The Pressure Cooker/Instant Pot is the perfect way to create a restaurant worthy veggie burger filling! The patty is full of quinoa, black beans, shredded carrots, and spices then baked or fried into a delicious burger!

Hamburger with lettuce, tomato, and bun on a blue and white napkin.

I miss not eating meat right now. That sounds like a typo, I know, but we used to eat a lot less meat than we’ve been having these days. It used to be that I would only cook meat 1-2 times per week, but I think we’ve flip flopped and are now eating vegetarian only 1-2 times/week. I blame Costco for part of the problem, since we now buy all our meat there and it’s just so convenient and really good quality.

They’re not all to blame though! It takes more thoughtful planning for me to cut meat out of our dinners since I need to make sure we’re getting enough plant based proteins and accompanying nutrients. We’re getting back to it though, and to kick us off, this completely tasty Pressure Cooker Veggie Burger Filling.

Hamburger with lettuce, tomato, and bun on a black cutting board.

I try to get creative in the pressure cooker recipes I bring to the table, because a lot of times it gets used for the classics like soup and mac and cheese and oatmeal, but then you forget about the less likely uses! This is a veggie burger I’ve made in the past from Peas and Crayons, but having to cook the quinoa separate from everything else seemed like a solution that was easily fixed with the PC.

When you bring the PC into the equation, everything gets thrown in the pot together then you blend up half of it and voila, it’s ready to be formed into patties!

Hamburger with lettuce, tomato, and bun on a black cutting board.

Our whole family (2 20 somethings and a 15 mo baby) scarfed these down last night and I already ate 2 more while I was writing this post! They’re a nice welcome change from a heavy beef hamburger, and the filling itself sticks together wonderfully – not like some of the crumbly, dry veggie burger fillings I’ve come across in the past. Give them a try and let me know what you think in the comments below!

Hamburger with lettuce, tomato, and bun on a black cutting board.

Other Burger Recipes You’ll Love!

Cheddar, Apple, and Jalapeño Turkey Burgers

Big Juicy Hamburgers


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Hamburger with lettuce, tomato, and bun on a blue and white napkin.

Pressure Cooker Veggie Burger Filling


  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 8 burgers or 12 sliders 1x

Description

The Pressure Cooker/Instant Pot is the perfect way to create a restaurant worthy veggie burger filling! The patty is full of quinoa, black beans, shredded carrots, and spices then baked or fried into a delicious burger!


Ingredients

Scale
  • 2 tablespoons olive oil (affiliate)
  • 1/2 yellow onion, minced
  • 1 large carrot, shredded
  • 2 cloves garlic, minced
  • 1/2 cup quinoa (affiliate), rinsed and drained
  • 2 cups water
  • 2 15oz cans black beans (affiliate), drained and rinsed
  • 3/4 cup old fashioned rolled oats
  • 1 teaspoon cumin (affiliate)
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 eggs or 2 flax eggs

Instructions

  1. In pressure cooker, sauté onion, carrot, and garlic in olive oil for 3-4 minutes.
  2. Stir in quinoa, water, black beans, oats, cumin, salt, garlic powder, and black pepper. 
  3. Lock lid and set to high pressure for 3 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. 
  4. Remove lid, stir in egg or flax egg, then let sit with lid off for 10-15 minutes until all liquid is gone and mixture is thick. 
  5. Place 1/2 of the mixture into a food processor or blender, and blend until almost smooth. Stir pureed mixture back into the pot.
  6. Form mixture into patties, refrigerate for 15-20 minutes, then bake, fry, or freezer to eat later!

Notes

*Recipe adapted from Peas and Crayons

*I like putting cupcake liners into my muffin tin, using a cookie scoop to portion out 12 patties, then sticking the whole muffin tin in the freezer for 10 minutes. Keep frozen to use later, or remove, flatten into patties, and cook.

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