Why Tempeh + Instant Pot = The Lazy Cook’s Dream
If you’ve been searching for easy tempeh Instant Pot meals that actually taste good not just “technically edible” you’re in the right place.
Tempeh gets a lot of side-eyes, and I get it. That first bite can be confusing. Is it nutty? Is it bitter? Is it supposed to taste like that?
But here’s the deal: when you cook tempeh in the Instant Pot, it transforms. The bitterness fades, the texture softens just enough, and the whole thing turns into a crave-worthy dinner that’s way easier than it looks.
I know that sounds dramatic. But if you’ve ever choked down bland tempeh out of vegan guilt, you know how big of a deal this is.
PrintQuick & Easy Tempeh Instant Pot Meals for Busy Weeknights
A creamy, spiced tempeh tikka masala made in the Instant Pot. Rich, comforting, and weeknight-easy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Indian-Inspired
- Diet: Vegan
Ingredients
1 block tempeh, cubed
1 small onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated (or 1 tsp powdered)
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp chili flakes (optional)
1 can diced tomatoes (14 oz)
1 can full-fat coconut milk (14 oz)
Salt and pepper to taste
1 tbsp oil (optional)
Cashew cream (optional, for garnish)
Instructions
1. Optionally steam tempeh for 5–10 minutes to reduce bitterness.
2. Set Instant Pot to “Sauté.” Add oil, onion, and a pinch of salt. Sauté until softened.
3. Add garlic and ginger. Cook 1 minute more.
4. Add spices, stir briefly to toast.
5. Add tempeh, diced tomatoes, and coconut milk. Stir well.
6. Seal lid. Pressure cook on High for 6 minutes. Natural release for 5 minutes, then quick release.
7. Open lid, stir, and adjust seasoning. Add cashew cream if desired.
8. Serve hot with basmati rice or naan.
Notes
Steaming tempeh first greatly improves flavor.
For extra creaminess, add a swirl of cashew cream at the end.
Leftovers taste even better the next day.
Great with fresh cilantro or lemon juice on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
So What’s the Big Deal About Tempeh?
- It’s one of the few plant proteins that actually fills you up not just temporarily, but for real.
- It absorbs flavor like a dream. You want bold, saucy, savory? Tempeh says: bring it on.
- It works for batch cooking, meal prep, lazy Sunday dinners, and even “I forgot to cook” weeknights.
And the best part? The Instant Pot does the heavy lifting no babysitting, no marinading overnight, no stove splatter.
Why does tempeh taste bitter, and how do I fix that?
That bitterness? Totally normal it comes from fermentation. To tone it down, slice the tempeh thin and steam or pressure-cook it for about 5 to 10 minutes before adding sauces. (Trust me, this one step changes everything.) Bonus: it also helps the flavors soak in better later.
3 Irresistible Tempeh Meals to Try This Week
There are recipes you save, and there are ones you actually cook. These? They’re the latter. I come back to them all the time when I’m tired, when I want something warm and filling, or when I’m convincing a tempeh skeptic that yes, this fermented block can be straight-up delicious.
1. Creamy Coconut Tempeh Tikka Masala
This one might be my favorite on rainy nights or on nights I wish were rainy. It’s creamy without being heavy, deeply spiced but not spicy, and feels like something you’d order from a restaurant that understands comfort food.
Honestly, half the time I eyeball the ingredients. I’ll chop an onion, toss in garlic, ginger, whatever’s in the drawer, and let the Instant Pot turn it all into magic. The tempeh soaks it up like it was born for this dish.
- Tempeh, cubed and maybe steamed if you have the patience
- Onion, garlic, fresh ginger or powdered if that’s what’s around
- Garam masala, turmeric, cumin, a hit of chili flakes
- Diced tomatoes and a generous pour of full-fat coconut milk
Let it cook for 6 minutes under high pressure. That’s it.
As for how to serve it? Depends on the day. Fluffy basmati rice is classic. Toasted naan if you’re feeling extra. Or just eat it straight from the bowl I’ve done that more than once.
Cashew cream stirred in at the end? Not essential, but wow. Just wow.
2. Smoky Tempeh + Sweet Potato Chili
If chili had a cozy cousin that leaned slightly sweet and didn’t mind being vegan, it’d be this one. Check out the full recipe for this comforting Instant Pot Tempeh Chili perfect for batch cooking, freezer meals, or lazy nights that still deserve real flavor.
I usually break the tempeh up with my hands no need to overthink it. The sweet potatoes melt into the background while the beans bring the bulk. And the spices? That’s where it gets its soul.
- One sweet potato, diced small
- Crumbled tempeh
- A can each of black beans and kidney beans
- Fire-roasted tomatoes for that smoky edge
- Cumin, smoked paprika, garlic powder black pepper too, if I remember
It pressure-cooks for 8 minutes. Then and don’t skip this squeeze in some lime and toss fresh cilantro on top. It makes all the difference.
3. Sticky Teriyaki Tempeh & Broccoli Bowl
This is my go-to for lazy Friday nights when I want to feel like I ordered in, but without the $28 total and the food coma. It’s got that glossy, takeout-style finish, but made with pantry basics.
Here’s how I play it:
- Tempeh, sliced thick enough to stay together under pressure
- A quick sauce tamari (or soy sauce), maple syrup, garlic, ginger
- After cooking: stir in a cornstarch slurry to thicken it into that glorious glaze
I usually steam the broccoli while the Instant Pot does its thing three minutes at high pressure is plenty for the tempeh. Then I toss it all together, let the sauce coat every piece, and pile it over whatever grain I remembered to cook (rice, quinoa, even noodles once).
If I’ve got scallions and sesame seeds, I sprinkle them over the top like I’m on a cooking show. If not? Still delicious.
Tempeh Troubleshooting: How to Make It Taste Great
Let’s not sugarcoat it tempeh is weird at first.
It’s dense, fermented, a little bitter, and smells… earthy. If your first attempt ended in disappointment, I promise: it wasn’t you. It was just under-prepared tempeh. This protein needs a little love before it shines but once you know how to handle it, it becomes one of the easiest, most flexible things in your plant-based toolkit.
Here’s how to level up your tempeh game no bitter bites, no weird aftertaste, just straight-up delicious.
Steam it before you do anything else
I didn’t believe this tip at first either. But steaming tempeh (even for just 5–10 minutes) makes all the difference. It softens the texture slightly and pulls out that fermented bitterness that turns people off. You can do it in your Instant Pot with the steam function or toss it in a basic steamer basket. Either way this one step turns “meh” tempeh into “wow, that’s good” tempeh.
Marinate like you mean it (but not forever)
Tempeh’s texture makes it amazing at soaking up flavor especially in recipes like this sweet-savory Maple Soy Tempeh Grain Bowl that balances comfort and meal-prep ease. A quick 20–30 minute soak in a sauce with some acid (think lime juice, vinegar, even tomato) and something salty (like soy sauce or miso) works wonders. Pro tip: use warm marinade it penetrates better than cold.
Crisp it up if you want texture
Sometimes you just want a little bite. After steaming or pressure cooking, pan-fry or air-fry tempeh cubes to give them golden edges. Then toss them back into your sauce. You get the best of both worlds: flavor inside, texture outside.
Why does my tempeh still taste bitter even after steaming?
A couple of reasons. First, make sure you’re slicing it thin enough thick chunks hold more of that fermented edge. Second, check your brand. Some pre-cooked or pasteurized tempeh has a stronger bite. Lastly, don’t skip the sauce. Tempeh loves bold flavors the bland stuff just doesn’t cut it here.
Ingredient Swaps & Add-Ins for Your Pantry
Tempeh’s great, but let’s be honest sometimes it’s not in the fridge. Or maybe you’re just not feeling it. No problem. These meals are more blueprint than rulebook, and honestly? The magic’s in how you make it yours.
No Tempeh? No problem.
Don’t scrap the recipe just swap smart.
- Tofu: Go for firm or extra-firm. Press it if you can, cube it up, and treat it almost the same. It’s softer, less nutty, but still holds sauce beautifully.
- Chickpeas or lentils: Great in chili or curry. They don’t pretend to be tempeh they just do their own thing (and do it well).
- Seitan or soy curls: For those saucy stir-fry vibes. Soak the curls, squeeze ’em dry, then let them bathe in whatever bold flavors you’re working with.
No perfect veg? Use what’s around.
Cooking with what you’ve got is a skill and half the time, it’s better anyway.
- No sweet potatoes? Toss in carrots, squash, or even diced potatoes.
- Out of broccoli? Green beans, snap peas, even shredded cabbage can hold their own.
- Missing aromatics? Yeah, we’ve all run out of fresh garlic. Powdered onion, garlic, or ground ginger are totally fair game.
Need to stretch it a bit?
Whether you’re feeding more people or just hungrier than expected these tricks work.
- Stir in some cooked quinoa or rice to bulk up a curry or chili.
- Toss in greens (spinach, kale, even frozen peas) at the very end they’ll soften without getting sad.
- Sprinkle toasted nuts or seeds on top for crunch. Cashews on tikka masala? Game changer.
Can I freeze this if I made swaps?
Yep just think texture. Tofu gets chewier after freezing, but it’s still totally edible (and some people prefer it that way). Beans and potatoes hold up fine. Just let everything cool first, and freeze flat if you can it thaws way faster that way.
FAQs: Your Tempeh Cooking Questions Answered
If tempeh feels like a mystery ingredient right now don’t worry. I’ve had all the same questions (and a few kitchen flops to go with them). Here’s what I’ve learned, the messy way.
Can I use tempeh straight from the package?
You can but you might not want to. Right out of the pack, tempeh has this funky, slightly bitter edge. Some people don’t mind it; I personally find it harsh unless it’s mellowed out a bit. Steaming it for five minutes? Total game changer. It doesn’t just soften the flavor it opens it up so whatever marinade or sauce you throw at it actually sticks.
I want that crispy edge can I get that with the Instant Pot?
Not really. The Instant Pot is a sauce-lover’s tool it softens, simmers, soaks. If you want crisp, use it first to cook the tempeh through, then finish with a quick sear in a pan or a blast in the air fryer. It’s a little extra effort, but totally worth it when you bite into those caramelized edges.
How long do leftovers last?
Tempeh meals are fridge-friendly. Most of them taste even better after a day or two once everything’s had time to settle. Just store them in a sealed container, and when you reheat especially saucy stuff add a splash of water or veggie broth to loosen it back up. Dry microwave tempeh is… no one’s favorite.
Can I eat tempeh raw?
Technically? Yes. Will you enjoy it? Probably not. It’s fermented, so it’s safe, but the texture is squeaky and the flavor’s kind of like if mushrooms and nuts got into a fight. Cook it steam, sauté, pressure cook whatever you’ve got. It doesn’t need much, just… something.
Final Thoughts: From Skeptic to Tempeh Fan
If you’ve made it this far, first of all thank you. Second… I hope you’re feeling a little more tempeh-curious than you were a few minutes ago.
Because here’s the thing: tempeh isn’t some niche health food reserved for vegan pros. It’s simple, versatile, and surprisingly forgiving once you learn how to treat it right. And with the Instant Pot? It goes from “What do I even do with this?” to “Oh wow, I made that” fast.
Maybe you’ll start with the tikka masala. Or maybe the chili becomes your go-to comfort bowl. Either way, I hope these meals give you something better than just full stomachs maybe a little cooking confidence, maybe a new weeknight staple, maybe just a few less takeout receipts.
If you end up giving one of these recipes a try (or if you discover a killer swap I didn’t think of), come back and let me know. I’m always learning too.
Until then steam that tempeh. Trust your tastebuds. And press that Instant Pot button like you mean it.