37+ Healthy Gluten-Free Dairy-Free Instant Pot Recipes for Busy Weeknights

In today’s fast-paced world, finding recipes that are not only healthy but also convenient can be a challenge—especially when you have dietary restrictions.

If you’re following a gluten-free or dairy-free lifestyle, you might often feel like meal prepping takes up too much of your time.

But what if there was a way to whip up delicious, wholesome meals in a fraction of the time?

Enter the Instant Pot! This versatile kitchen appliance allows you to cook meals faster while still preserving the flavors and nutrients you crave.

In this article, we’ll dive into 37+ gluten-free, dairy-free Instant Pot recipes that are easy to make, nutritious, and totally satisfying.

Whether you’re a busy professional or just looking for some inspiration in the kitchen, you’ll find something to suit your taste.

37+ Healthy Gluten-Free Dairy-Free Instant Pot Recipes for Busy Weeknights

With these 37+ gluten-free, dairy-free Instant Pot recipes, you’ll never have to compromise on flavor or nutrition again.

The Instant Pot takes the hassle out of meal prep, helping you create wholesome dishes that cater to your dietary needs without sacrificing taste or time.

Whether you’re looking for comforting soups, protein-packed stews, or fresh veggie-packed dishes, there’s something here for every palate.

Try these recipes, get creative with your favorite ingredients, and discover how easy it can be to eat healthy and delicious with the help of your Instant Pot.

Instant Pot Butternut Squash Soup

This creamy, comforting butternut squash soup is the perfect balance of flavors and textures. It’s naturally gluten-free and dairy-free, with the Instant Pot ensuring a quick and easy way to bring this dish to life. The rich sweetness of the squash combined with the savory notes of garlic, onion, and thyme makes it a cozy meal for any occasion.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and chopped
• 4 cups vegetable broth (make sure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set your Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes.
2. Add the cubed butternut squash, chopped carrot, cumin, ginger, cinnamon, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and stir again. Close the lid and set the Instant Pot to high pressure for 10 minutes.
4. Once the cooking time is complete, carefully release the pressure.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning if needed. Serve hot, topped with fresh herbs or a drizzle of olive oil if desired.

This soup is velvety and rich with layers of warm spices that will please your taste buds. It’s the perfect starter or main dish, especially during colder months. Plus, the Instant Pot does all the hard work, creating a dish that’s both flavorful and effortless.

This Instant Pot butternut squash soup is a crowd-pleaser that’s both easy to make and versatile. Its creamy consistency comes without the need for dairy, and the Instant Pot ensures that you can enjoy it in no time. Whether you’re serving it on a chilly night or using it as a starter for a dinner party, this soup will be sure to impress.

instant Pot Chickpea Stew

This hearty and comforting chickpea stew is the perfect gluten-free and dairy-free option for a quick weeknight meal. Packed with chickpeas, vegetables, and spices, it’s loaded with protein and flavor. The Instant Pot makes cooking this stew fast and efficient, allowing all the ingredients to meld together into a satisfying and nourishing meal.

Ingredients:

• 2 cups dried chickpeas (soaked for at least 4 hours)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and chopped
• 1 zucchini, chopped
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic and cook for 3-4 minutes, or until softened.
2. Add the carrots, zucchini, cumin, paprika, turmeric, salt, and pepper. Stir to combine, allowing the spices to bloom for about a minute.
3. Add the soaked chickpeas, diced tomatoes (with juice), and vegetable broth. Stir well.
4. Close the Instant Pot lid and set the pressure to high for 30 minutes. Once the cooking time is complete, release the pressure carefully.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or parsley.

This chickpea stew is a great way to enjoy a filling meal without the use of gluten or dairy. The combination of vegetables, legumes, and spices makes for a flavorful dish that’s as nourishing as it is tasty. The Instant Pot helps develop rich flavors in less time than traditional methods.

This chickpea stew is a complete meal that comes together quickly thanks to the Instant Pot. It’s a warming, nutrient-packed dish that is perfect for busy evenings when you want something healthy and satisfying. Plus, it’s easily customizable with your favorite vegetables or extra spices. You’ll love the simplicity and depth of flavor in every bite.

Instant Pot Quinoa and Vegetable Stir Fry

A quick and easy gluten-free and dairy-free meal, this quinoa and vegetable stir fry is a one-pot wonder. The Instant Pot cooks the quinoa to perfection while infusing it with the flavors of sautéed vegetables, garlic, and soy sauce (or tamari for a gluten-free option). It’s a great base for a light dinner or lunch, and you can add your favorite protein to make it even more filling.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (gluten-free)
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp tamari (or gluten-free soy sauce)
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1/4 tsp ground black pepper
• 1 tbsp sesame seeds (optional)

Instructions:

1. Set your Instant Pot to “Sauté” mode and heat the sesame oil. Add the garlic, bell pepper, broccoli, and carrot. Sauté for 2-3 minutes until slightly softened.
2. Add the rinsed quinoa, vegetable broth, tamari, and black pepper. Stir well to combine.
3. Close the lid, set the Instant Pot to high pressure for 1 minute. Once the cooking time is done, let the pressure release naturally for 5 minutes, then perform a quick release.
4. Fluff the quinoa with a fork, then serve the stir fry in bowls. Top with sesame seeds if desired.

This quinoa and vegetable stir fry is a delightful combination of textures and flavors. The quinoa is light yet filling, while the sautéed vegetables provide crunch and freshness. The soy sauce adds a savory umami, and the sesame oil offers a rich depth of flavor.

With minimal prep and quick cooking, this quinoa and vegetable stir fry is the ideal dish when you need a healthy meal in a hurry. It’s naturally gluten-free and dairy-free, and the Instant Pot ensures it’s done in a fraction of the time compared to stovetop methods. Add any proteins or toppings to suit your taste and enjoy a well-rounded, delicious meal.

Instant Pot Sweet Potato & Black Bean Chili

This vibrant and flavorful sweet potato and black bean chili is the perfect gluten-free and dairy-free option for a hearty meal. The combination of sweet potatoes, black beans, and savory spices creates a comforting dish that’s rich in fiber and nutrients. The Instant Pot helps you create a thick, flavorful chili in a fraction of the time compared to traditional stovetop methods.

Ingredients:

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

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic and sauté for about 3 minutes until softened.
2. Add the bell pepper, sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the diced tomatoes and vegetable broth, and add the black beans. Stir everything together.
4. Close the lid and set the Instant Pot to high pressure for 12 minutes. Once the cooking time is complete, release the pressure carefully.
5. Stir the chili and taste for seasoning. Serve hot, topped with avocado slices or fresh cilantro.

This sweet potato and black bean chili is a flavorful, satisfying dish that combines the natural sweetness of the potatoes with the earthiness of black beans. The Instant Pot cooks everything perfectly, infusing the ingredients This chili is a great option for meal prep or a family dinner. It’s comforting and filling, and the combination of sweet potatoes and beans creates a balanced, nutritious meal. The Instant Pot ensures it’s quick and easy to make, and it’s just as delicious as any traditional chili recipe.

instant Pot Lemon Garlic Chicken Thighs

These lemon garlic chicken thighs are bursting with flavor and perfectly tender, all made effortlessly in the Instant Pot. The zesty lemon, aromatic garlic, and savory herbs create a deliciously fragrant dish that’s both gluten-free and dairy-free. The Instant Pot keeps the chicken juicy and tender, making this dish a simple yet impressive weeknight meal.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 lemon, juiced and zested
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp thyme
• Salt and pepper to taste
• 1 cup chicken broth (ensure it’s gluten-free)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Season the chicken thighs with salt, pepper, oregano, and thyme.
2. Add the chicken thighs to the pot and sear for about 3-4 minutes per side until browned. Remove the chicken and set it aside.
3. Add the minced garlic to the pot and sauté for about 30 seconds until fragrant. Pour in the lemon juice, zest, and chicken broth, stirring to deglaze the pot.
4. Return the chicken thighs to the pot and secure the lid. Set the Instant Pot to high pressure for 10 minutes.
5. Once the cooking time is complete, release the pressure carefully. Serve the chicken thighs hot, drizzled with the lemon-garlic sauce from the pot.

These chicken thighs are incredibly flavorful, with the garlic and lemon creating a savory yet refreshing taste. The Instant Pot locks in moisture, keeping the chicken perfectly cooked and tender. It’s a great dish to serve with rice, The Instant Pot makes preparing these lemon garlic chicken thighs fast and easy, while the flavors are vibrant and mouthwatering. This dish is perfect for busy nights when you want a flavorful, wholesome meal without a lot of effort. The tender chicken and zesty sauce will have everyone coming back for more.

Instant Pot Vegetable Paella

This colorful vegetable paella is a delightful gluten-free and dairy-free dish that’s bursting with flavors. With a blend of vegetables, saffron, and smoky paprika, it’s a vibrant meal that’s hearty yet light. The Instant Pot ensures the rice cooks perfectly every time, making it a quick and delicious one-pot meal.

Ingredients:

• 1 1/2 cups short-grain rice (like Arborio)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup frozen peas
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 tsp smoked paprika
• 1/2 tsp saffron threads (optional)
• 1 3/4 cups vegetable broth (gluten-free)
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges, for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic and sauté for about 3 minutes, until softened.
2. Add the bell peppers, tomato, smoked paprika, and saffron threads. Stir to combine and cook for another 2-3 minutes.
3. Add the rice, frozen peas, vegetable broth, salt, and pepper. Stir well.
4. Close the lid and set the Instant Pot to high pressure for 6 minutes. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then perform a quick release.
5. Fluff the rice with a fork, and serve the paella with lemon wedges on the side for a refreshing burst of flavor.

This vegetable paella is a flavorful and colorful dish that captures the essence of Spanish cuisine. The rice is tender and perfectly cooked, while the vegetables provide a satisfying crunch. The saffron and paprika give the paella a distinct and aromatic flavor, while the Instant Pot makes it easy to prepare.

Instant Pot vegetable paella is a fantastic way to enjoy a traditional dish in less time. It’s packed with vegetables and seasonings, making it a filling and healthy meal. The combination of saffron and smoked paprika elevates the flavor profile, and the Instant Pot ensures that the rice cooks to perfection every time. It’s a great dish to serve for family dinners or special occasions.

Instant Pot Tofu and Vegetable Stir Fry

This tofu and vegetable stir fry is a flavorful, protein-packed meal that’s perfect for a quick and healthy dinner. The tofu is crisped in the Instant Pot, while the vegetables are cooked until tender, all tossed in a savory gluten-free sauce. This dish is both gluten-free and dairy-free, making it an ideal choice for those with dietary restrictions.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 bell pepper, chopped
• 1 carrot, julienned
• 2 tbsp tamari (or gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 garlic clove, minced
• 1/2 tsp ground ginger
• 1 tbsp sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the sesame oil. Add the tofu cubes in a single layer, cooking for 5-6 minutes until golden and crispy. Remove the tofu and set aside.
2. Add the garlic and ginger to the Instant Pot and sauté for about 30 seconds. Add the bell pepper, carrot, and broccoli. Stir and sauté for another 3 minutes.
3. In a small bowl, mix the tamari, rice vinegar, honey or maple syrup, and sesame oil. Pour the sauce over the vegetables in the Instant Pot and stir to coat.
4. Add the tofu back into the pot, and mix gently. Close the lid and set the Instant Pot to “Sauté” mode for an additional 3 minutes to allow the flavors to meld.
5. Serve the stir fry with sesame seeds and green onions for garnish.

This tofu and vegetable stir fry is a simple yet delicious dish that packs a punch of flavor. The tofu gets perfectly crispy in the Instant Pot, while the vegetables remain crisp-tender. The sauce is a delightful combination of savory, sweet, and tangy elements, making this meal irresistible.

This tofu and vegetable stir fry is a fantastic dish for anyone looking for a healthy, quick, and satisfying meal. It’s easy to prepare, and the Instant Pot makes the cooking process even quicker. Packed with protein and vegetables, it’s a balanced meal that’s perfect for busy weeknights or meal prep. The combination of crispy tofu and vibrant veggies will leave you coming back for more.

Instant Pot Lentil & Spinach Soup

This lentil and spinach soup is a hearty, nutrient-packed dish that’s perfect for a cozy dinner. The combination of lentils, spinach, and savory spices makes this a filling yet healthy soup. The Instant Pot allows all the ingredients to cook together quickly, enhancing the flavors without sacrificing nutrition. It’s an ideal choice for those following gluten-free and dairy-free diets.

Ingredients:

• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 bay leaf
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, until softened.
2. Add the cumin, turmeric, coriander, and bay leaf. Stir for another minute to allow the spices to bloom.
3. Add the rinsed lentils, vegetable broth, and season with salt and pepper. Stir to combine.
4. Close the lid, set the Instant Pot to high pressure for 15 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes, then perform a quick release.
5. Open the lid and stir in the chopped spinach. Let the heat wilt the spinach, then taste and adjust seasoning if needed. Serve hot.

This soup is full of earthy flavors from the lentils and a bright, fresh flavor from the spinach. The spices bring warmth and depth, making it a comforting yet nutritious meal. Thanks to the Instant Pot, the lentils are perfectly tender, and everything comes together in less time than traditional stovetop methods.

This Instant Pot lentil and spinach soup is a simple yet flavorful dish that is both filling and healthy. Packed with plant-based protein from the lentils and loaded with leafy greens, it’s perfect for those on a gluten-free and dairy-free diet. The Instant Pot reduces cooking time, making this nutritious soup an easy, go-to meal for busy days.

instant Pot Chicken & Vegetable Curry

This chicken and vegetable curry is rich, flavorful, and quick to prepare, thanks to the Instant Pot. With tender chicken, a medley of vegetables, and a fragrant curry sauce, this dish is both satisfying and comforting. The dairy-free coconut milk and the blend of spices ensure this curry is full of depth and complexity.

Ingredients:

• 1 lb boneless, skinless chicken thighs, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 large carrot, sliced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can coconut milk (14 oz)
• 1 can diced tomatoes (14.5 oz)
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup vegetable broth (gluten-free)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until softened.
2. Add the chopped chicken thighs and season with salt, pepper, curry powder, turmeric, and cumin. Stir until the chicken is evenly coated with the spices.
3. Add the carrots, bell pepper, zucchini, diced tomatoes, coconut milk, and vegetable broth. Stir everything together.
4. Close the Instant Pot and set to high pressure for 10 minutes. Once the cooking time is done, carefully release the pressure.
5. Stir the curry and taste for seasoning. Serve hot, garnished with fresh cilantro and a side of rice or gluten-free naan.

This chicken and vegetable curry is rich in flavors with the perfect balance of spices and creaminess from the coconut milk. The Instant Pot infuses all the ingredients together, creating a hearty dish in no time. It’s a perfect dish for those looking for a comforting, dairy-free curry.

The Instant Pot makes this chicken and vegetable curry quick and easy to prepare, and the flavors are complex and delicious. The coconut milk adds richness without dairy, and the chicken and vegetables make for a wholesome and satisfying meal. Whether served with rice or alone, it’s sure to be a hit at dinner.

Instant Pot Cauliflower Rice Stir Fry

This cauliflower rice stir fry is a low-carb, gluten-free, and dairy-free dish that’s full of flavor and easy to prepare. With the Instant Pot, the cauliflower rice cooks quickly and absorbs all the savory ingredients, while the vegetables provide a vibrant and crunchy texture. This dish can be served as a main or a side and is a great alternative to traditional stir fry.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1 cup peas and carrots (frozen or fresh)
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tamari (or gluten-free soy sauce)
• 1 tbsp sesame oil
• 2 eggs (optional for non-vegan)
• 1 green onion, chopped (for garnish)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for about 3 minutes until softened.
2. Add the peas and carrots and stir-fry for another 2-3 minutes.
3. Add the cauliflower rice to the Instant Pot and stir in the tamari, sesame oil, salt, and pepper. Stir well to coat the cauliflower with the seasonings.
4. If using eggs, create a space in the center of the cauliflower rice and crack the eggs into the space. Scramble the eggs and let them cook through, then mix into the cauliflower rice.
5. Turn off the Instant Pot and serve the stir fry hot, garnished with chopped green onions.

This cauliflower rice stir fry is a fantastic healthy alternative to traditional stir fry. The cauliflower rice absorbs all the flavors of the vegetables and soy sauce, making it incredibly tasty and satisfying. The eggs add extra protein, and the sesame oil adds a lovely fragrance to the dish.

This Instant Pot cauliflower rice stir fry is a quick, healthy, and flavorful meal that’s perfect for anyone following a gluten-free or dairy-free diet. It’s low-carb yet filling and can be customized with additional veggies or protein. The Instant Pot ensures that everything cooks evenly and quickly, making this a great choice for busy nights.

Instant Pot Vegetable Biryani

This vegetable biryani is a fragrant, colorful rice dish filled with vegetables and traditional Indian spices. It’s naturally gluten-free and dairy-free, and the Instant Pot brings the dish together in no time. With layers of basmati rice, vegetables, and aromatic spices, this biryani is a delicious, one-pot meal that’s perfect for any occasion.

Ingredients:

• 1 1/2 cups basmati rice, rinsed
• 2 cups mixed vegetables (carrots, peas, green beans, etc.)
• 1 onion, sliced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, minced
• 2 tbsp biryani masala (or curry powder)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp ground cloves
• 2 1/2 cups vegetable broth (gluten-free)
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the sliced onion, garlic, and ginger. Sauté for about 4-5 minutes, until the onion softens.
2. Add the biryani masala, cumin, turmeric, cinnamon, and cloves. Stir well to coat the onion and spices.
3. Add the mixed vegetables and rice to the Instant Pot, followed by the vegetable broth and salt. Stir gently to combine.
4. Close the lid, set the Instant Pot to high pressure for 5 minutes. Once the cooking time is up, release the pressure carefully.
5. Fluff the biryani with a fork and garnish with fresh cilantro. Serve hot with a side of raita (dairy-free, if preferred) or a simple salad.

This vegetable biryani is fragrant, spiced, and full of vegetables. The Instant Pot ensures the rice cooks perfectly, and the spices infuse all the ingredients with a deep flavor. It’s a filling dish that’s perfect for family meals or as a side to an Indian-inspired feast.

This vegetable biryani is a flavorful, comforting dish that comes together effortlessly in the Instant Pot. The combination of spices, vegetables, and basmati rice creates a filling, aromatic meal that’s sure to please everyone. It’s a great gluten-free and dairy-free option for those who love bold, spicy flavors.

Instant Pot Zucchini Noodles with Pesto

This zucchini noodles (or “zoodles”) with pesto is a light and healthy gluten-free and dairy-free meal. The Instant Pot is used to cook the pesto sauce quickly and evenly, and the zucchini noodles are the perfect low-carb, nutritious base. It’s a refreshing and flavorful dish that’s ready in no time.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. For the pesto, add the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper to a food processor. Pulse until finely chopped.
2. With the food processor running, slowly add the olive oil until the pesto comes together.
3. Set the Instant Pot to “Sauté” mode. Add a little olive oil and sauté the zucchini noodles for 2-3 minutes until slightly softened but still firm.
4. Turn off the Instant Pot and toss the zucchini noodles with the pesto sauce until well-coated. Serve immediately.

This dish is light, refreshing, and bursting with fresh flavors. The zucchini noodles are tender yet still hold their texture, and the pesto adds a bright, herbal kick. The Instant Pot ensures the pesto sauce is blended smoothly, : These zucchini noodles with pesto are a great gluten-free and dairy-free meal for anyone craving something fresh and light. They’re quick to make, and the Instant Pot helps blend the pesto to perfection. It’s a delicious, healthy dish that’s perfect for lunch or dinner when you want something light but satisfying.

Instant Pot Quinoa Stuffed Peppers

These quinoa-stuffed peppers are a nutritious and delicious dish that’s gluten-free and dairy-free. The quinoa acts as a hearty base for vegetables, beans, and spices, all wrapped inside vibrant bell peppers. With the help of the Instant Pot, this meal comes together quickly while retaining all the flavors and nutrients.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 cup vegetable broth (gluten-free)
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tbsp olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the quinoa, cumin, chili powder, and smoked paprika. Sauté for 1-2 minutes to toast the quinoa and spices.
2. Add the vegetable broth, black beans, and corn to the Instant Pot. Stir to combine, then set the Instant Pot to high pressure for 10 minutes.
3. While the quinoa cooks, prepare the bell peppers by cutting off the tops and removing the seeds.
4. Once the cooking time is complete, release the pressure carefully. Stir the quinoa mixture, then stuff the quinoa mixture into the prepared peppers.
5. Place the stuffed peppers back in the Instant Pot, setting them upright. Pour a small amount of water in the bottom to create steam. Close the lid and cook on high pressure for an additional 3-4 minutes.
6. Carefully release the pressure and serve the stuffed peppers hot, garnished with fresh cilantro.

These quinoa-stuffed peppers are a wholesome, satisfying meal with protein from the quinoa and beans, and fiber from the peppers and corn. The Instant Pot makes it easy to cook everything to perfection, and the flavors are bold and delicious.

These quinoa-stuffed peppers are a great make-ahead meal and an excellent option for anyone looking for a gluten-free and dairy-free dinner. The quinoa filling is hearty and packed with nutrients, while the peppers add a fresh, crunchy contrast. The Instant Pot helps you cook the quinoa and stuff the peppers quickly and easily.

Instant Pot Chickpea and Spinach Stew

This hearty chickpea and spinach stew is a comforting, filling dish that’s packed with protein and fiber. The Instant Pot allows the chickpeas to cook perfectly, and the spinach wilts into the stew, adding a lovely color and depth of flavor. The spices and tomato base make it a flavorful, savory dish.

Ingredients:

• 1 cup dried chickpeas, rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 4 cups fresh spinach, chopped
• 1 tbsp olive oil
• 4 cups vegetable broth (gluten-free)
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the cumin, turmeric, and coriander and stir for about 1 minute to let the spices bloom.
3. Add the chickpeas, diced tomatoes, and vegetable broth to the Instant Pot. Stir to combine and set the Instant Pot to high pressure for 25 minutes.
4. Once the cooking time is complete, release the pressure naturally. Open the lid and stir in the chopped spinach, letting it wilt into the stew.
5. Taste for seasoning and adjust with salt and pepper if needed. Serve hot with crusty gluten-free bread.

This stew is full of flavor, with the rich tomato base and fragrant spices pairing beautifully with the creamy chickpeas and fresh spinach. The Instant Pot ensures the chickpeas are perfectly tender and absorb the spices without overcooking.

The Instant Pot makes this chickpea and spinach stew quick and easy to prepare while allowing the spices to infuse the chickpeas for a rich and savory taste. It’s an ideal dish for anyone looking for a filling, plant-based, and gluten-free meal. It’s perfect for a cozy dinner and is even better as leftovers.

Instant Pot Eggplant and Tomato Curry

This eggplant and tomato curry is a deliciously rich and flavorful vegetarian dish that’s both gluten-free and dairy-free. The Instant Pot helps cook the eggplant to perfection, absorbing the spices and tomatoes, while the coconut milk adds a creamy richness to the sauce. It’s a vibrant and satisfying meal with plenty of vegetables.

Ingredients:

• 2 medium eggplants, cut into cubes
• 1 can diced tomatoes (14.5 oz)
• 1 can coconut milk (14 oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes translucent.
2. Add the curry powder, cumin, turmeric, cinnamon, salt, and pepper. Stir to coat the onion and garlic with the spices.
3. Add the cubed eggplant, diced tomatoes, and coconut milk to the Instant Pot. Stir everything together.
4. Close the lid and set the Instant Pot to high pressure for 7 minutes. Once the cooking time is complete, perform a quick release.
5. Stir the curry, taste for seasoning, and garnish with fresh cilantro. Serve with rice or gluten-free naan.

This eggplant and tomato curry is a flavorful, satisfying dish that’s perfect for a cozy night in. The eggplant soaks up the rich spices and coconut milk, creating a deliciously creamy texture. The Instant Pot cooks everything quickly while preserving the flavors.

This eggplant and tomato curry is an easy, flavorful, and satisfying dish that’s great for anyone following a gluten-free and dairy-free diet. The spices and coconut milk create a rich, comforting sauce, while the eggplant adds a lovely texture. It’s perfect for a weeknight meal or a special occasion.

Instant Pot Butternut Squash Risotto

This creamy butternut squash risotto is a perfect fall-inspired dish that’s gluten-free and dairy-free. The Instant Pot makes cooking risotto a breeze, eliminating the need for constant stirring. The butternut squash adds natural sweetness, and the creamy consistency is achieved with coconut milk, making it both comforting and satisfying.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 cup Arborio rice
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/2 cup coconut milk
• 3 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add the Arborio rice and sauté for an additional 1-2 minutes to lightly toast the rice.
3. Add the cubed butternut squash, thyme, nutmeg, vegetable broth, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to high pressure for 6 minutes. Once the cooking time is complete, perform a quick release.
5. Stir in the coconut milk and adjust seasoning to taste. Garnish with fresh parsley and serve hot.

This butternut squash risotto is naturally creamy, thanks to the coconut milk, and perfectly cooked with a tender consistency. The natural sweetness of the butternut squash balances the savory notes from the garlic and thyme, creating a delightful meal.

The Instant Pot makes this butternut squash risotto a quick and easy dish, while the coconut milk provides a rich, creamy texture without the need for dairy. The combination of sweet squash and savory flavors makes it a perfect fall dish, and it’s great as a main or side. The Instant Pot takes the effort out of making risotto, making it a go-to recipe for busy nights.

Instant Pot Sweet Potato and Kale Stew

This hearty and nutritious sweet potato and kale stew is a warming meal that’s full of flavor and packed with vegetables. The Instant Pot cooks everything quickly, infusing the ingredients with the rich, savory broth while keeping the sweet potatoes tender and the kale vibrant.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, chopped
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth (gluten-free)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the cumin and smoked paprika, stirring for about 1 minute to release the spices’ aroma.
3. Add the cubed sweet potatoes, diced tomatoes, vegetable broth, salt, and pepper to the Instant Pot. Stir everything together.
4. Close the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is complete, perform a quick release.
5. Stir in the chopped kale and let it wilt into the stew. Taste for seasoning and serve hot.

This sweet potato and kale stew is both comforting and nutritious, with tender sweet potatoes and earthy kale. The savory broth and spices create a deep, flavorful base that complements the vegetables perfectly.

This Instant Pot stew is a fantastic meal option for anyone looking for a hearty, plant-based, and gluten-free dish. The sweet potatoes add a touch of natural sweetness, while the kale provides freshness and a boost of nutrients. The Instant Pot makes cooking the stew fast and easy, and the result is a delicious, filling meal.

Note: More recipes are coming soon