40+ Quick & Delicious Saturday Dairy-Free Instant Pot Recipes to Try

The weekend is the perfect time to indulge in a comforting, home-cooked meal without spending hours in the kitchen.

Whether you’re avoiding dairy for dietary reasons or simply want to try something new, the Instant Pot is your best friend for quick, flavorful, and stress-free meals.

Saturdays are meant for relaxing, but that doesn’t mean your meals should be boring or time-consuming.

With the help of the Instant Pot, you can create delicious, dairy-free dishes in no time.

From hearty stews and tender meats to comforting grains and light salads, there’s something for everyone on this list of 40+ Saturday dairy-free Instant Pot recipes.

In this blog post, we’ll explore a variety of recipes that cater to different tastes and preferences, all while keeping dairy out of the equation.

Whether you’re a fan of savory soups, spiced curries, or hearty comfort food, you’ll find the perfect dish to make your Saturday meal hassle-free and full of flavor.

These easy-to-make recipes will leave you with more time to enjoy your weekend while savoring every bite of your meal.

40+ Quick & Delicious Saturday Dairy-Free Instant Pot Recipes to Try

Cooking dairy-free doesn’t mean sacrificing flavor or comfort, especially with the Instant Pot in your kitchen arsenal.

The beauty of these 40+ Saturday dairy-free Instant Pot recipes is that they are as convenient as they are delicious.

You can effortlessly create meals that are rich in taste, healthy, and perfect for any Saturday feast.

Whether you’re preparing meals for a family gathering or simply looking for a stress-free weekend dish, these recipes are sure to satisfy your cravings and give you more time to enjoy your day.

So, get your Instant Pot ready, and let’s start cooking up some amazing dairy-free dishes that everyone will love!

Dairy-Free Instant Pot Lentil Soup

This comforting dairy-free lentil soup is made in your Instant Pot, saving you time and effort while providing a hearty, nutritious meal. Full of earthy lentils, vegetables, and aromatic spices, it’s a one-pot wonder that’s perfect for busy weekends or chilly evenings.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Set your Instant Pot to “Sauté” mode. Heat the olive oil, then add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened.
2. Add the cumin, smoked paprika, and turmeric to the vegetable mixture and cook for another 1-2 minutes until fragrant.
3. Pour in the vegetable broth and add the lentils, bay leaf, salt, and pepper. Stir everything together.
4. Close the Instant Pot lid, making sure the valve is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” for 15 minutes on high pressure.
5. Once the cooking time is complete, allow the pressure to naturally release for about 10 minutes before carefully switching the valve to “Venting.”
6. Open the lid, remove the bay leaf, and stir the soup. Taste and adjust seasoning if needed. Add lemon juice for a tangy kick, if desired.
7. Ladle the soup into bowls and garnish with fresh parsley.

This dairy-free lentil soup is not only packed with flavor but also incredibly easy to make in the Instant Pot. The hearty lentils and vegetables make it a filling meal, while the spices bring depth and warmth. Plus, it’s an ideal make-ahead option that gets better over time, making it perfect for meal prep or freezing for later. Enjoy it with a slice of crusty bread for the ultimate cozy experience.

Dairy-Free Instant Pot Chicken and Rice

This one-pot dairy-free Instant Pot chicken and rice is a quick and easy dinner option. Tender chicken thighs are cooked with seasoned rice, creating a flavorful dish that’s both satisfying and nourishing. It’s a perfect meal for families and can be customized to suit your preferences.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 ½ cups long-grain white rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• 2 ¼ cups chicken broth (or vegetable broth for a vegetarian option)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro or parsley, chopped for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat the olive oil and brown the chicken thighs for 3-4 minutes on each side. Remove the chicken from the pot and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until softened.
3. Add the paprika, thyme, turmeric, salt, and pepper, and cook for another minute to toast the spices.
4. Stir in the rice, ensuring it’s evenly coated with the spices and vegetables.
5. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Return the chicken thighs to the pot, placing them on top of the rice.
6. Seal the Instant Pot and set it to “Manual” or “Pressure Cook” for 10 minutes on high pressure.
7. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
8. Remove the chicken from the pot and fluff the rice with a fork. Slice the chicken and serve it over the rice.
9. Garnish with fresh cilantro or parsley and enjoy!

This dairy-free Instant Pot chicken and rice is the ultimate comfort food with minimal effort. The chicken thighs stay tender and juicy, while the rice absorbs all the savory flavors from the broth and spices. The dish is perfect for a busy weekend dinner or a weeknight meal, and it’s a great way to feed a crowd without complicated steps. You can easily customize it by adding vegetables or swapping in different herbs for extra flavor.

Dairy-Free Instant Pot Sweet Potato Chili

This flavorful, dairy-free sweet potato chili is a hearty vegetarian meal full of wholesome ingredients. Packed with protein from beans and vegetables, it’s a comforting and filling dish that can be enjoyed on its own or served with your favorite toppings. The Instant Pot makes this chili a breeze to prepare, reducing cooking time without sacrificing flavor.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro or avocado for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, red and green bell peppers, and garlic. Sauté for about 5 minutes until softened.
2. Add the diced sweet potatoes, kidney beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir everything together.
3. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 12 minutes on high pressure.
4. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then switch the valve to “Venting” to release any remaining pressure.
5. Open the lid, stir the chili, and taste for seasoning. Adjust salt and pepper as needed.
6. Ladle the chili into bowls and garnish with fresh cilantro or avocado, if desired.

This dairy-free Instant Pot sweet potato chili is a fantastic blend of hearty vegetables, beans, and spices, creating a perfect balance of warmth and flavor. The sweet potatoes add a slight sweetness that pairs wonderfully with the smoky and spicy chili base. It’s not only nourishing but also great for meal prep, as the flavors deepen after a day or two. This chili is versatile, allowing you to add extra veggies or toppings like dairy-free cheese or a dollop of guacamole to suit your taste.

Dairy-Free Instant Pot Beef Stew

This rich and flavorful dairy-free beef stew is a comforting dish perfect for a cozy weekend dinner. Made in the Instant Pot, it’s a quick way to achieve melt-in-your-mouth tender beef, combined with hearty vegetables and a savory broth. The pressure cooker locks in all the flavors, making it a foolproof recipe to satisfy your craving for comfort food.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 3 medium potatoes, peeled and chopped
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth (or vegetable broth for a lighter option)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (ensure dairy-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat the olive oil and brown the beef stew meat for 5-6 minutes in batches, until the beef is browned on all sides. Remove and set aside.
2. Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for 1-2 minutes to release the flavors.
4. Add the beef broth, diced tomatoes, potatoes, carrots, and browned beef back into the pot. Stir to combine.
5. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 35 minutes on high pressure.
6. After the cooking time, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to “Venting.”
7. Open the lid, stir the stew, and taste for seasoning. Add salt and pepper as needed.
8. Ladle the stew into bowls and garnish with fresh parsley before serving.

This dairy-free Instant Pot beef stew is the epitome of comfort food—tender chunks of beef, potatoes, and carrots in a savory broth that’s both satisfying and nourishing. The Instant Pot cuts down on the long cooking time typically required for a stew, but the flavor is still rich and deep. It’s an ideal dish to make ahead, as the flavors continue to meld and improve over time. Enjoy this stew with a side of crusty bread for dipping, and you’ll have a perfect winter meal.

Dairy-Free Instant Pot Vegetable Curry

This vibrant and flavorful dairy-free vegetable curry is an easy, one-pot meal made in your Instant Pot. With a blend of aromatic spices and a variety of vegetables, it’s a comforting dish that’s both healthy and satisfying. It’s great for a quick weeknight dinner or meal prep, offering a rich, curry flavor without the need for cream or dairy.

Ingredients:

• 1 large potato, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14 oz) coconut milk (full-fat or light)
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the curry powder, turmeric, cumin, garam masala, and cayenne pepper (if using). Sauté for 1-2 minutes until fragrant.
2. Add the chopped onion, potato, carrots, red bell pepper, and zucchini to the pot, stirring to coat with the spices.
3. Pour in the vegetable broth, coconut milk, and diced tomatoes, stirring everything together. Season with salt and pepper.
4. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 8 minutes on high pressure.
5. Once the cooking time is complete, carefully switch the valve to “Venting” for a quick release of pressure.
6. Open the lid, stir the curry, and taste for seasoning. Adjust salt and pepper as needed.
7. Serve the curry hot, garnished with fresh cilantro.

This dairy-free Instant Pot vegetable curry is an explosion of flavors, with creamy coconut milk, tender vegetables, and a balanced mix of spices. The Instant Pot makes it so easy to prepare, significantly reducing cooking time while still delivering a rich, flavorful dish. You can serve it over rice, quinoa, or enjoy it as is. It’s a perfect meal for anyone following a plant-based diet, and it’s equally satisfying for non-vegans. The leftovers are even better the next day, making it an excellent choice for meal prep.

Dairy-Free Instant Pot Spaghetti Squash with Marinara

This light and healthy dairy-free spaghetti squash with marinara is a great alternative to traditional pasta. The Instant Pot cooks the spaghetti squash to tender perfection in a fraction of the time, while the homemade marinara sauce adds a burst of flavor. It’s a simple, wholesome meal that’s gluten-free and dairy-free, but still indulgent enough to satisfy pasta cravings.

Ingredients:

• 1 medium spaghetti squash
• 1 can (14 oz) crushed tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Slice the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves in the Instant Pot, cut side down, with 1 cup of water in the bottom of the pot.
2. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 7 minutes on high pressure.
3. While the squash cooks, make the marinara sauce. 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.
4. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 5-7 minutes, then turn off the Instant Pot.
5. Once the spaghetti squash is done, carefully release the pressure and remove the squash. Use a fork to scrape the flesh into spaghetti-like strands.
6. Serve the spaghetti squash topped with the marinara sauce and garnish with fresh basil or parsley.

This dairy-free Instant Pot spaghetti squash with marinara is a satisfying and nutritious dish that feels indulgent without the carbs or dairy. The Instant Pot makes cooking the spaghetti squash a breeze, and the homemade marinara sauce is both fresh and flavorful. This dish is perfect for anyone looking for a lighter pasta alternative, and it’s a great option for meal prep as the marinara sauce keeps well in the fridge. Whether you’re following a gluten-free or dairy-free diet, this is a simple and delicious option for a healthy, satisfying meal.

Dairy-Free Instant Pot Chicken Tacos

These dairy-free Instant Pot chicken tacos are a quick, flavorful, and versatile meal that’s perfect for Taco Tuesday or any casual dinner. The chicken is cooked to perfection with spices and broth, creating juicy, flavorful meat that can be easily shredded for tacos, burritos, or even salads. The Instant Pot makes it easy to prepare, saving you time without compromising on taste.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 cup chicken broth (or vegetable broth for a lighter version)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Soft corn or flour tortillas
• Toppings: chopped cilantro, avocado, lime wedges, salsa, diced tomatoes, shredded lettuce

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Season the chicken breasts or thighs with chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.
3. Add the seasoned chicken to the pot along with the chicken broth, ensuring the chicken is submerged in the liquid.
4. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 12 minutes on high pressure.
5. Once the cooking time is complete, carefully release the pressure by switching the valve to “Venting.”
6. Open the lid, remove the chicken from the pot, and shred it using two forks. Return the shredded chicken to the pot and stir to mix with the broth and spices.
7. Serve the shredded chicken in tortillas and top with your favorite taco toppings such as avocado, cilantro, lime, and salsa.

These dairy-free Instant Pot chicken tacos are a quick and customizable meal that can easily feed a crowd. The chicken is incredibly tender and flavorful, thanks to the pressure cooking process that locks in all the spices and broth. You can customize your tacos with a variety of toppings, making it a meal that everyone will enjoy. Whether you’re hosting a taco night or meal prepping for the week, this recipe is simple, delicious, and packed with flavor.

Dairy-Free Instant Pot Mushroom Risotto

This creamy dairy-free mushroom risotto is a rich, satisfying dish made in the Instant Pot. The mushrooms add an earthy depth of flavor while the Arborio rice becomes perfectly tender and creamy without the need for butter or cheese. It’s a comforting and elegant meal that’s perfect for any occasion.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 3 ½ cups vegetable broth
• 1 cup dry white wine (optional, or replace with more broth)
• 1 teaspoon dried thyme
• 1 tablespoon nutritional yeast (for a cheesy flavor)
• 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 onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become tender.
3. Stir in the Arborio rice, coating it with the oil and mushroom mixture, and cook for 1-2 minutes until the rice is slightly translucent.
4. Pour in the white wine (if using), scraping the bottom of the pot to release any bits stuck to the bottom.
5. Add the vegetable broth, dried thyme, salt, and pepper. Stir to combine.
6. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 6 minutes on high pressure.
7. Once the cooking time is complete, carefully release the pressure by switching the valve to “Venting.”
8. Open the lid, stir in the nutritional yeast, and adjust the seasoning with more salt and pepper if needed.
9. Serve the risotto hot, garnished with fresh parsley.

This dairy-free Instant Pot mushroom risotto is a perfect comfort dish, providing the creamy texture you love in a traditional risotto without any dairy. The Instant Pot makes the cooking process much quicker than the traditional stovetop method, yet the dish still achieves that rich, luxurious texture. The earthy mushrooms and the depth of flavor from the wine and herbs create a perfectly balanced meal. It’s ideal for a vegetarian dinner, date night, or a cozy weekend meal.

Dairy-Free Instant Pot Coconut Curry Chicken

This fragrant and creamy coconut curry chicken is an easy and flavorful dish that comes together quickly in the Instant Pot. The chicken is tender, the coconut milk adds richness, and the curry spices bring everything together. It’s a perfect dish for anyone looking for a quick, comforting meal with exotic flavors.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk (full-fat or light)
• 1 cup chicken broth (or vegetable broth for a lighter option)
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, garlic, and ginger, cooking for 3-4 minutes until fragrant and softened.
2. Stir in the curry powder, turmeric, and cumin, and cook for another minute to toast the spices.
3. Add the coconut milk, chicken broth, tomato paste, salt, and pepper, stirring to combine.
4. Season the chicken breasts or thighs with salt and pepper and add them to the Instant Pot. Stir to coat the chicken in the curry sauce.
5. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 12 minutes on high pressure.
6. Once the cooking time is complete, carefully release the pressure by switching the valve to “Venting.”
7. Open the lid, remove the chicken from the pot, and shred it using two forks. Return the shredded chicken to the pot and stir to mix with the sauce.
8. Serve the coconut curry chicken over cooked rice, garnished with fresh cilantro.

This dairy-free Instant Pot coconut curry chicken is a rich and flavorful dish that’s both comforting and easy to prepare. The combination of spices and creamy coconut milk creates a mouthwatering sauce that perfectly complements the tender chicken. Whether you’re serving it over rice or adding extra vegetables, this dish is perfect for anyone craving something flavorful and hearty. It’s a great option for meal prep, and it stores well in the fridge for a few days, making it a fantastic choice for a quick and satisfying lunch or dinner.

Dairy-Free Instant Pot Black Bean Soup

This hearty and nutritious dairy-free black bean soup is made in the Instant Pot for a quick and easy meal. It’s packed with tender black beans, vegetables, and spices, creating a flavorful and filling soup that’s perfect for a cozy night in. The Instant Pot ensures the beans are perfectly cooked and tender, allowing you to enjoy this comforting soup in a fraction of the time.

Ingredients:

• 2 cups dried black beans, rinsed and soaked (or 3 cans of black beans, drained and rinsed)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 carrots, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, garlic, bell pepper, and carrots, and sauté for 4-5 minutes until softened.
2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper, cooking for another minute to toast the spices.
3. Add the diced tomatoes, vegetable broth, and black beans (if using soaked beans). Stir to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 30 minutes on high pressure (if using soaked beans, adjust cooking time accordingly).
5. After the cooking time, allow for a natural pressure release for 10 minutes, then switch the valve to “Venting” to release any remaining pressure.
6. Open the lid and stir the soup. If you used dried beans, they should be tender; if not, cook for an additional 5 minutes on high pressure.
7. Serve the soup in bowls, garnished with fresh cilantro and a squeeze of lime juice.

This dairy-free Instant Pot black bean soup is a simple yet flavorful dish that’s packed with protein and fiber, making it both satisfying and nourishing. The combination of spices gives it a warm and smoky flavor, while the Instant Pot ensures the beans cook perfectly every time. This soup is versatile and can easily be made ahead for meal prep or frozen for later. Whether you enjoy it as a main course or a side dish, it’s a great way to enjoy a wholesome and filling meal.

Dairy-Free Instant Pot BBQ Pulled Pork

This dairy-free Instant Pot BBQ pulled pork is tender, flavorful, and perfect for sandwiches, tacos, or salads. The Instant Pot infuses the pork with all the delicious spices and barbecue sauce, resulting in juicy, fall-apart meat. It’s a great option for feeding a crowd or meal prepping for the week.

Ingredients:

• 3 lbs pork shoulder or pork butt, trimmed and cut into large chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 cup vegetable broth
• 1 ½ cups dairy-free BBQ sauce (choose your favorite)
• Salt and pepper to taste
• Buns or tortillas for serving
• Coleslaw (optional topping)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat a little oil. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. In a small bowl, mix the paprika, brown sugar, cumin, chili powder, cayenne pepper (if using), salt, and pepper.
3. Rub the spice mixture onto the pork chunks, coating them evenly.
4. Add the seasoned pork to the Instant Pot along with the vegetable broth. Stir to combine.
5. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 60 minutes on high pressure.
6. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then switch the valve to “Venting.”
7. Open the lid, remove the pork, and shred it using two forks.
8. Return the shredded pork to the pot and stir in the BBQ sauce. Let it simmer on “Sauté” mode for an additional 5 minutes to meld the flavors.
9. Serve the pulled pork on buns or tortillas with your choice of toppings, such as coleslaw or pickles.

This dairy-free Instant Pot BBQ pulled pork is a savory and satisfying dish that’s perfect for any occasion. The Instant Pot makes it easy to prepare, creating tender pulled pork in a fraction of the time it would take in a slow cooker. The smoky and tangy barbecue sauce pairs perfectly with the juicy, shredded pork, making it an excellent choice for family dinners or casual gatherings. Serve it on buns for classic BBQ sandwiches or get creative with tacos for a fun twist!

Dairy-Free Instant Pot Chickpea Stew

This hearty and comforting dairy-free Instant Pot chickpea stew is loaded with chickpeas, vegetables, and fragrant spices. It’s a quick and easy vegan meal that’s packed with protein, fiber, and bold flavors. Perfect for a weeknight dinner or a filling lunch, this stew is both nutritious and delicious.

Ingredients:

• 2 cups dried chickpeas, rinsed and soaked (or 2 cans of chickpeas, drained and rinsed)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh spinach or kale (optional)
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion, garlic, carrots, and celery, sautéing for 5-6 minutes until softened.
2. Stir in the cumin, turmeric, smoked paprika, salt, and pepper, and cook for 1-2 minutes to toast the spices.
3. Add the diced tomatoes, vegetable broth, chickpeas (if using soaked chickpeas), and bay leaf. Stir to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 25 minutes on high pressure.
5. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then switch the valve to “Venting.”
6. Open the lid, remove the bay leaf, and stir in fresh spinach or kale (if using) until wilted.
7. Serve the stew hot, garnished with fresh parsley.

This dairy-free Instant Pot chickpea stew is a wholesome, satisfying meal that’s both filling and packed with nutrients. The Instant Pot makes it easy to cook chickpeas to perfection, and the combination of spices creates a warm, aromatic flavor profile that enhances the vegetables and beans. It’s a great option for meal prepping, and the stew can easily be stored in the fridge or frozen for later use. Whether you’re looking for a vegan dinner or simply want a nutritious, flavorful stew, this recipe is sure to hit the spot.

Dairy-Free Instant Pot Lemon Garlic Chicken

This dairy-free Instant Pot lemon garlic chicken is a simple yet flavorful dish that’s perfect for a weeknight dinner. The chicken is tender and juicy, infused with a zesty lemon and garlic marinade, and cooked to perfection in the Instant Pot. It’s a light, healthy option that can be served on its own or with your favorite sides.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. In a small bowl, combine the minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper.
2. Season the chicken breasts or thighs with the lemon mixture, making sure to coat all sides.
3. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken to the pot and sear for 2-3 minutes on each side until golden brown.
4. Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom.
5. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 10 minutes on high pressure.
6. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully switch the valve to “Venting.”
7. Open the lid, remove the chicken, and serve. Garnish with fresh parsley and extra lemon slices if desired.

This dairy-free Instant Pot lemon garlic chicken is a light, flavorful dish that’s perfect for any occasion. The lemon and garlic combination creates a refreshing, savory flavor that enhances the natural taste of the chicken. Cooking it in the Instant Pot ensures the chicken is tender and juicy in just a short amount of time. This dish pairs well with steamed vegetables, rice, or a fresh salad for a complete, healthy meal.

Dairy-Free Instant Pot Sweet Potato Chili

This hearty and nutritious dairy-free Instant Pot sweet potato chili is the perfect comfort food for a cold day. The sweet potatoes add a subtle sweetness that balances the heat of the chili, while the Instant Pot makes it easy to cook all the ingredients to perfection. Packed with vegetables, beans, and bold spices, this chili is both filling and full of flavor.

Ingredients:

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

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper (if using), cooking for 1-2 minutes to toast the spices.
3. Add the diced sweet potatoes, kidney beans, black beans, diced tomatoes, and vegetable broth to the pot. Stir everything together.
4. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 10 minutes on high pressure.
5. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to “Venting.”
6. Open the lid, stir the chili, and taste for seasoning. Add salt and pepper as needed.
7. Serve the chili hot, garnished with fresh cilantro.

This dairy-free Instant Pot sweet potato chili is a comforting and filling dish that’s perfect for meal prep or a cozy weeknight dinner. The sweet potatoes add a unique sweetness that complements the bold spices and beans, creating a balanced and flavorful chili. The Instant Pot makes it easy to cook everything in one pot, ensuring the flavors meld together beautifully. This dish is great on its own or paired with a slice of cornbread for a complete, satisfying meal.

Dairy-Free Instant Pot Lemon Herb Risotto

This dairy-free Instant Pot lemon herb risotto is creamy, fragrant, and full of fresh flavors. The Instant Pot takes the time-intensive process of making risotto and turns it into a quick, hassle-free dish. The combination of lemon, garlic, and fresh herbs makes this risotto a light yet comforting meal, perfect for any time of the year.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine (or vegetable broth for a non-alcoholic option)
• 3 cups vegetable broth
• Juice and zest of 1 lemon
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• 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, cooking for 2-3 minutes until softened.
2. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
3. Pour in the white wine (or vegetable broth) and stir, scraping the bottom of the pot to release any bits stuck to the bottom.
4. Add the vegetable broth, lemon juice, lemon zest, thyme, salt, and pepper, stirring to combine.
5. Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 6 minutes on high pressure.
6. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to “Venting.”
7. Open the lid, stir the risotto, and adjust the seasoning with more salt and pepper if needed.
8. Serve the risotto hot, garnished with fresh parsley.

This dairy-free Instant Pot lemon herb risotto is a delicious and light take on a traditional Italian favorite. The Instant Pot simplifies the process, making it quick and easy to prepare, while the lemon and fresh herbs brighten up the creamy rice. It’s a perfect side dish for grilled vegetables, chicken, or seafood, or it can be enjoyed on its own for a light yet satisfying meal. This recipe proves that risotto doesn’t have to be complicated to be delicious and comforting.

Note: More recipes are coming soon!