35+ Delicious Saturday Gluten-Free Instant Pot Recipes You Can’t Miss

Looking for delicious and effortless gluten-free meal ideas to make your Saturday dinners special?

The Instant Pot has become a game-changer for busy home cooks, offering a quick and easy way to prepare hearty, flavorful meals.

If you’re following a gluten-free diet or just want to enjoy a healthier meal, you’re in the right place!

This collection of 35+ Saturday gluten-free Instant Pot recipes will help you prepare satisfying meals that are both simple and delicious.

Whether you crave savory stews, flavorful curries, or comforting casseroles, these recipes are perfect for a relaxing weekend dinner.

Say goodbye to hours in the kitchen and hello to delicious, gluten-free dishes made in no time with your Instant Pot!

35+ Delicious Saturday Gluten-Free Instant Pot Recipes You Can’t Miss

These 35+ Saturday gluten-free Instant Pot recipes provide a variety of meals that are perfect for every taste and preference.

From savory stews to zesty curries and hearty soups, you’ll find options that cater to all your cravings, all made easily and quickly with the power of the Instant Pot.

Whether you’re preparing for a family dinner or hosting a small get-together, these recipes will help you create flavorful, gluten-free meals without stress.

Enjoy your weekend with minimal effort and maximum flavor!

Instant Pot Lemon Herb Chicken with Vegetables

This Instant Pot Lemon Herb Chicken with Vegetables is a bright and savory dish perfect for Saturday evenings. The tender chicken thighs are infused with fresh herbs and zesty lemon, paired with a medley of vibrant vegetables. It’s a one-pot meal that is gluten-free, easy to make, and packed with nutrients and flavor. Whether you’re serving it to family or guests, this recipe will surely impress with its delicious simplicity.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup baby carrots
• 1 cup diced zucchini
• 1 cup chicken broth (gluten-free)
• Juice and zest of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp paprika
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Season chicken thighs with salt and pepper. Brown the chicken on both sides (about 3 minutes per side). Remove and set aside.
2. Add diced onions and garlic to the pot, stirring for 2 minutes until fragrant.
3. Deglaze the pot with chicken broth, scraping the bottom to release any browned bits.
4. Stir in lemon juice, lemon zest, thyme, rosemary, and paprika.
5. Add baby carrots and zucchini to the pot, then nestle the chicken thighs on top.
6. Seal the Instant Pot and cook on high pressure for 15 minutes.
7. Let the pressure release naturally for 5 minutes, then perform a quick release.
8. If you prefer a thicker sauce, set the Instant Pot to sauté mode, stir in the cornstarch slurry, and simmer for 2-3 minutes.
9. Serve hot, garnished with additional lemon zest or fresh herbs if desired.

This Lemon Herb Chicken with Vegetables is a fantastic gluten-free dinner option that balances fresh, zesty flavors with hearty ingredients. It’s quick to prepare and feels gourmet, making it ideal for a relaxed yet special Saturday meal. Pair it with a side of gluten-free bread or rice for an extra satisfying dinner.

Instant Pot Quinoa and Black Bean Taco Bowls

Transform your Saturday dinner with these Instant Pot Quinoa and Black Bean Taco Bowls, a gluten-free twist on a Tex-Mex classic. This dish combines the bold flavors of taco seasoning with the wholesome goodness of quinoa, black beans, and fresh toppings. Perfect for a casual evening, this recipe is customizable and a crowd-pleaser for all ages.

Ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups vegetable broth (gluten-free)
• 1 cup black beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, chopped
• 1 bell pepper, diced
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: avocado, salsa, shredded lettuce, cheese (gluten-free), or sour cream

Instructions

1. Add quinoa, vegetable broth, black beans, diced tomatoes, onion, bell pepper, and all seasonings to the Instant Pot. Stir well.
2. Seal the Instant Pot and set it to high pressure for 8 minutes.
3. Allow the pressure to release naturally for 10 minutes before performing a quick release.
4. Fluff the quinoa mixture with a fork.
5. Serve in bowls and top with your favorite toppings like avocado slices, salsa, or shredded cheese.

These Quinoa and Black Bean Taco Bowls are a versatile, nutritious, and gluten-free meal that brings a burst of Tex-Mex flavor to your Saturday night. Customize the toppings to your preference, and enjoy a meal that’s as delightful to eat as it is simple to prepare.

Instant Pot Gluten-Free Chicken Alfredo Spaghetti Squash

This creamy and indulgent Chicken Alfredo Spaghetti Squash is a gluten-free take on the classic pasta dish. The spaghetti squash serves as a light, low-carb alternative to pasta, while the rich Alfredo sauce made in the Instant Pot elevates this dish into a comforting Saturday treat.

Ingredients

• 1 medium spaghetti squash
• 2 chicken breasts, diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup chicken broth (gluten-free)
• 1/4 tsp nutmeg (optional)
• Fresh parsley for garnish

Instructions

1. Cut the spaghetti squash in half lengthwise and remove the seeds. Place it on the trivet inside the Instant Pot with 1 cup of water.
2. Seal and cook on high pressure for 7 minutes. Perform a quick release, remove the squash, and set it aside to cool slightly.
3. Set the Instant Pot to sauté mode and heat the olive oil. Season diced chicken with salt and pepper, then cook until golden brown. Remove the chicken and set aside.
4. Add minced garlic to the pot and sauté for 1 minute. Stir in heavy cream, Parmesan cheese, chicken broth, and nutmeg. Cook for 2-3 minutes until the sauce thickens slightly.
5. Use a fork to scrape the spaghetti squash into strands, then add the strands and cooked chicken back into the pot. Toss until coated in the sauce.
6. Serve warm, garnished with parsley and extra Parmesan if desired.

This Gluten-Free Chicken Alfredo Spaghetti Squash is a delicious way to indulge in creamy comfort food without the gluten. Perfect for Saturday evenings, it’s satisfying, healthy, and packed with flavor. Pair it with a fresh green salad for a complete meal that feels both decadent and wholesome.

Instant Pot Sweet Potato and Lentil Curry

This Instant Pot Sweet Potato and Lentil Curry is a hearty, flavorful, and completely gluten-free dish that combines the sweetness of roasted sweet potatoes with the richness of lentils and a blend of warm, aromatic spices. It’s a vibrant vegetarian meal that is not only comforting but also packed with nutrition, making it a great choice for a Saturday night dinner. This curry can be served on its own or with a side of rice or gluten-free naan.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk (full-fat)
• 1 cup vegetable broth (gluten-free)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 tsp chili flakes (optional for heat)
• 1 tbsp olive oil
• 1 tbsp maple syrup (optional for sweetness)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, garlic, and ginger, cooking for 2-3 minutes until fragrant.
2. Stir in curry powder, cumin, turmeric, cinnamon, and chili flakes (if using). Cook for another minute to toast the spices.
3. Add the cubed sweet potatoes, red lentils, vegetable broth, coconut milk, and maple syrup. Stir to combine and season with salt and pepper.
4. Seal the Instant Pot and set it to high pressure for 12 minutes.
5. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Stir the curry and check the seasoning, adjusting if necessary.
7. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Lentil Curry is a perfect balance of flavors, offering a comforting, gluten-free meal with a hint of sweetness and spice. It’s quick, nutritious, and satisfying, making it an ideal Saturday night dinner option. You can serve it with a side of gluten-free rice or naan to complete the meal and enjoy a satisfying, wholesome dish that warms you from the inside out.

Instant Pot Beef and Broccoli Stir-Fry

This Instant Pot Beef and Broccoli Stir-Fry is a savory and quick gluten-free dish packed with tender beef and fresh broccoli, all coated in a flavorful sauce made from gluten-free soy sauce, garlic, and ginger. This recipe is perfect for busy Saturdays when you want something satisfying and full of bold flavors but don’t want to spend too much time in the kitchen.

Ingredients

• 1 lb beef flank steak or sirloin, thinly sliced
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1/4 cup gluten-free soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Sesame seeds for garnish (optional)
• Green onions for garnish (optional)

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the sliced beef and cook until browned, about 4-5 minutes. Remove the beef and set aside.
2. Add the garlic and ginger to the pot, sautéing for 1-2 minutes until fragrant.
3. Stir in the soy sauce, honey, rice vinegar, and sesame oil, scraping the bottom of the pot to release any browned bits.
4. Return the beef to the pot and add the broccoli florets.
5. Seal the Instant Pot and cook on high pressure for 3 minutes.
6. Let the pressure release naturally for 5 minutes, then perform a quick release.
7. If you prefer a thicker sauce, set the Instant Pot to sauté mode again and stir in the cornstarch slurry. Let the sauce simmer for 2-3 minutes until it thickens.
8. Serve the stir-fry with rice or gluten-free noodles, garnished with sesame seeds and green onions.

This Beef and Broccoli Stir-Fry is a perfect gluten-free meal that combines savory flavors with the crunch of fresh vegetables. The Instant Pot ensures the beef remains tender, and the sauce adds just the right amount of sweetness and umami. It’s a quick and satisfying dish that’s ideal for a low-effort Saturday night dinner.

Instant Pot Butternut Squash and Chickpea Stew

This Instant Pot Butternut Squash and Chickpea Stew is a rich and hearty gluten-free dish, perfect for those who crave something warm and filling. The creamy texture of the butternut squash pairs wonderfully with the protein-packed chickpeas and a blend of spices that enhance the natural sweetness of the squash. It’s a one-pot meal that is not only nutritious but also comforting, making it a great choice for a cozy Saturday dinner.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth (gluten-free)
• 1 tbsp maple syrup (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, cooking for 2-3 minutes until fragrant.
2. Stir in cumin, coriander, cinnamon, smoked paprika, and cayenne pepper (if using), cooking for 1 minute to toast the spices.
3. Add the butternut squash, chickpeas, diced tomatoes, vegetable broth, and maple syrup (if using). Stir to combine and season with salt and pepper.
4. Seal the Instant Pot and cook on high pressure for 10 minutes.
5. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Stir the stew and adjust the seasoning if necessary.
7. Serve hot, garnished with fresh parsley or cilantro.

This Butternut Squash and Chickpea Stew is a wholesome, comforting, and gluten-free meal that’s perfect for a relaxing Saturday evening. It’s full of flavor and nutrients, with a smooth texture and a balance of sweetness and spice. This stew pairs well with a side of gluten-free bread for a complete meal that will satisfy and nourish you.

Instant Pot Gluten-Free Chicken Chili

This Instant Pot Gluten-Free Chicken Chili is a hearty and flavorful dish that brings together tender chicken, beans, and a spicy kick, all cooked in a rich tomato base. It’s the perfect comfort food for a cozy Saturday night, offering a satisfying blend of protein, fiber, and spice. Plus, it’s a one-pot meal that’s easy to make and even easier to enjoy.

Ingredients

• 2 lbs chicken breast or thighs, boneless and skinless
• 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 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 cup chicken broth (gluten-free)
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1 tbsp lime juice
• Fresh cilantro and sour cream for garnish (optional)

Instructions

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion, bell pepper, and garlic, cooking for about 3 minutes until softened.
2. Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne pepper (if using), cooking for another 1 minute to toast the spices.
3. Add the chicken breasts, kidney beans, black beans, diced tomatoes, and chicken broth. Stir well to combine.
4. Seal the Instant Pot and set it to high pressure for 15 minutes.
5. Let the pressure release naturally for 10 minutes, then perform a quick release.
6. Shred the chicken using two forks and stir it back into the chili.
7. Stir in lime juice, adjust seasoning if necessary, and serve hot with a dollop of sour cream and fresh cilantro, if desired.

This Gluten-Free Chicken Chili is a flavorful, protein-packed meal that’s perfect for a cozy Saturday night dinner. With its savory mix of spices and hearty texture, it’s a satisfying and nourishing dish that’s simple to prepare. Serve with your favorite toppings like sour cream and cilantro for a deliciously comforting experience.

Instant Pot Mushroom Risotto

This Instant Pot Mushroom Risotto is a creamy, gluten-free take on the classic Italian dish. The combination of earthy mushrooms, savory vegetable broth, and perfectly cooked rice comes together in the Instant Pot, creating a rich and comforting meal. Ideal for a Saturday night, this risotto is a luxurious, yet easy-to-make dish that will impress your guests or simply satisfy your cravings.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth (gluten-free)
• 1 lb mushrooms, sliced (cremini, button, or a mix)
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, cooking for about 3 minutes until softened and fragrant.
2. Stir in the Arborio rice and cook for another 2 minutes, toasting the rice slightly.
3. Add the white wine (if using) and let it cook for 1-2 minutes, stirring frequently, until the wine is mostly absorbed.
4. Add the vegetable broth and sliced mushrooms, then stir to combine.
5. Seal the Instant Pot and set it to high pressure for 6 minutes.
6. Once the cooking time is up, let the pressure release naturally for 5 minutes, then perform a quick release.
7. Stir in the grated Parmesan cheese and butter, adjusting the seasoning with salt and pepper as needed.
8. Serve hot, garnished with fresh parsley.

This Instant Pot Mushroom Risotto is a decadent, creamy, and gluten-free dish that makes for a perfect Saturday night meal. It’s rich in flavor thanks to the earthy mushrooms and savory broth, and the Instant Pot ensures it’s quick and easy to prepare. Pair it with a light salad or some gluten-free bread for a full, satisfying meal.

Instant Pot Spaghetti Bolognese with Zucchini Noodles

This Instant Pot Spaghetti Bolognese with Zucchini Noodles is a healthy and gluten-free twist on the classic Italian pasta dish. Instead of traditional pasta, spiralized zucchini noodles are used to create a low-carb, nutrient-packed alternative. The Instant Pot makes preparing the rich, meaty Bolognese sauce a breeze, and the zucchini noodles add freshness and texture to this flavorful dish.

Ingredients

• 1 lb ground beef or turkey
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef or vegetable broth (gluten-free)
• 4 medium zucchinis, spiralized into noodles
• Olive oil for sautéing
• Fresh basil or parsley for garnish (optional)
• Grated Parmesan cheese (optional)

Instructions

1. Set the Instant Pot to sauté mode and heat olive oil. Add the ground beef or turkey, cooking until browned, about 5-6 minutes.
2. Add the chopped onion and garlic, cooking for another 3-4 minutes until softened.
3. Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper.
4. Add the broth and stir well, scraping any browned bits from the bottom of the pot.
5. Seal the Instant Pot and set it to high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then perform a quick release.
7. While the sauce is cooking, sauté the zucchini noodles in a separate pan with a little olive oil for 2-3 minutes until just tender.
8. Serve the Bolognese sauce over the zucchini noodles, garnished with fresh herbs and grated Parmesan if desired.

This Spaghetti Bolognese with Zucchini Noodles is a lighter, gluten-free alternative to the classic dish, offering a fresh and healthy twist. The Instant Pot makes preparing the rich, flavorful Bolognese sauce quick and easy, while the zucchini noodles provide a satisfying, low-carb base. It’s the perfect Saturday dinner for anyone craving Italian comfort food without the gluten.

Instant Pot Beef and Sweet Potato Stew

This Instant Pot Beef and Sweet Potato Stew is a comforting, hearty, and gluten-free meal that’s packed with tender beef, sweet potatoes, and a blend of spices. The Instant Pot ensures the beef becomes wonderfully tender in a fraction of the time compared to traditional stews, making it an excellent choice for a Saturday dinner. This stew is full of nutrients and flavor, offering a rich, savory dish that’s satisfying and perfect for colder weather.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 cups beef broth (gluten-free)
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the beef stew meat and brown on all sides for 5-7 minutes. Remove the beef and set it aside.
2. Add the chopped onion and garlic to the pot, cooking for 2-3 minutes until softened.
3. Stir in thyme, rosemary, paprika, and cinnamon (if using), cooking for another minute to toast the spices.
4. Return the browned beef to the pot, then add the sweet potatoes, carrots, diced tomatoes, and beef broth. Stir well to combine.
5. Seal the Instant Pot and set it to high pressure for 20 minutes.
6. Once the cooking time is up, let the pressure release naturally for 10 minutes, then perform a quick release.
7. Stir the stew and adjust seasoning with salt and pepper if necessary.
8. Serve hot, garnished with fresh parsley.

This Beef and Sweet Potato Stew is a satisfying and nutritious gluten-free meal perfect for a cozy Saturday night. The tender beef and sweet potatoes are infused with warm, aromatic spices, making it a flavorful and hearty dish. It’s the kind of stew that will fill you up and warm you through, making it an excellent choice for a weekend dinner with minimal effort.

Instant Pot Coconut Curry Chicken

This Instant Pot Coconut Curry Chicken is a flavorful and creamy gluten-free dish that combines tender chicken with a fragrant coconut milk-based curry sauce. The aromatic spices and rich coconut milk make this dish incredibly satisfying, while the Instant Pot makes it quick and easy to prepare. Perfect for a Saturday night, this dish pairs wonderfully with rice or gluten-free naan for a complete meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 1 can (14 oz) coconut milk (full-fat)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil
• 1 cup chicken broth (gluten-free)
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion, garlic, and ginger, cooking for 2-3 minutes until fragrant.
2. Stir in curry powder, cumin, turmeric, cinnamon, and chili flakes (if using), and cook for another minute to toast the spices.
3. Add the chicken chunks, coconut milk, chicken broth, and lime juice. Stir to combine and season with salt and pepper.
4. Seal the Instant Pot and set it to high pressure for 8 minutes.
5. Once the cooking time is up, let the pressure release naturally for 5 minutes, then perform a quick release.
6. Stir the curry and adjust the seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

This Coconut Curry Chicken is an incredibly rich and flavorful gluten-free dish that’s perfect for a Saturday night dinner. The creamy coconut milk and aromatic spices create a comforting sauce that complements the tender chicken beautifully. This dish is easy to make in the Instant Pot and pairs wonderfully with rice or gluten-free naan, making it a complete and satisfying meal.

Instant Pot Chicken and Vegetable Stir-Fry

This Instant Pot Chicken and Vegetable Stir-Fry is a quick and healthy gluten-free dinner that’s full of vibrant vegetables and tender chicken. The stir-fry sauce, made with gluten-free soy sauce, ginger, garlic, and a hint of honey, adds just the right amount of sweetness and umami to the dish. This one-pot recipe is perfect for a busy Saturday when you want a flavorful and nutritious meal without a lot of prep time.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1/2 cup broccoli florets
• 1/2 cup gluten-free soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Sesame seeds for garnish (optional)
• Green onions for garnish (optional)

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken strips and cook until browned on all sides, about 5-6 minutes. Remove and set aside.
2. Add the garlic and ginger to the pot, sautéing for 1 minute until fragrant.
3. Stir in the soy sauce, honey, rice vinegar, and sesame oil, scraping the bottom of the pot to release any browned bits.
4. Add the sliced bell pepper, zucchini, carrot, and broccoli to the pot, stirring to coat in the sauce.
5. Return the chicken to the pot and stir everything together.
6. Seal the Instant Pot and set it to high pressure for 3 minutes.
7. Once the cooking time is up, perform a quick release.
8. If you prefer a thicker sauce, set the Instant Pot to sauté mode and stir in the cornstarch slurry. Let the sauce simmer for 2-3 minutes until thickened.
9. Serve hot, garnished with sesame seeds and green onions if desired.

This Chicken and Vegetable Stir-Fry is a delicious, gluten-free meal that’s quick to prepare and packed with flavor. The sweet and savory stir-fry sauce coats the tender chicken and vegetables, making every bite satisfying. It’s a perfect Saturday meal when you’re craving something light, nutritious, and easy to make in your Instant Pot.

Instant Pot Lemon Garlic Chicken Thighs

These Instant Pot Lemon Garlic Chicken Thighs are a simple yet flavorful gluten-free meal that’s perfect for a Saturday night. The chicken thighs are seasoned with aromatic garlic, fresh lemon, and a mix of herbs, creating a juicy and tender dish. The Instant Pot helps infuse the chicken with these bold flavors while keeping it incredibly moist. Serve it with a side of vegetables or gluten-free rice for a complete and satisfying 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 paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth (gluten-free)
• Fresh parsley for garnish (optional)

Instructions

1. In a small bowl, combine the lemon juice and zest, minced garlic, olive oil, oregano, paprika, salt, and pepper.
2. Rub the lemon-garlic mixture all over the chicken thighs, ensuring they are well-coated.
3. Set the Instant Pot to sauté mode and heat a tablespoon of olive oil. Brown the chicken thighs, skin-side down, for 3-4 minutes. Flip and brown the other side for another 2-3 minutes.
4. Remove the chicken and set it aside. Add the chicken broth to the pot, scraping up any browned bits.
5. Return the chicken thighs to the Instant Pot, placing them on top of the broth.
6. Seal the Instant Pot and set it to high pressure for 10 minutes.
7. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then perform a quick release.
8. Serve the chicken hot, garnished with fresh parsley if desired.

These Lemon Garlic Chicken Thighs are a simple, flavorful, and gluten-free dinner that’s made effortlessly in the Instant Pot. The chicken turns out perfectly juicy and tender, with the bright, zesty lemon flavor infusing every bite. It’s a quick and satisfying dish that pairs well with a variety of sides, making it a great choice for a stress-free Saturday evening meal.

Instant Pot Quinoa and Black Bean Chili

This Instant Pot Quinoa and Black Bean Chili is a hearty, gluten-free vegetarian dish that’s packed with protein, fiber, and vibrant flavors. The combination of quinoa and black beans creates a rich and filling base, while the spicy chili seasonings add depth and warmth. It’s a great Saturday dinner option for those looking for a meatless meal that’s both nutritious and comforting.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 2 cups vegetable broth (gluten-free)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion, bell pepper, and garlic, cooking for about 3-4 minutes until softened.
2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using), cooking for another 1 minute to toast the spices.
3. Add the quinoa, black beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Seal the Instant Pot and set it to high pressure for 8 minutes.
5. Let the pressure release naturally for 5 minutes, then perform a quick release.
6. Stir the chili and adjust the seasoning with salt and pepper if necessary.
7. Serve hot, garnished with fresh cilantro.

This Quinoa and Black Bean Chili is a warm, filling, and gluten-free dish that’s perfect for a satisfying Saturday night dinner. The quinoa adds a hearty texture while the black beans provide protein, making this chili both nourishing and comforting. With its blend of spices and fresh cilantro, this dish is sure to become a favorite for anyone looking for a vegetarian, meatless option.

Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is a flavorful and easy-to-make gluten-free dish that combines tender chicken with a homemade teriyaki sauce that’s both sweet and savory. This dish is quick, simple, and satisfying, making it the ideal choice for a hassle-free Saturday dinner. Serve it over rice or gluten-free noodles for a complete meal that’s perfect for busy weekends.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup gluten-free soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Sesame seeds for garnish
• Green onions for garnish

Instructions

1. In a small bowl, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Place the chicken breasts in the Instant Pot and pour the teriyaki sauce mixture over the chicken.
3. Seal the Instant Pot and set it to high pressure for 8 minutes.
4. Once the cooking time is up, let the pressure release naturally for 5 minutes, then perform a quick release.
5. If you prefer a thicker sauce, set the Instant Pot to sauté mode and stir in the cornstarch slurry. Let the sauce simmer for 2-3 minutes until thickened.
6. Serve the teriyaki chicken hot, garnished with sesame seeds and green onions.

Instant Pot Teriyaki Chicken is a sweet and savory gluten-free dish that’s quick and easy to prepare, making it an excellent choice for a Saturday night dinner. The homemade teriyaki sauce adds rich, bold flavors to the tender chicken, while the quick cooking time of the Instant Pot ensures that dinner is on the table in no time. This dish pairs well with rice or gluten-free noodles, making it a satisfying and delicious meal that’s perfect for a relaxing evening at home.

Note: More recipes are coming soon!