25+ Easy Dairy-Free Gluten-Free Instant Pot Recipes for Every Meal

The Instant Pot has revolutionized the way we cook, offering a quick and convenient method for preparing delicious meals without compromising flavor or nutritional value.

For those who follow dairy-free and gluten-free diets, it can sometimes feel like meal planning is a bit more challenging.

However, with the versatility of the Instant Pot, you can easily create a wide range of meals that cater to these dietary needs.

From hearty stews to creamy soups, savory dishes to sweet desserts, this blog post will explore over 25 fantastic dairy-free, gluten-free Instant Pot recipes that are perfect for every occasion.

Whether you’re a seasoned Instant Pot enthusiast or just starting out, these recipes are sure to inspire your next culinary adventure while keeping your meals nutritious and satisfying.

25+ Easy Dairy-Free Gluten-Free Instant Pot Recipes for Every Meal

Incorporating dairy-free and gluten-free options into your meals doesn’t have to be complicated, especially when you have an Instant Pot at your fingertips.

These 25+ recipes showcase the ease and convenience of creating wholesome dishes that are both satisfying and nourishing.

Whether you’re looking for a quick dinner, meal prep options, or a comforting soup, the Instant Pot can help you prepare delicious, allergy-friendly meals in no time.

These recipes provide a range of flavors, from savory to sweet, so you’ll never run out of ideas for your next meal.

So, embrace the power of the Instant Pot and try these fantastic recipes to make your meals healthier, faster, and full of flavor!

Dairy-Free, Gluten-Free Instant Pot Chicken Soup

This hearty chicken soup is perfect for those who need a comforting, nourishing meal but have dietary restrictions. With its rich flavors and tender chicken, it is not only dairy-free and gluten-free but also quick to prepare in the Instant Pot. The vegetables are perfectly cooked, and the broth absorbs all the delicious seasonings. You’ll have a nutritious meal ready in less than an hour, making it a great choice for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth (ensure it’s gluten-free)
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, sauté the onion and garlic until softened.
2. Add the chicken breasts, carrots, celery, thyme, rosemary, and bay leaf. Pour in the chicken broth and stir well.
3. Close the lid of the Instant Pot and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
4. After the cooking time is up, carefully release the pressure by turning the valve to “Venting.”
5. Remove the chicken breasts, shred them with two forks, and return them to the pot.
6. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This Instant Pot Chicken Soup is a game-changer for those needing a quick, comforting, and nourishing meal that fits within dairy-free and gluten-free diets. The Instant Pot cuts down on cooking time, making it an easy dish for those with busy schedules. It’s versatile too—add your favorite veggies or substitute the chicken with another protein for a different spin. The result is a hearty, flavorful soup that’s sure to become a staple in your weekly rotation.

Dairy-Free, Gluten-Free Instant Pot Lentil Stew

This vegan, gluten-free lentil stew is packed with fiber, protein, and vibrant vegetables. The Instant Pot makes this stew incredibly quick to prepare, without sacrificing the depth of flavor that comes from slow cooking. Perfectly spiced and satisfying, this recipe offers a nutritious meal for those following dairy-free and gluten-free diets. It’s an easy and filling option for dinner or meal prep.

Ingredients:

• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth (make sure it’s gluten-free)
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes (14.5 oz), undrained
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and add olive oil. Once the oil is hot, sauté the onion, garlic, carrots, and celery for about 5 minutes until softened.
2. Add the rinsed lentils, vegetable broth, diced tomatoes, cumin, turmeric, paprika, coriander, salt, and pepper. Stir well.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
4. Once the cooking cycle is complete, carefully release the pressure by turning the valve to “Venting.”
5. Stir the stew and taste for seasoning, adjusting with additional salt or pepper if needed.
6. Serve hot, garnished with fresh cilantro.

This Dairy-Free, Gluten-Free Instant Pot Lentil Stew is the epitome of comfort food—hearty, healthy, and flavorful. With the Instant Pot, cooking time is reduced, but you still get the same rich depth of flavor you’d expect from a traditional stew. It’s a perfect meal for vegans, vegetarians, and those following gluten-free diets. Plus, it’s easily customizable: add greens like spinach or kale, or swap in different spices for a unique twist. This stew is bound to satisfy your cravings for something warm, nourishing, and easy to prepare.

Dairy-Free, Gluten-Free Instant Pot Quinoa and Vegetable Stir-Fry

This Instant Pot Quinoa and Vegetable Stir-Fry is a vibrant, protein-packed dish that’s perfect for anyone looking for a quick, gluten-free, and dairy-free meal. The quinoa provides a hearty base while the mix of vegetables adds both color and nutrition. It’s a versatile recipe that can be served as a main dish or as a side to complement other meals. Ready in less than 30 minutes, this dish is ideal for a weeknight dinner or meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (ensure it’s gluten-free)
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup broccoli florets
• 1/2 cup frozen peas
• 2 tbsp coconut aminos or gluten-free soy sauce
• 1 tbsp olive oil
• 1 tsp ground ginger
• 2 garlic cloves, minced
• 1/2 tsp sesame oil (optional)
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add garlic and ginger, and sauté for about 30 seconds until fragrant.
2. Add the quinoa, vegetable broth, bell pepper, zucchini, broccoli, peas, and coconut aminos. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 1 minute.
4. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before switching the valve to “Venting” for a quick release.
5. Stir in sesame oil (if using) and season with salt and pepper to taste.
6. Garnish with green onions before serving.

This Dairy-Free, Gluten-Free Instant Pot Quinoa and Vegetable Stir-Fry is a well-rounded, nutritious dish that’s quick and easy to make. It’s perfect for those who need a satisfying, healthy meal without the hassle of a long cooking process. Packed with protein from the quinoa and loaded with colorful vegetables, it’s a great way to ensure you’re getting plenty of nutrients. This recipe is also easily customizable—swap in your favorite veggies or add some tofu for extra protein. Whether enjoyed on its own or as a side, it’s a dish you’ll keep coming back to!

Dairy-Free, Gluten-Free Instant Pot Vegetable Curry

This Instant Pot Vegetable Curry is a flavorful and hearty meal that’s both dairy-free and gluten-free. It features a blend of vegetables like potatoes, carrots, and cauliflower, all cooked in a creamy coconut milk base with a rich mixture of spices. The Instant Pot makes it quick and easy, so you can enjoy a satisfying, spicy curry in no time. This dish is perfect for vegans and those with dietary restrictions, making it a great weeknight dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 cup cauliflower florets
• 1 can (14 oz) coconut milk (full-fat, unsweetened)
• 1 can (14 oz) diced tomatoes
• 1 ½ cups vegetable broth (ensure it’s gluten-free)
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, garlic, and ginger, and sauté for about 3 minutes until softened.
2. Add the carrots, potatoes, cauliflower, coconut milk, diced tomatoes, vegetable broth, curry powder, turmeric, cumin, and coriander. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
5. Stir the curry and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Dairy-Free, Gluten-Free Instant Pot Vegetable Curry is a deliciously rich and comforting dish. The Instant Pot makes it incredibly easy, allowing the flavors to meld together quickly while ensuring the vegetables remain tender. The creamy coconut milk balances the spices, creating a perfect harmony of flavors. Whether served over rice or enjoyed on its own, this curry is a great option for anyone looking for a hearty, plant-based meal. It’s also highly customizable—add your favorite vegetables or even tofu for a boost of protein. A warming, flavorful meal that’s perfect for any night of the week.

Dairy-Free, Gluten-Free Instant Pot Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty, filling dish that’s both dairy-free and gluten-free, packed with fiber and protein. The combination of sweet potatoes, black beans, and spices creates a rich, comforting chili that can be made in just 30 minutes in your Instant Pot. It’s the perfect meal for those looking for a healthy, satisfying dish that is also great for meal prepping or feeding a crowd.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup vegetable broth (ensure it’s gluten-free)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté until softened, about 3 minutes.
2. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, cinnamon, salt, and pepper. Stir well to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
4. Once the cooking cycle is complete, carefully release the pressure by turning the valve to “Venting.”
5. Stir the chili and taste for seasoning, adjusting with salt or pepper as needed.
6. Serve hot, garnished with fresh cilantro.

This Dairy-Free, Gluten-Free Instant Pot Sweet Potato and Black Bean Chili is the ultimate comfort food with a twist. The natural sweetness of the sweet potatoes pairs wonderfully with the smokiness of the spices, while the black beans provide a protein-packed punch. The Instant Pot not only speeds up the cooking time but also helps develop deep flavors in a short amount of time. It’s a great option for meal prep or a cozy dinner, and it keeps well in the fridge for a few days. This chili can easily be customized by adding different beans or vegetables, making it a versatile and satisfying dish.

Dairy-Free, Gluten-Free Instant Pot Chickpea and Spinach Stew

This flavorful and nutritious chickpea and spinach stew is the perfect meal for anyone following a dairy-free and gluten-free diet. Packed with plant-based protein from chickpeas and loaded with healthy spinach, it’s a hearty yet light stew. With the Instant Pot, this dish is ready in just 30 minutes, making it a great option for a quick dinner that’s both nourishing and filling.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup vegetable broth (ensure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• Salt and pepper, to taste
• Lemon juice, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for about 3 minutes until softened.
2. Add the chickpeas, spinach, diced tomatoes, vegetable broth, cumin, turmeric, paprika, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
4. Once the cooking cycle is complete, carefully release the pressure by turning the valve to “Venting.”
5. Stir the stew and add a squeeze of lemon juice for brightness.
6. Serve hot, garnished with fresh parsley.

This Dairy-Free, Gluten-Free Instant Pot Chickpea and Spinach Stew is the ideal balance of flavors and nutrients. The Instant Pot brings everything together quickly while allowing the spices to infuse the chickpeas and spinach. It’s a healthy and hearty dish that’s perfect for a quick weeknight meal or even as a meal prep option for the week ahead. The addition of lemon juice brightens the stew, making it even more refreshing. It’s a perfect option for vegans, vegetarians, and anyone looking for a wholesome, easy-to-make dish that can be enjoyed at any time.

Dairy-Free, Gluten-Free Instant Pot Lentil Soup

This Dairy-Free, Gluten-Free Instant Pot Lentil Soup is a wholesome and nutritious meal that’s full of fiber and protein. Packed with lentils, vegetables, and aromatic herbs, it’s a perfect comfort food that’s easy to make in your Instant Pot. The best part is it’s ready in just 30 minutes, making it a great choice for a busy weeknight or a healthy lunch option. This soup is naturally gluten-free and dairy-free, and it’s a great choice for vegans or those on plant-based diets.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 ½ cups dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, turmeric, bay leaf, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
5. Stir the soup, remove the bay leaf, and taste for seasoning. Adjust with salt and pepper as needed.
6. Serve hot, garnished with fresh parsley.

This Dairy-Free, Gluten-Free Instant Pot Lentil Soup is a comforting and satisfying dish that’s packed with healthy ingredients. The Instant Pot makes the cooking process quick and easy, allowing you to enjoy a flavorful, nutritious meal in no time. The lentils are rich in protein and fiber, making this soup filling and hearty. It’s a perfect meal for vegetarians, vegans, or anyone looking for a nutritious option to add to their meal rotation. This soup also stores well in the fridge, making it great for meal prepping. It’s sure to become a go-to dish for cozy dinners or lunches.

Dairy-Free, Gluten-Free Instant Pot Quinoa and Vegetable Stew

This Dairy-Free, Gluten-Free Instant Pot Quinoa and Vegetable Stew is a colorful and hearty one-pot meal. Packed with vegetables like zucchini, bell peppers, and tomatoes, along with protein-rich quinoa, it’s a filling dish that’s perfect for lunch or dinner. The Instant Pot allows all the ingredients to cook together quickly, infusing the stew with great flavor. This recipe is a great option for those who want a healthy, plant-based meal that’s both gluten-free and dairy-free.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup quinoa, rinsed
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for about 3 minutes until softened.
2. Add the zucchini, bell pepper, diced tomatoes, quinoa, vegetable broth, oregano, cumin, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 8 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
5. Stir the stew and taste for seasoning, adjusting with salt and pepper as needed.
6. Serve hot, garnished with fresh basil or parsley.

This Dairy-Free, Gluten-Free Instant Pot Quinoa and Vegetable Stew is a delightful, nutrient-packed dish that’s quick and easy to make. The combination of quinoa and vegetables creates a well-rounded, protein-rich meal. The Instant Pot locks in all the flavors while cooking the quinoa to perfection and making the vegetables tender without overcooking them. It’s a great meal prep option as it stores well in the fridge and can be enjoyed as a lunch or dinner throughout the week. Plus, it’s incredibly customizable—add your favorite vegetables or protein sources to suit your taste.

Dairy-Free, Gluten-Free Instant Pot Butternut Squash Soup

This creamy and velvety Dairy-Free, Gluten-Free Instant Pot Butternut Squash Soup is a perfect fall and winter meal that’s both warming and comforting. The natural sweetness of the butternut squash pairs beautifully with the savory spices and coconut milk, creating a smooth, delicious soup that is free of both dairy and gluten. With the Instant Pot, this soup is easy to make and cooks quickly, allowing you to enjoy a comforting bowl in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and cubed
• 1 apple, peeled, cored, and diced (adds sweetness)
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 can (14 oz) coconut milk (full-fat, unsweetened)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for about 3 minutes until softened.
2. Add the butternut squash, apple, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
4. Once the cooking cycle is complete, carefully release the pressure by turning the valve to “Venting.”
5. Use an immersion blender to puree the soup directly in the pot until smooth (alternatively, you can transfer it to a blender in batches).
6. Taste for seasoning and adjust with salt and pepper as needed.
7. Serve hot, garnished with fresh thyme.

This Dairy-Free, Gluten-Free Instant Pot Butternut Squash Soup is a comforting, silky-smooth dish that’s perfect for cold days. The sweetness of the squash and apple, combined with the richness of coconut milk, creates a beautifully balanced soup that’s both satisfying and nourishing. The Instant Pot makes this dish incredibly easy to prepare, and the flavors come together quickly. This soup is an excellent option for anyone with dietary restrictions, and it’s versatile enough to be enjoyed by everyone. It’s also perfect for meal prepping, as it stores well in the fridge or freezer.

Dairy-Free, Gluten-Free Instant Pot Sweet Potato Chili

This Dairy-Free, Gluten-Free Instant Pot Sweet Potato Chili is a vibrant and hearty dish that’s perfect for fall and winter. Packed with nutrient-dense sweet potatoes, beans, and spices, it’s a filling and flavorful chili that will warm you up in no time. The Instant Pot ensures that all the ingredients come together quickly, infusing the chili with rich flavors. It’s perfect for a cozy dinner, and it’s naturally vegan, gluten-free, and dairy-free, making it a great option for those with dietary restrictions.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth (ensure it’s gluten-free)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic and sauté for 3 minutes, until softened.
2. Add the diced sweet potatoes, diced tomatoes, black beans, kidney beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
5. Stir the chili, taste for seasoning, and adjust with salt and pepper if needed.
6. Serve hot, garnished with fresh cilantro.

This Dairy-Free, Gluten-Free Instant Pot Sweet Potato Chili is a satisfying, nutritious meal that’s bursting with flavors. The sweet potatoes add a natural sweetness to the chili, while the beans provide plenty of protein and fiber. The Instant Pot ensures the ingredients cook to perfection and infuse the chili with a rich, comforting taste. It’s a great option for meal prepping or for serving a crowd, as it can easily be doubled or tripled. Plus, this chili stores well in the fridge and can be frozen for later use. It’s a perfect dish for those seeking a hearty, vegan, and gluten-free meal.

Dairy-Free, Gluten-Free Instant Pot Chickpea Stew

This Dairy-Free, Gluten-Free Instant Pot Chickpea Stew is a wholesome and flavorful one-pot meal that’s perfect for a quick lunch or dinner. Packed with protein-rich chickpeas, vegetables, and fragrant spices, this stew is both satisfying and nourishing. The Instant Pot makes cooking a breeze, and the result is a savory, slightly spiced stew that’s perfect for those following gluten-free and dairy-free diets. It’s a comforting, flavorful dish that’s as easy to make as it is delicious.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp cumin
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh spinach (optional, for added greens)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for 3 minutes until softened.
2. Add the carrot, celery, chickpeas, diced tomatoes, vegetable broth, cumin, turmeric, smoked paprika, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 8 minutes.
4. Once the cooking cycle is complete, carefully release the pressure.
5. Stir the stew and add fresh spinach if desired. Stir until the spinach wilts.
6. Taste for seasoning, and adjust salt and pepper if needed.
7. Serve hot.

This Dairy-Free, Gluten-Free Instant Pot Chickpea Stew is a comforting and hearty meal that’s full of nutrients and flavor. The chickpeas provide a satisfying protein boost, while the vegetables and spices create a rich, savory broth. The Instant Pot makes the cooking process quick and efficient, so you can enjoy a healthy homemade stew in under 30 minutes. This stew is perfect for a wholesome lunch or dinner and is easily customizable by adding your favorite greens or vegetables. It also stores well in the fridge, making it a great choice for meal prepping.

Dairy-Free, Gluten-Free Instant Pot Cauliflower Rice Stir-Fry

This Dairy-Free, Gluten-Free Instant Pot Cauliflower Rice Stir-Fry is a healthy, light, and satisfying meal that’s packed with vegetables and plant-based protein. The cauliflower rice serves as a low-carb, gluten-free substitute for traditional rice, making this dish perfect for those following a gluten-free or dairy-free lifestyle. The Instant Pot streamlines the cooking process, making it easy to enjoy a nutritious and delicious stir-fry that’s full of flavor and vibrant colors.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen peas
• 1 ½ cups cauliflower rice (fresh or frozen)
• 2 tbsp coconut aminos or gluten-free soy sauce
• 1 tsp sesame oil
• 1 tsp ground ginger
• 2 tbsp chopped fresh cilantro (for garnish)
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for 3 minutes until softened.
2. Add the bell pepper, zucchini, and peas, and sauté for another 3-4 minutes until the vegetables start to soften.
3. Add the cauliflower rice, coconut aminos (or soy sauce), sesame oil, ground ginger, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 2 minutes.
5. Once the cooking cycle is complete, quickly release the pressure.
6. Stir the stir-fry and taste for seasoning, adjusting salt and pepper as needed.
7. Serve hot, garnished with chopped fresh cilantro.

This Dairy-Free, Gluten-Free Instant Pot Cauliflower Rice Stir-Fry is a flavorful and nutritious dish that’s perfect for a light lunch or dinner. The cauliflower rice takes on the flavors of the vegetables and seasonings, creating a satisfying base that’s both low-carb and gluten-free. The Instant Pot makes it easy to cook all the ingredients together, keeping the vegetables tender and flavorful without overcooking them. It’s a versatile dish that you can customize with your favorite veggies or protein options. This stir-fry is a great meal prep option and a perfect go-to for those seeking a quick, healthy, and satisfying meal.

Dairy-Free, Gluten-Free Instant Pot Lentil Soup

This Dairy-Free, Gluten-Free Instant Pot Lentil Soup is a comforting and nourishing dish that’s perfect for any time of the year. Loaded with fiber-rich lentils, vegetables, and aromatic herbs, this soup is not only healthy but also incredibly filling. The Instant Pot ensures that all the flavors meld together in a fraction of the time compared to traditional stovetop methods. Whether you’re in need of a quick weeknight dinner or a hearty meal prep option, this soup is the ideal choice. It’s naturally vegan, gluten-free, and dairy-free, making it suitable for many dietary preferences.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the carrots, celery, lentils, diced tomatoes, vegetable broth, cumin, turmeric, bay leaf, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 15 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.
5. Discard the bay leaf and stir the soup. Taste for seasoning and adjust with salt and pepper if needed.
6. Serve hot, garnished with fresh parsley.

This Dairy-Free, Gluten-Free Instant Pot Lentil Soup is a soul-satisfying meal that’s both hearty and nutritious. The lentils provide a wonderful source of protein and fiber, while the aromatic spices infuse the soup with rich flavors. The Instant Pot makes cooking this dish quick and easy, and it’s a great option for meal prep or a comforting weeknight dinner. You can also customize it with additional veggies or herbs to suit your preferences. This soup is not only filling but also an excellent choice for anyone following a vegan or gluten-free diet.

Dairy-Free, Gluten-Free Instant Pot Quinoa and Black Bean Salad

This Dairy-Free, Gluten-Free Instant Pot Quinoa and Black Bean Salad is a light yet filling dish, perfect for a quick lunch or as a side for dinner. Packed with protein from the quinoa and black beans, this salad is loaded with vegetables and dressed in a tangy lime vinaigrette. It’s a great option for meal prep, and you can serve it either warm or chilled. The Instant Pot ensures the quinoa cooks perfectly every time, making it an easy and healthy addition to your week.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup chopped fresh cilantro
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Add the quinoa, black beans, red bell pepper, corn, and 1 ½ cups of water to the Instant Pot. Stir to combine.
2. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 1 minute.
3. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.
4. Open the lid and fluff the quinoa with a fork. Stir in the fresh cilantro, olive oil, lime juice, cumin, salt, and pepper.
5. Serve warm or chilled, as desired.

This Dairy-Free, Gluten-Free Instant Pot Quinoa and Black Bean Salad is a nutritious and versatile dish that’s perfect for busy days. With the protein-packed quinoa and black beans, combined with the freshness of vegetables and a zesty lime dressing, it’s a refreshing meal that’s also satisfying. The Instant Pot makes cooking the quinoa a breeze, and the salad can easily be adjusted to your taste with added ingredients like avocado or tomatoes. It’s an ideal dish for meal prep, as it keeps well in the fridge for several days. Whether served warm or chilled, this salad is a delightful and healthy addition to any meal.

Dairy-Free, Gluten-Free Instant Pot Mushroom Risotto

This Dairy-Free, Gluten-Free Instant Pot Mushroom Risotto is a creamy, savory dish that’s sure to impress. The rich flavors of the mushrooms and the creamy texture of the risotto make this dish feel indulgent without the need for dairy or gluten. The Instant Pot takes the guesswork out of cooking risotto, producing a perfect, creamy consistency every time. This is a great option for those looking for a comforting meal that’s both gluten-free and dairy-free, and it’s a wonderful dish to serve for a cozy dinner or as a side to a larger meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (such as cremini or button)
• 1 ½ cups Arborio rice (gluten-free)
• 3 cups vegetable broth (ensure it’s gluten-free)
• 1 cup coconut milk (for creaminess)
• 1/4 cup dry white wine (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for 3 minutes until softened.
2. Add the mushrooms and sauté for an additional 4 minutes, until the mushrooms release their moisture.
3. Add the Arborio rice, vegetable broth, coconut milk, and dry white wine (if using). Stir to combine.
4. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 6 minutes.
5. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
6. Stir the risotto and taste for seasoning. Adjust with salt and pepper if needed.
7. Serve hot, garnished with fresh parsley.

This Dairy-Free, Gluten-Free Instant Pot Mushroom Risotto is a rich and creamy dish that’s both comforting and indulgent. The mushrooms add an earthy depth of flavor, while the coconut milk provides the perfect creamy texture without any dairy. The Instant Pot makes it incredibly easy to create a velvety risotto without constant stirring. This dish is perfect for a dinner party, family meal, or even as a side to a larger meal. It’s naturally gluten-free and dairy-free, making it a great choice for those with dietary restrictions. Enjoy this creamy risotto as a satisfying main or a side to your favorite protein.

Dairy-Free, Gluten-Free Instant Pot Vegetable Stew

This hearty and flavorful Dairy-Free, Gluten-Free Instant Pot Vegetable Stew is perfect for a nourishing meal packed with nutrient-dense vegetables. The Instant Pot makes cooking this stew a breeze, bringing out the natural sweetness of the vegetables while creating a rich, savory broth. It’s a one-pot wonder that’s ideal for busy nights or meal prep. This stew is not only vegan and gluten-free but also customizable with your favorite veggies, making it a versatile recipe to suit any taste. It’s the perfect comfort food for those seeking a light yet satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the carrots, potatoes, zucchini, green beans, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 8 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
5. Open the lid and stir the stew. Taste for seasoning and adjust with salt and pepper as needed.
6. Serve hot, garnished with fresh parsley.

This Dairy-Free, Gluten-Free Instant Pot Vegetable Stew is a comforting and wholesome meal that’s sure to satisfy your hunger without weighing you down. Packed with a variety of vegetables and herbs, it offers a full range of nutrients and flavors. The Instant Pot makes this dish incredibly easy to prepare while ensuring that the vegetables retain their texture and flavors. It’s perfect for a cozy night in, and you can easily make it ahead of time for meal prep. Feel free to add your favorite veggies or swap in different herbs to suit your tastes. This stew is a great go-to for anyone looking for a delicious, plant-based meal.

Dairy-Free, Gluten-Free Instant Pot Sweet Potato Chili

This Dairy-Free, Gluten-Free Instant Pot Sweet Potato Chili is a delicious twist on traditional chili, featuring sweet potatoes as the main ingredient. It’s a perfect combination of hearty and wholesome, with the sweetness of the potatoes balanced by the savory flavors of the chili. The Instant Pot allows all the ingredients to come together quickly, making it an ideal dish for a weeknight dinner or a filling meal prep option. Full of vegetables, beans, and spices, this chili is a comforting and nutritious choice for anyone following a gluten-free or dairy-free diet.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the sweet potatoes, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.
5. Open the lid and stir the chili. Taste for seasoning and adjust with salt and pepper if needed.
6. Serve hot, garnished with fresh cilantro.

This Dairy-Free, Gluten-Free Instant Pot Sweet Potato Chili is a wholesome and satisfying dish that brings a comforting sweetness from the potatoes, combined with the savory and spicy flavors of the chili. The Instant Pot makes cooking this chili effortless and quick, while still retaining all the wonderful flavors. It’s a filling and nutrient-packed meal that can be enjoyed by everyone, including those with dietary restrictions. You can make this dish ahead of time and reheat it for an easy lunch or dinner. It’s a wonderful meal that can also be customized with extra toppings like avocado or dairy-free cheese.

Dairy-Free, Gluten-Free Instant Pot Butternut Squash Soup

This Dairy-Free, Gluten-Free Instant Pot Butternut Squash Soup is a velvety, creamy soup that’s bursting with the natural sweetness of butternut squash. Made with simple ingredients and cooked quickly in the Instant Pot, this soup is a perfect fall or winter meal. It’s smooth, comforting, and can be enjoyed as a main dish or a starter. The combination of coconut milk and vegetable broth provides a rich and satisfying base, making it an ideal option for those seeking a dairy-free and gluten-free dish that still feels indulgent.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 can (14 oz) coconut milk (for creaminess)
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the butternut squash, vegetable broth, coconut milk, ginger, cinnamon, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
4. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
5. Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, carefully transfer to a blender and blend in batches.)
6. Serve hot, garnished with fresh thyme.

This Dairy-Free, Gluten-Free Instant Pot Butternut Squash Soup is a delicious and creamy soup that’s full of warming flavors and a perfect meal for cozy nights. The combination of the natural sweetness from the squash and the richness from the coconut milk makes it indulgent, while still being completely dairy-free and gluten-free. The Instant Pot reduces cooking time, making this dish a quick and easy option for a comforting meal. Whether you’re serving it as a starter or as the main dish, this soup is a great addition to your repertoire of healthy and satisfying meals.

Note: More recipes are coming soon!