35+ Delicious Holiday Dairy-Free Instant Pot Recipes to Make Your Extra Special

The holiday season is a time for celebration, family gatherings, and, of course, delicious food. However, for those who follow a dairy-free lifestyle, holiday meals can sometimes feel like a challenge.

Whether you’re hosting a dairy-free guest or preparing meals for yourself, it’s important to have a variety of options that are both festive and satisfying.

Luckily, the Instant Pot comes to the rescue! This versatile kitchen gadget can help you prepare a wide range of holiday dishes quickly and easily, all without dairy.

From savory sides to decadent desserts, these 35+ holiday dairy-free Instant Pot recipes will ensure that your holiday spread is both inclusive and full of flavor.

35+ Delicious Holiday Dairy-Free Instant Pot Recipes to Make Your Extra Special

This holiday season, don’t let dietary restrictions limit your celebrations. With these 35+ Dairy-Free Instant Pot recipes, you can enjoy all the comforting and festive flavors of the holidays without the need for dairy.

The Instant Pot makes it easier than ever to create delicious, nutritious dishes, allowing you to spend less time in the kitchen and more time with loved ones.

Whether you’re looking for side dishes, main courses, or desserts, there’s something for everyone in this collection.

Coconut Milk Mashed Sweet Potatoes

Mashed sweet potatoes are a classic holiday side dish, but this dairy-free version elevates the recipe with rich coconut milk. The Instant Pot ensures the sweet potatoes are perfectly cooked, saving you oven space for other holiday essentials. This creamy and flavorful dish is both vegan-friendly and utterly delicious, making it a hit with all your guests.

Ingredients:

• 4 large sweet potatoes, peeled and chopped
• 1 cup coconut milk (full-fat for creaminess)
• 2 tbsp olive oil or coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Optional garnish: Chopped pecans or fresh rosemary

Instructions:

1. Prepare Sweet Potatoes: Place peeled and chopped sweet potatoes in the Instant Pot. Add 1 cup of water.
2. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Quick-release the pressure once cooking is complete.
3. Mash the Potatoes: Drain the sweet potatoes and return them to the Instant Pot. Add coconut milk, olive oil, cinnamon, nutmeg, salt, and pepper. Use a masher or immersion blender to mash until smooth.
4. Adjust Seasoning: Taste and adjust seasoning as desired.
5. Serve: Transfer to a serving dish and garnish with chopped pecans or rosemary if desired.

This Coconut Milk Mashed Sweet Potato recipe is a crowd-pleaser that’s easy to make, full of holiday flavors, and 100% dairy-free. Its velvety texture and subtle sweetness pair beautifully with any festive meal.

Dairy-Free Instant Pot Pumpkin Soup

Warm, comforting, and bursting with seasonal flavors, this Dairy-Free Instant Pot Pumpkin Soup is perfect as a holiday starter or light main course. With the creaminess of coconut milk and the aromatic spices of cinnamon and nutmeg, this soup brings the cozy vibes of the season to your table in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 (15 oz) can of pumpkin puree
• 2 cups vegetable broth
• 1 cup full-fat coconut milk
• Salt and pepper to taste
• Optional: Pumpkin seeds for garnish

Instructions:

1. Sauté Aromatics: Turn the Instant Pot to “Sauté” mode. Heat the olive oil and cook the diced onion and garlic until soft and fragrant.
2. Add Spices: Stir in cinnamon, nutmeg, and ginger, cooking for 1 minute to toast the spices.
3. Combine Ingredients: Add pumpkin puree and vegetable broth. Stir well to combine.
4. Pressure Cook: Secure the lid and set the valve to “sealing.” Cook on high pressure for 5 minutes. Quick-release the pressure.
5. Blend and Add Coconut Milk: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper.
6. Serve: Ladle into bowls and garnish with pumpkin seeds if desired.

This Dairy-Free Instant Pot Pumpkin Soup is a delightful, easy-to-make addition to your holiday menu. Its creamy texture and warming spices make it an ideal dish for cozy gatherings or chilly evenings.

Instant Pot Dairy-Free Chocolate Peppermint Pudding

Desserts are the highlight of any holiday celebration, and this Dairy-Free Chocolate Peppermint Pudding delivers a decadent finish. Made with coconut milk and rich cocoa powder, this creamy treat is flavored with a hint of peppermint for a festive twist. It’s the perfect dairy-free dessert for chocolate lovers.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup cocoa powder
• 1/4 cup cornstarch
• 1/3 cup maple syrup or coconut sugar
• 1/2 tsp peppermint extract
• Pinch of salt
• Optional: Dairy-free whipped cream or crushed candy canes for topping

Instructions:

1. Prepare the Mixture: In a mixing bowl, whisk together coconut milk, cocoa powder, cornstarch, maple syrup, and salt until smooth.
2. Cook in Instant Pot: Pour the mixture into a heatproof bowl that fits into your Instant Pot. Place the trivet inside the pot and add 1 cup of water. Place the bowl on the trivet.
3. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 10 minutes. Allow a natural release for 10 minutes, then quick-release the remaining pressure.
4. Add Peppermint Extract: Carefully remove the bowl and stir in the peppermint extract.
5. Chill: Let the pudding cool slightly before transferring it to serving dishes. Refrigerate for at least 2 hours to set.
6. Serve: Top with dairy-free whipped cream and crushed candy canes if desired.

This Instant Pot Dairy-Free Chocolate Peppermint Pudding is a decadent yet simple dessert that adds a festive flair to your holiday celebrations. It’s rich, creamy, and sure to satisfy everyone at the table.

Instant Pot Dairy-Free Maple Glazed Carrots

Add a touch of elegance and sweetness to your holiday spread with these Dairy-Free Maple Glazed Carrots. Cooked to perfection in the Instant Pot, the carrots are infused with a luscious maple glaze and a hint of holiday spices. This quick and simple recipe is perfect for those looking to impress their guests without spending hours in the kitchen.

Ingredients:

• 1 lb baby carrots (or sliced regular carrots)
• 1/4 cup pure maple syrup
• 2 tbsp olive oil
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions:

1. Prepare the Carrots: Place the carrots in the Instant Pot along with 1/2 cup of water.
2. Pressure Cook: Secure the lid and set the valve to “sealing.” Cook on high pressure for 3 minutes. Quick-release the pressure once cooking is complete.
3. Make the Glaze: Drain the water from the pot and switch to “Sauté” mode. Add olive oil, maple syrup, cinnamon, ginger, salt, and pepper. Stir well to combine.
4. Glaze the Carrots: Toss the carrots in the glaze, cooking for 2-3 minutes until they are evenly coated and the glaze thickens.
5. Serve: Transfer to a serving dish and garnish with fresh parsley if desired.

These Dairy-Free Maple Glazed Carrots are a versatile side dish that pairs beautifully with any holiday main course. Their vibrant color and irresistible sweetness make them a standout addition to your festive feast.

Instant Pot Dairy-Free Cranberry Apple Compote

Sweet, tangy, and bursting with holiday flavors, this Dairy-Free Cranberry Apple Compote is a delightful addition to your festive table. Serve it as a side dish, a topping for dairy-free yogurt, or even as a dessert. Made in the Instant Pot, this compote is ready in minutes and filled with seasonal cheer.

Ingredients:

• 2 cups fresh or frozen cranberries
• 2 large apples, peeled, cored, and diced
• 1/2 cup orange juice
• 1/3 cup maple syrup or coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions:

1. Combine Ingredients: Add cranberries, apples, orange juice, maple syrup, cinnamon, nutmeg, and ginger to the Instant Pot. Stir to combine.
2. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 5 minutes. Quick-release the pressure.
3. Mash if Desired: For a smoother texture, use a potato masher to break down the fruit slightly.
4. Cool and Serve: Let the compote cool before serving. Store leftovers in the refrigerator for up to a week.

This Dairy-Free Cranberry Apple Compote is a versatile, flavor-packed dish that will brighten any holiday table. Its sweet and tart notes perfectly complement roasted dishes or desserts, making it a must-try recipe this season.

Dairy-Free Instant Pot Gingerbread Steel-Cut Oats

Start your holiday mornings with these Dairy-Free Instant Pot Gingerbread Steel-Cut Oats. Packed with warming spices and a touch of molasses, this hearty breakfast feels like a cozy holiday treat. Ready in just 15 minutes, this recipe makes it easy to serve up a festive and nutritious meal before a busy day of celebrations.

Ingredients:

• 1 cup steel-cut oats
• 2 1/2 cups almond milk or other dairy-free milk
• 1 cup water
• 2 tbsp molasses
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt
• Optional toppings: Chopped nuts, dried fruit, or coconut flakes

Instructions:

1. Add Ingredients: Combine the oats, almond milk, water, molasses, maple syrup, cinnamon, ginger, cloves, and salt in the Instant Pot. Stir to mix.
2. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure.
3. Stir and Serve: Stir the oats to combine any remaining liquid. Serve warm with your favorite toppings.
4. Optional: Sprinkle with a bit of cinnamon or drizzle with additional maple syrup for extra holiday flair.

This Dairy-Free Instant Pot Gingerbread Steel-Cut Oats recipe is the perfect way to infuse holiday flavors into your mornings. Nutritious, filling, and bursting with festive spices, it’s a great option for fueling your busy holiday season.

Instant Pot Dairy-Free Butternut Squash Soup

Warm, velvety, and perfectly spiced, this Dairy-Free Butternut Squash Soup is a holiday favorite that’s both nourishing and flavorful. Made creamy without any dairy, this soup is perfect as an appetizer or a cozy main course for your festive gatherings. The Instant Pot simplifies the process, delivering a rich and hearty soup in under 30 minutes.

Ingredients:

• 1 medium butternut squash (peeled, seeded, and cubed)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 apple, peeled and diced (optional, for sweetness)
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Sauté Vegetables: Turn the Instant Pot to “Sauté” mode. Heat olive oil, then add the onion and garlic. Cook for 2-3 minutes until fragrant.
2. Add Ingredients: Add the butternut squash, apple (if using), vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine.
3. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Quick-release the pressure when done.
4. Blend the Soup: Use an immersion blender to purée the soup until smooth. Stir in coconut milk for a creamy finish.
5. Serve: Ladle into bowls and garnish with a drizzle of coconut milk or a sprinkle of cinnamon.

This Dairy-Free Butternut Squash Soup is a delightful blend of sweet and savory flavors, perfect for warming up your holiday gatherings. Pair it with crusty bread or a light salad for a satisfying meal.

Instant Pot Dairy-Free Holiday Wild Rice Pilaf

Elevate your holiday table with this vibrant Dairy-Free Holiday Wild Rice Pilaf. Packed with nutty wild rice, cranberries, pecans, and herbs, this dish is a perfect side for any festive occasion. The Instant Pot ensures that the rice cooks perfectly, freeing up your stovetop for other holiday dishes.

Ingredients:

• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp ground sage
• Salt and pepper to taste

Instructions:

1. Sauté Aromatics: Turn the Instant Pot to “Sauté” mode. Heat olive oil, then add onion and garlic. Cook for 3-4 minutes until softened.
2. Add Ingredients: Add the wild rice, vegetable broth, thyme, sage, salt, and pepper. Stir to combine.
3. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 25 minutes. Allow a natural release for 10 minutes, then quick-release the remaining pressure.
4. Stir in Mix-Ins: Stir in dried cranberries and pecans. Let the pilaf sit for a few minutes to allow the flavors to meld.
5. Serve: Garnish with additional fresh herbs if desired and serve warm.

This Dairy-Free Holiday Wild Rice Pilaf is a show-stopping side dish with its festive colors and hearty flavors. Perfect alongside roasted vegetables or turkey, it’s a versatile addition to your holiday feast.

Instant Pot Dairy-Free Mulled Apple Cider

Warm up your holidays with a comforting mug of Dairy-Free Mulled Apple Cider. Infused with seasonal spices and citrus, this cider is a cozy drink that fills your home with the aroma of the holidays. The Instant Pot makes it incredibly easy to prepare, letting you focus on your celebrations while it does the work.

Ingredients:

• 8 cups apple cider (or apple juice)
• 1 orange, sliced into rounds
• 4 cinnamon sticks
• 6 whole cloves
• 3 star anise pods
• 1/4 cup maple syrup (optional, for extra sweetness)
• 1/2 tsp ground nutmeg
• Optional: Apple slices or cranberries for garnish

Instructions:

1. Combine Ingredients: Add apple cider, orange slices, cinnamon sticks, cloves, star anise, maple syrup, and nutmeg to the Instant Pot. Stir to mix.
2. Cook: Secure the lid and set the Instant Pot to “Pressure Cook” on high for 5 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure.
3. Strain: Use a fine mesh strainer to remove the spices and orange slices.
4. Serve: Pour the cider into mugs and garnish with apple slices or cranberries for a festive touch.

This Dairy-Free Mulled Apple Cider is a heartwarming drink that captures the essence of the holidays. Whether served at a party or enjoyed by the fire, it’s sure to become a seasonal favorite.

Instant Pot Dairy-Free Herbed Mashed Potatoes

Creamy and flavorful without any dairy, these Instant Pot Dairy-Free Herbed Mashed Potatoes are a must-have for any holiday spread. Made with dairy-free milk and infused with fresh herbs, this recipe delivers all the comfort of traditional mashed potatoes without compromising on taste. Using the Instant Pot saves time and ensures perfectly cooked potatoes every time.

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• Salt and pepper to taste

Instructions:

1. Cook Potatoes: Place the potatoes in the Instant Pot and cover with water. Add 1 tsp of salt. Secure the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Quick-release the pressure.
2. Drain and Mash: Drain the potatoes and return them to the Instant Pot. Add almond milk, olive oil, and minced garlic. Use a potato masher or hand mixer to mash until smooth.
3. Add Herbs: Stir in parsley, chives, and additional salt and pepper to taste.
4. Serve: Transfer to a serving bowl and garnish with extra fresh herbs if desired.

These Dairy-Free Herbed Mashed Potatoes are a crowd-pleasing side dish that pairs beautifully with any holiday main course. Their creamy texture and aromatic herbs will have everyone asking for seconds!

Instant Pot Dairy-Free Green Bean Casserole

Skip the canned soup and make this Dairy-Free Green Bean Casserole from scratch! This Instant Pot version delivers tender green beans in a savory mushroom sauce, all topped with crispy onions. It’s a holiday classic reimagined to be both quicker and dairy-free, making it perfect for accommodating all your guests.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 cup vegetable broth
• 1/2 cup coconut cream (or other dairy-free cream)
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1/2 tsp ground thyme
• Salt and pepper to taste
• 1 cup crispy fried onions (store-bought or homemade)

Instructions:

1. Cook Green Beans: Place green beans and 1/2 cup of water in the Instant Pot. Cook on high pressure for 2 minutes and quick-release the pressure. Drain and set aside.
2. Sauté Vegetables: Switch to “Sauté” mode. Heat olive oil, then add onion, garlic, and mushrooms. Cook for 4-5 minutes until softened.
3. Make the Sauce: Stir in vegetable broth, coconut cream, thyme, salt, and pepper. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens.
4. Combine: Add the green beans to the sauce and mix well. Transfer the mixture to a serving dish and top with crispy fried onions.
5. Serve: Serve immediately or keep warm in the Instant Pot using the “Keep Warm” setting.

This Dairy-Free Green Bean Casserole is a delicious and healthier twist on the classic holiday dish. With its rich, creamy sauce and crunchy topping, it’s guaranteed to impress your family and friends.

Instant Pot Dairy-Free Chocolate Peppermint Lava Cake

End your holiday meal on a sweet note with this decadent Dairy-Free Chocolate Peppermint Lava Cake. Made entirely in the Instant Pot, this dessert boasts a gooey chocolate center with a hint of peppermint for a festive flair. It’s rich, indulgent, and perfect for wowing your guests without the need for dairy.

Ingredients:

• 1/2 cup dairy-free dark chocolate chips
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1/3 cup coconut sugar
• 1/4 cup almond flour
• 2 tbsp cocoa powder
• 1/4 tsp peppermint extract
• Optional: Powdered sugar and crushed candy canes for garnish

Instructions:

1. Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until melted and smooth. Stir in almond milk.
2. Prepare Batter: In a mixing bowl, whisk together the eggs and coconut sugar until frothy. Add the melted chocolate mixture, almond flour, cocoa powder, and peppermint extract. Mix until smooth.
3. Grease Ramekins: Lightly grease 4 ramekins with coconut oil. Divide the batter evenly among them.
4. Cook in Instant Pot: Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange the ramekins on the trivet. Secure the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Quick-release the pressure.
5. Serve: Carefully remove the ramekins. Let them cool for 2-3 minutes, then invert onto plates. Garnish with powdered sugar and crushed candy canes if desired.

This Dairy-Free Chocolate Peppermint Lava Cake is a show-stopping holiday dessert that’s easy to prepare yet incredibly indulgent. The combination of rich chocolate and refreshing peppermint will leave your guests craving more!

Instant Pot Dairy-Free Stuffing

This Instant Pot Dairy-Free Stuffing is a savory, herb-filled side dish that’s perfect for holiday meals. It’s made with a hearty blend of bread, vegetables, and fresh herbs, all cooked in the Instant Pot for a quick, flavorful dish that’s both dairy-free and full of traditional holiday flavors. Whether served alongside roasted turkey or as a stand-alone dish, this stuffing is a guaranteed crowd-pleaser.

Ingredients:

• 8 cups cubed day-old bread (use your favorite dairy-free bread)
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 1/2 cups vegetable broth
• 1/4 cup olive oil
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional: Chopped cranberries or nuts for added texture

Instructions:

1. Sauté Vegetables: Turn the Instant Pot to “Sauté” mode. Add olive oil, onion, celery, and garlic. Cook for 5 minutes until softened.
2. Prepare Stuffing: Add the cubed bread, vegetable broth, sage, thyme, salt, and pepper. Stir to combine.
3. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 5 minutes. Quick-release the pressure when done.
4. Stir and Serve: Stir the stuffing and add any optional mix-ins like cranberries or nuts. Serve immediately.

This Dairy-Free Stuffing is the perfect complement to any holiday main dish. It’s rich with herbs, savory vegetables, and the perfect balance of textures, making it an indispensable part of your festive meal.

Instant Pot Dairy-Free Pumpkin Soup

This creamy, velvety Dairy-Free Pumpkin Soup is the ultimate comfort food for the holiday season. With a rich pumpkin base and the perfect combination of warm spices, this soup is both healthy and satisfying. Thanks to the Instant Pot, you can have this decadent soup ready in no time, leaving you more time to enjoy the festivities.

Ingredients:

• 1 (15 oz) can pure pumpkin puree (or fresh pumpkin, peeled and cubed)
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp olive oil
• 1/2 cup coconut milk
• Salt and pepper to taste
• Optional garnish: Pumpkin seeds or a swirl of coconut milk

Instructions:

1. Sauté Vegetables: Set the Instant Pot to “Sauté” mode. Heat olive oil, then add onion and garlic. Cook for 3-4 minutes until softened and fragrant.
2. Add Ingredients: Add pumpkin puree, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine.
3. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Quick-release the pressure when done.
4. Blend Soup: Use an immersion blender to purée the soup until smooth. Stir in coconut milk.
5. Serve: Ladle into bowls and garnish with a sprinkle of pumpkin seeds or a swirl of coconut milk.

This Dairy-Free Pumpkin Soup is a rich, creamy, and aromatic dish that will warm you up during the cold holiday months. Its delicate flavors and creamy texture are sure to be a hit at your holiday table.

Instant Pot Dairy-Free Cranberry Sauce

Add a tangy and sweet touch to your holiday meals with this simple and flavorful Dairy-Free Cranberry Sauce. The Instant Pot makes it a breeze to prepare, cutting down on cooking time while still delivering a perfectly balanced sauce. It’s a refreshing addition to roasted meats, stuffing, or as a topping for baked goods.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1/2 cup orange juice
• 1/2 cup maple syrup or coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• Optional: Zest of 1 orange for extra flavor

Instructions:

1. Combine Ingredients: Add cranberries, orange juice, maple syrup, cinnamon, cloves, ginger, and vanilla extract to the Instant Pot. Stir to combine.
2. Pressure Cook: Secure the lid, set the valve to “sealing,” and cook on high pressure for 5 minutes. Allow the pressure to release naturally for 5 minutes, then quick-release the remaining pressure.
3. Mash and Serve: Stir the cranberry sauce to break down the berries, leaving some chunks for texture. Serve warm or chilled, and garnish with orange zest if desired.

This Dairy-Free Cranberry Sauce is a vibrant and tangy addition to your holiday table. Its balance of sweet and tart flavors will elevate any meal, and with the Instant Pot’s quick preparation, you can make it just in time for your gathering.

Note: More recipes are coming soon!