As the colder months approach, warm cozy meals are usually on the mind. That’s where this Instant Pot Vegetable Casserole steps in. It’s hearty enough to pass as a main dish, easy to customize, and even easier to make. Toss everything into the Instant Pot and cook away. Ready in under 30 minutes, this
For more easy vegan and vegetarian Instant Pot Recipes, try this Instant Pot Brown Rice Risotto.
Why You’ll Love This Recipe
- Simple ingredients – Fresh veggies, rice, and broth. You probably already have everything you need in your pantry.
- Whole foods – This easy recipe uses no oil or processed ingredients.
- Customizable – Not vegan? Add cheese or chicken broth. Use whatever veggies you have leftover or clear out the freezer and use frozen veggies.
- Allergy-friendly – This dish is vegan, nut-free, and gluten-free.
Ingredients
- Onions – Yellow or sweet onion provide mellow flavor.
- Carrots – Classic casserole veggie, adds natural sweetness and color. Swap for another root veggie like parsnips.
- Mushrooms – Give the dish that meaty bite without using a meat substitute. Baby bella, crimini, or white mushrooms work well.
- Garlic – Always. Fresh is preferred, but you can swap for garlic powder if you don’t have fresh cloves.
- Yukon gold potatoes – Creamy texture and great flavor. Swap for Russet or sweet potatoes for a different flavor.
- Long grain white rice – Makes it hearty enough to be a main dish. Brown rice works, but you’ll have to increase the cooking time and the veggies may become mushier.
- Vegetable broth – Swap with chicken broth if you’re not vegan, or use miso mixed with water for an umami kick.
- Dried herbs – Onion powder, parsley, and oregano.
- Salt & black pepper
- Other optional veggies: green beans, bell peppers, sweet corn
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Instant Pot
- Chef’s knife
- Cutting board
- Wooden spoon
How to Make
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Start by chopping your veggies. Leave the potatoes unpeeled or peel them if you prefer. Try to chop the veggies in uniform sizes for even cooking time.
Next, use the Sauté mode on medium heat to cook the onions, carrots, mushrooms, and garlic with about 1/4 cup water to prevent sticking. If you are not oil-free, you can use 1 tbsp olive oil to sauté instead.
Once the veggies are fork tender and the onions are mostly translucent, add in your potatoes, rice, broth, and the remaining ingredients including your spices. Stir until the broth mostly covers the rice and the contents are evenly mixed.
Set the Instant Pot to high pressure for 4 minutes, then let it naturally release for 10 minutes before you quick release the rest of the steam. Open the lid, give it a final stir, and finish it off with fresh herbs. That’s it! Serve and enjoy.
Variations
- For a creamy Instant Pot vegetable stew: Swirl in a dollop of vegan sour cream or cheese before serving.
- For more protein: Add small brown lentils or soy curls during the pressure cooking stage.
- For a flavor boost: Top individual bowls with nutritional yeast or drizzle with soy sauce.
How to Store
- Fridge – Cool leftovers completely before transferring to an airtight container. It keeps in the fridge for up to 5 days and reheats.
- Freezer – You can also it for up to 3 months. Just note the veggies will be a little softer after thawing.
More Tips
- Not Vegan? Use chicken stock or add shredded chicken for a hearty stew.
- Gluten-Free? You are all set! Double-check that the broth you use is gluten-free and you’re good to go.
- Oil-free? I’ve got you. This meal is whole foods, plant based without oil!
FAQ
You can absolutely make this in a slow cooker or on the stovetop. You will need to double the water and cook on high for 3-4 hours or until the rice is cooked and the veggies are tender.
No, the rice and potatoes naturally make it thick and hearty. If you want it creamier, stir in a spoonful of all purpose flour mixed with water or a splash of plant-based cream.
Yes, but don’t fill your Instant Pot past the max line. The top of the rice should be just below that mark before cooking.
Instant Pot Vegetable Casserole
Equipment
- Wooden spoon
Ingredients
- 3 medium carrots
- 1 onion
- 2 cloves garlic minced
- 1 ½ cups vegetable broth or water
- 1 cup basmati rice
- 3 medium yellow potatoes
- 12 oz baby bella mushrooms
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp parsley
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Start by chopping your veggies. Leave the potatoes unpeeled or peel them if you prefer. Try to chop the veggies in uniform sizes for even cooking time.
- Next, use the Sauté mode on medium heat to cook the onions, carrots, mushrooms, and garlic with about 1/4 cup water to prevent sticking. If you are not oil-free, you can use 1 tbsp olive oil to sauté instead.
- Once the veggies are fork tender, add in your potatoes, rice, broth, and the remaining ingredients including your spices. Stir until the broth mostly covers the rice.
- Set the Instant Pot to high pressure for 4 minutes, then let it naturally release for 10 minutes before you quick release the rest of the steam.
- Open the lid, give it a final stir, and finish it off with fresh herbs. That's it! Serve and enjoy.
Notes
More Tips
- Not Vegan? Use chicken stock or add shredded chicken for a hearty stew.
- Gluten-Free? You are all set! Double-check that the broth you use is gluten-free and you’re good to go.
- Oil-free? I’ve got you. This meal is whole foods, plant based without oil!
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
