50+ Delicious and Easy Sunday Dairy-Free Instant Pot Recipes for Cooking

Sundays are perfect for slowing down and enjoying comforting meals with family and friends.

Whether you’re meal prepping for the week or indulging in a cozy brunch, having a collection of easy, flavorful, and dairy-free recipes can be a game-changer.

The Instant Pot is a versatile kitchen tool that allows you to whip up a variety of dishes—from hearty soups and creamy pastas to decadent desserts—all without compromising on taste or time.

This guide is packed with 50+ dairy-free Instant Pot recipes, tailored for your Sunday needs.

Whether you’re craving a rich curry, a healthy side dish, or a sweet treat, there’s something here for everyone.

Each recipe ensures bold flavors, quick preparation, and the reassurance that they’re entirely dairy-free. Ready to make your Sundays delicious and stress-free? Let’s dive in!

50+ Delicious and Easy Sunday Dairy-Free Instant Pot Recipes for Cooking

Sunday is the perfect day to slow down, unwind, and enjoy the simple pleasures of good food and great company.

With this collection of 50+ dairy-free Instant Pot recipes, you can create delicious, wholesome meals without spending hours in the kitchen.

From savory dinners to indulgent desserts, these recipes cater to everyone’s taste buds while keeping things dairy-free.

So, whether you’re hosting a family dinner, preparing meals for the week ahead, or simply indulging in a quiet Sunday evening treat, these Instant Pot recipes have got you covered.

Let your Instant Pot do the heavy lifting while you focus on savoring the day.

Creamy Coconut Lentil Curry

This Creamy Coconut Lentil Curry is a rich, hearty dish perfect for a Sunday dinner. Using the Instant Pot, it’s ready in under 30 minutes, making it both time-efficient and delicious. Packed with protein-rich lentils and the subtle sweetness of coconut milk, this recipe is completely dairy-free yet creamy and satisfying. Serve it with rice, naan, or as a soup for a wholesome meal.

Ingredients

• 1 cup red lentils (rinsed and drained)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 1 cup diced tomatoes (fresh or canned)
• 1 tablespoon coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Heat coconut oil and add the diced onion. Cook until translucent, about 3-4 minutes. Stir in garlic and ginger, cooking for an additional minute.
2. Add Spices: Stir in curry powder, turmeric, cumin, paprika, and chili powder. Cook for 1 minute to release the flavors.
3. Combine Ingredients: Add the lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
4. Pressure Cook: Close the lid, set the Instant Pot to high pressure, and cook for 10 minutes. Allow for a natural release for 10 minutes, then manually release any remaining pressure.
5. Adjust Seasoning: Open the lid, stir the curry, and season with salt and pepper to taste. If the curry is too thick, add a splash of vegetable broth.
6. Serve and Garnish: Serve hot, garnished with fresh cilantro, alongside rice or bread.

This Creamy Coconut Lentil Curry is a delightful balance of flavors and textures, offering the perfect combination of spice and creaminess. The Instant Pot ensures a fast cooking process while enhancing the depth of flavors. Ideal for busy Sundays, this dish is bound to become a household favorite.

Dairy-Free Mushroom Risotto

Dairy-Free Mushroom Risotto is a game-changer for anyone seeking creamy comfort food without dairy. This Instant Pot recipe simplifies the traditionally time-consuming process, delivering a velvety risotto in under 25 minutes. With earthy mushrooms and a hint of nutritional yeast for cheesiness, this dish is both elegant and easy to prepare.

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup sliced mushrooms (button, cremini, or shiitake)
• 1/2 cup dry white wine (optional, or replace with vegetable broth)
• 2 1/2 cups vegetable broth
• 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté Vegetables: Set the Instant Pot to sauté mode. Heat olive oil and sauté onions until soft. Add garlic and mushrooms, cooking until mushrooms are browned and aromatic.
2. Toast Rice: Add Arborio rice and stir for 1-2 minutes to coat the grains in oil.
3. Deglaze with Wine: Pour in white wine (if using) and cook until the liquid is mostly evaporated.
4. Pressure Cook: Add vegetable broth, thyme, and a pinch of salt. Close the lid and set the Instant Pot to high pressure for 6 minutes. Allow for a quick release once cooking is complete.
5. Finish and Serve: Stir in nutritional yeast for a cheesy flavor. Adjust seasoning with salt and pepper. Serve warm, garnished with fresh parsley.

This Dairy-Free Mushroom Risotto brings comfort food to your table without the need for heavy cream or butter. The Instant Pot makes the process quick and foolproof, allowing you to enjoy a rich, creamy dish perfect for a cozy Sunday dinner.

Instant Pot Thai Coconut Soup (Tom Kha)

A fragrant and flavorful Thai Coconut Soup that’s dairy-free, this recipe is perfect for adding a global twist to your Sunday menu. This classic Tom Kha soup is made in the Instant Pot for convenience, featuring creamy coconut milk, tangy lime, and aromatic spices. It’s a warm, comforting dish that pairs beautifully with steamed jasmine rice or crusty bread.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 stalks lemongrass (bruised)
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup sliced mushrooms
• 1 red bell pepper, julienned
• 1/2 cup firm tofu or shredded chicken (optional)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon red curry paste
• Juice of 1 lime
• Fresh cilantro and green onions for garnish

Instructions

1. Sauté Aromatics: Turn the Instant Pot to sauté mode. Heat coconut oil and add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
2. Add Broth and Spices: Add lemongrass, vegetable broth, coconut milk, soy sauce, and red curry paste. Stir to combine.
3. Pressure Cook: Add mushrooms, red bell peppers, and tofu or chicken (if using). Close the lid, set the Instant Pot to high pressure, and cook for 5 minutes. Perform a quick release once done.
4. Finish with Lime: Remove lemongrass stalks. Stir in lime juice, adjust seasoning with more soy sauce if needed, and garnish with cilantro and green onions.
5. Serve: Ladle into bowls and serve hot, optionally with jasmine rice.

This Instant Pot Thai Coconut Soup is a burst of exotic flavors, blending the creamy richness of coconut milk with the tangy brightness of lime and aromatic spices. Quick and easy to prepare, it’s the perfect way to end your weekend on a flavorful, comforting note.

Dairy-Free Instant Pot Sweet Potato Chili

This Dairy-Free Instant Pot Sweet Potato Chili is a hearty, nutrient-packed dish that’s perfect for a cozy Sunday meal. Loaded with tender sweet potatoes, protein-rich beans, and bold spices, it’s a deliciously filling option for those craving comfort food. The Instant Pot simplifies the cooking process, making this chili quick to prepare without sacrificing depth of flavor.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon (optional)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Heat olive oil and cook the onion until softened, about 3 minutes. Add garlic and cook for 1 minute more.
2. Add Ingredients: Stir in sweet potatoes, red bell pepper, black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, and all spices. Mix well.
3. Pressure Cook: Close the lid, set the Instant Pot to high pressure, and cook for 10 minutes. Allow for a natural release for 5 minutes, then manually release any remaining pressure.
4. Adjust Seasoning: Stir the chili and adjust seasoning with salt and pepper as needed. If desired, let it simmer on sauté mode to thicken further.
5. Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.

This Dairy-Free Sweet Potato Chili is a wholesome, flavor-packed dish that’s both hearty and healthy. The Instant Pot ensures you can enjoy a deeply satisfying chili with minimal effort, making it a perfect addition to your Sunday menu.

Instant Pot Coconut Chickpea Curry

With creamy coconut milk and tender chickpeas, this Dairy-Free Coconut Chickpea Curry offers a rich and satisfying flavor profile. This dish is quick to prepare in the Instant Pot, making it a hassle-free yet impressive choice for Sunday dinner. It’s packed with protein, naturally dairy-free, and perfectly paired with rice or flatbread.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 cups cooked or canned chickpeas (drained and rinsed)
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes (fresh or canned)
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Heat olive oil and cook onions until softened. Add garlic and ginger, cooking for another minute.
2. Add Spices: Stir in curry powder, garam masala, coriander, and cayenne. Cook for 1 minute to release their aroma.
3. Combine Ingredients: Add chickpeas, coconut milk, diced tomatoes, and vegetable broth. Mix well.
4. Pressure Cook: Close the lid, set the Instant Pot to high pressure, and cook for 5 minutes. Perform a quick release after cooking.
5. Serve: Garnish with fresh cilantro and serve warm with rice or naan.

This Coconut Chickpea Curry is a versatile and flavorful dish that brings the essence of Indian-inspired cooking to your table. It’s rich, creamy, and packed with bold flavors, all while being dairy-free and easy to prepare.

Dairy-Free Instant Pot Vegetable Soup

A comforting Dairy-Free Vegetable Soup is the ultimate Sunday dish to warm your soul. Filled with vibrant vegetables, fresh herbs, and wholesome flavors, this soup is nutritious and satisfying. The Instant Pot makes it a breeze to create a deeply flavored broth without the long simmering times of traditional methods.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté Vegetables: Turn the Instant Pot to sauté mode. Heat olive oil and sauté onion, garlic, carrots, and celery for about 5 minutes until softened.
2. Add Ingredients: Add zucchini, green beans, diced tomatoes, vegetable broth, dried basil, oregano, and bay leaf. Stir to combine.
3. Pressure Cook: Close the lid, set the Instant Pot to high pressure, and cook for 7 minutes. Perform a quick release once cooking is complete.
4. Adjust Seasoning: Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.
5. Serve: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or crackers.

Instant Pot Dairy-Free Alfredo Pasta

This Dairy-Free Alfredo Pasta is a creamy, indulgent dish that’s perfect for Sunday dinners without the guilt. The luscious sauce, made with cashews and almond milk, replicates the richness of traditional Alfredo. Paired with pasta and garlic, this recipe is quick to prepare and absolutely satisfying for both vegans and non-vegans alike.

Ingredients

• 12 oz pasta of choice (fettuccine or penne work well)
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 1/2 cups almond milk (unsweetened)
• 1/2 cup raw cashews (soaked for 30 minutes, then drained)
• 1/4 cup nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt (adjust to taste)
• 2 1/2 cups water
• Fresh parsley for garnish

Instructions

1. Prepare Cashew Sauce: Blend soaked cashews, almond milk, nutritional yeast, onion powder, nutmeg, and salt in a blender until smooth. Set aside.
2. Sauté Garlic: Set the Instant Pot to sauté mode. Heat olive oil and sauté minced garlic until fragrant, about 2 minutes.
3. Add Pasta: Add pasta and water to the pot, ensuring the pasta is mostly submerged. Close the lid and set the Instant Pot to high pressure for 6 minutes. Perform a quick release.
4. Combine Sauce and Pasta: Stir the cashew Alfredo sauce into the cooked pasta until well combined. If the sauce is too thick, add a splash of almond milk to adjust the consistency.
5. Serve: Garnish with fresh parsley and serve warm.

This Dairy-Free Alfredo Pasta delivers all the creamy comfort of a classic Alfredo dish without using any dairy. The Instant Pot makes it fast and fuss-free, perfect for a satisfying Sunday dinner. Your family and guests will rave about this guilt-free, flavorful pasta.

Instant Pot Vegan Stuffed Bell Peppers

These Vegan Stuffed Bell Peppers are a colorful, healthy, and dairy-free dish that’s great for Sundays. The Instant Pot speeds up the cooking process, making it easier to prepare perfectly tender bell peppers filled with a hearty quinoa and vegetable mix. It’s a delightful, plant-based option that’s as beautiful as it is delicious.

Ingredients

• 4 large bell peppers (tops cut off and seeds removed)
• 1 cup cooked quinoa
• 1/2 cup black beans (drained and rinsed)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions

1. Prepare Filling: In a mixing bowl, combine quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well.
2. Stuff Bell Peppers: Fill each bell pepper with the quinoa mixture and place them in the Instant Pot on a trivet. Add the vegetable broth to the pot.
3. Pressure Cook: Close the lid and set the Instant Pot to high pressure for 8 minutes. Allow for a quick release once cooking is complete.
4. Serve: Carefully remove the bell peppers, garnish with fresh herbs, and serve warm.

These Vegan Stuffed Bell Peppers are a delightful and wholesome Sunday meal, offering a balance of vibrant flavors and textures. The Instant Pot ensures perfectly cooked peppers in no time, making it an ideal dish for a relaxed yet impressive dinner.

Instant Pot Dairy-Free Banana Bread Pudding

This Dairy-Free Banana Bread Pudding is a warm, sweet, and comforting dessert that’s perfect for ending a Sunday meal. With overripe bananas, almond milk, and a touch of cinnamon, this pudding is creamy and indulgent without any dairy. The Instant Pot ensures even cooking, transforming leftover bread into a dessert masterpiece.

Ingredients

• 4 cups cubed bread (day-old works best)
• 2 ripe bananas, mashed
• 1 1/2 cups almond milk
• 1/2 cup coconut sugar (or brown sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup raisins or chocolate chips (optional)
• 1/4 cup chopped nuts for topping (optional)

Instructions

1. Prepare Bread Mixture: In a large mixing bowl, combine mashed bananas, almond milk, coconut sugar, vanilla, cinnamon, and nutmeg. Stir until smooth. Add cubed bread and mix until fully coated. Let sit for 5 minutes to soak.
2. Assemble in Instant Pot: Grease a heatproof bowl or pan that fits inside the Instant Pot. Pour the bread mixture into the bowl and sprinkle with raisins or nuts if desired. Cover tightly with foil.
3. Pressure Cook: Add 1 cup of water to the Instant Pot and place a trivet inside. Lower the bowl onto the trivet, close the lid, and set to high pressure for 20 minutes. Allow for a natural release for 10 minutes before manually releasing any remaining pressure.
4. Serve: Remove the bread pudding and let cool slightly before serving. Optionally drizzle with dairy-free caramel sauce or dust with powdered sugar.

This Dairy-Free Banana Bread Pudding is a sweet, comforting dessert that will quickly become a Sunday favorite. The Instant Pot creates a perfectly moist pudding in minimal time, ensuring a delightful ending to your weekend meals.

Instant Pot Dairy-Free Tomato Basil Soup

This Dairy-Free Tomato Basil Soup is a creamy and flavorful option for a cozy Sunday meal. With fresh tomatoes, aromatic basil, and coconut milk, this soup is the perfect balance of rich and refreshing. The Instant Pot makes it easy to achieve a silky, restaurant-quality dish in a fraction of the time. Pair it with crusty bread for a comforting, dairy-free delight.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 medium tomatoes, chopped (or 1 large can of whole tomatoes)
• 1 cup vegetable broth
• 1/2 cup coconut milk (full-fat for creaminess)
• 1 tablespoon tomato paste
• 1 teaspoon dried basil (or 1/4 cup fresh basil leaves)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Heat olive oil, then add the onion and garlic. Cook until softened, about 3 minutes.
2. Add Ingredients: Stir in tomatoes, vegetable broth, tomato paste, basil, sugar (if using), salt, and pepper. Mix well.
3. Pressure Cook: Close the lid, set the Instant Pot to high pressure, and cook for 8 minutes. Perform a quick release after cooking.
4. Blend and Add Coconut Milk: Use an immersion blender to puree the soup until smooth. Stir in coconut milk and adjust seasoning.
5. Serve: Garnish with fresh basil leaves and serve warm with dairy-free crackers or bread.

This Dairy-Free Tomato Basil Soup is a comforting and versatile dish that’s perfect for Sundays. The Instant Pot ensures a velvety texture and deep flavor, making it an ideal addition to your weekly rotation of dairy-free meals.

Instant Pot Dairy-Free Mushroom Risotto

This Dairy-Free Mushroom Risotto is a creamy, earthy, and satisfying dish made effortlessly in the Instant Pot. Traditional risotto requires constant stirring, but the Instant Pot takes over, delivering perfect results every time. With mushrooms, arborio rice, and dairy-free cream, it’s a luxurious yet easy dish for a relaxing Sunday dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 2 cups sliced mushrooms (button, cremini, or shiitake)
• 3 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup canned coconut milk
• 1 teaspoon thyme (dried or fresh)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté Vegetables: Set the Instant Pot to sauté mode. Heat olive oil, then cook onion and garlic until fragrant, about 2 minutes. Add mushrooms and thyme, cooking until softened, about 3 minutes.
2. Toast Rice: Stir in arborio rice and cook for 1 minute, ensuring the grains are well-coated. Add white wine (if using) and let it evaporate.
3. Pressure Cook: Add vegetable broth, stir, and close the lid. Set the Instant Pot to high pressure for 6 minutes. Perform a quick release after cooking.
4. Finish with Coconut Milk: Stir in coconut milk and adjust seasoning with salt and pepper. Let it sit on sauté mode for 1-2 minutes if needed to thicken.
5. Serve: Garnish with fresh parsley and serve warm.

This Dairy-Free Mushroom Risotto is a show-stopping meal that combines elegance and simplicity. The Instant Pot transforms risotto into a fuss-free dish, making it perfect for a special Sunday dinner or any night you want to impress.

Instant Pot Dairy-Free Chocolate Lava Cake

End your Sunday with indulgence by preparing this Dairy-Free Chocolate Lava Cake in the Instant Pot. Gooey, rich chocolate oozes out of this decadent dessert, proving that dairy-free doesn’t mean flavor-free. These individual cakes are easy to make and offer a luxurious way to cap off the weekend.

Ingredients

• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut oil
• 2 large eggs
• 1/4 cup coconut sugar
• 1/3 cup almond flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar or berries for garnish

Instructions

1. Melt Chocolate: In a microwave-safe bowl, melt dairy-free chocolate chips and coconut oil in 30-second increments until smooth. Stir well.
2. Mix Batter: In a separate bowl, whisk together eggs and coconut sugar. Gradually add melted chocolate mixture, followed by almond flour, cocoa powder, vanilla, and salt. Mix until combined.
3. Prepare Ramekins: Grease 3-4 ramekins and divide the batter evenly. Cover each tightly with foil.
4. Pressure Cook: Add 1 cup of water to the Instant Pot and place a trivet inside. Arrange the ramekins on the trivet. Close the lid and cook on high pressure for 9 minutes. Perform a quick release.
5. Serve: Let the ramekins cool slightly before flipping them onto plates. Garnish with powdered sugar or fresh berries and serve warm.

This Dairy-Free Chocolate Lava Cake is a rich and indulgent dessert that’s surprisingly easy to make. The Instant Pot ensures a perfectly gooey center, making it an irresistible treat for a Sunday evening or any time you want to indulge.

Instant Pot Dairy-Free Lentil Curry

This Dairy-Free Lentil Curry is a hearty and nourishing dish that’s perfect for a cozy Sunday dinner. Packed with protein-rich lentils, warming spices, and creamy coconut milk, this recipe is both satisfying and simple to prepare in the Instant Pot. Serve it with rice or flatbread for a complete and wholesome meal.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Melt coconut oil and sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add Ingredients: Stir in the lentils, diced tomatoes, coconut milk, vegetable broth, and all the spices. Mix well.
3. Pressure Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Allow a natural release for 5 minutes, then perform a quick release.
4. Serve: Stir the curry, adjust seasoning if needed, and garnish with fresh cilantro. Serve hot with rice or dairy-free naan.

This Dairy-Free Lentil Curry is a comforting, protein-packed dish that’s bursting with flavor. The Instant Pot simplifies the cooking process, allowing you to enjoy this rich and creamy curry in no time. It’s the perfect way to warm up on a relaxing Sunday evening.

Instant Pot Dairy-Free Sweet Potato Chili

This Dairy-Free Sweet Potato Chili is a flavorful, hearty dish that’s perfect for Sunday gatherings. The sweetness of the potatoes pairs beautifully with smoky spices and beans, creating a rich, comforting meal that’s easy to make in the Instant Pot. It’s both vegan and gluten-free, ensuring it suits a variety of dietary needs.

Ingredients

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

Instructions

1. Sauté Vegetables: Set the Instant Pot to sauté mode. Heat olive oil and cook the onion and garlic for 2-3 minutes. Add the sweet potato and bell pepper, stirring for another 2 minutes.
2. Add Ingredients: Stir in black beans, kidney beans, diced tomatoes, vegetable broth, and spices. Mix well.
3. Pressure Cook: Close the lid and set the Instant Pot to high pressure for 12 minutes. Perform a quick release after cooking.
4. Serve: Ladle the chili into bowls, garnish with fresh cilantro and sliced avocado, and enjoy.

This Dairy-Free Sweet Potato Chili is a vibrant and hearty dish that’s perfect for Sunday meal prep or family dinners. The Instant Pot makes it quick and easy to prepare, while the rich flavors and satisfying textures make it a crowd-pleaser.

Instant Pot Dairy-Free Apple Cinnamon Oatmeal

Start your Sunday morning on a warm and comforting note with this Dairy-Free Apple Cinnamon Oatmeal. Loaded with tender apples, fragrant cinnamon, and creamy almond milk, this dish is both nutritious and indulgent. The Instant Pot ensures perfectly cooked oats without any effort, making it an easy way to feed the whole family.

Ingredients

• 1 cup steel-cut oats
• 2 cups water
• 1 cup almond milk (unsweetened)
• 1 medium apple, peeled and diced
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons maple syrup (optional)
• Chopped nuts or dried fruit for topping

Instructions

1. Combine Ingredients: Add oats, water, almond milk, diced apple, cinnamon, nutmeg, and salt to the Instant Pot. Stir well.
2. Pressure Cook: Close the lid and set the Instant Pot to high pressure for 8 minutes. Allow a natural release for 10 minutes before manually releasing any remaining pressure.
3. Stir and Sweeten: Open the lid and stir the oatmeal. Add maple syrup for extra sweetness if desired.
4. Serve: Scoop the oatmeal into bowls and top with chopped nuts, dried fruit, or additional apple slices.

This Dairy-Free Apple Cinnamon Oatmeal is a wholesome and delicious way to kick off your Sunday. The Instant Pot simplifies the process, allowing you to enjoy a warm, fragrant breakfast without the hassle of stovetop cooking.

Note: More recipes are coming soon!