25+ Delicious Friday Dairy-Free Pressure Cooker Recipes You’ll Love

When the workweek winds down, the last thing anyone wants to do is spend hours in the kitchen.

Luckily, with a pressure cooker, you can create delicious, comforting meals in no time, all while keeping them dairy-free.

Friday nights are the perfect opportunity to relax and indulge in a meal that’s quick, easy, and nourishing, without compromising on flavor.

If you’re looking for new and exciting dairy-free dinner ideas, you’re in the right place.

We’ve rounded up 25+ Friday dairy-free pressure cooker recipes that will make your evening meals stress-free and full of flavor.

From hearty soups to creamy curries, these recipes will help you enjoy a delicious end to the week without the hassle of complicated prep.

Whether you’re sticking to a dairy-free lifestyle or simply want to explore new, wholesome options, these pressure cooker recipes are a game-changer.

Let’s dive into a list of recipes that will make your Fridays more flavorful and fun!

25+ Delicious Friday Dairy-Free Pressure Cooker Recipes You’ll Love

With these 25+ dairy-free pressure cooker recipes, you’re all set to enjoy a Friday night meal that’s both simple and satisfying.

The pressure cooker takes the guesswork and long cooking times out of the equation, allowing you to whip up hearty dishes full of flavor, nutrients, and comfort.

Whether you’re in the mood for a creamy soup, a spicy curry, or a savory stew, there’s a recipe here to suit every taste and dietary need.

These dishes not only cater to your dairy-free needs but also make cooking more convenient and enjoyable, so you can spend less time in the kitchen and more time unwinding with loved ones.

Dairy-Free Pressure Cooker Chickpea Curry

This hearty chickpea curry is packed with bold flavors from a variety of spices, such as cumin, coriander, turmeric, and garam masala. The pressure cooker helps to infuse all the ingredients quickly, creating a creamy dish without any dairy. It’s perfect when paired with rice or naan for a complete, comforting meal.

Ingredients:

• 2 cups dried chickpeas, soaked overnight
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 can (14 oz) coconut milk
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• 2 tablespoons olive oil
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set your pressure cooker to sauté mode and heat olive oil. Add the chopped onions and sauté for 5-7 minutes until softened and golden.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Toast the spices for 1-2 minutes.
4. Add the chopped tomatoes and cook for 3-4 minutes until softened.
5. Add the soaked chickpeas, coconut milk, and 2 cups of water. Stir well and season with salt.
6. Seal the pressure cooker and cook on high pressure for 30 minutes.
7. Once done, allow the pressure to release naturally. Open the lid and stir the curry, adjusting salt as needed.
8. Serve with rice or naan and garnish with fresh cilantro.

This dairy-free chickpea curry is rich, creamy, and bursting with flavor. The coconut milk provides the perfect creaminess, while the pressure cooker ensures the chickpeas are tender and infused with spices. It’s a quick, wholesome meal that will leave you feeling satisfied and nourished—ideal for a relaxed Friday dinner.

Dairy-Free Pressure Cooker Lentil Stew

This nutritious lentil stew is packed with protein-rich lentils, vegetables, and aromatic herbs. Made in the pressure cooker, it comes together in a fraction of the time it would take on the stove, making it a perfect weeknight meal. The stew is naturally dairy-free and can easily be adjusted to suit your taste preferences.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
2. Add the garlic and cook for another 1 minute until fragrant.
3. Stir in the thyme, rosemary, and bay leaf, toasting the herbs for a minute.
4. Add the rinsed lentils, vegetable broth, and diced tomatoes. Season with salt and pepper.
5. Close the pressure cooker and cook on high pressure for 15 minutes.
6. Allow the pressure to release naturally. Open the lid and stir the stew, checking for seasoning.
7. Serve hot, garnished with fresh herbs if desired.

This hearty lentil stew is perfect for those seeking a protein-packed, dairy-free meal. The pressure cooker enhances the flavors of the vegetables and herbs, creating a rich and comforting dish in no time. It’s an excellent way to kick off your weekend with a nutritious and filling meal that requires minimal effort but delivers maximum flavor.

Dairy-Free Pressure Cooker Quinoa and Vegetable Stir-Fry

This quick and easy quinoa stir-fry is a light yet satisfying meal made entirely in the pressure cooker. Packed with colorful vegetables, quinoa, and a touch of soy sauce and sesame oil, this dish is naturally dairy-free and bursting with vibrant flavors. It’s an excellent choice for a Friday dinner when you want something light, nutritious, and easy to make.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, sliced
• 1 zucchini, chopped
• 1 carrot, julienned
• 1/2 cup peas (frozen or fresh)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon olive oil
• Green onions, for garnish
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add the sliced bell pepper, zucchini, and carrots. Stir-fry for 3-4 minutes until the vegetables start to soften.
3. Stir in the quinoa, vegetable broth, and soy sauce. Bring to a boil and then close the pressure cooker lid.
4. Cook on high pressure for 1 minute. Once done, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
5. Open the lid and fluff the quinoa with a fork. Stir in the peas, sesame oil, and adjust seasoning to taste.
6. Serve garnished with green onions and sesame seeds.

This quinoa and vegetable stir-fry is a perfect balance of lightness and nourishment. The pressure cooker makes preparing this meal fast and simple, with quinoa cooked to perfection and vegetables retaining their vibrant color and texture. It’s a great way to enjoy a dairy-free meal that’s satisfying yet not too heavy, making it ideal for a Friday evening when you want something healthy and delicious without a lot of fuss.

Dairy-Free Pressure Cooker Sweet Potato and Black Bean Chili

This hearty and flavorful chili features sweet potatoes and black beans as the stars, simmered in a rich tomato-based broth with a mix of spices. The pressure cooker ensures that the sweet potatoes are tender and the flavors meld perfectly, making it a satisfying and healthy option for a dairy-free dinner. It’s ideal for a cozy Friday night meal, especially when served with a side of rice or cornbread.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Set your pressure cooker to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the chili powder, cumin, paprika, and cinnamon. Toast the spices for 1-2 minutes.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Season with salt and pepper.
4. Close the lid of the pressure cooker and set it to cook on high pressure for 10 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
6. Stir the chili, taste, and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This sweet potato and black bean chili is the perfect balance of hearty, flavorful, and comforting. The pressure cooker helps the sweet potatoes become perfectly tender while the black beans provide a great protein boost. The rich spices create a deep, satisfying taste without any dairy, making it an excellent choice for a cozy Friday meal.

Dairy-Free Pressure Cooker Vegetable Paella

This vibrant vegetable paella, made in a pressure cooker, is an easy way to enjoy the bold flavors of traditional Spanish paella without any dairy. Packed with colorful vegetables, saffron, and a variety of spices, this dish is full of texture and flavor, all made in a fraction of the time it would take to make the traditional version on the stove. It’s perfect for a Friday night dinner when you want something a little different.

Ingredients:

• 1 1/2 cups short-grain rice (such as Arborio or Bomba)
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 can (14 oz) diced tomatoes
• 2 1/2 cups vegetable broth
• 1/2 teaspoon saffron threads
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• Salt and pepper, to taste
• Lemon wedges, for garnish
• Fresh parsley, for garnish

Instructions:

1. Set your pressure cooker to sauté mode and heat the olive oil. Add the onion and bell pepper and sauté for 5 minutes until softened.
2. Stir in the zucchini, green beans, and rice, cooking for 2-3 minutes to lightly toast the rice.
3. Add the diced tomatoes, vegetable broth, saffron threads, paprika, turmeric, salt, and pepper. Stir well to combine.
4. Seal the pressure cooker and cook on high pressure for 5 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
6. Open the lid, fluff the paella with a fork, and adjust seasoning if necessary.
7. Serve with lemon wedges and fresh parsley for garnish.

This vegetable paella is bursting with flavor, thanks to the aromatic saffron, turmeric, and paprika. The pressure cooker makes this traditionally slow-cooked dish quick and easy without sacrificing any of the bold, complex flavors. It’s a wonderful dairy-free option for a Friday dinner that will leave your taste buds delighted.

Dairy-Free Pressure Cooker Coconut Lentil Soup

This coconut lentil soup is rich and creamy without any dairy. Made with red lentils, coconut milk, and a mix of spices, it has a delicate sweetness and an aromatic depth. The pressure cooker creates a smooth and velvety texture while also cooking the lentils perfectly, making it a great option for a nourishing and comforting meal on a Friday evening.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 large carrot, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon ground cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon cinnamon
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Set the pressure cooker to sauté mode and heat a tablespoon of olive oil. Add the chopped onion, carrot, garlic, and ginger. Sauté for about 5 minutes until the vegetables soften.
2. Stir in the cumin, turmeric, and cinnamon, cooking for another minute to toast the spices.
3. Add the red lentils, coconut milk, vegetable broth, salt, and pepper. Stir well.
4. Close the lid and cook on high pressure for 10 minutes.
5. After the cooking time is up, allow the pressure to release naturally for 5-10 minutes, then quick release the remaining pressure.
6. Open the lid, stir the soup, and adjust seasoning if needed.
7. Serve with fresh cilantro and a squeeze of lime juice.

This coconut lentil soup is a perfect example of how simple ingredients can come together to create a rich, flavorful dish. The coconut milk provides creaminess, while the lentils add heartiness, and the spices bring depth and warmth. This soup is a perfect Friday meal that is nourishing, easy to prepare, and completely dairy-free.

Dairy-Free Pressure Cooker Mushroom Stroganoff

This dairy-free version of the classic mushroom stroganoff uses coconut milk to create a creamy, rich sauce without any dairy. The pressure cooker ensures the mushrooms are tender and the flavors are fully developed in no time. Perfect for a comforting, vegetarian Friday dinner, this dish pairs wonderfully with rice, pasta, or mashed potatoes.

Ingredients:

• 2 cups mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish
• 2 cups cooked pasta or mashed potatoes, for serving

Instructions:

1. Set your pressure cooker to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the sliced mushrooms and cook for 5 minutes until they start to release their moisture.
3. Add the vegetable broth, coconut milk, Dijon mustard, soy sauce, thyme, salt, and pepper. Stir well.
4. Seal the pressure cooker and cook on high pressure for 5 minutes.
5. Once the cooking time is up, perform a quick release of the pressure.
6. Stir the sauce to combine, adjusting seasoning if needed.
7. Serve the stroganoff over cooked pasta or mashed potatoes, garnished with fresh parsley.

This dairy-free mushroom stroganoff is just as creamy and satisfying as the classic version. The coconut milk provides the perfect substitute for cream, while the mushrooms bring a meaty texture to the dish. It’s an excellent option for a cozy Friday meal that’s comforting yet dairy-free.

Dairy-Free Pressure Cooker Spaghetti Squash Primavera

This light and fresh spaghetti squash primavera is a great way to enjoy a vegetable-packed, dairy-free dinner. The pressure cooker quickly cooks the spaghetti squash, creating tender strands that perfectly soak up the colorful sauce made with tomatoes, zucchini, bell peppers, and garlic. It’s a healthy, flavorful dish that’s perfect for a light Friday meal.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Place the halved spaghetti squash in the pressure cooker with 1 cup of water. Seal the lid and cook on high pressure for 7 minutes.
2. While the squash is cooking, heat olive oil in a pan and sauté the chopped onion, garlic, zucchini, and bell pepper for 5-7 minutes until softened.
3. Stir in the diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes to allow the sauce to thicken slightly.
4. Once the pressure cooker is done, perform a quick release. Carefully remove the squash halves and scrape the flesh with a fork to create the spaghetti-like strands.
5. Mix the spaghetti squash strands with the vegetable sauce and serve.
6. Garnish with fresh basil or parsley before serving.

This spaghetti squash primavera is a refreshing, dairy-free alternative to traditional pasta dishes. The spaghetti squash provides a light, healthy base while the vibrant vegetable sauce adds tons of flavor. It’s a great way to enjoy a vegetable-packed meal that’s quick to prepare and perfect for a Friday night.

Dairy-Free Pressure Cooker Moroccan Chickpea Stew

This Moroccan-inspired chickpea stew is a rich, aromatic dish packed with warm spices like cumin, cinnamon, and turmeric. Made in the pressure cooker, the chickpeas absorb all the delicious flavors, and the stew becomes perfectly thick and satisfying. It’s an excellent choice for a flavorful, dairy-free Friday meal that is both filling and comforting.

Ingredients:

• 2 cups dried chickpeas, soaked overnight
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1 tablespoon olive oil

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the chopped onion, garlic, and carrot, and sauté for 5-7 minutes until softened.
2. Stir in the cumin, turmeric, cinnamon, and paprika, cooking for 1-2 minutes to toast the spices.
3. Add the soaked chickpeas, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Stir well.
4. Seal the pressure cooker and cook on high pressure for 25 minutes.
5. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Stir the stew and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

This Moroccan chickpea stew is a wonderful combination of aromatic spices and creamy coconut milk, creating a rich, comforting dish. The pressure cooker makes the chickpeas tender and allows the flavors to meld beautifully in a short amount of time. This stew is perfect for a dairy-free Friday dinner that will fill you up and leave you satisfied.

Dairy-Free Pressure Cooker Tofu and Vegetable Stir-Fry

This tofu and vegetable stir-fry is a healthy, dairy-free dish packed with protein from tofu and a variety of colorful vegetables. The pressure cooker simplifies the cooking process, helping you achieve tender tofu and perfectly cooked veggies in just minutes. This dish is ideal for a quick, nutritious, and satisfying meal on a busy Friday.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• Sesame seeds, for garnish
• Green onions, for garnish

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the tofu cubes and sauté for 5-7 minutes until golden on all sides.
2. Add the sliced bell pepper, zucchini, carrot, and broccoli to the pot. Sauté for another 3-4 minutes.
3. Stir in the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic. Mix well to coat the tofu and vegetables.
4. Close the lid of the pressure cooker and set it to cook on high pressure for 3 minutes.
5. After the cooking time is complete, perform a quick release of the pressure.
6. Serve the stir-fry over rice or noodles, garnished with sesame seeds and green onions.

This tofu and vegetable stir-fry is a delicious and vibrant dish that’s full of flavor, thanks to the combination of soy sauce, maple syrup, and sesame oil. The pressure cooker makes cooking the tofu and vegetables quick and easy, while still maintaining a rich, savory taste. It’s a perfect dairy-free meal for a busy Friday that doesn’t compromise on flavor.

Dairy-Free Pressure Cooker Butternut Squash Soup

This creamy butternut squash soup is naturally dairy-free and incredibly comforting. The pressure cooker makes the squash tender in a fraction of the time it would take to cook it on the stove. Paired with a hint of ginger and garlic, this soup is both velvety and flavorful, perfect for a cozy Friday evening.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 can (14 oz) coconut milk
• Fresh cilantro, for garnish
• Olive oil, for sautéing

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the grated ginger, turmeric, and cinnamon, cooking for another minute.
3. Add the cubed butternut squash and vegetable broth. Season with salt and pepper and stir well.
4. Close the lid of the pressure cooker and set it to cook on high pressure for 10 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 5-10 minutes, then quick release the remaining pressure.
6. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This butternut squash soup is a warm, comforting dish that’s perfect for chilly evenings. The natural sweetness of the squash, combined with the richness of coconut milk, creates a velvety texture and deep flavor. The pressure cooker ensures that the soup is ready in a fraction of the time, making it an easy and satisfying option for a Friday night.

Dairy-Free Pressure Cooker Chickpea and Spinach Curry

This chickpea and spinach curry is a flavorful, protein-packed meal with vibrant spices and creamy coconut milk. The pressure cooker helps to tenderize the chickpeas and infuse them with all the aromatic spices, while the spinach adds a burst of color and nutrition. It’s an ideal dairy-free meal for a comforting Friday dinner.

Ingredients:

• 2 cups dried chickpeas, soaked overnight
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Rice, for serving

Instructions:

1. Set the pressure cooker to sauté mode and heat a little olive oil. Add the chopped onion, garlic, and grated ginger, sautéing for 3-4 minutes until softened.
2. Stir in the cumin, coriander, turmeric, and garam masala, cooking for 1-2 minutes to toast the spices.
3. Add the soaked chickpeas, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
4. Seal the pressure cooker and cook on high pressure for 25 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
6. Stir in the fresh spinach until wilted and adjust seasoning if needed.
7. Serve the curry over rice, garnished with fresh cilantro.

This chickpea and spinach curry is a hearty, flavorful dish that’s rich in plant-based protein and packed with vibrant spices. The pressure cooker ensures the chickpeas absorb all the delicious curry flavors, and the spinach adds a fresh, nutritious boost. It’s a comforting and easy-to-make dairy-free dish that’s perfect for a Friday dinner.

Dairy-Free Pressure Cooker Lentil Soup

This hearty and nutritious lentil soup is the perfect dairy-free option for a cozy Friday dinner. The pressure cooker reduces cooking time, allowing the lentils and vegetables to absorb all the rich flavors of the herbs and spices. With plenty of fiber and protein, this soup is both filling and satisfying, making it ideal for a light yet comforting meal.

Ingredients:

• 1 ½ cups dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. Set your pressure cooker to sauté mode and heat olive oil. Add the chopped onion, garlic, carrots, and celery, cooking for about 5 minutes until softened.
2. Stir in the cumin, paprika, and thyme, and cook for another minute to toast the spices.
3. Add the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Stir to combine.
4. Close the lid of the pressure cooker and set it to cook on high pressure for 15 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
6. Remove the bay leaf and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This dairy-free lentil soup is both nourishing and flavorful. The combination of vegetables, lentils, and spices results in a rich, satisfying dish that’s perfect for a Friday dinner. The pressure cooker ensures the lentils cook quickly and absorb all the savory flavors, making this a great option for a quick and healthy meal.

Dairy-Free Pressure Cooker Sweet Potato and Black Bean Chili

This hearty sweet potato and black bean chili is a dairy-free delight full of warm spices and fresh ingredients. The pressure cooker helps tenderize the sweet potatoes and beans while bringing together a medley of flavors in record time. With the right balance of sweetness, heat, and depth, this chili is perfect for a filling, satisfying Friday night dinner.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) green chilies, chopped
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Set your pressure cooker to sauté mode and heat olive oil. Add the onion and garlic, sautéing for about 3-4 minutes until softened.
2. Stir in the chili powder, cumin, paprika, and cinnamon, and cook for 1-2 minutes to toast the spices.
3. Add the cubed sweet potatoes, black beans, diced tomatoes, green chilies, vegetable broth, salt, and pepper. Stir well.
4. Seal the pressure cooker and set it to cook on high pressure for 10 minutes.
5. Once the cooking time is complete, perform a quick release of the pressure.
6. Stir the chili and adjust seasoning if necessary.
7. Serve the chili hot, garnished with fresh cilantro and lime wedges.

This sweet potato and black bean chili is the perfect balance of flavors—spicy, sweet, and savory—all in one bowl. The pressure cooker cuts down the cooking time, so you can enjoy this filling and nutrient-rich dish in no time. It’s a wonderful dairy-free option that’s both satisfying and packed with wholesome ingredients, ideal for a Friday night feast.

Dairy-Free Pressure Cooker Coconut Curry Vegetables

This vibrant and aromatic coconut curry is loaded with vegetables and simmered in a rich coconut milk sauce. The pressure cooker enhances the flavors, allowing the vegetables to cook perfectly while infusing them with the delicious curry spices. It’s a simple, flavorful, and dairy-free meal that’s great for a cozy Friday dinner.

Ingredients:

• 1 large potato, peeled and cubed
• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup bell pepper, chopped
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Set your pressure cooker to sauté mode and heat olive oil. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in the curry powder, cumin, and turmeric, cooking for another 1 minute to allow the spices to toast.
3. Add the cubed potato, cauliflower florets, sliced carrots, and bell pepper, stirring to coat with the spices.
4. Pour in the coconut milk and vegetable broth, season with salt and pepper, and stir to combine.
5. Seal the pressure cooker and cook on high pressure for 8 minutes.
6. Once the cooking time is complete, perform a quick release of the pressure.
7. Serve the coconut curry over cooked rice, garnished with fresh cilantro.

This coconut curry vegetables dish is a beautiful blend of flavors and textures, with the creamy coconut milk balancing the warmth of the curry spices. The pressure cooker ensures the vegetables are perfectly tender while keeping the cooking time short. It’s a flavorful and filling dairy-free dish that’s perfect for a quick, comforting Friday meal.

Note: More recipes are coming soon!