Looking for a quick and delicious meal that’s both hearty and healthy? Dive into the world of plant-based cooking with our mouthwatering Instant Pot Tempeh with Veggies! This vibrant dish, packed with protein and nutrients, will tantalize your taste buds and leave you craving more. In just 25 minutes, you can whip up a satisfying meal that serves four, making it perfect for a weeknight dinner or meal prep. Ready to impress your family and friends with a dish that’s as easy to make as it is delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 package tempeh, cubed
- 2 cups mixed vegetables
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup vegetable broth
Instructions
- Prepare ingredients by cubing tempeh into 1-inch pieces and chopping mixed vegetables into uniform bite-sized pieces.
- Turn on Instant Pot and select the Sauté mode. Add sesame oil and allow it to heat for 1-2 minutes.
- Add sliced onions and minced garlic, sautéing for 2-3 minutes until onions become translucent and fragrant.
- Add cubed tempeh to the pot and cook for 3-4 minutes, stirring occasionally to ensure even browning.
- Pour in vegetable broth and soy sauce, stirring to combine and deglaze the bottom of the pot.
- Add mixed vegetables on top of the tempeh mixture, ensuring they are evenly distributed.
- Close the Instant Pot lid, set valve to sealing position, and select Manual/Pressure Cook mode for 5 minutes at high pressure.
- Once cooking completes, perform a quick release of pressure to prevent overcooking vegetables.
- Open lid, stir contents gently, and let sit for 2-3 minutes to allow flavors to meld.
- Serve hot, optionally garnished with fresh herbs or sesame seeds.
Tips
- Prep Ahead: To save time, you can cube the tempeh and chop the vegetables ahead of time. Store them in the refrigerator until you’re ready to cook.
- Flavor Boost: For an extra punch of flavor, marinate the cubed tempeh in soy sauce and sesame oil for 15-30 minutes before cooking.
- Vegetable Variety: Feel free to mix and match your favorite vegetables! Broccoli, bell peppers, and snap peas work wonderfully in this dish.
- Adjust Consistency: If you prefer a saucier dish, add a bit more vegetable broth or soy sauce before sealing the Instant Pot.
- Garnish for Greatness: Don’t forget to garnish your dish with fresh herbs like cilantro or green onions, or sprinkle some sesame seeds on top for added crunch and flavor.
- Leftover Love: This dish keeps well in the fridge for up to three days, making it a great option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
