35+ Flavorful Dairy-Free, Soy-Free Instant Pot Recipes for Effortless Meals

In today’s fast-paced world, the Instant Pot has become a lifesaver for anyone looking to prepare quick, delicious, and wholesome meals.

For those following dietary restrictions, such as avoiding dairy and soy, the challenge can seem even greater.

But don’t worry!

With a little creativity and the magic of the Instant Pot, you can whip up meals that are not only free of dairy and soy but are also packed with flavor and nutrition.

Whether you’re catering to allergies, intolerances, or simply exploring new healthy eating habits, these 35+ recipes will inspire you to embrace this versatile kitchen appliance.

Let’s dive into a world of easy, satisfying, and allergen-friendly dishes!

35+ Flavorful Dairy-Free, Soy-Free Instant Pot Recipes for Effortless Meals

Eating dairy-free and soy-free doesn’t mean sacrificing taste, variety, or convenience.

With the Instant Pot, you can create a plethora of mouthwatering dishes that cater to your dietary needs while keeping things easy and stress-free.

From comforting soups to indulgent desserts, these 35+ recipes prove that healthy eating can also be exciting and flavorful.

So grab your Instant Pot, pick a recipe or two, and get ready to transform your mealtime routine.

Here’s to enjoying delicious food that loves your body back!

Instant Pot Coconut Curry Lentils

This creamy and flavorful coconut curry lentil dish is a hearty, nutritious, and dairy-free delight that’s perfect for busy weeknights. Packed with protein-rich lentils, warming spices, and creamy coconut milk, this recipe is a lifesaver when you want a comforting meal without dairy or soy. The Instant Pot does the hard work, so you can enjoy a wholesome, home-cooked dish in under 30 minutes.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) full-fat coconut milk
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Turn the Instant Pot to sauté mode and add olive oil. Once heated, add the diced onion and garlic, cooking until fragrant (about 2 minutes).
2. Stir in curry powder, turmeric, cumin, paprika, and cinnamon, letting the spices bloom for 1 minute.
3. Add lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
5. Allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure.
6. Open the lid, stir the lentils, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro. Pair with rice or flatbread for a complete meal.

lentil dish is a cozy, satisfying option for those avoiding dairy and soy. The combination of creamy coconut milk and aromatic spices makes it feel indulgent without being heavy. Plus, it’s highly customizable—add your favorite veggies or serve with quinoa for a nutrient-packed twist!

Instant Pot Lemon Herb Chicken and Vegetables

This vibrant lemon herb chicken and vegetables recipe is an all-in-one meal that’s fresh, flavorful, and healthy. It’s perfect for meal prepping or when you need a quick dinner that satisfies everyone at the table. The citrusy zing of lemon, paired with aromatic herbs, enhances the chicken and vegetables without the need for dairy or soy-based ingredients.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 1 cup green beans, trimmed
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix olive oil, lemon juice and zest, garlic, thyme, rosemary, paprika, salt, and pepper to create a marinade.
2. Pour half the marinade over the chicken thighs and let them sit for 10–15 minutes while you prep the vegetables.
3. Set the Instant Pot to sauté mode, adding a bit of olive oil. Sear the chicken thighs for 2 minutes per side, then remove and set aside.
4. Add baby carrots, potatoes, and green beans to the pot. Pour in the chicken broth and drizzle the remaining marinade over the vegetables.
5. Place the chicken thighs on top of the vegetables. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
6. Perform a quick pressure release. Carefully remove the lid and stir everything gently to combine flavors.
7. Serve warm, garnished with extra lemon zest or fresh parsley if desired.

This lemon herb chicken and vegetable recipe is a fresh, zesty take on a classic comfort meal. It’s nutrient-dense, well-balanced, and free from allergens like dairy and soy. Whether you’re meal prepping or enjoying it fresh, this dish proves that simple, wholesome ingredients can create a show-stopping meal.

Instant Pot Sweet Potato and Black Bean Chili

Hearty, smoky, and slightly sweet, this sweet potato and black bean chili is a delicious plant-based meal that’s completely dairy- and soy-free. Perfect for cold evenings or when you’re craving a comforting bowl of chili, this recipe is packed with fiber, protein, and flavor. It’s a one-pot wonder that’s both healthy and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: avocado slices, chopped cilantro, lime wedges

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion, garlic, and bell pepper, cooking until softened (about 3 minutes).
2. Stir in smoked paprika, cumin, chili powder, and coriander, cooking for 1 minute to release the flavors.
3. Add diced sweet potatoes, black beans, diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
6. Open the lid, stir, and season with salt and pepper to taste.

This sweet potato and black bean chili is a versatile, nourishing recipe that hits all the right notes. The natural sweetness of the potatoes balances beautifully with the smoky spices, creating a dish that feels indulgent but is

Instant Pot Vegan Chili Mac

A vegan twist on a classic comfort food, this Instant Pot Vegan Chili Mac combines pasta and chili into one hearty and satisfying dish. With kidney beans, tomatoes, and a savory blend of spices, it’s a perfect family meal that’s both flavorful and allergen-friendly. Plus, the Instant Pot makes it quick and easy, so you can enjoy this dairy- and soy-free dinner in no time.

Ingredients:

• 1 cup elbow macaroni (gluten-free if needed)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground oregano
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, cooking until softened (about 2 minutes).
2. Stir in the chili powder, cumin, paprika, and oregano, cooking for 1 minute to allow the spices to bloom.
3. Add the diced tomatoes, kidney beans, vegetable broth, and elbow macaroni. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
5. Perform a quick release once the cooking time is up. Stir well and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or avocado slices.

ili mac is a hearty, satisfying dish that’s perfect for comfort food cravings. It combines the richness of chili with the beloved texture of macaroni, making it a fun and filling meal for all. Plus, it’s quick to make, so even on the busiest days, you can enjoy a wholesome meal.

Instant Pot Mushroom Risotto

This creamy and comforting mushroom risotto is made dairy-free and soy-free while still maintaining that velvety, rich texture risotto is known for. Using a mix of mushrooms, vegetable broth, and a touch of white wine (optional), the Instant Pot makes this dish a breeze to prepare, reducing the need for constant stirring and monitoring. It’s perfect for a cozy dinner or special occasion meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1 cup mushrooms (such as cremini or button), sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and garlic, cooking until fragrant (about 2 minutes).
2. Add the sliced mushrooms and cook for another 3–4 minutes, until softened.
3. Stir in Arborio rice and cook for 1–2 minutes to lightly toast the rice.
4. Pour in the white wine (if using) and cook for 1 minute, stirring occasionally.
5. Add vegetable broth, salt, and pepper, and stir to combine.
6. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
7. Once the cooking time is up, perform a quick release. Stir the risotto, then stir in nutritional yeast.
8. Serve hot, garnished with fresh parsley.

This mushroom risotto is a luxurious yet simple meal that’s perfect for impressing guests or treating yourself to a cozy night in. The Instant Pot makes it incredibly easy to create that signature creamy texture without the need for dairy, while the earthy mushrooms add depth and flavor. It’s the perfect comfort food for any occasion.

Instant Pot Chickpea and Spinach Stew

This light and nutritious chickpea and spinach stew is a wonderful, protein-packed option for those looking for a quick yet hearty meal. The combination of chickpeas, tomatoes, and fresh spinach makes for a satisfying dish that’s perfect for a light lunch or dinner. It’s a healthy, low-maintenance dish that’s dairy-free and soy-free, full of vibrant flavor from fresh herbs and spices.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and garlic, cooking until softened (about 2 minutes).
2. Stir in cumin, coriander, and turmeric, cooking for another 1 minute.
3. Add chickpeas, diced tomatoes, vegetable broth, salt, and pepper, and stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
5. Once the cooking time is up, perform a quick release.
6. Stir in the chopped spinach and let it wilt into the stew. Adjust seasoning to taste.
7. Serve hot, garnished with a squeeze of fresh lemon juice.

This chickpea and spinach stew is the perfect go-to meal for a light yet filling dinner. The vibrant flavors of the spices meld beautifully with the hearty chickpeas and fresh spinach, making each spoonful satisfying. It’s quick, easy, and full of plant-based protein, offering a healthy and delicious option that’s both allergen-friendly and nourishing.

Instant Pot Thai Sweet Potato Soup

A rich and creamy soup that’s dairy- and soy-free, this Thai sweet potato soup is packed with the sweet, comforting flavors of coconut milk, lime, and fresh herbs. The Instant Pot helps to speed up the cooking process, making this

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon red curry paste
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 1 tablespoon lime juice
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Set the Instant Pot to sauté mode and add a little oil. Sauté the garlic and ginger for 1–2 minutes, until fragrant.
2. Stir in the red curry paste, turmeric, and cumin, allowing the spices to cook for 1 minute.
3. Add the diced sweet potatoes, coconut milk, vegetable broth, lime juice, and salt. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Perform a quick release once cooking time is complete.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This Thai sweet potato soup is a fragrant and creamy delight that’s rich in flavor and nourishing ingredients. With a perfect balance of sweetness from the potatoes and spiciness from the curry paste, this soup offers the best of both worlds. It’s a fantastic dairy-free and soy-free option that can be enjoyed as a main or side dish any time you need a comforting bowl.

Instant Pot Stuffed Peppers

These Instant Pot stuffed peppers are a wholesome and satisfying dish made with a delicious quinoa and vegetable filling. The peppers are tender and stuffed with a nutritious mix of ingredients, offering a flavorful, soy- and dairy-free meal that’s perfect for any occasion. The Instant Pot makes this dish easy and hands-off, so you can enjoy a healthy dinner with minimal effort.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup vegetable broth

Instructions:

1. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine.
2. Stuff the bell peppers with the quinoa mixture, pressing down lightly to pack them.
3. Add the vegetable broth to the Instant Pot, then place the stuffed peppers in the pot.
4. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Perform a quick release once the cooking time is up.
6. Serve the stuffed peppers hot, optionally garnished with fresh cilantro or a squeeze of lime.

These stuffed peppers are a vibrant and satisfying meal that combines the flavors of quinoa, beans, and vegetables in a perfectly tender bell pepper shell. They’re an excellent dairy- and soy-free option that can be customized with your favorite grains or beans. The Instant Pot makes them so simple to prepare, making them ideal for a busy

Instant Pot Vegetable and Bean Stew

This vegetable and bean stew is a hearty, nourishing, and completely dairy- and soy-free meal. Packed with a variety of vegetables, beans, and aromatic herbs, this stew is rich in nutrients and flavors. The Instant Pot brings everything together in no time, making it an easy go-to for busy days when you crave something healthy and comforting.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 zucchini, diced
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and garlic, cooking for 2–3 minutes until fragrant.
2. Stir in the thyme, cumin, paprika, salt, and pepper, cooking for another minute.
3. Add carrots, celery, zucchini, white beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Once the cooking time is up, perform a quick release.
6. Stir the stew, taste, and adjust seasoning as needed.

This vegetable and bean stew is a warm, filling dish that’s as nourishing as it is flavorful. The Instant Pot makes it incredibly easy to prepare, and it’s perfect for meal prepping or serving a crowd. Whether you enjoy it as a main dish or paired with crusty bread, this stew is a healthy, satisfying option that will please anyone avoiding dairy or soy.

Instant Pot Quinoa Stuffed Acorn Squash

This Instant Pot quinoa stuffed acorn squash is a beautiful, colorful, and wholesome dish that combines the sweetness of roasted squash with the savory depth of a quinoa and vegetable stuffing. It’s the perfect balance of flavors, textures, and nutrients, all in a dairy- and soy-free package.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 1 cup vegetable broth
• 1/2 cup cranberries (fresh or dried)
• 1/2 cup chopped walnuts or pecans
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and garlic, cooking until softened (about 3 minutes).
2. Stir in cinnamon, nutmeg, salt, and pepper, allowing the spices to bloom for 1 minute.
3. Add quinoa and vegetable broth, stirring to combine.
4. Place the acorn squash halves in the Instant Pot. Spoon the quinoa mixture into the squash halves, packing it tightly.
5. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
6. Perform a quick release, then carefully open the lid.

This quinoa-stuffed acorn squash is a stunning, nutrient-packed dish that makes a beautiful presentation for any meal. The roasted squash pairs perfectly with the savory quinoa stuffing, creating a balanced and satisfying flavor profile. It’s an excellent choice for a dairy- and soy-free dinner that’s both visually impressive and nourishing.

Instant Pot Carrot and Ginger Soup

This Instant Pot carrot and ginger soup is a smooth, velvety dish that’s full of fresh, bright flavors. The combination of earthy carrots and zesty ginger creates a perfect balance of sweetness and spice, making it a great dairy- and soy-free option. The soup is light yet filling and can be enjoyed as a meal or starter.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, peeled and minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the diced onion and garlic, cooking for about 3 minutes until softened.
2. Stir in the minced ginger and cook for another minute.
3. Add the chopped carrots and vegetable broth, then stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Once the cooking time is up, perform a quick release.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
7. Season with salt and pepper to taste and serve with fresh cilantro or parsley.

This carrot and ginger soup is a delightful, warming meal that’s perfect for cold weather or when you need a quick, nutritious dish. The Instant Pot makes it easy to prepare, and the flavors are perfectly balanced—ginger adds a bit of warmth, while the carrots provide a natural sweetness. It’s a great light option that’s both comforting and healthy.

Instant Pot Cauliflower Tacos

These Instant Pot cauliflower tacos are a fun, flavorful, and plant-based twist on the classic taco. The cauliflower is seasoned with a blend of Mexican spices, then cooked to perfection in the Instant Pot, making for an easy, soy- and dairy-free meal. Whether you serve them in tortillas or lettuce wraps, these tacos are sure to be a hit.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Corn or flour tortillas (for serving)
• Toppings: avocado, cilantro, lime wedges, salsa

Instructions:

1. In a bowl, toss the cauliflower florets with olive oil, cumin, chili powder, paprika, turmeric, salt, and pepper until evenly coated.
2. Add vegetable broth to the Instant Pot and place the seasoned cauliflower in the pot.
3. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
4. Once the cooking time is up, perform a quick release.
5. Use a fork or tongs to gently break the cauliflower into smaller pieces, creating a shredded texture.
6. Serve the cauliflower mixture in tortillas and top with avocado, cilantro, lime, and salsa.

These cauliflower tacos are a quick, healthy, and flavorful option for taco night. The Instant Pot makes cooking the cauliflower a breeze, and the result is a delicious, plant-based filling that’s packed with flavor. These tacos are perfect for anyone looking for a dairy- and soy-free alternative to traditional tacos, and they can easily be customized with your favorite toppings.

Instant Pot Spaghetti Squash Primavera

This Instant Pot spaghetti squash primavera is a light, fresh, and satisfying meal that’s perfect for a healthy dinner. The spaghetti squash serves as a low-carb alternative to pasta, and it’s paired with a variety of sautéed vegetables for a nutrient-packed dish. With a simple tomato sauce and a sprinkle of fresh basil, this dish is both delicious and allergen-friendly.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Add 1 cup of water to the Instant Pot and place the squash halves in the pot, skin-side up.
3. Close the lid, set the valve to sealing, and cook on high pressure for 7 minutes.
4. Once the cooking time is up, perform a quick release and carefully remove the squash from the pot.
5. Use a fork to scrape the flesh of the squash into spaghetti-like strands.
6. Set the Instant Pot to sauté mode and heat olive oil. Add the onion, bell pepper, zucchini, and tomatoes, cooking for 3–4 minutes until softened.
7. Stir in the canned diced tomatoes, tomato paste, oregano, garlic powder, salt, and pepper.
8. Serve the vegetable mixture over the spaghetti squash, garnished with fresh basil.

his spaghetti squash primavera is a light, flavorful, and satisfying meal that’s perfect for those avoiding gluten, dairy, and soy. The Instant Pot makes the squash easy to cook, and the vegetable medley adds a fresh, wholesome touch. It’s a great option for a healthy dinner that doesn’t compromise on flavor or nutrition.

Instant Pot Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty, nutrient-packed dish that’s perfect for chilly days. The combination of sweet potatoes, black beans, and bold spices creates a flavorful and filling chili that’s completely dairy- and soy-free. The Instant Pot makes this dish easy to prepare, making it a great option for busy weeknights or meal prepping for the week ahead.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and garlic, cooking for 3–4 minutes until softened.
2. Stir in chili powder, cumin, smoked paprika, and cinnamon, cooking for 1 minute.
3. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, salt, and pepper. Stir well to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Perform a quick release once the cooking time is complete.
6. Stir well and adjust seasoning to taste.

This sweet potato and black bean chili is a nourishing and flavorful meal that’s both filling and healthy. The sweetness of the potatoes balances the heat of the spices, while the Instant Pot makes the entire process quick and simple. It’s an excellent choice for a dairy- and soy-free meal that can easily be doubled or stored for leftovers.

Instant Pot Lemon Herb Chicken with Vegetables

This lemon herb chicken with vegetables is a fragrant and savory dish that’s both simple and elegant. The Instant Pot locks in the flavors of lemon, garlic, and herbs, creating a juicy and tender chicken. Paired with a medley of vegetables, this is a complete meal that’s dairy- and soy-free, perfect for a family dinner or meal prep.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 1 lemon, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Season the chicken thighs with salt and pepper and brown them on both sides for 3–4 minutes.
2. Remove the chicken and set aside. Add garlic, rosemary, thyme, and lemon slices to the pot and sauté for 1–2 minutes until fragrant.
3. Pour in vegetable broth and scrape the bottom of the pot to deglaze.
4. Return the chicken to the Instant Pot, then add the baby potatoes and carrots around the chicken.
5. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
6. Perform a quick release once the cooking time is up.
7. Serve the chicken and vegetables with the pan juices poured over the top.

This lemon herb chicken with vegetables is a wholesome, one-pot meal that’s packed with flavor. The Instant Pot makes the chicken incredibly tender, while the vegetables soak up all the aromatic herbs and lemon. It’s a simple yet delicious meal that’s perfect for those avoiding dairy and soy.

Instant Pot Vegan Jambalaya

This vegan jambalaya is a plant-based version of the classic Southern dish, made with a variety of vegetables, rice, and a mix of spices. The Instant Pot simplifies the cooking process, allowing you to enjoy the bold, spicy flavors of jambalaya in a fraction of the time. It’s a hearty, satisfying meal that’s completely dairy- and soy-free, perfect for anyone craving a flavorful comfort dish.

Ingredients:

• 1 cup long-grain rice
• 1 bell pepper, diced
• 1 small onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground thyme
• 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the diced onion, bell pepper, celery, and garlic, cooking for 4–5 minutes until softened.
2. Stir in smoked paprika, thyme, cayenne pepper, salt, and pepper, cooking for another minute.
3. Add the rice, diced tomatoes, kidney beans, and vegetable broth. Stir to combine.Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.

This vegan jambalaya is a flavorful, hearty meal that’s perfect for a comforting dinner. The Instant Pot locks in all the spices and seasonings, making it incredibly easy to prepare. It’s a great dairy- and soy-free dish that’s perfect for meal prep or a quick family dinner.

Instant Pot Tofu and Vegetable Stir-Fry

This tofu and vegetable stir-fry is a vibrant, protein-packed dish that’s both healthy and satisfying. The Instant Pot helps to cook everything quickly while keeping the vegetables crisp and tender. With a savory sauce and a variety of colorful vegetables, this stir-fry is a great dairy- and soy-free meal for any day of the week.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons tamari (soy sauce substitute)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add cubed tofu and sauté for 5–7 minutes until golden and slightly crispy on the outside.
2. Remove tofu from the pot and set aside. Add sesame oil, garlic, onion, and ginger to the pot, cooking for 2–3 minutes until fragrant.
3. Stir in bell pepper, zucchini, and broccoli. Sauté for another 3–4 minutes.
4. In a small bowl, mix tamari, rice vinegar, and salt and pepper. Pour the sauce over the vegetables and tofu, stirring to combine.
5. Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
6. Perform a quick release and serve hot.

This tofu and vegetable stir-fry is a colorful, flavorful, and filling dish that comes together quickly in the Instant Pot. The tofu is crispy and savory, while the vegetables maintain their fresh, crunchy texture. It’s a great dairy- and soy-free option that’s full of plant-based protein and nutrients.

Instant Pot Lentil Soup

This hearty lentil soup is a nourishing, protein-packed meal that’s perfect for any time of the year. The Instant Pot helps to cook the lentils to perfection, resulting in a rich and flavorful soup that’s both filling and healthy. It’s a great choice for anyone looking for a dairy- and soy-free, high-fiber meal.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and celery, cooking for 5–7 minutes until softened.
2. Stir in cumin, smoked paprika, salt, and pepper, cooking for another minute.
3. Add lentils, diced tomatoes, and vegetable broth. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
5. Perform a quick release once the cooking time is up.
6. Stir well and adjust seasoning to taste.

This lentil soup is a hearty, nutritious meal that’s full of flavor and protein. The Instant Pot makes it quick and easy to prepare, and the soup is great for meal prep or as a comforting weeknight dinner. It’s a perfect dairy- and soy-free option that’s also high in fiber and satisfying.

Note: More recipes are coming soon