50+ Mouthwatering Holiday Dairy-Free Pressure Cooker Recipes for Your Table

The holidays are the perfect time to gather with family and friends and celebrate the season with festive meals.

However, if you’re following a dairy-free lifestyle—or hosting guests with dietary restrictions—it can be tricky to find recipes that are both delicious and holiday-worthy.

Enter the pressure cooker: the perfect kitchen tool for creating quick, flavorful, and dairy-free holiday dishes.

In this blog post, we’ll explore over 50 mouthwatering dairy-free pressure cooker recipes that will wow your guests and leave them asking for seconds.

From comforting soups and savory mains to decadent desserts, these recipes are designed to save you time in the kitchen while still delivering on taste and holiday spirit.

Whether you’re looking for a quick appetizer, a vegan main dish, or a sweet treat, the pressure cooker has got you covered.

Get ready to take your holiday meals to the next level with these easy-to-make, dairy-free pressure cooker recipes that will satisfy all your guests, no matter their dietary preferences!

50+ Mouthwatering Holiday Dairy-Free Pressure Cooker Recipes for Your Table

The holidays are about more than just delicious food—they’re about sharing moments, creating memories, and bringing people together.

With these 50+ dairy-free pressure cooker recipes, you can confidently serve dishes that everyone will love, without worrying about dairy.

Whether you’re cooking for family members with food sensitivities or simply seeking healthier alternatives, these recipes offer a wide variety of flavors and options for every course of your holiday feast.

The pressure cooker not only makes meal prep easier but ensures that each dish is packed with flavor, making it an indispensable tool for your holiday cooking.

So, gather your ingredients, fire up your pressure cooker, and let these amazing recipes bring joy to your holiday table this year.

Dairy-Free Pressure Cooker Holiday Stuffing

This savory, comforting stuffing is the perfect addition to your holiday table. Using a pressure cooker makes the process quick and easy, while keeping the flavors rich and satisfying. With a combination of bread, vegetables, and herbs, it’s a delightful dish that’s both dairy-free and full of festive flavor.

Ingredients:

• 8 cups cubed, day-old bread (preferably sourdough or whole wheat)
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the diced onion and celery and cook for about 5 minutes until softened.
2. Add the garlic, sage, thyme, and black pepper. Stir for 1 minute until fragrant.
3. Pour in the vegetable broth and stir to combine. Then, add the cubed bread and mix well, ensuring the bread is evenly coated with the broth and seasoning.
4. Close the lid and set the pressure cooker to cook on high for 5 minutes.
5. Once done, release the pressure manually. Stir in the fresh parsley and season with salt to taste.
6. Serve hot as a perfect holiday side dish.

This dairy-free pressure cooker stuffing is a holiday classic with a modern twist. It’s not only quick and easy to make, but also incredibly flavorful, thanks to the rich combination of herbs and vegetables. The pressure cooker ensures the bread soaks up all the savory broth, resulting in a moist, satisfying stuffing that will have everyone reaching for seconds. Plus, it’s a great option for those with dairy intolerances, making it a versatile dish for any holiday gathering.

Dairy-Free Holiday Cranberry Sauce in the Pressure Cooker

This vibrant, tangy cranberry sauce is a perfect companion for your holiday meals. Made in a pressure cooker, it’s quick, easy, and packed with natural sweetness and tartness. The addition of orange juice and a touch of maple syrup balances the flavor, making it a refreshing addition to the festive spread.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup maple syrup
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions:

1. Place all the ingredients in the pressure cooker and stir to combine.
2. Close the lid and set the pressure cooker to cook on high for 4 minutes.
3. Once the cooking time is up, allow the pressure to release naturally for about 5 minutes, then release any remaining pressure manually.
4. Open the lid and give the sauce a good stir. The cranberries should have popped, and the sauce should be thickening. If you prefer a smoother sauce, mash some of the cranberries with a spoon or use an immersion blender.
5. Let the sauce cool to room temperature before serving. It can be stored in the refrigerator for up to a week.

This dairy-free cranberry sauce is a festive and healthy addition to your holiday meals. The pressure cooker not only speeds up the process but also locks in all the natural flavors of the cranberries and orange zest. The balance of tart and sweet makes it a versatile condiment that pairs beautifully with both savory dishes and roasted meats. Plus, it’s a simple, hassle-free recipe that can be prepped ahead of time, leaving you with more time to enjoy the holiday festivities.

Dairy-Free Pressure Cooker Holiday Pot Roast

Tender, juicy, and bursting with flavors, this dairy-free holiday pot roast is an ideal centerpiece for any festive meal. With the help of the pressure cooker, you can create a hearty, melt-in-your-mouth roast without the hours of slow cooking. The rich broth made from vegetables, herbs, and a splash of red wine enhances the flavor and ensures the roast stays moist and tender.

Ingredients:

• 3 lb beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 3 carrots, peeled and cut into chunks
• 3 potatoes, cut into chunks
• 2 cups beef broth (or vegetable broth for a lighter option)
• 1/2 cup red wine (optional)
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Season the roast with salt and pepper, then sear the roast on all sides until browned (about 4 minutes per side). Remove the roast and set aside.
2. Add the onion and garlic to the pot and sauté for 2 minutes, stirring occasionally.
3. Return the roast to the pot and add the carrots, potatoes, beef broth, red wine (if using), rosemary, and thyme. Stir to combine.
4. Close the lid and set the pressure cooker to cook on high for 60 minutes.
5. After the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
6. Carefully remove the roast from the pot and let it rest for 5-10 minutes before slicing. Serve with the vegetables and broth from the pot.

This dairy-free holiday pot roast is the epitome of comfort food, perfect for holiday gatherings. The pressure cooker ensures that the roast is tender and flavorful in a fraction of the time it would take using traditional methods. The broth made from vegetables, herbs, and a touch of wine adds a richness that complements the beef beautifully. It’s an impressive yet easy-to-make dish that will leave your guests raving, and since it’s dairy-free, it’s accessible for everyone to enjoy during your holiday celebrations.

Dairy-Free Pressure Cooker Holiday Glazed Carrots

These sweet and savory glazed carrots are a delightful side dish to complement any holiday meal. The pressure cooker cooks the carrots to perfect tenderness, while a maple syrup and orange glaze adds a festive touch. With minimal ingredients and a quick cook time, this dish is both easy and impressive.

Ingredients:

• 1 lb baby carrots, peeled
• 1/4 cup maple syrup
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions:

1. Place the baby carrots in the pressure cooker and add the olive oil, maple syrup, orange juice, cinnamon, nutmeg, and salt.
2. Close the lid and set the pressure cooker to cook on high for 3 minutes.
3. Once the cooking time is complete, carefully release the pressure manually.
4. Open the lid and stir the carrots. If you prefer a thicker glaze, you can set the pressure cooker to sauté mode for 2-3 minutes to reduce the sauce.
5. Serve the glazed carrots immediately, garnished with fresh herbs if desired.

These dairy-free glazed carrots are a perfect combination of sweet and savory flavors, making them an ideal side dish for your holiday table. The maple syrup and orange juice create a festive glaze that pairs beautifully with the natural sweetness of the carrots. Made in a pressure cooker, they cook quickly while maintaining their tenderness and flavor. This dish is simple yet elegant, and it’s sure to become a favorite for anyone looking to enjoy a dairy-free holiday meal without compromising on taste.

Dairy-Free Pressure Cooker Holiday Mashed Potatoes

Fluffy, creamy, and rich, these dairy-free mashed potatoes are an essential holiday dish. The pressure cooker simplifies the process by cooking the potatoes quickly and evenly. A combination of vegetable broth and olive oil creates a smooth and flavorful mash without the need for dairy, making it a great choice for anyone with dietary restrictions.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1 cup vegetable broth
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Fresh parsley, for garnish (optional)

Instructions:

1. Place the chopped potatoes in the pressure cooker and add the vegetable broth, minced garlic, salt, and pepper.
2. Close the lid and set the pressure cooker to cook on high for 10 minutes.
3. Once the cooking time is complete, carefully release the pressure manually.
4. Drain the potatoes and return them to the pot. Add the olive oil and mash the potatoes until smooth and creamy.
5. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve warm, garnished with fresh parsley if desired.

These dairy-free mashed potatoes are a smooth and creamy side dish that rivals traditional mashed potatoes made with butter and cream. The pressure cooker ensures that the potatoes cook evenly and quickly, making it easier than ever to prepare a holiday favorite. The olive oil and vegetable broth add richness and depth of flavor, while the garlic enhances the overall taste. Whether you’re following a dairy-free diet or simply looking for a lighter alternative, this dish will satisfy your cravings and please your guests.

Dairy-Free Pressure Cooker Sweet Potato Casserole

This dairy-free sweet potato casserole is a flavorful and comforting dish that’s perfect for holiday celebrations. Using a pressure cooker helps save time while still producing perfectly tender sweet potatoes, which are then topped with a crunchy, nutty topping. With a touch of maple syrup and cinnamon, this casserole brings the essence of the season to your table.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup water
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup rolled oats
• 2 tablespoons coconut oil, melted

Instructions:

1. Place the cubed sweet potatoes in the pressure cooker with 1/2 cup water. Close the lid and set the pressure cooker to cook on high for 8 minutes.
2. Once the cooking time is complete, manually release the pressure and drain any excess water.
3. Mash the sweet potatoes with a fork or potato masher. Stir in the maple syrup, cinnamon, nutmeg, and salt.
4. In a separate bowl, combine the chopped pecans, rolled oats, and melted coconut oil. Sprinkle this mixture over the mashed sweet potatoes.
5. Set the pressure cooker to sauté mode and cook for an additional 5 minutes, just long enough to toast the topping slightly.
6. Serve warm as a comforting side dish.

This dairy-free sweet potato casserole is a crowd-pleasing dish that combines the perfect balance of sweetness and warmth, thanks to the maple syrup and spices. The pressure cooker makes it incredibly easy to prepare, while the toasted oat and pecan topping adds a delightful crunch. It’s a festive and flavorful side that pairs wonderfully with your holiday spread, whether you’re serving it alongside a roast or as part of a larger buffet. Your guests will love this dish, and it’s a perfect addition for those with dairy sensitivities.

Dairy-Free Pressure Cooker Holiday Green Bean Almondine

This classic green bean almondine, made dairy-free with a rich, flavorful twist, is a perfect holiday side dish. The pressure cooker ensures the beans are perfectly tender, while a quick sauté of almonds and garlic creates a crunchy, nutty topping. This elegant dish will elevate your holiday table with minimal effort and maximum flavor.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 tablespoon olive oil
• 1/4 cup slivered almonds
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Place the green beans in the pressure cooker with 1/2 cup of water. Close the lid and set the pressure cooker to cook on high for 2 minutes.
2. Once the cooking time is complete, carefully release the pressure manually. Drain the green beans and set them aside.
3. Set the pressure cooker to sauté mode and add the olive oil. Once the oil is hot, add the slivered almonds and cook, stirring frequently, until they are golden brown (about 3-4 minutes).
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Stir the cooked green beans into the almond and garlic mixture. Add lemon juice, salt, and pepper, and toss to combine.
6. Serve immediately, garnished with fresh parsley if desired.

This dairy-free green bean almondine is a light, yet flavorful dish that will impress your guests. The combination of tender green beans, crunchy almonds, and fragrant garlic creates a delicious contrast of textures and flavors. With just a few ingredients and a quick cook time in the pressure cooker, it’s an easy yet elegant side dish for any holiday meal. The addition of lemon juice brightens the flavors, making this a refreshing option to balance out heavier holiday dishes.

Dairy-Free Pressure Cooker Holiday Wild Rice Pilaf

This savory wild rice pilaf, made dairy-free, is a hearty and flavorful addition to any holiday meal. The pressure cooker helps cook the rice perfectly, while the mix of sautéed vegetables, cranberries, and toasted nuts adds depth and festive color. This dish is both satisfying and healthy, making it an ideal side for holiday feasts.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 celery stalk, chopped
• 1 carrot, peeled and chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Rinse the wild rice under cold water. Place it in the pressure cooker with the vegetable broth and salt. Close the lid and set the pressure cooker to cook on high for 35 minutes.
2. While the rice is cooking, set the pressure cooker to sauté mode and heat the olive oil. Add the diced onion, celery, and carrot. Sauté for 5-6 minutes until softened.
3. Add the dried cranberries, toasted nuts, and thyme to the vegetables, and cook for another 2 minutes to warm the cranberries and toast the nuts lightly.
4. Once the rice has finished cooking, release the pressure manually and fluff the rice with a fork.
5. Stir the sautéed vegetable and nut mixture into the cooked rice. Season with salt and pepper to taste.
6. Serve warm as a festive side dish.

This dairy-free wild rice pilaf is the perfect holiday side dish with its rich textures and colorful ingredients. The pressure cooker makes cooking wild rice quick and easy while keeping the flavors intact. The sautéed vegetables and nuts add depth, while the cranberries bring a sweet, tangy burst that complements the savory rice beautifully. It’s a healthy, hearty dish that pairs well with a variety of main courses, and it’s sure to be a hit at your holiday dinner table.

Dairy-Free Pressure Cooker Roasted Butternut Squash Soup

This creamy and comforting butternut squash soup is made without dairy, yet still delivers a rich, velvety texture. The pressure cooker speeds up the cooking process, allowing you to enjoy a delicious, homemade soup in under 30 minutes. The addition of apples, ginger, and garlic provides a warm, festive flavor perfect for holiday gatherings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium apple, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Add the cubed butternut squash, apple, ginger, cinnamon, and vegetable broth to the pressure cooker. Stir to combine.
3. Close the lid and set the pressure cooker to cook on high for 10 minutes.
4. Once the cooking time is complete, carefully release the pressure manually.
5. Use an immersion blender to puree the soup until smooth and creamy, or transfer the mixture in batches to a blender. Taste and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with a drizzle of olive oil or a sprinkle of cinnamon.

This dairy-free roasted butternut squash soup is a perfect addition to any holiday menu. The natural sweetness of the squash and apple pairs beautifully with the warmth of ginger and cinnamon, creating a comforting, festive flavor. The pressure cooker not only shortens the cooking time but also allows the flavors to meld together perfectly. Whether served as a starter or a main course, this velvety soup is a crowd-pleasing option that fits seamlessly into a dairy-free holiday meal.

Dairy-Free Pressure Cooker Cranberry Sauce

This simple, tangy, and naturally sweetened dairy-free cranberry sauce is the perfect addition to your holiday meal. Made in the pressure cooker, it comes together in a flash and infuses the cranberries with a burst of citrus and warmth from cinnamon and orange zest. It’s a vibrant side that pairs well with everything from roast turkey to vegan stuffing.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup or honey
• 1/2 teaspoon ground cinnamon
• 1 tablespoon orange zest
• Pinch of salt

Instructions:

1. Place the cranberries, orange juice, maple syrup, cinnamon, and salt into the pressure cooker.
2. Close the lid and set the pressure cooker to cook on high for 3 minutes.
3. Once the cooking time is complete, manually release the pressure and open the lid. The cranberries should have popped and softened.
4. Stir the mixture well and add the orange zest. Taste and adjust the sweetness with more maple syrup if desired.
5. Let the sauce cool to room temperature before serving. It will thicken as it cools.

This dairy-free cranberry sauce is a festive, tangy-sweet treat that will complement your holiday feast beautifully. The pressure cooker makes this dish a breeze to prepare, with minimal hands-on time and delicious results. The citrusy notes from the orange juice and zest, along with the warmth of cinnamon, elevate the cranberries, creating a sauce that’s a perfect balance of tart and sweet. Whether you’re serving it with turkey or a vegan spread, this simple yet flavorful cranberry sauce will be a hit at your holiday table.

Dairy-Free Pressure Cooker Mushroom Gravy

This rich and savory dairy-free mushroom gravy is a comforting, flavorful addition to holiday meals. The pressure cooker helps cook down the mushrooms and onions quickly, creating a savory base for the gravy. It’s a perfect pairing for mashed potatoes, stuffing, or roasted vegetables, and will be appreciated by everyone at your holiday table, regardless of dietary restrictions.

Ingredients:

• 8 oz mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 2 tablespoons tamari or soy sauce
• 1 tablespoon fresh thyme leaves
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper, to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion and garlic, and cook until softened (about 5 minutes).
2. Add the sliced mushrooms and thyme, and sauté until the mushrooms release their moisture and begin to brown (another 5 minutes).
3. Pour in the vegetable broth and tamari, stirring to combine. Close the lid and set the pressure cooker to cook on high for 5 minutes.
4. Once the cooking time is complete, manually release the pressure. Open the lid and stir the mushroom mixture.
5. Add the cornstarch slurry (cornstarch mixed with water) to the gravy, and stir until it thickens to your desired consistency. Season with salt and pepper to taste.
6. Serve the gravy warm over mashed potatoes, roasted vegetables, or any holiday dish of your choice.

This dairy-free mushroom gravy is a rich and savory sauce that brings a comforting, umami-packed depth to any holiday dish. The pressure cooker not only simplifies the process but also enhances the flavor, allowing the mushrooms and seasonings to meld beautifully. Whether you’re making mashed potatoes, stuffing, or roasted vegetables, this gravy will add a luscious and satisfying touch to your holiday meal. It’s a fantastic option for those who prefer or require a dairy-free alternative but still want all the flavors of a traditional gravy.

Dairy-Free Pressure Cooker Pumpkin Risotto

This creamy, comforting, and dairy-free pumpkin risotto is the perfect festive dish to serve during the holiday season. Made in the pressure cooker, it’s quicker and easier than traditional risotto but still boasts a rich, velvety texture. The combination of pumpkin puree, sage, and garlic makes this risotto both savory and subtly sweet—a delightful addition to your holiday spread.

Ingredients:

• 1 cup Arborio rice
• 1 1/2 cups pumpkin puree
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground sage (or fresh sage, chopped)
• Salt and pepper, to taste
• 1/4 cup coconut milk (or any non-dairy milk of choice)

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion and garlic, cooking until softened (about 5 minutes).
2. Stir in the Arborio rice and ground sage, cooking for another minute to lightly toast the rice.
3. Pour in the vegetable broth and pumpkin puree, stirring well to combine.
4. Close the lid and set the pressure cooker to cook on high for 6 minutes.
5. Once the cooking time is complete, manually release the pressure and open the lid. Stir in the coconut milk, salt, and pepper to taste.
6. Serve immediately, garnished with fresh herbs or extra pumpkin seeds if desired.

This dairy-free pumpkin risotto is a creamy, flavorful dish that’s perfect for holiday dinners. The pressure cooker ensures a quick and easy preparation, with the pumpkin puree adding a velvety richness to the risotto. Sage provides a warm, earthy flavor that complements the sweetness of the pumpkin, making this dish comforting and festive. Whether as a side dish or a vegetarian main course, this risotto will impress your guests and become a holiday favorite for years to come.

Dairy-Free Pressure Cooker Stuffed Acorn Squash

This dairy-free stuffed acorn squash is a show-stopping dish that’s both visually stunning and full of flavor. Made in the pressure cooker, the acorn squash becomes perfectly tender while the stuffing, made with quinoa, cranberries, and walnuts, adds a festive touch. It’s a hearty and healthy option for any holiday meal, whether as a main or side dish.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts (or pecans)
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the quinoa and vegetable broth in the pressure cooker. Set it to cook on high for 10 minutes.
2. While the quinoa is cooking, drizzle olive oil over the cut sides of the acorn squash. Season with salt, pepper, cinnamon, and nutmeg. Place the squash halves in the pressure cooker on the trivet, cut side down, and cook on high for 10 minutes.
3. Once the cooking time is complete, manually release the pressure. Remove the squash halves and set aside to cool slightly.
4. Fluff the quinoa and stir in the cranberries, chopped walnuts, and cooked onion.
5. Stuff the acorn squash halves with the quinoa mixture and garnish with fresh parsley.
6. Serve warm as a delicious and festive holiday dish.

This dairy-free stuffed acorn squash is a perfect addition to your holiday meal, offering a beautiful presentation and a combination of savory, sweet, and crunchy flavors. The quinoa stuffing, paired with cranberries and walnuts, makes this dish both hearty and festive. Using the pressure cooker ensures the squash is tender while keeping the cooking time short. This dish can easily be served as a main course for a vegan or plant-based holiday meal, or as a stunning side that will be loved by all guests.

Dairy-Free Pressure Cooker Sweet Potato Casserole

This creamy and comforting dairy-free sweet potato casserole is a perfect addition to your holiday table. The pressure cooker makes it quick and easy to prepare, while the natural sweetness of the sweet potatoes shines through. Topped with a crunchy, nutty streusel, this casserole is sure to impress your guests while accommodating those who avoid dairy.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut milk (or any non-dairy milk)
• 1/4 cup chopped pecans
• 1/4 cup rolled oats
• 2 tablespoons coconut oil, melted
• 2 tablespoons brown sugar
• Pinch of salt

Instructions:

1. Place the cubed sweet potatoes in the pressure cooker and add 1/2 cup of water. Close the lid and set the pressure cooker to cook on high for 10 minutes.
2. Once the cooking time is complete, manually release the pressure and open the lid. Mash the sweet potatoes with a fork or potato masher until smooth.
3. Stir in the maple syrup, cinnamon, ginger, vanilla extract, coconut milk, and a pinch of salt. Mix until the casserole base is creamy and well-combined.
4. Transfer the sweet potato mixture to a greased baking dish.
5. In a small bowl, combine the melted coconut oil, rolled oats, pecans, brown sugar, and a pinch of salt. Sprinkle this streusel topping evenly over the sweet potato mixture.
6. Optionally, broil for 2-3 minutes to crisp the topping, or serve immediately.

This dairy-free sweet potato casserole is a holiday favorite that delivers all the comfort and flavor of the traditional dish without any dairy. The creamy sweet potato base, flavored with maple syrup and spices, pairs perfectly with the crunchy streusel topping. Thanks to the pressure cooker, this dish is incredibly easy to prepare, saving you time during your holiday meal prep. It’s a warm, flavorful side dish that’s sure to please everyone at the table, whether they follow a dairy-free diet or not.

Dairy-Free Pressure Cooker Vegan Pumpkin Chili

This hearty and flavorful vegan pumpkin chili is a perfect dish to serve during the holiday season. It’s made in the pressure cooker for quick and easy preparation, with pumpkin puree adding richness and depth to the chili’s flavor. Packed with beans, vegetables, and warm spices, it’s a satisfying and wholesome meal that’s ideal for chilly nights.

Ingredients:

• 1 cup pumpkin puree
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1 tablespoon olive oil

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion, garlic, and bell pepper, and cook for about 5 minutes, until softened.
2. Add the zucchini, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2 minutes.
3. Stir in the pumpkin puree, diced tomatoes, beans, and vegetable broth.
4. Close the lid and set the pressure cooker to cook on high for 15 minutes.
5. Once the cooking time is complete, manually release the pressure. Stir the chili and taste for seasoning, adjusting salt and pepper as needed.
6. Serve hot, garnished with fresh cilantro or a dollop of dairy-free sour cream.

This dairy-free vegan pumpkin chili is a warm, comforting, and filling dish that is perfect for any holiday gathering. The pumpkin puree gives the chili a rich, creamy texture, while the combination of beans and vegetables provides a hearty base. With the warm spices and smoky paprika, this chili has a deep, satisfying flavor that will make it a favorite at your holiday table. Whether you’re serving it as a main dish or alongside other sides, this pumpkin chili is a great addition to your festive spread.

Note: More recipes are coming soon!