Before I talk about my instant pot vegan boiled dinner, let me apologize for the lack of content this past month. I’m not abandoning Bringing Up Babyface. March was just a little crazy in our household.

What did March entail? Let’s see...

  • Babyface got sick! She had a 101-degree fever and spent a whole weekend not sleeping (which meant Ginger Snaps and I ALSO spent a whole weekend not sleeping), followed by a full week of waking up 4-5 times a night. Yuck! Thankfully, she’s back to her awesome, sleeping-through-the-night self.
  • We rearranged our whole house! We took what was our dining room and turned it into an office for me, and then turned our living room into a foyer/dining room. Upstairs, we created a new living room out of what was our master bedroom and moved our master bedroom into the old guest bedroom. The whole thing gave us a sense of “work downstairs, play upstairs,” which has been great for my anxiety and my work-life balance. It also meant Ginger Snaps and I spent an entire month of weekends doing nothing but moving furniture. Phew!
  • I took on some new freelancing clients! When you leave your 9-5 job to work from home, there’s always a fear that your clients might decide they don’t need you anymore, but so far, that hasn’t been the case. Instead, I’ve had to redo my workflow a few times this month to ensure all of my clients are getting what they need from me without me working 24/7. It’s a good problem to have!

Now that I have my new workflow down, our house is in order, and Babyface is back to her old self, it’s time to get back to my blog. I’m super excited to kick things off with a recipe for an instant pot vegan boiled dinner. I made this last night, and it was a hit in my house.

Why Vegan Boiled Dinner?

My birthday was in March, and my mom and stepdad got me an instant pot. Ginger Snaps and I have been dying for one of these ever since Babyface was born. From what we’d heard, the instant pot could make anything a crockpot could make, but you didn’t have to think about it ahead of time. Sign me up!

New England Boiled Dinner has been a long-time crockpot favorite of mine. I used to make it with ham steak rather than traditional corned beef, but it was still really good. If you’ve never had boiled dinner before, it uses a bunch of hearty root veggies for a healthy dinner that can still fill up the hungriest of bellies.

Since our crockpot days, however, Ginger Snaps and I have switched to a mostly vegetarian diet. One vegetarian weekend soon became only cooking vegetarian within our own home when we realized how much better my arthritis and fibromyalgia felt when we took meat out of our daily lives. Since I’ve had such an easy time finding plant-based recipes, I naively thought I’d find a vegetarian boiled dinner recipe online in a cinch. Not so! A quick google search gave me no results for an instant pot vegetarian boiled dinner–so I decided to make one myself. In the end, it turned out to accidentally be a vegan boiled dinner. So much the better!

About the Recipe

The great thing about boiled dinner is that you can put almost any root vegetables into the dinner and it will work. If your family doesn’t like rutabaga, for example, you could substitute it for something else–or just add more carrots.

While the recipe only gave Ginger Snaps and me 4 servings, we eat a LOT. If your family doesn’t tend to cram quite so much onto your plates–or if you have little kids–you could definitely stretch this out to feed more. Also, I only used half of most vegetables (cabbage, rutabega), which means that we have enough leftover vegetables that I can make this same meal a second time this week or early next week.

I will also admit that before this meal, I had never cut up a rutabaga. I usually by the pre-cubed stuff, but I sent Ginger Snaps to the store and did not specify, so I should not have been surprised when he brought home a giant, terrifying vegetable. If, like me, you need the information, here’s how you cut rutabaga.

For a protein source, we used vegetarian Italian sausage. Obviously, this doesn’t taste exactly the same as the ham used in traditional boiled dinners. However, it still tasted GOOD. Just like with ham, the veggie sausage added a great flavor to all the root vegetables, AND it tasted great slathered in mustard, which is a must for boiled dinners in my book.

Vegan Boiled Dinner Recipe

vegan boiled dinner made in the instant pot
  • 3 medium potatoes, cubed
  • 2 medium onions, peeled & sliced
  • 1/2 rutabaga, peeled & quartered
  • 1/2 cabbage, quartered
  • 3 carrots, peeled & quartered
  • 1 package vegetarian Italian sausage
  • 6 Cups Vegetable Broth
  • 1 Packet Onion Soup Mix (check the ingredients–some aren’t vegan!)
  1. Combine all ingredients in your Instant Pot.
  2. Set to normal pressure for 10 minutes (note that it will take a little longer for your instant pot to get to pressure. It took us about half an hour, plus the 10 minutes it cooked at pressure).
  3. Quick release the pressure.
  4. Serve & Enjoy!
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