50+ Quick and Easy Friday Dairy-Free Instant Pot Recipes to Simplify Your Meal Planning

Fridays are the perfect day to unwind and treat yourself to a delicious meal, and there’s no better way to do that than with quick, easy, and flavorful dishes from your Instant Pot.

For those following a dairy-free diet, finding satisfying recipes can sometimes be a challenge.

But worry no more! This collection of over 50 dairy-free Instant Pot recipes will not only simplify your Friday dinners but also bring vibrant, healthy, and satisfying meals to your table.

Whether you’re craving creamy soups, savory curries, hearty stews, or even desserts, there’s something in here for everyone.

The best part? These recipes are designed to be as quick and convenient as the Instant Pot itself, making your Friday evenings more relaxing and stress-free.

By using your Instant Pot, you can have flavorful and nutritious meals ready in a fraction of the time it would take with traditional cooking methods.

These recipes cater to a variety of tastes and preferences, and the absence of dairy doesn’t mean compromising on taste or texture.

From one-pot dishes to soups, stews, and casseroles, you’ll find options that are both comforting and nourishing.

So, get ready to enjoy your Friday nights with these 50+ dairy-free Instant Pot recipes that will impress your taste buds and simplify your meal prep.

50+ Quick and Easy Friday Dairy-Free Instant Pot Recipes to Simplify Your Meal Planning

Your Friday nights just got a whole lot easier and more delicious with these 50+ dairy-free Instant Pot recipes.

Not only will these meals save you time and effort in the kitchen, but they also prove that dairy-free meals can be rich, satisfying, and bursting with flavor.

Whether you’re making a comforting bowl of soup, a hearty curry, or even a decadent dessert, these recipes are designed to make your Fridays stress-free and enjoyable.

So, gather your ingredients, fire up your Instant Pot, and treat yourself to a delicious, dairy-free dinner that you can feel good about.

With these easy-to-follow recipes, you’ll have everything you need to enjoy your weekends to the fullest without sacrificing flavor or nutrition.

Creamy Dairy-Free Tomato Basil Soup

This rich and velvety tomato basil soup is the perfect comfort food for a chilly Friday night. Made in the Instant Pot, it combines fresh tomatoes, aromatic herbs, and a dairy-free cream alternative for a deliciously creamy consistency. It’s quick to prepare and can easily be made vegan by using plant-based broth and milk alternatives. Whether served with crusty bread or enjoyed on its own, this soup is a satisfying meal for the entire family.

Ingredients:

• 6 cups fresh tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 cup coconut milk (or any dairy-free milk)
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Set your Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, cooking for about 2-3 minutes until softened.
2. Add the chopped tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Stir well.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. When the cooking cycle is complete, release the pressure manually and open the lid.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend it to your desired consistency.
6. Stir in the coconut milk and adjust seasonings to taste.
7. Serve hot, garnished with fresh basil.

This creamy dairy-free tomato basil soup is a perfect Friday night meal that’s both comforting and wholesome. The Instant Pot makes it incredibly easy to prepare, and the addition of coconut milk gives the soup a rich, creamy texture without any dairy. It’s great for a light dinner, paired with bread, or even served as a starter for a larger meal. Plus, it’s naturally vegan and gluten-free, making it suitable for a variety of dietary needs.

Dairy-Free Lentil Chili

A hearty and filling lentil chili, this recipe is a great way to use pantry staples and create a robust, flavorful meal. Packed with protein and fiber from the lentils, beans, and vegetables, this dish will keep you satisfied well into the evening. The Instant Pot makes this recipe a breeze to make, allowing you to achieve tender lentils and perfectly melded flavors in a fraction of the time it would take to simmer it on the stove.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set your Instant Pot to sauté mode. Add the onion, red bell pepper, and garlic, and cook for 3-4 minutes until softened.
2. Add the diced tomatoes, lentils, beans, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well.
3. Close the lid and set the valve to sealing. Cook on high pressure for 25 minutes.
4. After the cooking cycle is complete, release the pressure manually and open the lid.
5. Stir the chili and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

This dairy-free lentil chili is a nutritious, flavor-packed dish that’s perfect for a cozy Friday meal. The Instant Pot cuts down on cooking time while still allowing the lentils to cook to perfection. With the hearty combination of beans, lentils, and vegetables, this chili is filling and satisfying. It’s great on its own or served with a side of cornbread. Plus, it’s completely customizable with your favorite toppings, such as avocado, dairy-free sour cream, or jalapeños.

Dairy-Free Vegetable Curry

This dairy-free vegetable curry is a vibrant, flavorful dish that features an array of vegetables simmered in a spiced coconut milk base. With ingredients like sweet potatoes, carrots, and cauliflower, it’s a deliciously filling meal that’s both nutritious and comforting. The Instant Pot ensures the vegetables cook quickly while maintaining their texture and flavor. This curry is perfect for a Friday evening when you want a wholesome and satisfying meal without the fuss.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 large carrot, peeled and sliced
• 1/2 head of cauliflower, cut into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon ginger, grated
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set your Instant Pot to sauté mode and add the onion and garlic. Sauté for 3-4 minutes until softened.
2. Add the diced sweet potato, carrot, cauliflower, vegetable broth, coconut milk, curry powder, turmeric, cumin, coriander, ginger, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
4. Once the cooking cycle is complete, allow for a quick pressure release.
5. Stir the curry and adjust the seasoning to taste.
6. Serve hot, garnished with fresh cilantro.

This dairy-free vegetable curry is the ultimate comfort dish for a Friday evening. It’s brimming with nutrients, from the vitamin-packed sweet potatoes to the fiber-rich cauliflower. The coconut milk provides a silky texture and a mild, creamy flavor that pairs perfectly with the bold spices. This curry is perfect for a cozy meal and is easily adaptable to whatever vegetables you have on hand. You can serve it over rice or quinoa for a complete meal or enjoy it as a standalone dish. The Instant Pot makes it incredibly easy to whip up a flavorful, satisfying curry without much prep time.

Dairy-Free BBQ Pulled Pork Sandwiches

These dairy-free BBQ pulled pork sandwiches are perfect for a Friday night feast. The Instant Pot makes cooking the pork quick and easy while infusing it with rich, smoky flavors. The pork is shredded and slathered in a tangy, homemade BBQ sauce made without dairy, creating a hearty and satisfying meal. Paired with a toasted bun and your favorite toppings, this dish is sure to please everyone at the table.

Ingredients:

• 3 lbs pork shoulder or pork butt
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups BBQ sauce (dairy-free)
• Burger buns, for serving

Instructions:

1. Set your Instant Pot to sauté mode and brown the pork shoulder on all sides, about 5-7 minutes. Remove the pork and set aside.
2. Add the onion and garlic to the Instant Pot, and sauté for 2-3 minutes until softened.
3. Pour in the vegetable broth, apple cider vinegar, smoked paprika, chili powder, cumin, salt, and pepper. Stir well.
4. Return the pork shoulder to the Instant Pot and close the lid. Set the valve to sealing and cook on high pressure for 60 minutes.
5. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes before releasing any remaining pressure manually.
6. Remove the pork and shred it using two forks. Stir in the BBQ sauce and mix well.
7. Serve the pulled pork on toasted burger buns.

These dairy-free BBQ pulled pork sandwiches are a delicious, crowd-pleasing dinner option for Fridays. The Instant Pot makes it so easy to cook the pork to tender perfection, and the tangy BBQ sauce adds a burst of flavor. Whether you’re feeding a crowd or enjoying a quiet night in, these sandwiches are hearty and satisfying. For a complete meal, you can serve them with a side of coleslaw or roasted vegetables. This recipe also works well for meal prep, as the pulled pork keeps wonderfully in the fridge for a few days.

Dairy-Free Sweet Potato and Chickpea Stew

This vibrant, hearty stew is packed with sweet potatoes, chickpeas, and a variety of spices, making it the perfect warming dish for a cozy Friday night. The Instant Pot ensures the flavors meld beautifully, and the combination of the tender sweet potatoes and protein-packed chickpeas creates a filling meal. It’s naturally vegan, gluten-free, and dairy-free, making it suitable for many dietary needs. A drizzle of lemon juice at the end adds brightness to this flavorful dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1 tablespoon olive oil
• 1 lemon, juiced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sweet potatoes, chickpeas, diced tomatoes, vegetable broth, cumin, turmeric, cinnamon, coriander, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. After the cooking cycle is complete, release the pressure manually and open the lid.
5. Stir the stew and adjust seasoning to taste. Drizzle with fresh lemon juice and stir again.
6. Serve hot, garnished with fresh cilantro.

This dairy-free sweet potato and chickpea stew is a nutrient-dense, comforting dish that comes together quickly in the Instant Pot. The combination of sweet potatoes and chickpeas makes for a filling, satisfying meal that is naturally gluten-free and vegan. The spices bring depth to the stew, while the lemon juice adds a fresh touch to balance out the flavors. Whether served on its own or with a side of rice or bread, this stew is a perfect dish for any Friday night when you’re looking for something hearty, healthy, and dairy-free.

Dairy-Free Instant Pot Paella

This dairy-free Instant Pot paella is a fantastic one-pot meal filled with vibrant vegetables, smoky saffron, and rice. Inspired by traditional Spanish flavors, the dish features bell peppers, peas, artichokes, and tomatoes, all cooked together in a flavorful broth. The Instant Pot makes preparing this dish fast and easy without compromising on taste. It’s an excellent dish to serve for family dinners or gatherings and offers a dairy-free twist on a classic favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1 cup frozen peas
• 1/2 cup artichoke hearts, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the onion, bell pepper, and garlic, cooking for 4-5 minutes until softened.
2. Stir in the rice and smoked paprika, cooking for another minute to toast the rice.
3. Add the diced tomatoes, vegetable broth, saffron, salt, and pepper. Stir well.
4. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
5. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes before releasing any remaining pressure manually.
6. Open the lid and stir in the frozen peas and chopped artichokes. Let the residual heat warm them through.
7. Serve the paella hot, garnished with fresh parsley and lemon wedges.

This dairy-free Instant Pot paella brings all the bold flavors of a traditional Spanish dish with a quick and easy method. The Instant Pot allows the rice to absorb all the savory flavors, while the vegetables provide a delicious variety of textures and tastes. The combination of saffron, smoked paprika, and fresh lemon elevates the dish, making it a crowd-pleasing option for any Friday night. Whether enjoyed on its own or paired with a simple salad, this paella is a fantastic choice for a dairy-free, flavorful meal.

Dairy-Free Instant Pot Vegetable Curry

This dairy-free vegetable curry is a warm, comforting dish perfect for a Friday night meal. Packed with a variety of fresh vegetables and a rich, creamy coconut milk base, it’s an incredibly satisfying vegan dish. The Instant Pot infuses the curry with deep, complex flavors quickly, and the result is a fragrant, hearty meal that will please both vegan and non-vegan eaters alike. Serve it over rice or with naan bread for a complete, indulgent dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 can (15 oz) coconut milk (full-fat)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 cup spinach (optional)
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Set your Instant Pot to sauté mode and heat the coconut oil. Add the onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant.
2. Add the potatoes, carrots, zucchini, curry powder, turmeric, cumin, cinnamon, salt, and pepper. Stir well.
3. Pour in the coconut milk, 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. After the cooking cycle is complete, do a quick release to release the pressure. Open the lid and stir in the spinach if using.
6. Serve hot over cooked rice and garnish with fresh cilantro.

This dairy-free Instant Pot vegetable curry is perfect for a cozy Friday evening. The combination of coconut milk and spices creates a rich, flavorful sauce that perfectly complements the tender vegetables. It’s a well-balanced dish packed with nutrition and flavor, making it a great option for those following a dairy-free, vegan, or gluten-free diet. Whether you enjoy it with rice or some warm naan, this curry is sure to satisfy your taste buds and leave you feeling full and content.

Dairy-Free Instant Pot Lentil Soup

This hearty dairy-free lentil soup is the epitome of comfort food. Full of earthy lentils, carrots, celery, and tomatoes, it’s a filling meal that’s as nutritious as it is delicious. The Instant Pot makes preparing this soup incredibly fast, allowing all the flavors to blend together perfectly. This soup is naturally vegan, gluten-free, and packed with protein, making it an ideal choice for a satisfying Friday night dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 1/2 cups dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 2 cups spinach (optional)
• Fresh lemon juice, for serving

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened.
2. Stir in the lentils, diced tomatoes, vegetable broth, cumin, thyme, turmeric, salt, and pepper. Mix well.
3. Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
4. After the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then release any remaining pressure manually.
5. Stir in the spinach if using and adjust the seasoning to taste.
6. Serve hot with a squeeze of fresh lemon juice for added brightness.

This dairy-free Instant Pot lentil soup is a flavorful, easy-to-make meal perfect for a comforting Friday night. Packed with lentils, vegetables, and aromatic spices, it’s a wholesome dish that delivers both protein and fiber. The Instant Pot does all the hard work, infusing the soup with deep flavors and making it quick and easy to prepare. Whether you enjoy it as a light dinner or pair it with some crusty bread, this lentil soup is sure to warm you up on even the coldest of evenings.

Dairy-Free Instant Pot Tofu Stir-Fry

This dairy-free tofu stir-fry is a vibrant, protein-packed dish that comes together quickly in the Instant Pot. The tofu is crispy on the outside, yet tender on the inside, and it’s tossed with a variety of fresh vegetables and a flavorful, tangy sauce. This stir-fry is customizable to your taste, and the Instant Pot’s sauté function makes it easy to cook everything to perfection. It’s a great option for a quick and satisfying dairy-free meal on a busy Friday.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu and set aside.
2. In the same Instant Pot, add the onion, bell pepper, broccoli, and carrot. Sauté for 3-4 minutes until slightly tender.
3. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch mixture.
5. Pour the sauce over the vegetables and stir to combine. Return the tofu to the Instant Pot and toss to coat everything evenly in the sauce.
6. Set the Instant Pot to sauté for an additional 2-3 minutes to allow the sauce to thicken and the tofu to heat through.
7. Serve the stir-fry over cooked rice, garnished with sesame seeds.

This dairy-free Instant Pot tofu stir-fry is a quick and nutritious dish perfect for a busy Friday. The tofu’s crispy exterior and tender interior combine beautifully with the fresh vegetables and savory sauce, creating a flavorful, satisfying meal. The Instant Pot’s sauté feature allows you to cook everything efficiently, making this a perfect option for a speedy dinner. You can customize the vegetables based on what you have on hand, making it a versatile dish to enjoy again and again.

Dairy-Free Instant Pot Chickpea Stew

This dairy-free Instant Pot chickpea stew is a hearty and healthy meal that’s packed with flavor and protein. The combination of chickpeas, vegetables, and aromatic spices creates a rich and satisfying dish, while the Instant Pot speeds up the cooking process. With a base of tomatoes, garlic, onions, and a blend of spices, this stew offers comfort and nourishment in a single bowl. It’s perfect for those looking for a filling yet dairy-free dinner option that requires minimal effort.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables are softened.
2. Add the chickpeas, diced tomatoes, cumin, paprika, turmeric, cinnamon, thyme, vegetable broth, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then release any remaining pressure manually.
5. Stir the stew and adjust the seasoning to taste.
6. Serve hot, garnished with fresh parsley.

This dairy-free Instant Pot chickpea stew is the perfect meal for a cozy Friday night. The Instant Pot enhances the flavors of the spices and vegetables, making this stew rich and savory in no time. It’s a healthy, protein-packed dish that’s full of nutrients, and the chickpeas provide a great texture that pairs wonderfully with the vegetables. Whether you serve it with crusty bread or enjoy it on its own, this stew is sure to become a favorite go-to recipe for busy weeknights.

Dairy-Free Instant Pot Quinoa and Black Bean Chili

This dairy-free Instant Pot quinoa and black bean chili is a flavorful, protein-packed dish that’s perfect for a satisfying Friday meal. The combination of quinoa, black beans, and tomatoes creates a hearty, filling base, while the spices add depth and warmth to the chili. The Instant Pot makes cooking this chili quick and easy, allowing all the ingredients to meld together beautifully. This chili is naturally vegan, gluten-free, and an excellent source of fiber, making it a nutritious choice for a well-rounded dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup quinoa, rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup fresh cilantro, chopped (optional)
• Lime wedges, for serving

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion, garlic, and bell pepper. Sauté for 4-5 minutes until softened.
2. Add the black beans, quinoa, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then release any remaining pressure manually.
5. Stir the chili and adjust the seasoning to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This dairy-free Instant Pot quinoa and black bean chili is a wholesome and filling dish that will warm you up on a chilly Friday night. The combination of quinoa and black beans provides plenty of protein and fiber, while the chili powder and cumin give the chili a bold, flavorful kick. Thanks to the Instant Pot, this dish is made quickly and easily, making it perfect for busy nights. Top with fresh cilantro and a squeeze of lime for a burst of freshness that balances the heat. It’s a perfect meal for anyone following a dairy-free, vegan, or gluten-free diet.

Dairy-Free Instant Pot Sweet Potato and Red Lentil Soup

This creamy dairy-free Instant Pot sweet potato and red lentil soup is a comforting and nourishing dish that’s perfect for a cozy Friday night. The combination of sweet potatoes and red lentils creates a hearty soup that is rich in vitamins and fiber. The spices, including cumin, coriander, and turmeric, give the soup a warm, flavorful base, while the Instant Pot makes it incredibly easy to prepare. This soup is vegan, gluten-free, and a great way to kick off your weekend with a wholesome, satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
2. Add the sweet potatoes, red lentils, diced tomatoes, vegetable broth, cumin, coriander, turmeric, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
4. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then release any remaining pressure manually.
5. Stir in the coconut milk for extra creaminess (optional).
6. Serve hot, garnished with fresh cilantro.

This dairy-free Instant Pot sweet potato and red lentil soup is the ultimate comfort food for a cold Friday evening. The sweetness of the potatoes pairs beautifully with the earthiness of the lentils, and the spices add a rich, warming flavor. The addition of coconut milk gives the soup a creamy texture, making it extra satisfying. This recipe is incredibly easy to make thanks to the Instant Pot, and it’s packed with nutrients that will keep you feeling nourished and full. Whether you enjoy it on its own or with a slice of crusty bread, this soup is sure to be a hit.

Dairy-Free Instant Pot Coconut Lentil Curry

This dairy-free Instant Pot coconut lentil curry is a vibrant and flavorful dish that’s perfect for a Friday night. The combination of coconut milk, red lentils, and a blend of spices like curry powder, turmeric, and cumin creates a rich, creamy curry that’s both satisfying and nourishing. The Instant Pot speeds up the cooking process, making it easy to enjoy a flavorful and comforting meal in no time. Whether served with rice or on its own, this curry is a healthy and delicious choice for a dairy-free, plant-based meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes until softened and fragrant.
2. Add the red lentils, coconut milk, vegetable broth, diced tomatoes, curry powder, turmeric, cumin, coriander, salt, and pepper. Stir well to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
4. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then release any remaining pressure manually.
5. Stir the curry and adjust the seasoning to taste.
6. Serve hot, garnished with fresh cilantro.

This dairy-free Instant Pot coconut lentil curry is an incredibly satisfying dish, thanks to the creamy coconut milk and hearty red lentils. The spices add depth and warmth, making it perfect for a cozy Friday night. The Instant Pot makes it easy to prepare, allowing you to enjoy a flavorful curry without spending hours in the kitchen. This curry is not only vegan and gluten-free but also rich in protein and fiber, making it a great option for a wholesome, plant-based meal. Pair it with rice or naan for a complete meal that everyone will love.

Dairy-Free Instant Pot Vegan Mushroom Stroganoff

This dairy-free Instant Pot vegan mushroom stroganoff is a rich, savory, and satisfying dish that’s perfect for a comforting Friday meal. The mushrooms create a meaty texture while the creamy dairy-free sauce adds depth and smoothness. The Instant Pot allows the flavors to meld together in a fraction of the time compared to traditional cooking methods, making this dish a quick and easy option for a plant-based dinner. This recipe is great for those who are looking for a dairy-free version of the classic stroganoff, without compromising on flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 oz mushrooms, sliced
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon ground thyme
• Salt and pepper, to taste
• 8 oz pasta (gluten-free if needed)
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for another 4-5 minutes until they release their moisture and begin to brown.
3. Stir in the vegetable broth, coconut milk, soy sauce, Dijon mustard, paprika, thyme, salt, and pepper. Stir to combine.
4. Add the uncooked pasta to the Instant Pot, ensuring it is covered by the liquid.
5. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
6. Once the cooking cycle is complete, release the pressure manually.
7. Stir the stroganoff, adjust the seasoning to taste, and serve hot, garnished with fresh parsley.

This dairy-free Instant Pot vegan mushroom stroganoff is the ultimate comfort food for a cozy Friday night. The rich and creamy sauce, paired with the tender mushrooms and perfectly cooked pasta, makes for a satisfying and flavorful dish. The Instant Pot makes it easy to prepare in a short amount of time, so you can enjoy a delicious, plant-based version of this classic dish without any hassle. It’s perfect for anyone following a dairy-free, vegan, or gluten-free diet, and it’s sure to impress even non-vegans with its comforting flavors.

Dairy-Free Instant Pot Butternut Squash Soup

This dairy-free Instant Pot butternut squash soup is a velvety and rich dish that’s perfect for a chilly Friday evening. The sweetness of the butternut squash pairs beautifully with the savory spices, creating a balanced and comforting soup. The Instant Pot ensures that the squash cooks quickly while preserving its flavor and texture, resulting in a smooth, creamy soup. This recipe is naturally vegan and gluten-free, making it suitable for a wide variety of dietary needs, and it’s a great option for a healthy, satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 1 carrot, chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional, for extra creaminess)
• Fresh thyme, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
2. Add the cubed butternut squash, chopped carrot, ginger, cinnamon, vegetable broth, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking cycle is complete, release the pressure manually.
5. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender and purée in batches.
6. Stir in the coconut milk for extra creaminess (optional) and adjust the seasoning to taste.
7. Serve hot, garnished with fresh thyme.

This dairy-free Instant Pot butternut squash soup is the epitome of comfort in a bowl. The natural sweetness of the squash combined with the aromatic spices creates a rich, velvety soup that’s perfect for fall or any chilly evening. The Instant Pot makes it incredibly easy to prepare, and the coconut milk adds a hint of creaminess, making it even more indulgent. Whether enjoyed as a starter or a main dish, this soup is a nourishing, delicious choice that fits well into any dairy-free or vegan diet. It’s sure to become a staple in your weeknight rotation.

Note: More recipes are coming soon!