50+ Easy Friday Gluten-Free Instant Pot Recipes to Try This week

Are you tired of spending your Fridays stressing over what to cook? If you love delicious, hearty meals that are gluten-free and easy to prepare, the Instant Pot is about to become your best friend.

With the rise of Instant Pot cooking, creating tasty, gluten-free meals has never been more efficient or fun.

From savory stews to comforting casseroles, the Instant Pot makes it possible to prepare a wide variety of gluten-free dishes in a fraction of the time.

Whether you’re hosting friends or just enjoying a cozy night at home, this list of 50+ Friday Gluten-Free Instant Pot Recipes will make your weekend cooking a breeze.

These recipes are not only perfect for gluten-sensitive individuals but also offer an array of flavors to suit every palate.

Say goodbye to complicated recipes and long cooking times—get ready to dive into easy, nutritious meals that are sure to impress!

50+ Easy Friday Gluten-Free Instant Pot Recipes to Try This week

Incorporating gluten-free meals into your Friday dinner plans doesn’t have to be a hassle.

With the Instant Pot, you can quickly create mouth-watering, nutritious dishes that fit into any lifestyle.

From soups and stews to pastas and desserts, there are endless possibilities for creating gluten-free meals that are both delicious and satisfying.

These 50+ Friday Gluten-Free Instant Pot Recipes offer convenience, flavor, and a healthier alternative to traditional Friday night takeout.

Whether you’re cooking for one or feeding a crowd, these recipes are guaranteed to simplify your Friday nights and ensure your meal planning is stress-free.

So go ahead, fire up your Instant Pot, and enjoy a delicious gluten-free dinner without the fuss!

Gluten-Free Instant Pot Chicken and Rice

This Gluten-Free Instant Pot Chicken and Rice recipe is a quick, hearty, and flavorful dish perfect for a busy Friday night. With tender chicken, fluffy rice, and a savory blend of spices, it is both satisfying and simple. Plus, it’s all cooked in one pot, making cleanup a breeze. This recipe is a great way to enjoy a comforting meal without worrying about gluten.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup long-grain white rice (gluten-free)
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup frozen peas (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode and add olive oil. Once hot, sauté the chopped onion and garlic until softened (about 2 minutes).
2. Add the chicken breasts, paprika, thyme, salt, and pepper. Sear the chicken for about 2 minutes per side.
3. Pour in the chicken broth and stir in the rice. Ensure the rice is evenly distributed.
4. Close the lid and set the Instant Pot to cook on “Manual” for 10 minutes.
5. After the cooking cycle completes, let the pressure naturally release for 5 minutes before using the quick-release method to release any remaining pressure.
6. Open the lid, fluff the rice with a fork, and stir in the frozen peas (if using). Slice the chicken breasts and serve on top of the rice.

This Gluten-Free Instant Pot Chicken and Rice is a perfect family meal for a quick and healthy Friday dinner. The chicken is incredibly tender, and the rice absorbs all the delicious flavors, making each bite a delight. The peas add a pop of color and sweetness, rounding out the dish. It’s an ideal recipe for anyone looking to eat gluten-free without sacrificing taste or convenience.

Gluten-Free Instant Pot Beef Stew

The Gluten-Free Instant Pot Beef Stew is the epitome of comfort food, especially after a long week. The beef becomes fall-apart tender, and the vegetables soak up all the rich, savory flavors. This stew is naturally gluten-free and is made in the Instant Pot for a faster cooking time while still achieving that slow-cooked depth of flavor. Perfect for cozy Fridays!

Ingredients

• 2 lbs beef stew meat
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 potatoes, cubed
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 4 cups beef broth (gluten-free)
• 2 tablespoons tomato paste
• 1 tablespoon gluten-free soy sauce
• Salt and pepper to taste

Instructions

1. Turn on your Instant Pot and select the “Sauté” mode. Add olive oil and brown the beef stew meat in batches, making sure to season with a little salt and pepper as you go. Remove the beef and set aside.
2. In the same pot, sauté the onion, carrots, potatoes, celery, and garlic for about 3 minutes, until fragrant.
3. Stir in the tomato paste, rosemary, thyme, and gluten-free soy sauce, then add the beef broth and beef stew meat back to the pot.
4. Close the lid, ensuring the valve is set to “Sealing.” Set the Instant Pot to “Manual” mode for 35 minutes.
5. After the cooking time is up, let the pressure naturally release for 10 minutes, then perform a quick release.
6. Open the lid and check the seasoning. Adjust salt and pepper as necessary, then serve.

This Gluten-Free Instant Pot Beef Stew is rich, flavorful, and comforting, making it the ideal meal to kick off your weekend. The Instant Pot allows for a quick cooking time while still delivering a stew full of depth and tenderness. Perfect for a filling dinner that the whole family will love, it’s sure to become a regular in your meal rotation, especially for those chilly Friday nights.

Gluten-Free Instant Pot Spaghetti Squash Primavera

For a lighter yet satisfying Friday dinner, try this Gluten-Free Instant Pot Spaghetti Squash Primavera. The spaghetti squash acts as a healthy, gluten-free pasta alternative, paired with fresh, colorful vegetables in a garlicky, tomato-based sauce. The Instant Pot ensures that the squash is perfectly cooked and the vegetables remain crisp and flavorful. This dish is a fantastic option for a wholesome, meatless meal.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 onion, diced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (gluten-free)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Pour 1 cup of water into the Instant Pot and place the spaghetti squash halves on the trivet with the cut sides facing down.
3. Close the lid and set the Instant Pot to cook on “Manual” for 7 minutes. When the cooking time is up, carefully release the pressure.
4. While the squash cooks, heat olive oil in a large pan over medium heat. Sauté the onion, zucchini, bell pepper, and cherry tomatoes until the vegetables are tender, about 5 minutes.
5. Add the minced garlic, diced tomatoes, basil, oregano, salt, and pepper, and let the sauce simmer for 5 minutes.
6. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
7. Serve the vegetable mixture over the shredded squash, garnish with fresh basil, and enjoy!

This Gluten-Free Instant Pot Spaghetti Squash Primavera is a delightful, healthy, and vibrant dish perfect for a Friday evening. The spaghetti squash provides a great gluten-free alternative to pasta, while the vegetable-packed sauce delivers plenty of flavor and nutrition. It’s a wonderful, light option for anyone looking to indulge in a veggie-filled dinner without compromising on taste or texture.

Gluten-Free Instant Pot Chili

This Gluten-Free Instant Pot Chili is a cozy, filling meal that’s packed with protein and vegetables. Made with lean ground beef (or turkey) and a mix of beans, tomatoes, and spices, it’s the perfect way to end a busy week. The Instant Pot helps develop rich, deep flavors in a fraction of the time it would take on the stovetop, making this a go-to Friday night dish.

Ingredients

• 1 lb ground beef (or turkey)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup beef broth (gluten-free)
• Optional toppings: shredded cheese, sour cream, chopped cilantro, jalapeños

Instructions

1. Turn on the Instant Pot and select “Sauté” mode. Add the ground beef and cook until browned. Drain excess fat if needed.
2. Add the diced onion and garlic to the pot and sauté for 2-3 minutes, until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the meat and vegetables.
4. Add the beans, diced tomatoes, tomato paste, and beef broth. Stir to combine.
5. Close the lid, ensuring the valve is set to “Sealing.” Set the Instant Pot to “Manual” for 15 minutes.
6. After the cooking time is up, let the pressure release naturally for 5 minutes before performing a quick release.
7. Stir the chili and adjust the seasoning to taste. Serve with your favorite toppings.

This Gluten-Free Instant Pot Chili is the perfect meal for a chilly Friday night. Hearty, flavorful, and packed with nutrients, it’s an easy one-pot dish that can feed a crowd or be stored for leftovers. The blend of spices gives it just the right amount of heat and depth, while the Instant Pot ensures that every ingredient is cooked to perfection in no time. It’s an ideal option for those who crave a comforting and filling meal without the long prep time.

Gluten-Free Instant Pot Beef and Broccoli

If you’re craving something savory, this Gluten-Free Instant Pot Beef and Broccoli is a quick and easy dish that brings a taste of Chinese takeout to your home, with none of the gluten. The beef is tender, and the broccoli is perfectly crisp-tender, all coated in a flavorful gluten-free soy sauce-based sauce. This meal is not only quick but also deliciously satisfying for a Friday night dinner.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1 tablespoon olive oil
• 2 cups broccoli florets
• ¼ cup gluten-free soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon cornstarch (optional, for thickening)

Instructions

1. Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil and brown the beef slices in batches, about 2-3 minutes per batch. Remove the beef and set it aside.
2. Add the garlic and ginger to the pot, sautéing for 30 seconds until fragrant.
3. Pour in the gluten-free soy sauce, honey, and rice vinegar, stirring to combine.
4. Return the beef to the pot, along with any juices that have accumulated.
5. Close the lid and set the Instant Pot to “Manual” for 10 minutes.
6. While the beef is cooking, steam the broccoli florets using a separate pot or microwave.
7. Once the Instant Pot has finished cooking, carefully release the pressure.
8. If you’d like a thicker sauce, mix the cornstarch with a tablespoon of cold water, then stir into the sauce to thicken.
9. Serve the beef and sauce over the steamed broccoli.

This Gluten-Free Instant Pot Beef and Broccoli is an easy, flavorful dish that’s perfect for a quick Friday night dinner. The beef is tender and juicy, while the broccoli adds the perfect crunch and nutrition to balance out the dish. With just a few ingredients and the help of the Instant Pot, this meal comes together in no time and can satisfy even the busiest weeknight cravings. It’s a healthier, gluten-free take on a classic favorite that your whole family will love.

Gluten-Free Instant Pot Chicken Tikka Masala

This Gluten-Free Instant Pot Chicken Tikka Masala offers a fragrant and spicy dish full of Indian flavors, with tender chicken simmered in a creamy, tomato-based sauce. The Instant Pot cuts down on the cooking time, making it a perfect option for a flavorful Friday night meal. Serve it with steamed rice or gluten-free naan for a complete dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• ½ teaspoon salt
• ½ teaspoon pepper
• Fresh cilantro for garnish

Instructions

1. Turn on the Instant Pot and select the “Sauté” mode. Add olive oil and sauté the onion, garlic, and ginger until softened (about 3-4 minutes).
2. Stir in the garam masala, cumin, coriander, turmeric, and paprika. Sauté for another minute to release the spices’ aromas.
3. Add the chicken chunks to the pot and cook for 3-4 minutes, stirring to coat in the spices.
4. Pour in the crushed tomatoes, coconut milk, salt, and pepper. Stir to combine.
5. Close the lid and set the Instant Pot to “Manual” for 10 minutes.
6. Once the cooking cycle is complete, let the pressure naturally release for 5 minutes, then perform a quick release.
7. Stir the chicken, garnish with fresh cilantro, and serve with rice or gluten-free naan.

This Gluten-Free Instant Pot Chicken Tikka Masala is a bold and aromatic dish that brings the flavors of Indian cuisine to your home in a fraction of the time. The Instant Pot makes it easy to achieve tender chicken and a rich, creamy sauce that will have everyone asking for seconds. Paired with a side of rice or gluten-free naan, this dish is a satisfying and flavorful way to celebrate the start of the weekend. Whether you’re new to cooking Indian dishes or a seasoned pro, this recipe is sure to impress.

Gluten-Free Instant Pot Creamy Tuscan Chicken

This Gluten-Free Instant Pot Creamy Tuscan Chicken is a rich, savory dish that combines succulent chicken breasts with a creamy, garlicky sauce filled with sun-dried tomatoes and spinach. It’s an easy, one-pot meal that takes just minutes to prepare, and the Instant Pot ensures the chicken is perfectly cooked while the sauce is luxuriously smooth. A comforting, restaurant-quality meal for any Friday night!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth (gluten-free)
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Freshly grated Parmesan cheese, for garnish

Instructions

1. Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil, then brown the chicken breasts for 2-3 minutes per side. Remove the chicken and set aside.
2. Add the diced onion and minced garlic to the pot, sautéing until softened (about 2-3 minutes).
3. Pour in the chicken broth, scraping the bottom of the pot to remove any browned bits.
4. Return the chicken breasts to the Instant Pot, along with the sun-dried tomatoes and Italian seasoning.
5. Close the lid, ensuring the valve is set to “Sealing.” Set the Instant Pot to “Manual” for 8 minutes.
6. Once the cooking time is complete, perform a quick release.
7. Remove the chicken and set aside. Stir in the heavy cream and spinach until the spinach wilts.
8. Return the chicken to the pot and coat with the creamy sauce. Season with salt and pepper to taste.
9. Serve with grated Parmesan cheese on top.

This Gluten-Free Instant Pot Creamy Tuscan Chicken is a perfect way to indulge in a rich, creamy dinner without spending hours in the kitchen. The chicken is tender, and the sauce is full of flavor with the earthy sun-dried tomatoes, creamy texture, and fresh spinach. This dish pairs wonderfully with gluten-free pasta or rice, making it a complete and satisfying meal. Ideal for busy nights when you crave something decadent yet easy to prepare.

Gluten-Free Instant Pot Beef Stroganoff

This Gluten-Free Instant Pot Beef Stroganoff is a quick, one-pot take on the classic comfort food. Tender beef, onions, and mushrooms are cooked in a rich, creamy sauce, and the Instant Pot ensures the dish is prepared in no time. Serve it over gluten-free pasta or mashed potatoes for a hearty meal that’s perfect for a cozy Friday night.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth (gluten-free)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce (gluten-free)
• ½ cup sour cream
• 2 tablespoons gluten-free flour or cornstarch (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Turn on the Instant Pot and set it to “Sauté” mode. Heat the olive oil and brown the beef chunks in batches, about 3-4 minutes per batch. Remove the beef and set aside.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until softened. Add the mushrooms and cook for an additional 2 minutes.
3. Stir in the beef broth, Dijon mustard, Worcestershire sauce, and season with salt and pepper.
4. Return the beef to the pot and stir to combine.
5. Close the lid and set the Instant Pot to “Manual” for 20 minutes.
6. Once the cooking time is complete, perform a quick release.
7. In a small bowl, whisk the sour cream and gluten-free flour or cornstarch together to form a slurry. Stir it into the sauce to thicken.
8. Serve the Beef Stroganoff over gluten-free pasta or mashed potatoes, garnished with fresh parsley.

This Gluten-Free Instant Pot Beef Stroganoff is an excellent option for a rich and creamy dinner on a Friday night. The Instant Pot ensures the beef is tender, and the sauce is thick and velvety. This dish is comforting and indulgent, with the savory beef, earthy mushrooms, and tangy sour cream blending perfectly together. Paired with gluten-free pasta or potatoes, it’s a meal that will become a regular favorite for busy nights.

Gluten-Free Instant Pot Chicken Alfredo

This Gluten-Free Instant Pot Chicken Alfredo combines the richness of Alfredo sauce with tender chicken, all cooked in one pot. The creamy sauce, made with heavy cream and Parmesan, envelops the chicken and gluten-free pasta perfectly. It’s a great way to enjoy a comforting Italian classic without the hassle of multiple pots and pans.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth (gluten-free)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 12 oz gluten-free pasta (penne or fettuccine)
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil, then brown the chicken breasts for 3-4 minutes per side. Remove the chicken and set aside.
2. Add the garlic to the pot, sautéing for 1 minute until fragrant.
3. Pour in the chicken broth and scrape the bottom of the pot to remove any browned bits.
4. Stir in the heavy cream and garlic powder, then add the gluten-free pasta.
5. Return the chicken breasts to the pot, laying them on top of the pasta.
6. Close the lid, ensuring the valve is set to “Sealing.” Set the Instant Pot to “Manual” for 10 minutes.
7. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then perform a quick release.
8. Remove the chicken and slice it. Stir in the Parmesan cheese into the sauce to thicken it.
9. Serve the pasta with the sliced chicken on top, garnished with fresh parsley.

This Gluten-Free Instant Pot Chicken Alfredo is a creamy, comforting dish that’s perfect for a Friday night when you want something indulgent yet simple to make. The Instant Pot does all the work, ensuring the pasta is perfectly cooked and the sauce is smooth and creamy. With the addition of tender chicken and fresh parsley, this dish has all the elements of a restaurant-quality meal, but it’s easy to prepare and naturally gluten-free.

Gluten-Free Instant Pot Lemon Garlic Chicken

This Gluten-Free Instant Pot Lemon Garlic Chicken is a zesty, flavorful dish that’s both quick and healthy. The tender chicken breasts are cooked in a tangy lemon-garlic sauce, making it the perfect balance of fresh, savory, and aromatic. It’s a light yet satisfying meal that can be served over gluten-free rice, quinoa, or a simple salad for a well-rounded dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 cup chicken broth (gluten-free)
• Zest and juice of 2 lemons
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Turn the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken breasts and brown for about 2-3 minutes per side. Remove the chicken and set aside.
2. Add the garlic to the pot and sauté for about 1 minute until fragrant.
3. Stir in the chicken broth, lemon juice, lemon zest, and oregano, scraping up any browned bits from the bottom of the pot.
4. Return the chicken breasts to the pot, ensuring they are submerged in the sauce.
5. Close the lid and set the Instant Pot to “Manual” for 10 minutes.
6. Once the cooking time is complete, perform a quick release.
7. Remove the chicken and set aside. Stir in the fresh parsley into the sauce.
8. Serve the chicken with the lemon garlic sauce poured over the top.

This Gluten-Free Instant Pot Lemon Garlic Chicken is a simple yet delicious meal that is full of bright, zesty flavors. The lemon and garlic elevate the chicken to a whole new level, making it both refreshing and satisfying. It’s the perfect dish for a light and quick dinner on a Friday night, especially when paired with a gluten-free side like rice or a fresh salad. This meal is bound to be a crowd-pleaser and one you can make in minutes!

Gluten-Free Instant Pot Beef and Vegetable Stew

This Gluten-Free Instant Pot Beef and Vegetable Stew is a comforting, hearty dish that’s perfect for cozy Friday nights. The Instant Pot makes this stew quick and easy to prepare, while the combination of tender beef, potatoes, carrots, and peas creates a well-balanced, flavorful meal. It’s a warming, filling dish that can be enjoyed on its own or with a slice of gluten-free bread.

Ingredients

• 1 lb beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 2 carrots, sliced
• 1 cup frozen peas
• 4 cups beef broth (gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Turn the Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef stew meat in batches for about 4-5 minutes, then set it aside.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Add the diced potatoes, carrots, and frozen peas to the pot. Stir to combine.
4. Pour in the beef broth, and add the thyme, rosemary, salt, and pepper. Stir well.
5. Return the browned beef to the pot and mix everything together.
6. Close the lid and set the Instant Pot to “Manual” for 25 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
8. Stir the stew and taste for seasoning, adding more salt and pepper if needed.
9. Serve hot, garnished with fresh parsley.

This Gluten-Free Instant Pot Beef and Vegetable Stew is the ultimate comfort food that’s rich, filling, and packed with flavor. The Instant Pot ensures that the beef becomes incredibly tender and the vegetables cook to perfection. This stew is a great way to enjoy a warm, nourishing meal without spending hours in the kitchen. It’s also versatile, so feel free to swap out vegetables depending on what you have on hand. Pair it with gluten-free bread or crackers for the perfect cozy meal.

Gluten-Free Instant Pot Chicken and Rice

This Gluten-Free Instant Pot Chicken and Rice is a one-pot meal that’s both nutritious and comforting. The tender chicken and perfectly cooked rice are coated in a savory broth, creating a deliciously simple dinner that requires minimal preparation. It’s a great dish for busy Fridays when you want something hearty, satisfying, and gluten-free.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, diced
• 1 cup long-grain white rice (gluten-free)
• 2 cups chicken broth (gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Turn the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken breasts and brown them for 2-3 minutes on each side. Remove and set aside.
2. Add the diced onion to the pot, sautéing for 2-3 minutes until softened.
3. Stir in the garlic powder, thyme, and paprika, allowing them to bloom for 1 minute.
4. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot.
5. Add the rice to the pot and stir to ensure the rice is evenly distributed.
6. Place the chicken breasts back into the pot, pressing them into the rice.
7. Close the lid, set the Instant Pot to “Manual” for 10 minutes.
8. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then perform a quick release.
9. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the rice.
10. Serve hot, garnished with fresh parsley.

This Gluten-Free Instant Pot Chicken and Rice is an easy and comforting meal that’s perfect for a relaxing Friday dinner. The Instant Pot does all the work, ensuring the rice is fluffy and the chicken is tender. It’s a nutritious dish with a simple yet flavorful base, and it can be customized with extra vegetables or seasonings to suit your tastes. This meal is both filling and versatile, making it a great go-to recipe for busy weeknights or weekends.

Gluten-Free Instant Pot Sweet and Sour Pork

This Gluten-Free Instant Pot Sweet and Sour Pork is a vibrant and tangy dish, full of flavor and easy to make. The pork is tender and juicy, simmered in a rich, sweet and sour sauce that combines the perfect balance of tangy vinegar, sweetness from pineapple, and savory soy sauce. This dish is an excellent choice for a quick Friday dinner when you crave something flavorful and satisfying.

Ingredients

• 1 lb pork tenderloin, cut into cubes
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned, ensure it’s gluten-free)
• 1/4 cup gluten-free soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon ketchup
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the pork cubes in batches for about 4-5 minutes, then set them aside.
2. Add the sliced onion and red bell pepper to the pot and sauté for about 2 minutes until softened.
3. In a small bowl, mix the soy sauce, vinegar, honey, and ketchup. Pour this sauce into the pot.
4. Add the pineapple chunks to the pot and stir everything together.
5. Return the browned pork cubes to the pot, making sure they are submerged in the sauce.
6. Close the lid and set the Instant Pot to “Manual” for 10 minutes.
7. Once the cooking time is complete, perform a quick release.
8. Optional: If you’d like a thicker sauce, mix the cornstarch with a little water to make a slurry, then stir it into the sauce and cook on “Sauté” mode for 2-3 minutes until thickened.
9. Serve the sweet and sour pork hot, garnished with chopped cilantro.

This Gluten-Free Instant Pot Sweet and Sour Pork is a deliciously sweet and tangy meal that’s perfect for a quick and satisfying dinner. The Instant Pot makes the pork incredibly tender, and the sauce adds a burst of flavor with every bite. It’s a fantastic dish to serve over gluten-free rice or with a side of steamed vegetables for a complete meal. The balance of flavors will surely make it a favorite for your Friday night dinner!

Gluten-Free Instant Pot Chicken Tikka Masala

Gluten-Free Instant Pot Chicken Tikka Masala is a rich and creamy Indian dish that brings the best of spices to your table in no time. This dish is packed with flavor, featuring tender chicken pieces cooked in a spiced tomato-based sauce with a luscious cream finish. The Instant Pot makes this traditionally slow-cooked dish quick and easy to prepare, giving you all the indulgent flavors in less time.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (14 oz) can diced tomatoes
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 1/2 cup water or chicken broth

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken pieces and brown them for about 4-5 minutes, then set aside.
2. Add the diced onion to the pot and sauté for 2-3 minutes until softened. Add the garlic and grated ginger, sautéing for another minute.
3. Stir in the garam masala, turmeric, cumin, paprika, coriander, and cayenne pepper. Let the spices bloom for 1-2 minutes.
4. Pour in the diced tomatoes and water or chicken broth, stirring to combine.
5. Add the browned chicken pieces back into the pot, ensuring they are covered with the sauce.
6. Close the lid and set the Instant Pot to “Manual” for 10 minutes.
7. Once the cooking time is complete, perform a quick release.
8. Stir in the heavy cream and adjust seasoning with salt and pepper.
9. Serve the Chicken Tikka Masala hot, garnished with fresh cilantro.

This Gluten-Free Instant Pot Chicken Tikka Masala is the perfect solution for anyone craving a flavorful, comforting dish without spending hours in the kitchen. The rich, creamy sauce and blend of spices bring out the essence of traditional Indian cooking, while the Instant Pot ensures the chicken is tender and the flavors meld perfectly. It’s a wonderful Friday night dinner that pairs beautifully with gluten-free naan or rice for a satisfying meal.

Gluten-Free Instant Pot Chili

This Gluten-Free Instant Pot Chili is a hearty and flavorful dish that’s perfect for cooler Fridays. Packed with beans, ground beef, and an array of spices, this chili is warming, satisfying, and easy to make. The Instant Pot cuts down cooking time, letting the flavors develop in a fraction of the time it would take on the stovetop. Whether you’re serving it as is or with toppings like cheese and sour cream, this chili will hit the spot.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (14 oz) can kidney beans, drained and rinsed
• 1 (14 oz) can black beans, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1/4 cup tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 1 cup beef broth (gluten-free)
• Toppings: shredded cheese, sour cream, cilantro (optional)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the ground beef, breaking it apart as it cooks, for 5-7 minutes. Drain any excess fat.
2. Add the diced onion, bell pepper, and garlic to the pot, and sauté for another 2-3 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Let the spices bloom for 1 minute.
4. Add the beans, diced tomatoes, tomato paste, and beef broth to the pot. Stir everything together.
5. Close the lid and set the Instant Pot to “Manual” for 15 minutes.
6. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then perform a quick release.
7. Stir the chili, adjust seasoning if needed, and serve with your favorite toppings.

This Gluten-Free Instant Pot Chili is a rich, flavorful dish that’s perfect for a filling Friday dinner. The combination of ground beef, beans, and spices creates a satisfying meal, and the Instant Pot ensures it cooks quickly while still developing deep, hearty flavors. Whether served on its own or with a dollop of sour cream and shredded cheese, this chili is sure to please everyone at the table. It’s the ultimate comfort food with minimal effort!

Note: More recipes are coming soon!