As the temperature drops and the air outside gets crisp, it’s time to serve up something something warm and filling for dinner. Enter the Instant Pot. This gadget is one of the top sellers on Amazon, one of the BridesRegistry Awards winners and can do just about anything, from making soups and stews to yogurt and sweet desserts. We hear a lot about how the Instant Pot turns meat into super tender, delicious stews, pot roasts, and other savory meals. But it can totally do the same for all sorts of vegetarian main courses and side dishes.

The beauty of the Instant Pot is that has a range of different preset cooking settings, including both pressure cooking and slow cooking functions. Whether you’re cooking up chili for a crowd during game day or settling in for a cozy night curled up with your S.O., this must-have cooking tool will make your life so much easier.

Beans are an especially good thing to throw in the Instant Pot for quick cooking—it cuts your prep time in half because there’s no need for soaking and simmering for hours on end (if you’ve only ever had beans from a can, you’ll definitely see a difference in flavor and texture if you’re making them from scratch). When it comes to cooking fresh veggies, it’s important not to overcook them so you can preserve their nutritional value and flavor. This is where a good recipe comes in hand!

Because the Instant Pot is a little overwhelming at first, it’s best to follow some instructions that are tailored to all the bells and whistles of the machine. Once you get the hang of it, you can spend the rest of the autumn and winter seasons experimenting (preferably with a blanket and Netflix in tow). Here are a few of our favorite vegetarian recipes, just in time for fall.


Instant Pot Vegan Quinoa Burrito Bowls

This Mexican-inspired dish features protein-rich quinoa and black beans mixed with spicy salsa.


Curried Butternut Squash Soup

Sautéed onions and creamy coconut milk make this lightly spiced (and quintessentially fall) soup extra flavorful.