Vegan Instant Pot Breakfast Recipes - Plant Based Instant Pot (2024)

Sweet potatoes cooked in the instant pot, then stuffed with the best combination of almond butter, maple syrup, blueberries, and chia seeds.

It will take some time and planning to get the batter ready, but once it's done you can cook these Indians pancakes in about 10 minutes!

Learn how to make Easy & Quick Vegan Instant Pot Quinoa Porridge for easy breakfast or Dessert. Just 2 ingredients and done. Top with nuts & fruits of your choice and sweeten with Maple Syrup or the sweetener of your choice.

This recipe for Instant Pot Vegan Pumpkin Coffeecake Steel-cut Oatmeal makes a ton. It’s a departure from my usual recipes for two servings. You actually get 6 to 8 servings – enough to make once and grab breakfast from the fridge or freezer all week long.

This vegan Cinnamon Crunch Grain Free Oatmeal is made with low carb cauliflower rice, and it's cooked in a flash in the Instant Pot! It's a cozy and delicious breakfast on chilly

Steel­cut oats cook up fast in your Instant Pot. But don't let the 3 minute cooking time fool you, there is extra time involved in building up pressure and waiting for the pressure to come down. You can put the tea and oats in your Instant Pot before you go to sleep and set the timer to start about 30 minutes before you want to leave the house.

From the first time, I made this layered dish, it has become a household favorite. It’s great for breakfast, lunch or dinner. The potatoes are slightly smoky, the greens have a garlicky bite and the tempeh has a slightly sweet and spicy tone. All the liquid will not be absorbed by the tempeh, so I suggest giving it a quick panfry right before serving.

Healthy breakfast with protein and fiber-rich sprouted brown lentils lightly spiced with freshly grated ginger, turmeric, mild red Kashmiri chili powder, and cumin.

Satisfying & nourishing Healthy Chocolate Instant Pot Steel Cut Oats. Quick to make, simple & naturally sweetened with banana only. There is no added sugar at all!

This is a basic recipe for 2 servings. You can double or triple it if you want. It cooks fine for 2 in a 6-quart or a 3-quart.

Sometimes you need some nondairy milk and you don’t have time to wait for your nuts to soak. This is a quick and easy way that will give you a quart (946 ml) of nondairy milk in less time than it takes to go to the store. You can use it plain for cooking or flavor it up and drink it as dessert. Please note that there are no nutritionals for this recipe because it really depends on your blending and straining. If you use a nut milk bag it should be close in calories to store-bought almond milk.