25+ Must-Try Saturday Gluten-Free Pressure Cooker Recipes for Any Occasion

Saturdays are the perfect opportunity to unwind, try new recipes, and savor a delicious meal without the rush of weekday obligations.

If you’re following a gluten-free lifestyle, finding quick, flavorful, and easy recipes can sometimes feel like a challenge.

Luckily, your pressure cooker or Instant Pot is here to save the day!

Not only can it speed up your cooking time, but it also enhances the flavors, creating mouth-watering dishes in less than half the time it would take using traditional methods.

In this article, we’ve compiled a collection of 25+ gluten-free pressure cooker recipes that are perfect for your Saturday meals.

Whether you’re craving savory comfort food, light and healthy dishes, or something indulgent, these recipes are sure to satisfy your appetite and keep your weekend hassle-free.

From hearty stews to flavorful chicken dishes, you’ll find plenty of options to impress your family and guests.

25+ Must-Try Saturday Gluten-Free Pressure Cooker Recipes for Any Occasion

With these 25+ Saturday gluten-free pressure cooker recipes, you can elevate your weekend meals without spending hours in the kitchen.

The convenience of the pressure cooker allows you to create flavorful dishes quickly and efficiently, freeing up more time to relax and enjoy your day.

Whether you’re preparing a cozy soup, a flavorful main dish, or a side that will wow your guests, these gluten-free recipes ensure that you can indulge in great meals, no matter your dietary needs.

So dust off your pressure cooker, grab your ingredients, and get ready for a Saturday filled with deliciousness!

Instant Pot Lemon Herb Chicken and Vegetables

This gluten-free Instant Pot Lemon Herb Chicken and Vegetables recipe is perfect for a satisfying Saturday dinner. Combining tender chicken thighs, fresh seasonal vegetables, and zesty lemon herb flavors, it’s a wholesome, one-pot meal that’s both nutritious and delicious. The pressure cooker locks in the moisture, making the chicken incredibly juicy and ensuring that the vegetables are perfectly cooked. It’s an ideal recipe for busy weekends when you want something hearty but quick to prepare.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Juice and zest of 1 lemon
• 2 cups baby carrots
• 1 cup baby potatoes, halved
• 1 cup green beans, trimmed
• 1 cup chicken broth

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Season the chicken thighs with salt, pepper, garlic powder, thyme, and paprika.
3. Sear the chicken thighs in the Instant Pot for 2-3 minutes on each side until golden. Remove and set aside.
4. Deglaze the pot by adding chicken broth and scraping any bits off the bottom.
5. Place the baby carrots, potatoes, and green beans in the pot. Layer the chicken on top.
6. Squeeze lemon juice over the chicken and sprinkle the zest.
7. Seal the Instant Pot lid and set to high pressure for 12 minutes. Perform a quick release when the timer ends.
8. Serve warm, garnished with fresh herbs if desired.

This Lemon Herb Chicken and Vegetables recipe is a game-changer for gluten-free cooking enthusiasts. It’s simple, flavorful, and comes together in less than 30 minutes, making it perfect for a weekend family meal. The vibrant lemon flavor adds a refreshing twist, while the tender chicken and perfectly cooked vegetables make it incredibly satisfying.

Gluten-Free Pulled Pork with BBQ Sauce

Say hello to a tender, smoky, and tangy Saturday dinner with this Gluten-Free Pulled Pork recipe. Using a pressure cooker ensures that the pork shoulder becomes fall-apart tender in a fraction of the time it takes to slow cook. Paired with a homemade gluten-free BBQ sauce, this recipe is perfect for sandwiches, tacos, or even a bowl-style meal with coleslaw and roasted vegetables.

Ingredients:

• 3 pounds pork shoulder, trimmed and cut into large chunks
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 large onion, sliced
• 1 cup gluten-free BBQ sauce
• 1 cup chicken or vegetable broth

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Season the pork chunks with salt, pepper, paprika, chili powder, and garlic powder.
3. Sear the pork pieces for 2-3 minutes on each side, working in batches if necessary. Remove and set aside.
4. Add the sliced onion to the pot and sauté for 2 minutes until softened.
5. Pour in the chicken broth to deglaze the pot, scraping up any browned bits.
6. Return the pork to the pot and pour the gluten-free BBQ sauce over it.
7. Seal the Instant Pot lid and set to high pressure for 60 minutes. Allow natural release for 10 minutes before manually releasing the remaining pressure.
8. Shred the pork using two forks and mix it back into the sauce. Serve as desired.

This Gluten-Free Pulled Pork with BBQ Sauce is a surefire way to impress your family or guests. Whether served on gluten-free buns or alongside a fresh salad, the flavors are rich, smoky, and irresistibly satisfying. Make this your go-to recipe for effortless yet impressive Saturday dinners.

Creamy Garlic Mashed Cauliflower with Bacon Crumbles

Who says gluten-free cooking can’t be indulgent? This Creamy Garlic Mashed Cauliflower with Bacon Crumbles is a delicious low-carb alternative to mashed potatoes, made creamy with a hint of cream cheese and elevated with crispy bacon. Ready in just 25 minutes, it’s a perfect Saturday side dish or a comforting main when paired with a salad or roasted protein.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, minced
• 1/4 cup cream cheese (ensure it’s gluten-free)
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk or unsweetened almond milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 strips bacon, cooked and crumbled
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Add cauliflower florets and 1 cup of water to the Instant Pot. Seal the lid and set to high pressure for 5 minutes. Quick-release the pressure when done.
2. Drain the cauliflower thoroughly and return to the pot.
3. Add minced garlic, cream cheese, Parmesan, milk, salt, and pepper. Use an immersion blender or mash until smooth and creamy.
4. Adjust seasoning to taste and transfer to a serving bowl.
5. Sprinkle crumbled bacon and fresh parsley on top. Serve warm.

This Creamy Garlic Mashed Cauliflower with Bacon Crumbles is a testament to how gluten-free recipes can be both indulgent and nutritious. With its velvety texture and savory toppings, it’s a dish that will steal the spotlight at your Saturday dinner table. Pair it with your favorite protein for a meal that’s sure to please everyone.

Instant Pot Beef Stew with Root Vegetables

This gluten-free Instant Pot Beef Stew with Root Vegetables is a hearty, comforting dish that’s perfect for a cozy Saturday meal. The pressure cooker ensures that the beef becomes tender and infused with deep, savory flavors in record time. With a variety of root vegetables like carrots, parsnips, and potatoes, this stew is not only filling but also packed with nutrients. The rich broth and tender beef will warm you up on a chilly weekend day.

Ingredients:

• 2 pounds beef stew meat, cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth (gluten-free)
• 3 large carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• 2 large potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Brown the beef stew meat in batches, ensuring each side gets a nice sear. Once browned, remove the meat and set aside.
3. Add the chopped onion and garlic to the pot, cooking for 2-3 minutes until softened.
4. Stir in the tomato paste and cook for another minute.
5. Return the beef to the pot and pour in the beef broth. Add the carrots, parsnips, potatoes, thyme, salt, pepper, and bay leaves.
6. Seal the Instant Pot and set it to high pressure for 35 minutes. Once the cooking time is done, allow the pressure to naturally release for 10 minutes before doing a quick release.
7. Remove the bay leaves, garnish with fresh parsley, and serve warm.

This Instant Pot Beef Stew is the ultimate comfort food for a Saturday dinner, providing all the rich flavors you crave without hours of cooking. The tender beef and root vegetables absorb the flavorful broth, making each bite a satisfying experience. Whether you enjoy it on its own or with a slice of gluten-free bread, this stew is sure to become a weekend favorite.

Instant Pot Chickpea and Spinach Curry

If you’re craving something hearty yet meat-free, this Instant Pot Chickpea and Spinach Curry is the answer. Packed with plant-based protein from the chickpeas and rich in flavor from the curry spices, this gluten-free dish is a great option for a Saturday dinner. The pressure cooker allows all the ingredients to meld together perfectly, creating a satisfying meal that’s also quick and easy to prepare. Serve it with gluten-free rice or flatbread for a complete, comforting meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 large bunch fresh spinach, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the onion, garlic, and ginger, sautéing for about 3 minutes until softened.
3. Stir in the curry powder, turmeric, cumin, and cinnamon. Cook for an additional minute until fragrant.
4. Add the chickpeas, diced tomatoes, coconut milk, salt, and pepper. Stir to combine.
5. Seal the Instant Pot and set it to high pressure for 10 minutes. Once done, perform a quick release.
6. Open the lid and stir in the fresh spinach until wilted. Adjust seasoning if needed.
7. Garnish with fresh cilantro and serve over rice or gluten-free flatbread.

This Instant Pot Chickpea and Spinach Curry is a simple yet flavorful dish that’s perfect for a gluten-free Saturday dinner. The combination of aromatic spices and creamy coconut milk makes for a rich, satisfying curry, while the chickpeas provide a protein-packed base. It’s a delicious vegetarian option that will impress both plant-based eaters and meat lovers alike.

Instant Pot Shrimp and Grits

This Instant Pot Shrimp and Grits recipe is a classic Southern dish made gluten-free and streamlined for the pressure cooker. The shrimp are perfectly cooked in a flavorful garlic butter sauce, and the grits are creamy and rich, made with gluten-free cornmeal. It’s a quick and indulgent dish that brings the taste of the South to your Saturday dinner, all with minimal effort and maximum flavor.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 cup gluten-free cornmeal
• 2 cups water
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the shrimp to the pot, seasoning with paprika, red pepper flakes, salt, and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
3. Add the minced garlic to the pot and cook for 30 seconds until fragrant.
4. Pour in the chicken broth and deglaze the pot, scraping up any bits from the bottom.
5. Stir in the cornmeal and water, then seal the Instant Pot and set to high pressure for 5 minutes. Once done, perform a quick release.
6. Open the lid and stir in the heavy cream and Parmesan cheese until the grits are creamy.
7. Return the shrimp to the pot and stir gently. Garnish with fresh parsley and serve.

Instant Pot Shrimp and Grits is a luxurious, gluten-free dish that’s full of flavor and comfort. The combination of succulent shrimp and creamy, cheesy grits makes it a satisfying meal that’s both easy to prepare and incredibly delicious. Whether you’re enjoying a quiet Saturday evening or entertaining guests, this dish will bring a touch of Southern hospitality to your table.

Instant Pot Gluten-Free Chicken Alfredo

This Instant Pot Gluten-Free Chicken Alfredo is a rich and creamy pasta dish that comes together in less than 30 minutes, making it a perfect choice for a Saturday night dinner. The chicken is perfectly cooked, and the gluten-free pasta is coated in a velvety Alfredo sauce made with heavy cream and Parmesan cheese. The pressure cooker ensures that the flavors meld beautifully while keeping the chicken tender and the pasta cooked to perfection.

Ingredients:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 1/2 cups gluten-free pasta (penne or fusilli works well)
• 3 cups chicken broth (gluten-free)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Season the chicken breasts with salt and pepper, then sear them for 3-4 minutes on each side until golden brown. Remove and set aside.
3. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Pour in the chicken broth and scrape up any bits stuck to the bottom of the pot.
5. Return the chicken breasts to the pot and add the gluten-free pasta. Make sure the pasta is submerged in the liquid.
6. Seal the Instant Pot and set to high pressure for 8 minutes. Once done, do a quick release.
7. Remove the chicken and slice it into strips. Stir in the heavy cream, Parmesan cheese, basil, and oregano, cooking on sauté for another 2-3 minutes until the sauce thickens.
8. Return the sliced chicken to the pot and stir. Serve hot, garnished with fresh parsley.

This Instant Pot Gluten-Free Chicken Alfredo is a creamy, comforting dish that feels indulgent but is quick enough for a busy Saturday. The sauce is rich and flavorful, and the gluten-free pasta absorbs the creamy goodness beautifully. With minimal prep and no need to boil pasta separately, this recipe is a weeknight or weekend dinner solution that doesn’t compromise on taste.

Instant Pot Sweet Potato Chili

This Instant Pot Sweet Potato Chili is a hearty and healthy gluten-free dish that’s perfect for a Saturday gathering or a cozy solo dinner. Packed with nutritious sweet potatoes, black beans, tomatoes, and a variety of spices, this chili offers a satisfying balance of flavors with a hint of sweetness from the potatoes. The pressure cooker allows the ingredients to meld perfectly, making it a filling and comforting meal for cooler weather.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth (gluten-free)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 cup frozen corn kernels
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the onion and garlic, sautéing for about 3 minutes until softened.
3. Stir in the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, cayenne (if using), salt, and pepper.
4. Seal the Instant Pot and set to high pressure for 10 minutes. Once done, allow for a natural release of pressure for 5 minutes, then quick release the remaining pressure.
5. Stir in the frozen corn and let it heat through for 2-3 minutes.
6. Serve hot, garnished with fresh cilantro.

This Instant Pot Sweet Potato Chili is a wonderfully comforting and gluten-free dish that’s both flavorful and nutritious. The combination of sweet potatoes, beans, and spices creates a satisfying bowl of chili that’s perfect for a chilly Saturday evening. The flavors deepen the longer the chili sits, making it ideal for leftovers or meal prep.

Instant Pot Gluten-Free Carnitas

These Instant Pot Gluten-Free Carnitas are a flavorful and easy option for taco night or as a filling for bowls and salads. The pork is cooked until tender in a citrusy, spiced broth, then shredded to perfection. The pressure cooker locks in all the flavor, making this recipe a time-saver while still delivering that melt-in-your-mouth texture. These carnitas are naturally gluten-free and can be served in gluten-free tortillas or over rice for a satisfying meal.

Ingredients:

• 3 pounds pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• Juice of 2 oranges
• Juice of 1 lime
• 1 1/2 cups chicken broth (gluten-free)
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Season the pork chunks with salt, pepper, cumin, oregano, chili powder, and cinnamon. Sear the pork in batches, about 2-3 minutes per side, until browned. Remove the pork and set aside.
3. Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until softened.
4. Return the pork to the pot and add the bay leaves, orange juice, lime juice, and chicken broth. Stir to combine.
5. Seal the Instant Pot and set to high pressure for 60 minutes. Once done, allow the pressure to naturally release for 10 minutes before doing a quick release.
6. Shred the pork with two forks and return it to the pot, mixing with the juices.
7. Serve the carnitas in gluten-free tortillas or over rice, garnished with fresh cilantro, lime wedges, and any other desired toppings.

These Instant Pot Gluten-Free Carnitas are tender, flavorful, and versatile, making them perfect for taco night, burrito bowls, or even just a simple salad topping. The citrusy broth infuses the pork with depth and richness, while the pressure cooker ensures it’s perfectly cooked in less than two hours. This recipe will become a go-to for quick and satisfying meals that everyone will enjoy.

Instant Pot Gluten-Free Beef and Broccoli

Instant Pot Gluten-Free Beef and Broccoli is a fast and flavorful dish that brings the taste of Chinese takeout into your kitchen. Tender strips of beef are cooked in a savory sauce made with gluten-free soy sauce, garlic, and ginger, while the broccoli is perfectly steamed to maintain its vibrant color and crunch. This quick recipe is a great option for a satisfying Saturday meal that requires minimal effort but delivers big flavor.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup gluten-free soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup beef broth (gluten-free)
• 2 cups broccoli florets
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for thickening)
• Sesame seeds and green onions, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the sliced beef and brown for 3-4 minutes. Remove and set aside.
3. Add the onion to the pot and sauté for 2 minutes, followed by the garlic and ginger.
4. Stir in the gluten-free soy sauce, honey, rice vinegar, red pepper flakes, and beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the beef to the pot and mix to combine.
6. Seal the Instant Pot and set to high pressure for 10 minutes. Once done, quickly release the pressure.
7. Add the broccoli florets to the pot, stir, and set to sauté mode for 2-3 minutes until the broccoli is tender but still crisp.
8. (Optional) For a thicker sauce, dissolve cornstarch in 1 tablespoon of water and stir it into the pot, simmering for an additional 1-2 minutes.
9. Serve the beef and broccoli over rice, garnished with sesame seeds and green onions.

This Instant Pot Gluten-Free Beef and Broccoli is a simple and delicious way to enjoy a restaurant-quality dish at home. The beef is tender and flavorful, while the broccoli remains perfectly cooked and crisp. It’s a quick, gluten-free meal that satisfies cravings for savory, Asian-inspired flavors, and it pairs beautifully with rice or quinoa.

Instant Pot Gluten-Free Stuffed Bell Peppers

These Instant Pot Gluten-Free Stuffed Bell Peppers are a wholesome and flavorful meal packed with lean ground turkey, quinoa, and a variety of vegetables. The pressure cooker ensures the peppers stay tender while the filling cooks to perfection, absorbing all the delicious seasonings. This dish is not only gluten-free but also a nutritious option for a Saturday dinner, making it a hit for both adults and kids alike.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or chicken
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/2 cup black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional, gluten-free)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the ground turkey and cook until browned, breaking it apart with a spoon.
3. Stir in the chopped onion and garlic, cooking for another 2-3 minutes until softened.
4. Add the cooked quinoa, diced tomatoes, black beans, chili powder, cumin, salt, and pepper. Stir to combine.
5. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling.
6. Pour 1 cup of water into the Instant Pot, then place the stuffed peppers in the pot on a trivet or in a steaming rack.
7. Seal the Instant Pot and set to high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then quick release the remaining pressure.
8. (Optional) Sprinkle shredded cheese on top of each pepper and return to sauté mode for 1-2 minutes to melt the cheese.
9. Garnish with fresh cilantro and serve warm.

These Instant Pot Gluten-Free Stuffed Bell Peppers are an easy and nutritious meal that’s packed with protein and fiber. The quinoa and ground turkey filling is flavorful and satisfying, while the peppers themselves are tender and slightly sweet. Whether you’re cooking for a family or a group of friends, these stuffed peppers are a great way to enjoy a hearty and healthy dinner in no time.

Instant Pot Gluten-Free Chicken Tikka Masala

Instant Pot Gluten-Free Chicken Tikka Masala is a flavorful and aromatic dish that combines tender chicken in a rich and creamy tomato-based sauce. The pressure cooker allows the spices to infuse the chicken perfectly, creating a dish that’s both indulgent and comforting. This gluten-free recipe is an ideal Saturday night meal, especially when served with basmati rice or gluten-free naan for dipping.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1/4 cup gluten-free plain yogurt
• 1 teaspoon salt
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the chicken pieces and brown for 3-4 minutes. Remove and set aside.
3. Add the onion, garlic, and ginger to the pot, sautéing for 2-3 minutes until softened.
4. Stir in the garam masala, turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute to bloom the spices.
5. Add the diced tomatoes, coconut milk, yogurt, and salt, stirring to combine.
6. Return the chicken to the pot and mix it in.
7. Seal the Instant Pot and set to high pressure for 10 minutes. Once done, allow a natural release for 10 minutes before doing a quick release.
8. Stir the sauce and check the seasoning. Adjust if necessary.
9. Serve the Chicken Tikka Masala over basmati rice or with gluten-free naan, garnished with fresh cilantro.

This Instant Pot Gluten-Free Chicken Tikka Masala is an easy way to enjoy a flavorful, creamy curry in no time. The combination of fragrant spices and tender chicken makes for a comforting and satisfying meal. It’s perfect for a Saturday dinner when you’re craving something rich and indulgent yet quick and simple to prepare.

Instant Pot Gluten-Free Pulled Pork Tacos

These Instant Pot Gluten-Free Pulled Pork Tacos are packed with smoky, tender pulled pork, made effortlessly in the pressure cooker. The pork is seasoned with a blend of spices and cooked until it falls apart, absorbing all the delicious flavors. The tacos are served with a variety of toppings, making them customizable and perfect for a Saturday taco night. With minimal effort and big flavor, this recipe is sure to be a hit.

Ingredients:

• 3 pounds pork shoulder, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup chicken broth (gluten-free)
• 1/4 cup apple cider vinegar
• 1 tablespoon brown sugar
• Salt and pepper, to taste
• 12 gluten-free corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving
• Your favorite taco toppings (avocado, salsa, shredded cheese, etc.)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Season the pork chunks with salt, pepper, cumin, chili powder, smoked paprika, cinnamon, and cayenne. Brown the pork in batches for 3-4 minutes per side until golden. Remove and set aside.
3. Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until softened.
4. Stir in the chicken broth, apple cider vinegar, and brown sugar, scraping up any browned bits from the bottom of the pot.
5. Return the pork to the pot and stir to combine.
6. Seal the Instant Pot and set to high pressure for 60 minutes. Once done, allow for a natural release for 10 minutes, then quick release the remaining pressure.
7. Shred the pork using two forks and mix it with the juices in the pot.
8. Warm the tortillas in a dry skillet or microwave.
9. Serve the pulled pork in the tortillas, garnished with cilantro, lime wedges, and your choice of toppings.

These Instant Pot Gluten-Free Pulled Pork Tacos are an easy and flavorful way to enjoy a crowd-pleasing meal. The pork is incredibly tender and full of smoky, spicy flavor, and the tortillas provide the perfect vessel to hold it all together. These tacos are perfect for a Saturday night with friends or family, and they’re easily customizable with your favorite toppings.

Instant Pot Gluten-Free Chicken and Vegetable Soup

Instant Pot Gluten-Free Chicken and Vegetable Soup is a wholesome, nourishing meal that’s full of tender chicken, vibrant vegetables, and a flavorful broth. The pressure cooker makes this dish come together quickly, allowing the flavors to meld beautifully without hours of simmering. It’s a comforting and healthy option for a Saturday lunch or dinner, perfect for those looking for a lighter yet satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth (gluten-free)
• 2 cups chopped kale or spinach
• 1 cup gluten-free pasta (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Season the chicken breasts with salt and pepper, then brown them for 3-4 minutes per side. Remove the chicken and set aside.
3. Add the onion, carrots, celery, and garlic to the pot, sautéing for 3-4 minutes until softened.
4. Stir in the dried thyme, parsley, salt, and pepper.
5. Pour in the chicken broth and return the chicken to the pot.
6. Seal the Instant Pot and set to high pressure for 10 minutes. Once done, perform a quick release.
7. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
8. If using gluten-free pasta, stir it into the soup and set the Instant Pot to sauté mode to cook for 5-7 minutes until tender.
9. Stir in the chopped kale or spinach and cook for another 2-3 minutes until wilted.
10. Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.

This Instant Pot Gluten-Free Chicken and Vegetable Soup is a comforting, healthy option that’s full of flavor and packed with nutritious ingredients. The chicken is tender, and the vegetables add a nice balance of sweetness and texture to the rich broth. With the option to add gluten-free pasta or keep it lighter with just the veggies, this soup is versatile and perfect for a satisfying meal on a Saturday afternoon or evening.

Instant Pot Gluten-Free Chicken and Rice Casserole

Instant Pot Gluten-Free Chicken and Rice Casserole is a one-pot meal that combines tender chicken with fluffy rice in a creamy sauce. The pressure cooker ensures that the chicken cooks perfectly and the rice absorbs all the rich flavors of the broth and seasonings. This casserole is a comforting and simple dish, ideal for a Saturday dinner when you want something easy yet indulgent.

Ingredients:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup gluten-free rice (long-grain or jasmine rice works well)
• 2 cups chicken broth (gluten-free)
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheese (optional, gluten-free)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Season the chicken breasts with salt and pepper, then brown them on both sides for 3-4 minutes each. Remove and set aside.
3. Add the onion and garlic to the pot, sautéing for 2-3 minutes until softened.
4. Stir in the rice, chicken broth, heavy cream, thyme, rosemary, salt, and pepper.
5. Return the chicken to the pot and press it into the rice mixture.
6. Seal the Instant Pot and set to high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then quick release the remaining pressure.
7. Remove the chicken from the pot and shred it with two forks. Stir the chicken back into the rice.
8. (Optional) Stir in shredded cheese for extra creaminess and flavor.
9. Serve hot, garnished with fresh herbs if desired.

This Instant Pot Gluten-Free Chicken and Rice Casserole is a comforting and creamy dish that’s perfect for a stress-free Saturday dinner. The rice is perfectly cooked and absorbs all the flavors from the chicken and seasonings, making for a satisfying meal. Whether you choose to add cheese or keep it lighter, this casserole is sure to become a family favorite.

Note: More recipes are coming soon!