45+ Easy and Flavorful Sunday Dairy-Free Pressure Cooker Recipes for Your Day

Sundays are perfect for relaxing, spending time with loved ones, and enjoying comforting meals that don’t require hours of preparation.

For those seeking dairy-free options, pressure cookers are a lifesaver.

They transform wholesome ingredients into delicious meals in record time, allowing you to enjoy flavorsome dishes without compromising dietary preferences or spending your entire Sunday in the kitchen.

From hearty stews and creamy risottos to bold curries and savory pasta dishes, this collection of 45+ dairy-free recipes ensures there’s something for everyone.

Whether you’re feeding a crowd or meal-prepping for the week ahead, these recipes combine convenience, nutrition, and taste.

Read on to discover how your pressure cooker can revolutionize your Sunday dinner game with minimal effort and maximum flavor.

45+ Easy and Flavorful Sunday Dairy-Free Pressure Cooker Recipes for Your Day

Sundays should be about rest and rejuvenation, not slaving over a stove.

With these 45+ dairy-free pressure cooker recipes, you can whip up a variety of satisfying meals in no time.

From globally inspired flavors to classic comfort foods, this collection proves that dairy-free cooking can be just as creamy, indulgent, and delicious as traditional recipes.

Whether you’re entertaining guests or enjoying a quiet family meal, these dishes are sure to impress.

Let your pressure cooker do the hard work while you savor every bite of your Sunday dinner.

Bookmark these recipes, and make every Sunday a celebration of good food, convenience, and wholesome ingredients.

Pressure Cooker Dairy-Free Creamy Chicken and Rice

This creamy chicken and rice dish is comfort food reimagined for dairy-free diets. Thanks to coconut milk, the dish is rich and velvety without the use of cream or cheese. Loaded with tender chicken, hearty rice, and flavorful vegetables, it’s a one-pot meal perfect for Sunday dinners.

Ingredients:

• 1 pound chicken thighs, boneless and skinless
• 1 cup long-grain rice
• 1 cup chicken broth (low sodium)
• 1 cup coconut milk (full-fat)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Turn the pressure cooker to sauté mode and heat olive oil. Add chicken thighs, seasoning with salt and pepper, and brown on both sides. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until fragrant.
3. Stir in rice, chicken broth, coconut milk, and seasonings. Mix well.
4. Nestle the chicken back into the pot, then layer carrots and peas on top.
5. Seal the lid and cook on high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Fluff the rice with a fork, stir gently, and serve warm.

This dairy-free creamy chicken and rice dish is a lifesaver for busy Sundays. It’s hearty, flavorful, and packed with nutrients, making it a crowd-pleaser for the entire family. Pair it with a simple side salad for a complete meal that feels indulgent but stays healthy.

Pressure Cooker Dairy-Free Thai Red Curry

Thai red curry brings bold flavors and creamy textures, traditionally made with coconut milk—perfect for a dairy-free meal. This version uses fresh vegetables, tofu, and fragrant spices to create a vibrant dish that’s ready in minutes, making it ideal for Sunday dinners.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup coconut milk (full-fat)
• 1 cup vegetable broth
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil
• Juice of 1 lime
• Fresh basil or cilantro for garnish
• Salt and pepper to taste
• Steamed jasmine rice for serving

Instructions:

1. Turn on the sauté mode of your pressure cooker and heat olive oil. Add tofu cubes and sauté until lightly browned. Remove and set aside.
2. In the same pot, add the red curry paste and sauté for 1 minute until fragrant.
3. Pour in the coconut milk and vegetable broth, whisking to combine.
4. Add the vegetables, tofu, soy sauce, and lime juice. Stir to coat.
5. Seal the lid and cook on high pressure for 5 minutes.
6. Perform a quick release, stir gently, and adjust seasoning if needed.
7. Serve hot over steamed jasmine rice, garnished with fresh herbs.

This Thai red curry is a symphony of flavors, offering a mix of sweet, spicy, and tangy notes that make it unforgettable. It’s a vibrant way to elevate your Sunday dinner without the use of dairy, proving that plant-based meals can be both satisfying and exciting.

Pressure Cooker Dairy-Free Beef Stroganoff

Beef stroganoff is a comfort food classic, and this dairy-free version delivers all the richness and heartiness you love without cream or butter. Coconut milk and dairy-free sour cream provide a luscious texture, while tender beef and savory mushrooms make this dish a Sunday favorite.

Ingredients:

• 1 pound beef stew meat
• 1 medium onion, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup coconut milk (full-fat)
• 2 tablespoons dairy-free sour cream
• 2 cups egg-free pasta or gluten-free noodles
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Set your pressure cooker to sauté mode and heat olive oil. Brown the beef in batches, then set aside.
2. Add onion, garlic, and mushrooms to the pot, sautéing until softened.
3. Return the beef to the pot and sprinkle with paprika and thyme.
4. Pour in the beef broth and coconut milk, stirring to combine.
5. Seal the lid and cook on high pressure for 20 minutes.
6. Perform a quick release, then stir in the noodles. Cook on sauté mode for 5-7 minutes until noodles are tender.
7. Stir in the dairy-free sour cream and season with salt and pepper.
8. Serve warm, garnished with fresh parsley.

This dairy-free beef stroganoff is rich, comforting, and perfect for a relaxed Sunday dinner. The tender beef, creamy sauce, and hearty noodles make it a dish that everyone at the table will love, whether they’re avoiding dairy or not.

Pressure Cooker Dairy-Free Butternut Squash Soup

This velvety butternut squash soup is a creamy delight without any dairy. The natural sweetness of the squash pairs beautifully with aromatic spices and a touch of coconut milk for richness. It’s the perfect comforting dish to enjoy on a chilly Sunday evening.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium apple, peeled and chopped
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Toasted pumpkin seeds and chopped parsley for garnish

Instructions:

1. Turn the pressure cooker to sauté mode and heat olive oil. Add the onion and garlic, sautéing until fragrant.
2. Add the squash, apple, cumin, and cinnamon, stirring to combine.
3. Pour in the vegetable broth and season with salt and pepper.
4. Seal the lid and cook on high pressure for 10 minutes.
5. Allow a natural release for 10 minutes, then perform a quick release.
6. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and adjust seasoning.
7. Serve warm, garnished with toasted pumpkin seeds and parsley.

This dairy-free butternut squash soup is a soul-soothing Sunday meal that’s as nutritious as it is delicious. Pair it with crusty bread or a side salad for a light yet satisfying dinner everyone will adore.

Pressure Cooker Dairy-Free Lentil Stew

This hearty lentil stew is a dairy-free powerhouse of plant-based protein and flavor. Packed with lentils, vegetables, and warming spices, it’s a comforting dish that’s both nutritious and filling—perfect for a lazy Sunday evening meal.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk (full-fat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Turn the pressure cooker to sauté mode and heat olive oil. Add onion, garlic, carrots, and celery, sautéing until softened.
2. Stir in lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, and turmeric. Mix well.
3. Seal the lid and cook on high pressure for 15 minutes.
4. Perform a natural release for 10 minutes, then quick release any remaining pressure.
5. Stir in coconut milk, adjust seasoning, and let simmer on sauté mode for 2-3 minutes.
6. Serve hot, garnished with fresh parsley or cilantro.

This lentil stew is a cozy, dairy-free dish that’s ideal for Sundays. Its bold, earthy flavors and creamy texture make it a crowd-pleaser, whether served as a main course or alongside crusty bread for dipping.

Pressure Cooker Dairy-Free Sweet Potato and Chickpea Curry

Sweet potatoes and chickpeas come together in this hearty curry that’s rich in flavor and completely dairy-free. A blend of spices, coconut milk, and fresh vegetables creates a dish that’s satisfying and perfect for Sunday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) coconut milk (full-fat)
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Turn on the sauté mode of your pressure cooker and heat olive oil. Add onion, garlic, and ginger, sautéing until fragrant.
2. Stir in sweet potatoes, chickpeas, curry powder, and coriander, coating everything evenly.
3. Add coconut milk and vegetable broth, mixing well. Season with salt and pepper.
4. Seal the lid and cook on high pressure for 8 minutes.
5. Perform a quick release, stir in lime juice, and adjust seasoning.
6. Serve over basmati rice, garnished with fresh cilantro.

This sweet potato and chickpea curry is a vibrant, dairy-free dish that’s sure to become a Sunday favorite. It’s hearty, nourishing, and brimming with flavors that transport you to a world of culinary delight—all with minimal effort.

Pressure Cooker Dairy-Free Pulled BBQ Jackfruit

This pulled BBQ jackfruit is a delicious plant-based alternative to classic barbecue, made entirely dairy-free. With its meaty texture and smoky-sweet flavor, it’s perfect for sandwiches, tacos, or even as a topping for baked potatoes.

Ingredients:

• 2 cans (14 oz each) young jackfruit, drained and rinsed
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup dairy-free BBQ sauce
• 1/2 cup vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Coleslaw and buns for serving

Instructions:

1. Turn on the sauté mode of your pressure cooker and heat olive oil. Add onion and garlic, cooking until fragrant.
2. Add jackfruit, smoked paprika, and chili powder, stirring to coat.
3. Pour in the BBQ sauce and vegetable broth. Stir well.
4. Seal the lid and cook on high pressure for 5 minutes.
5. Perform a quick release, then use two forks to shred the jackfruit.
6. Turn on sauté mode and simmer for 5 minutes to thicken the sauce.
7. Serve on buns with coleslaw or as desired.

This BBQ jackfruit is a smoky, satisfying, and completely dairy-free dish that’s perfect for Sunday evenings. It’s versatile, easy to make, and delivers all the comfort food vibes without any compromise.

Pressure Cooker Dairy-Free Potato and Leek Soup

Creamy yet light, this dairy-free potato and leek soup is a cozy dish that’s perfect for Sunday nights. Coconut milk adds a luxurious texture without overpowering the delicate flavor of the leeks and potatoes.

Ingredients:

• 3 large potatoes, peeled and cubed
• 2 leeks, sliced (white and light green parts only)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add leeks and garlic, cooking until softened.
2. Stir in potatoes, thyme, and vegetable broth. Season with salt and pepper.
3. Seal the lid and cook on high pressure for 10 minutes.
4. Perform a quick release, then use an immersion blender to puree the soup until smooth.
5. Stir in coconut milk and adjust seasoning.
6. Serve warm, garnished with chopped chives.

This dairy-free potato and leek soup is both comforting and nutritious, making it a wonderful addition to any Sunday dinner. Serve it with crusty bread or a simple salad for a satisfying, crowd-pleasing meal.

Pressure Cooker Dairy-Free Moroccan Chickpea Stew

This Moroccan-inspired chickpea stew is a vibrant and flavorful dish loaded with warm spices, tender vegetables, and a hint of sweetness from dried apricots. It’s dairy-free and perfect for a comforting Sunday dinner.

Ingredients:

• 1 can (14 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 cup diced tomatoes
• 1/2 cup dried apricots, chopped
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cooked couscous or rice for serving
• Fresh cilantro for garnish

Instructions:

1. Turn the pressure cooker to sauté mode and heat olive oil. Add onion and garlic, cooking until fragrant.
2. Stir in sweet potatoes, chickpeas, diced tomatoes, dried apricots, and spices. Mix well.
3. Pour in vegetable broth, seasoning with salt and pepper.
4. Seal the lid and cook on high pressure for 10 minutes.
5. Perform a quick release, then stir and adjust seasoning as needed.
6. Serve over couscous or rice, garnished with fresh cilantro.

This Moroccan chickpea stew is a delightful combination of sweet, savory, and spicy flavors. It’s hearty, satisfying, and dairy-free, making it a perfect Sunday meal to share with loved ones.

Pressure Cooker Dairy-Free Mushroom Risotto

Rich and creamy without a drop of dairy, this mushroom risotto is a luxurious dish perfect for Sunday evenings. The pressure cooker takes the guesswork out of risotto-making, leaving you with a velvety and flavorful meal in a fraction of the time.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 4 cups vegetable broth
• 1/2 cup coconut cream
• 1/4 cup white wine (optional)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Turn on the sauté mode of your pressure cooker and heat olive oil. Add onion, garlic, and mushrooms, sautéing until softened.
2. Stir in Arborio rice and cook for 1-2 minutes to lightly toast the grains. Add white wine if using, letting it cook off.
3. Pour in the vegetable broth, thyme, salt, and pepper. Stir to combine.
4. Seal the lid and cook on high pressure for 6 minutes.
5. Perform a quick release and stir in coconut cream. Let sit for 2-3 minutes to thicken.
6. Serve warm, garnished with fresh parsley.

This dairy-free mushroom risotto is an elegant yet easy dish that transforms any Sunday dinner into a gourmet experience. Its creamy texture and earthy flavor are sure to impress everyone at the table.

Pressure Cooker Dairy-Free Coconut Chicken Curry

Bursting with bold flavors, this coconut chicken curry is a delicious, dairy-free take on a classic comfort dish. Tender chicken, creamy coconut milk, and aromatic spices make it the perfect centerpiece for your Sunday dinner spread.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) coconut milk (full-fat)
• 1 cup diced tomatoes
• 1/2 cup chicken broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Turn on the sauté mode of your pressure cooker and heat olive oil. Add onion, garlic, and ginger, cooking until fragrant.
2. Add chicken pieces and cook until lightly browned. Stir in curry powder, cumin, and turmeric.
3. Add coconut milk, diced tomatoes, and chicken broth, mixing well. Season with salt and pepper.
4. Seal the lid and cook on high pressure for 8 minutes.
5. Perform a quick release, stir, and adjust seasoning if needed.
6. Serve hot over basmati rice, garnished with fresh cilantro.

This coconut chicken curry is a flavorful and filling dish that’s perfect for a Sunday meal. Its rich, aromatic sauce pairs beautifully with fluffy rice, making it a go-to recipe for dairy-free comfort food lovers.

Pressure Cooker Dairy-Free Chili Mac

Combining the heartiness of chili with the comfort of mac and cheese (without the cheese!), this dairy-free chili mac is a one-pot wonder that’s sure to please. Packed with beans, pasta, and bold spices, it’s a perfect Sunday dinner option.

Ingredients:

• 1 lb ground turkey or plant-based meat alternative
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 1 1/2 cups elbow pasta (gluten-free if needed)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Turn the pressure cooker to sauté mode and brown the ground turkey or meat alternative. Add onion and garlic, cooking until softened.
2. Stir in diced tomatoes, beans, broth, pasta, and spices. Mix well.
3. Seal the lid and cook on high pressure for 5 minutes.
4. Perform a quick release, then stir in almond milk and nutritional yeast, if using.
5. Serve warm, garnished with chopped green onions.

This dairy-free chili mac is a hearty, flavorful meal that’s perfect for a casual Sunday dinner. It’s a hit with kids and adults alike, offering all the comforting vibes of traditional chili and pasta in one easy dish.

Pressure Cooker Dairy-Free Sweet Potato Lentil Stew

This sweet potato lentil stew is a hearty, nutrient-packed meal that’s bursting with warm, cozy flavors. Perfect for a Sunday dinner, it’s vegan, dairy-free, and ideal for meal prep or feeding a crowd.

Ingredients:

• 1 cup dried lentils (green or brown)
• 1 large sweet potato, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add onion and garlic, cooking until softened.
2. Add sweet potato, lentils, diced tomatoes, vegetable broth, and spices. Stir well.
3. Seal the lid and cook on high pressure for 12 minutes.
4. Perform a quick release, then stir and adjust seasoning.
5. Serve warm, garnished with parsley or cilantro.

This sweet potato lentil stew is a comforting, dairy-free dish that’s perfect for a quiet Sunday evening. It’s hearty, healthy, and rich in flavor, making it a crowd-pleaser for all.

Pressure Cooker Dairy-Free Chicken Cacciatore

Chicken cacciatore is a rustic Italian classic that comes together beautifully in a pressure cooker. This dairy-free version features tender chicken simmered in a rich tomato and bell pepper sauce, perfect for pairing with rice, pasta, or crusty bread.

Ingredients:

• 1 lb bone-in chicken thighs or drumsticks
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) diced tomatoes
• 1/4 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Turn the pressure cooker to sauté mode and heat olive oil. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
2. Add onion, garlic, and bell peppers to the pot, cooking until softened. Stir in tomato paste, oregano, basil, and red pepper flakes.
3. Return chicken to the pot and pour in diced tomatoes and chicken broth. Mix well.
4. Seal the lid and cook on high pressure for 10 minutes.
5. Perform a quick release and adjust seasoning as needed.
6. Serve warm, garnished with fresh parsley.

This dairy-free chicken cacciatore is an easy yet elegant dish perfect for a Sunday dinner. It’s full of vibrant flavors and pairs beautifully with your favorite sides, making it a family favorite.

Pressure Cooker Dairy-Free Thai Red Curry Tofu

This Thai red curry tofu is a bold and flavorful dish that’s completely dairy-free. Creamy coconut milk, fragrant spices, and tender vegetables make this a satisfying and healthy Sunday dinner option.

Ingredients:

• 1 block (14 oz) firm tofu, cubed
• 1 can (14 oz) coconut milk (full-fat)
• 2 tablespoons red curry paste (check for dairy-free options)
• 1 medium onion, sliced
• 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar or maple syrup
• 1 tablespoon olive oil
• Juice of 1 lime
• Fresh basil or cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add tofu and cook until lightly browned on all sides. Remove and set aside.
2. Add onion and curry paste to the pot, stirring until fragrant.
3. Stir in coconut milk, soy sauce, brown sugar, and mixed vegetables. Return tofu to the pot.
4. Seal the lid and cook on high pressure for 3 minutes.
5. Perform a quick release, stir in lime juice, and adjust seasoning if needed.
6. Serve warm over jasmine rice, garnished with basil or cilantro.

This dairy-free Thai red curry tofu is a vibrant and comforting dish that’s perfect for a Sunday dinner. Its creamy texture, bold flavors, and fresh herbs make it a delightful way to end the weekend.

Note: More recipes are coming soon!