Vegan Multi-Cooker Recipes! (4 Recipes With a Pressure Cooker)

Watch the video above and scroll down for the written recipes!

I think one of the greatest modern inventions by mankind has to be the rice cooker. Now, I think there’s something even BETTER than a rice cooker, if that is possible! It’s a rice cooker that can also cook multiple things – a multi-pressure cooker! I was recently contacted by Cuckoo, a well-known South Korean manufacturing company that specializes in home and kitchen appliances. I was super stoked to get a chance to work with them, because they have over 40 years of experience in this industry and have been a leader in the pressure cooker market (in fact, they’ve been the number 1 pressure cooker manufacturer in South Korea for 17 consecutive years, holding over 74% of the market share…). Needless to say, these guys know what they’re doing in terms of making pressure cookers.

The cooker I’m using is the Cuckoo 8-in-1 Multi Pressure Cooker – ICOOK Q5 PREMIUM.  

Here are some of the key features and benefits of this multi-pressure cooker:

  • Cuckoo has over 40 years of experience and is a leader in this market in South Korea.
  • Simple and easy to use with a friendly voice guide.
  • Fast & accurate with 13 built-in programs.
  • Time-management – let it do the cooking for you while you go about your busy life!
  • Total of 14 safety features such as the Digital Programmed Steam Release Valve.
  • 304(18/10) Stainless steel clad inner pot with NON-STICK coating (PFOA
  • Super easy to clean with different features such as the auto-clean system, 304(18/10) Stainless Steel Clad Detachable Cover, and the water drainage system.
  • and so many more features…

So yes, this video above is sponsored by Cuckoo – I genuinely love the product and I really think this is such an amazing appliance to have in the kitchen. You can make SO many things using this multi-cooker, it’s actually overwhelming. So I wanted to show you guys some simple and basic recipes you could make using this multi-cooker. I definitely want to do more videos like this in the future and show you even more recipes if you do enjoy this.


Vegan Recipes With a Multi-Pressure Cooker

Porridge Oats


  • 1 Old fashion rolled oats
  • 2 Water or non-dairy milk
  • Pinch of cinnamon (optional)

Note – 1:2 ratio of oats to liquid! If you want more liquidy and porridge-like oats, I would use more liquid. 


  • Add oats and liquid, mix well and cook at [MULTI-COOK] setting for 15 minutes (quicker method) OR the [PORRIDGE] setting for 1 hour (longer but softer oats).
  • When finished, top with whatever you’d like. I like to add some sweetener like maple syrup and some fruit, nuts and seeds.


Tomato Pasta with Tofu “Meat”


  • 2 cups dry pasta
  • 1 cup water + 1 tsp vegetable broth powder (or use 1 cup vegetable broth)
  • 1 can diced tomatoes (398ml)
  • 1 tsp basil (fresh would be better but I used dry)
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan cashew parmesan (optional)
  • 1 block of firm tofu (frozen, then thawed, then water squeezed out as much as possible)
  • 1 tbsp vegan butter or olive oil (optional)


  1. Add all ingredients besides tofu and vegan butter/oil into the cooker.
  2. Rip the tofu into bite-sized pieces (watch video above to see what I mean). If tofu was previously frozen, thawed out and water squeezed out, the consistency should be quite “meaty”. Add the ripped pieces into the cooker.
  3. Mix everything together, close the lid and cook at [MULTI-COOK] for 20 minutes.
  4. Once finished, add in your vegan butter/olive oil and mix well (optional).
  5. Serve!


Sweet Potato Ratatouille 


  • 1/2 tbsp oil (optional – use water if you want to omit oil)
  • 1/2 large onion or 1 medium onion, chopped
  • 1 red pepper, chopped
  • 3-4 cloves garlic, minced
  • 1 zucchini, chopped
  • 1/2 large sweet potato, peeled and chopped into small cubes
  • 2 tomatoes, chopped
  • 2 tbsp apple cider vinegar (or white wine)
  • 1/2 tbsp thyme or fresh thyme
  • 1 tbsp basil
  • salt & pepper to taste


  1. Preheat by selecting the [BROWNING FRY] function and pressing [COOK] on the multi-cooker.
  2. Heat oil in the multi-cooker pot and add in onions, bell peppers and garlic. Stir for about 4 minutes.
  3. Add in the sweet potato and zucchini and stir for another 5 minutes or so.
  4. Add apple cider vinegar, tomatoes, thyme, basil and salt/pepper. Mix everything together.
  5. Close the lid, select the [VEGETABLE] function and cook for 30 minutes.


Lentil Chili


  • 150g canned diced tomatoes
  • 1 red bell pepper, chopped
  • 8 cloves garlic
  • 156ml tomato paste
  • 300g red split lentils
  • 4 cups water
  • 1/2 large onion, chopped
  • 1.5 tbsp oregano
  • 2 tbsp chili powder
  • 1 tsp red chili pepper powder
  • 3 tbsp apple cider vinegar
  • salt & pepper to taste


  1. Add diced tomatoes, red pepper, garlic and tomato paste into a blender or food processor and process into a puree.
  2. Add the pureed mixture into the multi-cooker along with the rest of the ingredients. Mix well.
  3. Cook at MULTI-COOK function for 35 minutes and you’re done!
  4. I actually used this as a pasta sauce which worked amazingly well. For a thicker chili, use a little less water.
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