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a shallow white bowl filled with vegetable pad thai being eaten with chopsticks. The bowl is on a light wooden cutting board.

Vegetarian Instant Pot Recipes : Featuring Instant Pot Pad Thai

These vegetarian Instant Pot recipes will take your weeknight dinners from fine to fantastic! Thanks to the pressure cooker, you can make slow-simmered soups in minutes and perfectly fluffy rice, too. Read on to find over 16+ easy vegetarian Instant Pot recipes I make all year long.
Course Main Course
Cuisine Asian
Keyword vegetarian instant pot recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 419kcal
Author Cindy Gordon | Vegetarian Mamma


  • Instant Pot


  • 1.5 cup Vegetable Stock or water
  • ½ cup Soy Sauce If you are gluten-free make sure the soy sauce is gf
  • 2 tbsp Brown Sugar
  • 1 tbsp Sesame Oil
  • 1 tsp Minced Garlic
  • 1 tsp Grated Ginger
  • 2 Green Onions thinly sliced
  • 2 Carrots thinly sliced or in matchsticks
  • 1 zucchini thinly sliced or in matchsticks
  • 8 oz. Pad Thai Rice Noodles
  • 1 cup Bean Sprouts
  • 1 cup Snow Peas
  • 2 tbsp chopped radish
  • ½ cup chopped peanuts

Optional to add more flavor:

  • red pepper flakes
  • Sriracha (to taste)
  • lime (additional fresh lime juice squeezed on serving)


  • Gather all ingredients together.
  • Press Saute on the Instant Pot and add in the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk the sauce and allow it to cook until the brown sugar dissolves-- about 2 minutes.
  • Add the green onions, carrots, zucchini and pad thai noodles. Turn the Instant Pot to Pressure Cook-Manual for 4minutes. Make sure the valve is in the sealing position. When the Instant Pot has finished cooking, let the mixture "natural" release for 2 minutes, then release the pressure manually by switching the valve to the venting position-- be careful, it will steam.
  • Remove the lid and add in the bean sprouts and snow peas. Attach the lid and allow the vegetables to warm for 5 minutes using the steam in the pot-- the Instant Pot can either be off or on the Keep Warm function.
  • Once finished, garnish with chopped radish and peanuts and enjoy.
  • Store in an airtight container in the refrigerator for up to two days.



  • These proteins can be added after the Pad Thai has already cooked: Cooked scrambled or hard boiled eggs, cooked tofu. 


Calories: 419kcal | Carbohydrates: 66g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 1068mg | Potassium: 546mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5588IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 3mg