Make your life easier by trying this Instant Pot Seitan that tastes like beef and is super versatile for any dish including stir fry, lunch meat, steak, and more! With 30 grams of protein, zero cholesterol, and under 200 calories per serving, this delicious seitan is a healthy meat alternative. Stove top instructions also provided.
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Hey Internet, I'm pretty excited about this one: tender, juicy seitan meat alternative made in the Instant Pot (any pressure cooker will work)!
Did you know Instant Pots were made for more than just beans?! I have a couple of soup recipes using it like my easy tomato soup, creamy mushroom lasagna soup, and my super popular butternut squash carrot ginger soup…
But I'd never tried making seitan in the Instant Pot until just a few weeks ago and I was so excited by it that I fast-tracked the recipe development process (you would think Mr. Zardyplants would be sick of it by now, but he isn't (the man is like a hoover)).
While I do provide stove top instructions as well, I highly recommend making your seitan in the Instant Pot. It's much easier than having to babysit it on the stove and it comes out perfect every time I make it.
This tender, juicy seitan only takes 8 ingredients to make and is super delicious and versatile. I recently featured it in my Vegan Philly Cheesesteak Sandwiches!
But wait, what even is seitan?
What Exactly is Seitan?
What is Seitan made of? Seitan (pronounced say-TAN) is a meat alternative made primarily from vital wheat gluten. So no, unfortunately it is NOT gluten-free.
However, if you can tolerate gluten, I highly recommend trying seitan! It's super high in protein and you can make it with any flavorings you like!
Vital wheat gluten is the natural protein found in wheat. It is the separated protein from the wheat itself.
It's fairly easy to find vital wheat gluten. My favorite brand for Vital Wheat Gluten and other specialty grains/flours/baking products), is in the baking aisle of many of my local area grocery stores, as well as Whole Foods and other health markets, and of course vital wheat gluten is available online.
What Does Seitan Taste Like?
Essentially all you need to make a basic seitan recipe is water and the vital wheat gluten, but straight up it can be flavorless and tough if not cooked properly.
It's not as flavorless as, say, plain tofu, but it kind of tastes like plain, unsalted chicken if you've ever tasted that.
Now that we know what seitan is made from, let's talk about my particular recipe for it.
What You'll Need
Obviously you'll need some vital wheat gluten. But one thing I did to ensure a tender and chewy seitan is mix it with blended beans--I used black beans for their color in this recipe, but any should work.
While adding more protein, the beans kind of dilute the gluten in the dough and act almost as a dough conditioner for the seitan.
Instead of water, I used vegetable broth in my dough. Water will work, but vegetable broth adds that extra something.
I didn't want to open up a liter of vegetable broth just for this dish, though, so I just used a smidge of Better Than Boullion Vegetable Stock paste mixed with a bit of water.
I also added low sodium soy sauce (if soy-free, Less Sodium NoSoy would also work), garlic and onion powder, smoked paprika, and thyme for extra flavor.
How to Make Instant Pot Seitan
Note: this recipe will work in any pressure cooker, but buttons may be called by other names on non-Instant Pot brand pressure cookers. Consult your manual for any questions based on your specific brand of pressure cooker.
To make this seitan, first blend your beans up until they're a paste and the skins are mostly broken down.
You can do this in a blender or a food processor. I added the spices and soy sauce at the same time so all the flavor would be distributed well.
Next, add your vital wheat gluten and vegetable broth (or water). Blend or process until well combined.
Now transfer the dough to a bowl and combine it with your hands. It should be moist, but not sticky. The dough should stick to itself, not your fingers.
Knead the dough for just about 10-15 seconds (overkneading can cause it to turn out rubbery) and form a log.
Placing it in the Instant Pot
Now add a cup of water to the base of your Pressure Cooker and insert the steaming basket / tray. If your pressure cooker did not come with a steaming tray, a regular metal steaming basket should work, but consult your manufacturer to be certain.
Add the seitan log to the steaming basket / tray, close the lid, set the pressure valve to "sealing" and cook on high pressure for 45 minutes.
When the timer goes off, turn off your Instant Pot and let the pressure release naturally for 10 minutes, then carefully quick release the rest (there won't be much left anyway)--I like to use a wooden spoon to release the pressure so my hands aren't anywhere near the escaping hot steam.
Let your seitan rest about 10 minutes before carving. It will be fully cooked at this point, so you can eat it straight up or you could add it to a stir fry or a sauce or whatever else you like!
I recently learned how delicious this seitan is in a veganized Philly Cheesesteak!
How to Cook Seitan on the Stove Top
You can bake seitan but that sometimes results in a drier taste--I prefer to steam my seitan. If you don't have a pressure cooker, you can easily make your seitan on the stove top.
Follow the process above to make your seitan log, then add it to a steaming basket or steamer pot on your stove top with about 2 cups of water (you'll be cooking a bit longer).
Place a lid on the pot and steam on medium high for about 1 hour, 15 minutes. How long your seitan takes will depend on the thickness of the log. Anything under 4 inches thick should not take longer than an hour and 15 minutes.
Again, let your seitan rest for about 10 minutes before slicing into it.
Is Seitan Good For You?
Seitan is high in protein (and when mixed with beans it's high in iron, fiber, and other essential nutrients), but low in fat so it is a healthy choice. It is also cholesterol free so it is a healthier choice than animal meat.
However, it is also considered to be somewhat processed (as the gluten has been activated and removed from the wheat), so it is something to be enjoyed somewhat in moderation.
Some people think that gluten is bad for you, but according to many scientists and healthcare professionals (including most plant based nutrition experts like Dr. T. Colin Campbell and Dr. Michael Greger), gluten is only bad for you if you have celiac disease or a gluten allergy.
So as long as you can eat a piece of bread without getting sick, go ahead and enjoy some seitan, especially with some fresh veggies and a fruit for dessert!
Is Seitan Complete Protein?
Seitan is typically not seen as a complete protein as it lacks lysine, an essential amino acid. However, beans happen to be high in lysine and my recipe for seitan includes beans!
Vegetables also have protein (not as much, but all plants contain some protein), so you can feel confident that a seitan meal when paired with beans and vegetables is a nutritious choice.
Other High Protein Recipes
While I easily and consistently get more than my recommended daily protein so I never think about it much, I've got a lot of other high protein vegan recipes if you're interested:
- Vegan Orange Chicken
- Chili Cheese Pot Pies
- Tofu Eggs Benedict
- Cheesy Grits with Crunchy Chickpeas and Garlicky Collard Greens
- Spanish Paella
- Easy Tofu Scramble
Anything Else?
As always, I hope you love this recipe--I know I do and so does Mr. Zardyplants, who is vegan but occasionally misses the flavor of meat (but not the cruelty--he insisted I add that line).
This instant pot seitan is:
Savory
"Meaty" (hold the cruelty)
Chewy yet tender
Satisfying
and great for anyone in your life that either isn't vegan or vegetarian yet and needs to be convinced or is already and just kinda misses the taste and mouthfeel of meat.
The best thing about my seitan recipe is that you can make it ahead of time so you have minimal work to do when it actually comes time to make dinner.
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Instant Pot Seitan
- Total Time: 50 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
Make your life easier by trying this Instant Pot Seitan that tastes like beef and is super versatile for any dish including stir fry, lunch meat, and steak!
Ingredients
- 2-¼ cups vital wheat gluten
- 1-15 oz can or 1.5 cups black beans, drained and rinsed
- ½ cup veggie broth (or water)
- ⅓ cup reduced sodium soy sauce (or Less Sodium NoSoy if soy-free)
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp red pepper flakes, optional
Instructions
- To make this seitan, first blend your beans up until they're a paste and the skins are mostly broken down. You can do this in a blender or a food processor. Add the spices and soy sauce at the same time so all the flavor will be well distributed.
- Next, add your vital wheat gluten and vegetable broth (or water). Blend or process until well combined.
- Now transfer the dough to a bowl and combine it with your hands. It should be moist, but not sticky. The dough should stick to itself, not your fingers. Knead the dough for just about 10-15 seconds (overkneading can cause it to turn out rubbery) and form a log.
- Instant Pot Cooking Instructions: Add a cup of water to the base of your Pressure Cooker and insert the steaming basket. Add the seitan log to the steaming basket, close the lid, set the pressure valve to "sealing" and cook on high pressure for 45 minutes. When the timer goes off, turn off your Instant Pot and let the pressure release naturally for 10 minutes, then carefully quick release the rest (there won't be much left anyway)--I like to use a wooden spoon to release the pressure so my hands aren't anywhere near the escaping hot steam.
- Stove Top Cooking Instructions: Follow the process above to make your seitan log, then add it to a steaming basket or steamer pot on your stove top with about 2 cups of water (you'll be cooking a bit longer). Place a lid on the pot and steam on medium high for about 1 hour, 15 minutes. How long your seitan takes will depend on the thickness of the log. Anything under 4 inches thick should not take longer than an hour and 15 minutes.
- Let your seitan rest about 10 minutes before carving. It will be fully cooked at this point, so you can eat it straight up or you could add it to a stir fry or a sauce or whatever else you like!
- Refrigerate leftovers up to 5 days in an airtight container (reheat in the microwave with a damp towel over it or reheat by steaming until hot over stove top). Can also freeze and thaw out, then also reheat the same way.
Notes
- Note: This recipe will work in any pressure cooker, but buttons may be called by other names on non-Instant Pot brand pressure cookers. Consult your manual for any questions based on your specific brand of pressure cooker. If your pressure cooker did not come with a steaming tray, a regular metal steaming basket should work, but consult your manufacturer to be certain.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Entree, Ingredient
- Method: Presser cooker, stove top
- Cuisine: American
Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Can be Soy-Free, Seitan, Meat Replacement, Vegan Meat
Jack Conyers III
This recipe was super easy to follow and whip up. The time estimates and everything were spot on. My seitan came out so flavorful; definitely going to try this again. Only thing I did was add a little liquid smoke to give it something extra.
★★★★★
James
It was awesome and easy to follow. the instruction explains it all. this was so far the best, it was the 2nd time ive made it and really keep on digging it!
★★★★★
Vickie DeAngelis
Loved the taste and super easy to make....mine came out a little dry though....did I overcook it or possibly knead it too much? Or is it supposed to be on the dryer side? Great recipe!!
💚 Liz
It's likely you over-kneaded the loaf. This supposed to be moist but not soupy.
Amy Anderson
The second step to blend the vital wheat gluten in the food processor....would this be considered over kneading? Is it just a few pulses to blend the bean mixture portion with the veg? Is it a mess to clean up...sticky etc. I have not had good luck with seitan and have had to throw it out. Tough as a pencil eraser!
💚 Liz
No, because it just very quickly incorporates it--not very long at all. What I mean by don't overknead is don't rub or mush the seitan with your hands, just form it together briefly so the moisture has reached even the crumbly bits. It's not a mess or sticky, actually, when you take the seitan out of the food processor it all comes out in one big hunk. Any remaining crumbles can be scraped out with a spatula and stuck to the outside of your dough.
Pam
Excellent! So easy and tasty. This gem of a recipe is a keeper. Thank you!
★★★★★
Logan
I absolutely LOVE this recipe as a self proclaimed lazybones vegan with a picky-eating family. Despite trying other instant pot seitan recipes this one is the only one that ever turns out consistently for me, and since the recipe is so dang simple I can change ingredients around to suit whatever meat I'm trying to recreate. I love the texture of it and how firm it gets compared to steaming the seitan on the stove top. Thank you for sharing!! :)
★★★★★
Pam
This recipe is wonderful. I thank you profusely for sharing it!
This is a keeper!
Michele
My whole family loved this recipe, even the picky eater! So easy and so tasty, it will become a staple in regular rotation. We have so many plans for when and how we'll eat it, including Christmas dinner! Many thanks for the great recipe!
★★★★★
Adair
This recipe looks amazing! I don’t have an Instant Pot but I do have a rice cooker that has a steamer basket that came with it - do you think putting it in the steamer basket would work instead of cooking it on the stovetop?
💚 Liz
I would say yes, but I would definitely consult the manual of your rice cooker to see how to use the steamer basket and for how long you can cook with it.
Lindy
Is there anything I can use instead of soy sauce? I try and stay away from a lot of salt.
💚 Liz
Try using salt free vegetable stock instead!
Valerie H
SOOOOO good, and simple to make. My family loves to eat this for lunch between two slices of bread with some mustard and veganaise. It works great on crackers too. **instead of transfering to a bowl to knead together, I used parchment paper. This decreased my dishes and made it easier to get all the pieces rolled into the logs.
★★★★★
Kara
Hi! Could I use chickpeas instead of beans?
💚 Liz
Yes, those should work well!
RJ
If I wanted to make half of this recipe (smaller Instant Pot), what would you recommend, in terms of cooking time? Keep it the same, or cut it by a few minutes?
💚 Liz
Try reducing the by about 10 minutes!
Vivi
This was the easiest and tastiest seitan recipe I’ve ever made!! It’s extremely versatile as well. I like to slice it very thinly and have found that it freezes very well. Directions were perfect. I had never made seitan in the instant pot before, and I found it improved the texture vs stovetop, not to mention it’s hands-off and super quick and easy. This is now my go-to recipe for seitan. Thanks so much Zardyplants!!
★★★★★
Vee
Easy to follow and was SO good!!
★★★★★
Kim B.
It turned out well, despite my blender mishap. I will only use a food processor from this point on. Because of the overkneading that had to happen, I took the cooked loaf and processed it into basically ground beef sized chunks. Added some taco seasoning and used it on nachos and in tacos for our family and it was fantastic! Thanks for the recipe!
★★★★
Laurie
Phenomenal recipe.as is and easy to switch it up with ingredients you have on hands. I always end up almost doubling the liquid in this recipe. Not too sure why, but make sure to play with it and you really can't mess is up once you have the base recipe solid. Thanks!!
★★★★★
Debra
Thank you for your comment about doubling the liquid. I was looking for this. Mine turned out way too dry and crumbly but was still good. Next time I’ll add more liquid
★★★★★
Kristin
We served this with homemade mushroom gravy, roasted potatoes, peas and green beans. My husband wouldn't stop eating it! First time making a seitan meat. Definitely found a winning recipe with this. Like suggested in the comments, I used 1 cup of broth and added liquid smoke. Appreciate the inspiration!
Jan
Quick question...do you wrap this before steaming? Most steamed recipes specify steaming in foil but not yours?
💚 Liz
No. That's because an instant pot is pressurized. The internal pressure keeps the seitan from rising.
Mike
My biggest problem with seitan made at home has been the rubbery texture, even when I hardly knead it at all. The addition of the beans here to soften things up is genius. They also add some complexity to the flavor. My seitan made this way came out tender and delicious. I found myself slicing it and eating it plain. This is a keeper. I am a vegan athlete, so I eat a lot of seitan, often without enthusiasm. You have made a big difference with this recipe.
★★★★★
Janet
I tried this recipe for the first time yesterday and it is so easy to put together and steam it. My whole family enjoyed it. I will be using this recipe again.
★★★★★
Daniel Steiger
Hey Liz, tried making this recipe and had a little bit of trouble.
The recipe calls for 2 and 1/4 cups of vital wheat gluten but only 1/2 cup of water and 1/3 cup of soy sauce. This mixture did not blend very well and I was wondering if these proportions were correct as written.
Thanks in advance!
💚 Liz
Did you add the beans as well?
Daniel Steiger
Yes, I added the beans to the blender first. They were from a 15oz can but I drained the water out.
V
Yummy easy would have sent a picture but we ate it
★★★★★
Annikah K.
I’ve tried my hand at homemade seitan many times. I’ve used recipes that bake it, boil it, steam it.. and all to no avail. But never once did I even think about using my Instant Pot!
I was reaching my wits end trying to make seitan, when this angel of a recipe fell unto my search results.
At last, I can’t describe the overwhelming joy of finally finding a recipe that didn’t result in rock hard filets or soggy, broth soaked patties. Plus, the recipe was SO simple, easy, and with minimal kneading!! Thank you a million times over ZardyPlants!
Kathryn Gannon
I have read that seitan is best left overnight in the fridge after cooking as this gives the the best texture. Not having really made any yet I can't comment but just thought I would give it mention.
Lynn
Easy to make with minimal cleanup; my kind of recipe. It's also easy to change up some ingredients to give different flavors. I added a few jarred roasted red peppers. Next time I'll add a couple sun dried tomatoes. I imagine so many ways to use this. Thank you.
★★★★★
Linda Thomas
I LOVE YOU GUYS!!!!!! I've tried several recipes with vital wheat gluten and they were just a mess.
First attempt with your recipe and FINALLY- success!! I followed your recipe as written. The texture is amazing! My daughter loved it and she's never eaten a vegan loaf of any kind. I wanted to ask would adding pre-cooked diced onion or mushroom change the outcome. I think I will follow your suggestion about using the better than whatever meat bouillon next time for added flavor. So for my supper tonight, I'm slicing it as thin as possible and mixing it with some mushroom, onion, and bell pepper gravy and making a sub sandwich with smoked vegan gouda. Thank you so much for coming up with this recipe and sharing it with people like me who haven't a clue about making a tasty, realistic substitute for meat.
★★★★★
💚 Liz
That's so awesome! So glad you two liked it so much. For the mushrooms or onion, I would cook down as much water out of them as possible before adding them to the mixture. If you feel that the mix has gotten too wet after adding, try sprinkling in a little more vital wheat gluten. Hope this helps!
Linda
Thank you! I'm gonna do just that. Happy Christmas!
★★★★★
David
This is so fast and easy!!! We used it for cold sandwiches and then hot sandwiches. It freezes well too!! Everyone loved it. This will definitely become a staple for us!!
★★★★★
Dave
Perfect 👍
★★★★★
Eileen
Good and easy to follow. The result was kinda bland though, needed salt probably. I used my Aroma pressure cooker following the same instructions and the texture was great. I did wrap mine in foil because it wasn’t going to be in a log unless i kept touching it and i didn’t want to over kneed. I added the broth in with the other ingredients and beans, by mistake. Once the flour was in, I got like 1 blend to combine. Maybe a dough hook should be used?
★★★★
💚 Liz
Hi Eileen. If your food processor can't handle it, I would definitely use the dough hook. Consider adding more salt next time too!
Jami
Easy, versatile and DELICIOUS! I made this and put it in sauerkraut. Thank you so much for sharing your recipe.
Jamie
When I first went veg, I heard, repeatedly, that seitan was "hard" to make and resigned myself to buying it, rather than making it. No more! This roast came out perfectly and was so easy. Thanks so much!
BTW, instead of using veggie broth, I used - not-beef broth made from a cube.
★★★★★
Denise
Thanks so much for this great recipe. It’s so easy to make and is so flavorful. I cube it up and sauté it til crispy and use it for onigiri filling, omelettes, salads, just anything, really. I’ve sliced it and combined with a grilled portobello mushroom to make a great burger.
I’ve made the recipe twice. I did things a little differently the second round.
Diced up some shiitake mushrooms (about 1/3 C), added it to the beans, blended it to make the 15 oz.
I used the mushroom broth from the dried mushrooms for the veggie broth.
Loved both!
★★★★
Asdf
This is my go to recipe, I make it so often I have it memorized. It is literally fool proof! Really tasty and so easy!
★★★★★
Pat Zanin
Love this recipe, especially the addition of beans- it gives it just a bit more meaty texture. To me, I’ve always found seitan to just remind me of eating warm soggy bread. This is much better! I read the comments about dryness, and I made two changes- I included the liquid in the can of beans, and I added a cup of water instead of 1/2. I think this might be a bit too much- next time I think I will use the bean liquid but 1/2 cup water. I really don’t mind that the result is VERY moist- I put a couple slices in the air fryer for a few minutes to dry them out and give them a little crisp edge- delicious. This one is definitely a keeper!
★★★★★