25+ Delicious Sunday Gluten-Free Pressure Cooker Recipes to Enjoy

Sundays are meant for rest, relaxation, and hearty meals that bring the family together.

But preparing a special Sunday dinner often takes hours, which can be a challenge in an already busy week.

This is where your pressure cooker comes to the rescue!

Whether you’re hosting a Sunday brunch or preparing a comforting dinner, a pressure cooker is an excellent tool for making delicious gluten-free meals without the hassle.

From savory main courses to satisfying sides and hearty soups, gluten-free cooking can be easy and packed with flavor.

To help you make the most of your Sundays, we’ve compiled a list of 25+ mouthwatering gluten-free pressure cooker recipes that are perfect for every palate and occasion.

In this article, you’ll find recipes that range from comforting stews and tender meats to light and refreshing salads.

These recipes are designed to simplify your cooking, saving you time while still delivering the taste and comfort that a Sunday meal should offer.

No matter your dietary preferences or experience level in the kitchen, you’ll find plenty of inspiration to try something new and tasty.

25+ Delicious Sunday Gluten-Free Pressure Cooker Recipes to Enjoy

Sundays are a time to unwind and enjoy good food with loved ones, and with these 25+ gluten-free pressure cooker recipes, you can make that experience effortless.

The pressure cooker allows you to enjoy hearty, nutritious meals that are packed with flavor, all while reducing your prep time and making clean-up a breeze.

From savory stews and braised dishes to quick soups and even desserts, the possibilities are endless.

Embrace the ease and versatility of pressure cooking this Sunday and create meals that everyone will love, all without any stress.

Enjoy your Sunday with a delicious, gluten-free meal that is sure to satisfy and nourish.

Gluten-Free Pressure Cooker Chicken and Rice Stew

A hearty, comforting dish perfect for a Sunday meal. This chicken and rice stew is gluten-free and made entirely in a pressure cooker for quick preparation and tender, flavorful results. The addition of vegetables and herbs makes it a complete, nutritious meal ideal for a cozy family dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup gluten-free long-grain rice (or jasmine rice)
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set your pressure cooker to the sauté function. Add olive oil, and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
2. Add the chicken pieces to the cooker, seasoning with salt, pepper, paprika, thyme, and oregano. Cook for another 3-4 minutes, stirring occasionally.
3. Add the rice and pour in the chicken or vegetable broth. Stir well to combine all ingredients.
4. Seal the lid and set the pressure cooker to cook on high pressure for 8 minutes. Allow for a natural release for 5 minutes before opening the lid.
5. Stir the stew and taste for seasoning, adding more salt or pepper as needed. Serve hot, garnished with fresh parsley.

This chicken and rice stew is filling and well-balanced, making it an ideal dish for a Sunday. The flavors meld together beautifully, and the pressure cooking ensures the chicken remains moist while the rice absorbs all the aromatic broth, creating a satisfying meal.

Gluten-Free Pressure Cooker Beef and Vegetable Stew

This robust and hearty beef stew, cooked in a pressure cooker, brings tender beef and a medley of vegetables together in a rich, gluten-free broth. It’s the perfect Sunday comfort food for a family gathering.

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 3 cups low-sodium beef broth (gluten-free)
• 2 large potatoes, peeled and cubed
• 2 carrots, sliced
• 1 onion, chopped
• 1 cup green beans, chopped
• 2 tablespoons tomato paste
• 3 tablespoons gluten-free soy sauce or tamari
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Turn the pressure cooker to the sauté setting and add olive oil. Sauté the onions and garlic until translucent, about 2 minutes.
2. Add the beef stew meat to the pot, browning it on all sides. Season with salt, pepper, and rosemary.
3. Stir in the tomato paste and soy sauce, ensuring the meat is coated evenly. Add the beef broth, carrots, potatoes, and green beans.
4. Secure the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before opening.
5. Taste and adjust seasoning as needed. Serve the stew hot, with crusty gluten-free bread on the side, if desired.

This beef and vegetable stew is perfect for a leisurely Sunday evening. The pressure cooker ensures that the beef becomes melt-in-your-mouth tender, while the vegetables are infused with rich, savory flavors. It’s a satisfying dish that’s bound to be a family favorite.

Gluten-Free Pressure Cooker Lentil and Spinach Soup

A healthy, protein-packed lentil and spinach soup made in a pressure cooker. This dish is perfect for a light Sunday lunch or dinner, offering a delicious combination of lentils, vegetables, and hearty seasonings.

Ingredients

• 1 ½ cups dried green or brown lentils, rinsed and drained
• 6 cups low-sodium vegetable broth (gluten-free)
• 1 onion, chopped
• 2 carrots, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Set the pressure cooker to sauté mode and add the olive oil. Sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
2. Stir in the cumin, paprika, turmeric, and thyme, cooking for another minute until fragrant.
3. Add the lentils and vegetable broth to the pot. Stir well and season with salt and pepper.
4. Lock the lid and set the pressure cooker to high pressure for 15 minutes. Let the pressure release naturally for 5 minutes before releasing any remaining pressure.
5. Stir in the chopped spinach and let the soup sit for a minute to wilt the greens. Taste and adjust seasoning as needed. Serve with a squeeze of lemon juice for added brightness.

This lentil and spinach soup is vibrant and nourishing, providing a perfect blend of earthy lentils, aromatic vegetables, and the freshness of spinach. The pressure cooker helps develop deep flavors in a fraction of the time, making this a simple yet satisfying Sunday meal.

Gluten-Free Pressure Cooker Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is hearty, flavorful, and perfect for a cozy Sunday meal. Made in a pressure cooker, it’s easy to prepare and packed with nutrients, making it a well-rounded, satisfying dish for any family gathering.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (gluten-free)
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 ½ cups vegetable broth (gluten-free)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Set the pressure cooker to sauté mode and add olive oil. Sauté the onion, red bell pepper, and garlic until fragrant, about 3-4 minutes.
2. Add the chili powder, cumin, smoked paprika, and oregano, stirring for 1 minute to release the flavors.
3. Add the sweet potato cubes, black beans, diced tomatoes, and vegetable broth. Stir well and season with salt and pepper.
4. Lock the lid and set the pressure cooker to high pressure for 10 minutes. Let the pressure release naturally for 5 minutes before opening the lid.
5. Stir the chili and taste for seasoning, adjusting with more salt or pepper if needed. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This sweet potato and black bean chili is rich and satisfying, with the perfect balance of sweetness from the potatoes and the heartiness of black beans. The pressure cooker allows all the flavors to meld together quickly, creating a dish that feels both comforting and nourishing.

Gluten-Free Pressure Cooker Shrimp and Quinoa Paella

This shrimp and quinoa paella is a gluten-free twist on the classic Spanish dish. Made in the pressure cooker, it’s packed with protein and vibrant flavors, perfect for a Sunday meal that’s easy to prepare but impressive to serve.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup quinoa, rinsed and drained
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon saffron threads (optional)
• 2 cups chicken or vegetable broth (gluten-free)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and add olive oil. Sauté the onion, bell pepper, and garlic until softened, about 3-4 minutes.
2. Add the paprika, turmeric, and saffron (if using), stirring to coat the vegetables evenly.
3. Add the quinoa and chicken or vegetable broth. Stir well and season with salt and pepper.
4. Lock the lid and set the pressure cooker to high pressure for 8 minutes. Quick release the pressure once cooking is complete.
5. Add the shrimp and frozen peas to the pot, stirring gently to combine. Close the lid and let sit for 3-5 minutes to allow the shrimp to cook through and the flavors to meld.
6. Serve the paella hot, garnished with fresh parsley and lemon wedges.

This shrimp and quinoa paella is a show-stopping dish with a rich depth of flavor from the spices. The pressure cooker ensures the quinoa is perfectly cooked and fluffy, while the shrimp remains tender and juicy. It’s an elegant, gluten-free dish that brings a touch of Spanish cuisine to your Sunday table.

Gluten-Free Pressure Cooker Mushroom Stroganoff

A rich and creamy gluten-free mushroom stroganoff that’s perfect for a Sunday night dinner. With the help of the pressure cooker, this dish comes together quickly, delivering tender mushrooms, flavorful onions, and a velvety sauce over your favorite gluten-free pasta or rice.

Ingredients

• 1 lb mushrooms, sliced (button or cremini)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 tablespoons gluten-free soy sauce or tamari
• 2 cups vegetable broth (gluten-free)
• 1 cup sour cream or dairy-free alternative
• Salt and pepper to taste
• Gluten-free pasta or rice, for serving
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and add the olive oil. Sauté the onions, garlic, and mushrooms until browned and their moisture has evaporated, about 5-6 minutes.
2. Stir in the paprika, thyme, and soy sauce, ensuring the mushrooms are well coated.
3. Add the vegetable broth and mix well. Season with salt and pepper to taste.
4. Lock the lid and set the pressure cooker to high pressure for 5 minutes. Quick release the pressure when cooking is complete.
5. Stir in the sour cream and taste for seasoning, adjusting if necessary.
6. Serve the stroganoff over gluten-free pasta or rice, and garnish with fresh parsley.

This mushroom stroganoff is rich, comforting, and satisfying with a deep, savory flavor. The pressure cooker simplifies the cooking process, infusing the dish with bold flavors while ensuring the mushrooms remain tender. It’s a perfect Sunday meal to enjoy on a chilly evening.

Gluten-Free Pressure Cooker Lemon Herb Chicken with Potatoes

This lemon herb chicken with potatoes is a zesty, flavorful dish that’s perfect for a Sunday feast. Prepared in a pressure cooker, it’s quick to make and results in tender, juicy chicken paired with soft, seasoned potatoes. The lemon and herbs create a fresh, bright flavor that enhances the meal beautifully.

Ingredients

• 1 whole chicken (about 4 lbs), cut into quarters or bone-in chicken thighs/drumsticks
• 4 large potatoes, peeled and cut into chunks
• 1 lemon, sliced into thin rounds
• 4 cloves garlic, smashed
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 ½ cups chicken broth (gluten-free)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and add olive oil. Season the chicken pieces with salt, pepper, and dried herbs. Brown the chicken in batches, then remove and set aside.
2. Add the smashed garlic and potato chunks to the pot, stirring to coat them with the remaining oil and seasonings.
3. Place the browned chicken pieces on top of the potatoes. Lay the lemon slices over the chicken and pour in the chicken broth.
4. Secure the lid and set the pressure cooker to high pressure for 15 minutes. Let the pressure release naturally for 10 minutes before opening the lid.
5. Carefully remove the chicken and potatoes, discarding the lemon slices. Taste the potatoes and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This lemon herb chicken with potatoes is bright and comforting, with the pressure cooker ensuring the chicken stays juicy and the potatoes are infused with flavor. The lemon slices provide a subtle tang that cuts through the richness, making it a balanced and satisfying Sunday meal.

Gluten-Free Pressure Cooker Vegetable Curry

A hearty and vibrant vegetable curry that’s perfect for a cozy Sunday dinner. This dish is made in the pressure cooker to bring out the rich, complex flavors of the spices and tenderize the vegetables quickly. It’s naturally gluten-free and pairs perfectly with rice or gluten-free naan.

Ingredients

• 1 cup cauliflower florets
• 1 cup green beans, chopped
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon cinnamon
• 1 ½ cups vegetable broth (gluten-free)
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or gluten-free naan for serving

Instructions

1. Set the pressure cooker to sauté mode and add coconut oil. Sauté the onion and garlic until fragrant, about 2-3 minutes.
2. Add the curry powder, turmeric, cumin, coriander, and cinnamon, stirring to coat the onions and garlic.
3. Add the diced tomatoes, sweet potato, cauliflower, green beans, and chickpeas to the pot. Pour in the vegetable broth and stir well. Season with salt and pepper to taste.
4. Lock the lid and set the pressure cooker to high pressure for 5 minutes. Quick release the pressure when cooking is complete.
5. Stir the curry, taste for seasoning, and adjust if needed. Serve the curry over rice or with gluten-free naan and garnish with fresh cilantro.

This vegetable curry is both comforting and full of vibrant flavors, with the pressure cooker simplifying the cooking process and ensuring the vegetables are tender and infused with the aromatic spices. It’s a warm, satisfying dish that’s perfect for a leisurely Sunday.

Gluten-Free Pressure Cooker Turkey Meatballs in Tomato Sauce

A comforting dish that brings the classic flavors of Italian cuisine to your table, perfect for a Sunday dinner. These turkey meatballs are tender and juicy, cooked in a rich tomato sauce infused with herbs and spices—all made quickly in a pressure cooker.

Ingredients

• 1 lb ground turkey
• 1 egg, beaten
• ½ cup gluten-free breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 can (28 oz) crushed tomatoes (gluten-free)
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon olive oil
• Fresh basil for garnish
• Gluten-free spaghetti or rice for serving

Instructions

1. In a bowl, mix the ground turkey, beaten egg, gluten-free breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and pepper until just combined. Form the mixture into meatballs, about 1 inch in diameter.
2. Set the pressure cooker to sauté mode and add olive oil. Brown the meatballs on all sides for 3-4 minutes. Remove and set aside.
3. Add the crushed tomatoes to the pot along with the oregano, basil, and sugar (if using). Stir to combine, then return the meatballs to the pot, ensuring they are submerged in the sauce.
4. Lock the lid and set the pressure cooker to high pressure for 8 minutes. Let the pressure release naturally for 5 minutes before opening the lid.
5. Taste the sauce and adjust seasoning as needed. Serve the meatballs and sauce over gluten-free spaghetti or rice, and garnish with fresh basil.

These turkey meatballs in tomato sauce are flavorful, juicy, and perfect for a hearty Sunday meal. The pressure cooker helps the flavors meld together, ensuring a dish that’s rich, satisfying, and ready in no time.

Gluten-Free Pressure Cooker Beef Stew

This hearty, comforting beef stew is perfect for a Sunday dinner. Made in the pressure cooker, it’s packed with tender chunks of beef, carrots, potatoes, and rich, flavorful broth. It’s a warm and satisfying dish that brings the family together around the table.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 3 large carrots, peeled and sliced
• 3 large potatoes, peeled and cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (gluten-free)
• 1 tablespoon gluten-free soy sauce or tamari
• 3 cups beef broth (gluten-free)
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons cornstarch (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and add olive oil. Brown the beef in batches until it’s well-seared on all sides, then remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant. Stir in the tomato paste and cook for 1 minute.
3. Return the beef to the pot and add Worcestershire sauce, soy sauce, beef broth, carrots, and potatoes. Sprinkle in the thyme and rosemary, and season with salt and pepper.
4. Lock the lid and set the pressure cooker to high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid.
5. If you want a thicker stew, mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the stew and set the pressure cooker to sauté mode for 5 minutes to thicken. Serve hot, garnished with fresh parsley.

This beef stew is a classic, satisfying meal with tender beef and perfectly cooked vegetables in a rich, savory broth. The pressure cooker cuts down the cooking time significantly, making this dish perfect for a cozy Sunday meal that’s ready in under an hour.

Gluten-Free Pressure Cooker Lentil and Spinach Soup

This nutritious and flavorful lentil and spinach soup is an ideal Sunday meal that’s both hearty and healthy. It’s perfect for vegetarians or anyone looking for a meatless option that doesn’t skimp on flavor. The pressure cooker makes the lentils tender in no time, infusing them with the warm flavors of the broth and seasonings.

Ingredients

• 1 ½ cups dried green or brown lentils, rinsed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes (gluten-free)
• 6 cups vegetable broth (gluten-free)
• 2 cups fresh spinach, chopped
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Set the pressure cooker to sauté mode and add olive oil. Sauté the onion, garlic, carrots, and celery until softened, about 4-5 minutes.
2. Add the cumin, paprika, and thyme, stirring to coat the vegetables with the spices.
3. Add the lentils, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
4. Lock the lid and set the pressure cooker to high pressure for 15 minutes. Let the pressure release naturally for 5 minutes before opening the lid.
5. Stir in the chopped spinach and allow it to wilt for 2-3 minutes. Adjust seasoning as needed and serve with a wedge of lemon for a bright finish.

This lentil and spinach soup is hearty, nutrient-rich, and easy to make. The pressure cooker enhances the flavors, making the soup perfectly seasoned and comforting. It’s a great Sunday option to recharge and enjoy a bowl of warmth.

Gluten-Free Pressure Cooker Salmon with Garlic and Lemon

This lemon and garlic salmon is quick, healthy, and packed with flavor. Prepared in the pressure cooker, it’s tender and juicy, perfect for a Sunday lunch or dinner. Serve with steamed rice or a light salad for a complete meal that feels elegant yet effortless.

Ingredients

• 4 salmon fillets (skin-on or skinless)
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rub the salmon fillets with olive oil, garlic, smoked paprika, salt, and pepper. Sprinkle with dill.
2. Place the lemon slices on top of the salmon fillets.
3. Add 1 cup of water to the pressure cooker and place a steaming rack inside. Place the salmon fillets on the rack.
4. Lock the lid and set the pressure cooker to high pressure for 3 minutes. Quick release the pressure when done.
5. Carefully remove the salmon, garnish with fresh parsley, and serve with your choice of sides.

This lemon and garlic salmon is tender, flaky, and infused with bright flavors. The pressure cooker ensures the salmon stays moist and perfectly cooked. It’s an effortless Sunday meal that’s both light and satisfying.

Gluten-Free Pressure Cooker Pulled Pork

This pulled pork recipe is perfect for a Sunday gathering, offering tender, flavorful meat that’s ready in record time thanks to the pressure cooker. Seasoned with a blend of spices and cooked until fall-apart tender, it’s ideal for serving on gluten-free buns or over rice for a comforting meal.

Ingredients

• 3 lb pork shoulder, trimmed and cut into large chunks
• 1 cup gluten-free barbecue sauce
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 cup chicken broth (gluten-free)
• Coleslaw (optional, for serving)
• Gluten-free buns or rice for serving

Instructions

1. Mix the paprika, cumin, onion powder, garlic powder, cayenne (if using), salt, and black pepper. Rub this spice mixture evenly over the pork chunks.
2. Add the sliced onion and minced garlic to the bottom of the pressure cooker. Place the seasoned pork on top.
3. Pour the chicken broth and barbecue sauce over the pork.
4. Lock the lid and set the pressure cooker to high pressure for 60 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid.
5. Remove the pork and shred it using two forks. Mix the pulled pork with the remaining sauce in the pot.
6. Serve on gluten-free buns with coleslaw or over rice.

This pulled pork is tender, flavorful, and perfect for a Sunday feast. The pressure cooker ensures it’s cooked to perfection with minimal effort, and the barbecue sauce adds a sweet, tangy finish that pairs beautifully with the meat.

Gluten-Free Pressure Cooker Quinoa and Chickpea Stew

This quinoa and chickpea stew is a protein-packed, vegan dish that’s comforting and perfect for a healthy Sunday meal. The pressure cooker enhances the flavors of the vegetables and spices, creating a hearty stew that’s great for lunch or dinner.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large sweet potato, peeled and cubed
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (optional)
• 3 cups vegetable broth (gluten-free)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Set the pressure cooker to sauté mode and add a bit of olive oil. Sauté the onion and garlic until translucent, about 3-4 minutes.
2. Add the cumin, paprika, turmeric, cinnamon, and cayenne (if using) to the pot, stirring to toast the spices for 1 minute.
3. Add the quinoa, chickpeas, sweet potato, zucchini, diced tomatoes, and vegetable broth. Stir to combine and season with salt and pepper.
4. Lock the lid and set the pressure cooker to high pressure for 10 minutes. Let the pressure release naturally for 5 minutes before opening the lid.
5. Stir the stew and adjust seasoning as needed. Serve with a sprinkle of fresh cilantro.

This quinoa and chickpea stew is rich in flavor and nutrition, with the pressure cooker making it simple to prepare. The sweet potato adds a touch of sweetness, while the spices provide depth and warmth. It’s a filling and healthy dish that’s perfect for a cozy Sunday.

Gluten-Free Pressure Cooker Mushroom Risotto

This mushroom risotto is a creamy, decadent dish that’s perfect for a Sunday dinner. With the pressure cooker, you can achieve the rich, velvety texture of risotto without the constant stirring. It’s full of earthy flavors and pairs beautifully with a simple side salad or roasted vegetables.

Ingredients

• 1 ½ cups Arborio rice (gluten-free)
• 1 lb mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth (gluten-free)
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese (or dairy-free alternative)
• 2 tablespoons olive oil
• 1 tablespoon butter (or dairy-free alternative)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and add olive oil and butter. Sauté the onions and garlic until fragrant, about 2-3 minutes.
2. Add the mushrooms and cook until they start to release their moisture, about 5 minutes.
3. Stir in the Arborio rice and cook for 1 minute to toast the grains slightly.
4. Pour in the white wine (if using) and let it cook for 1 minute, allowing the alcohol to evaporate.
5. Add the broth and season with salt and pepper. Lock the lid and set the pressure cooker to high pressure for 6 minutes. Allow the pressure to release naturally for 5 minutes before opening the lid.
6. Stir in the Parmesan cheese and adjust seasoning as needed. Serve warm, garnished with fresh parsley.

This mushroom risotto is creamy and full of rich, earthy flavors. The pressure cooker makes it simple to prepare, reducing the traditional hands-on cooking time while still creating a dish with a luxurious texture. It’s an impressive yet easy Sunday meal.

Note: More recipes​ are coming soon!