Vegan Instant Pot Tempeh Stir-Fry with Rice

Name: Vegan Instant Pot Tempeh Stir-Fry with Rice
Prep time: 11 min
Cook time: 14 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tbsp oil (or water for oil-free); 2 blocks (16 oz total) tempeh, cubed; 4 cups mixed vegetables (broccoli, bell pepper, carrots, snap peas); 4 tbsp soy sauce or tamari; 2 tbsp maple syrup or agave; 2 tbsp rice vinegar or lime juice; 2 tsp grated ginger; 2 cloves garlic, minced; 1/2 cup water or vegetable broth; Optional toppings: chili flakes, sesame seeds, green onions; 2 cups jasmine or basmati rice; 2 1/2 cups water; 1/2 tsp salt

5 steps

Prep:11minCook:14min

A quick and delicious vegan stir-fry made with tempeh and mixed vegetables, served with jasmine or basmati rice. Perfect for a healthy, satisfying meal.

Updated at: Mon, 20 Oct 2025 15:01:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories752.6 kcal (38%)

Total Fat20.4 g (29%)

Carbs107.8 g (41%)

Sugars12.4 g (14%)

Protein34.6 g (69%)

Sodium1219.2 mg (61%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspoil

or water for oil-free

2 blockstempeh

cubed

4 cupsmixed vegetables

broccoli, bell pepper, carrots, snap peas

4 Tbspsoy sauce

or tamari

2 Tbspmaple syrup

or agave

2 Tbsprice vinegar

or lime juice

2 tspgrated ginger

½ cupwater

2 cupsjasmine rice

or basmati

2 ½ cupswater

½ tspsalt

Instructions

Step 1

Sauté the tempeh (optional but recommended): Set Instant Pot to Sauté mode. Add oil and tempeh cubes: brown lightly for 3-4 minutes. Add garlic and ginger: cook 30 seconds until fragrant. Press Cancel.

Step 2

Add the sauce and vegetables: Stir in soy sauce, maple syrup, vinegar, and 1/2 cup water/broth. Add the vegetables and mix gently.

Step 3

Set up pot-in-pot rice: Place a trivet over the stir-fry. In a separate heat-safe bowl, add rice, 2 1/2 cups water, and salt. Place the bowl on the trivet.

Step 4

Pressure cook: Lock lid and set valve to Sealing. Cook on High Pressure for 4 minutes. Let natural release for 10 minutes, then quick release any remaining pressure.

Step 5

Finish & serve: Carefully remove the rice bowl and trivet. Stir the tempeh and veggies—they should be tender and saucy. Fluff the rice and serve hot with the stir-fry.