Your Instant Pot is a global cuisine powerhouse—and these three new vegan recipes (Japanese, Indian, and Ethiopian-inspired) prove it! Each dish is authentic, packed with flavor, and ready in under 30 minutes.

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🇯🇵 Japanese: Creamy Miso Ramen with Shiitake & Tofu 🍜✨

Flavor Profile: Umami-rich, savory, with silky broth

Ingredients

• 4 cups vegetable broth
• 3 tbsp white miso paste
• 1 tbsp red miso paste (for depth)
• 1 block silken tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• Toppings:
  • Ramen noodles (cooked separately)
  • Green onions, nori, chili oil

Instructions

1. Sauté Mode: Cook garlic, ginger, and mushrooms for 2 mins.
2. Add broth, miso, soy sauce, and tofu.
3. Pressure Cook: 3 mins on High, then quick release.
4. Stir in sesame oil, then pour over cooked noodles.

Pro Tip: Use kombu broth for extra umami!

Alternative: Swap tofu for king oyster mushrooms.

Storage: Broth keeps 3 days refrigerated.

🇮🇳 Indian: Butter “Chicken” Curry with Cashew Cream 🥘🌿

Flavor Profile: Creamy, aromatic, with warm spices

Ingredients

• 1 can chickpeas (or 1.5 cups cooked)
• 1 can coconut milk
• ¼ cup cashew cream (blend soaked cashews + water)
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp fenugreek leaves (optional)
• 1 onion, diced
• 3 cloves garlic, minced

Instructions

1. Sauté Mode: Cook onion & garlic until soft.
2. Add spices, tomato paste, chickpeas, and coconut milk.
3. Pressure Cook: 5 mins on High, then quick release.
4. Stir in cashew cream before serving.

Hack: Use pre-made curry paste for even faster prep!

Alternative: Swap chickpeas for cauliflower florets.

Serve With: Basmati rice or vegan naan.

🇪🇹 Ethiopian: Berbere-Spiced Lentil Stew 🌶️🍛

Flavor Profile: Smoky, spicy, with earthy depth

Ingredients

• 1 cup red lentils, rinsed
• 1 sweet potato, diced
• 2 tbsp berbere spice blend
• 1 can diced tomatoes
• 3 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced

Instructions

1. Sauté Mode: Cook onion & garlic until fragrant.
2. Add lentils, sweet potato, tomatoes, broth, and berbere.
3. Pressure Cook: 8 mins on High, then natural release.

Pro Tip: Serve with injera bread (or flatbread).

Alternative: Add kale for extra greens.

Storage: Freezes beautifully for 3 months.

Final Thoughts

These vegan Instant Pot recipes bring Japan’s comfort, India’s richness, and Ethiopia’s spice to your table—fast and fuss-free.

Which global dish will you try next? Let us know in the comments! 👇🌍

Cultural Badges

• 🇯🇵 Miso Ramen → Umami, Silky, Comforting
• 🇮🇳 Butter “Chicken” Curry → Creamy, Aromatic
• 🇪🇹 Berbere Lentil Stew → Spicy, Earthy

Sources:

• Just One Cookbook (Japanese)
• Vegan Richa (Indian)
• The Ethiopian Food Guide

Happy global Instant Pot cooking! 🚀🌱