both appliances are investments upfront, but they pay for themselves if you’re currently ordering takeout regularly or buying expensive pre-made meals. Dried beans cost pennies compared to canned. Whole vegetables you air fry yourself are way cheaper than frozen “healthy” options.
My grocery budget dropped noticeably once I started using these tools consistently. Not because vegan food is inherently cheaper (though dried beans and grains definitely help), but because I stopped wasting money on ingredients I bought with good intentions but never used.
When you can transform a bag of dried chickpeas into hummus, crispy roasted chickpeas, chickpea curry, and chickpea flour all from one purchase, suddenly that $2 bag seems pretty versatile.
Troubleshooting the Weird Stuff
Why does my Instant Pot say “burn”? Usually means food is stuck to the bottom or there’s not enough liquid. Turn it off, carefully release pressure, add more liquid, scrape the bottom gently, and restart.
Why isn’t my air fryer getting things crispy? Either you’re overcrowding the basket, the food is too wet, or the temperature is too low. Most vegetables need 375-400°F and should be in a single layer with space between pieces.
Can I cook frozen vegetables in these? Yes, but adjust times. Frozen veggies in the air fryer need about 5 extra minutes and should be tossed halfway through. In the Instant Pot, add 1-2 minutes to the cooking time.
Do I need to preheat the air fryer? Some recipes benefit from it, especially baked goods. For most vegetables and proteins, I skip the preheat and just add a minute or two to the cooking time.
Frequently Asked Questions
Can I use my Instant Pot and air fryer together for the same recipe?
Absolutely, and that’s actually where these appliances shine. I often pressure cook grains or beans in the Instant Pot, then air fry vegetables and proteins separately, combining everything for the final dish. This combo gives you perfectly cooked components without sacrificing texture—your grains stay fluffy while your tofu gets crispy edges.
Do I really need both appliances if I’m cooking just for myself?
Honestly, if you can only get one, I’d probably go with the Instant Pot since it’s more versatile for batch cooking things you’ll eat all week. But the air fryer is great for reheating those meal-prepped items without turning them soggy. If you eat a lot of vegetables and tofu, the air fryer might actually be more useful day-to-day.
What’s the learning curve like for pressure cooking?
Way easier than you’d think. The Instant Pot has preset buttons that do most of the thinking for you. Start with simple recipes like rice or soup where you literally just dump ingredients in and press a button. Once you understand how natural vs. quick release works, you’re basically set. Most mistakes are fixable and still edible, which is honestly all you can ask for.
Can these appliances handle meal prep for a family?
The 6-quart Instant Pot handles meal prep for 4-5 people pretty well. For air frying, you might need to cook in batches if you’re feeding more than 2-3 people, which can be annoying. Some people buy two smaller air fryers and run them simultaneously, or invest in one of those larger oven-style air fryers with multiple racks.
How do these compare to traditional cooking methods nutritionally?
The Instant Pot actually retains more nutrients than boiling since you’re using less water and shorter cook times. Air frying can reduce calorie intake by up to 80% compared to deep frying while keeping similar taste and texture. Both methods preserve the nutritional value of plant-based foods better than you’d expect, especially compared to overcooking vegetables until they’re mushy and nutrient-depleted.
Final Thoughts
These 21 recipes are just the beginning. Once you get comfortable with how these appliances work, you’ll start adapting your favorite recipes and making up your own combinations. The Instant Pot and air fryer aren’t magic solutions that’ll suddenly turn you into a chef, but they remove a lot of the annoying barriers that make cooking feel like a chore.
No more watching pots boil or standing over a stove flipping things constantly. No more ordering expensive takeout because you’re too tired to cook. These tools handle the tedious parts while you do literally anything else.
Start with one or two recipes that sound good to you. Don’t try to overhaul your entire cooking routine overnight. Maybe make that Instant Pot lentil soup this week. Try the air fryer Brussels sprouts with your next dinner. Build from there.
Your future self—the one who’s not stressed about dinner at 6 PM on a Tuesday—will thank you.