35+ Delicious Sunday Gluten-Free Instant Pot Recipes for Dinners

Sundays are often a time for relaxation, family gatherings, and delicious, hearty meals that require minimal fuss.

But for those following a gluten-free diet, finding the right recipes that are both satisfying and easy to make can be a challenge.

Enter the Instant Pot: the kitchen hero that makes cooking faster, simpler, and more convenient than ever.

Whether you’re looking for comfort food, fresh and healthy meals, or something quick and easy, this collection of 35+ gluten-free Instant Pot recipes is here to help you make the most of your Sunday.

From cozy soups and stews to hearty mains and light sides, these recipes will satisfy your cravings and ensure your Sunday is both enjoyable and stress-free.

35+ Delicious Sunday Gluten-Free Instant Pot Recipes for Dinners

With the help of your Instant Pot, preparing a gluten-free Sunday meal has never been easier or more flavorful.

These 35+ recipes offer a variety of choices that cater to every taste, making it simple to put together a satisfying meal that the whole family will love.

Whether you’re in the mood for a warm bowl of soup, a protein-packed main course, or a light, refreshing side dish, the versatility and convenience of the Instant Pot make it the perfect kitchen companion.

Say goodbye to long cooking times and complicated recipes, and say hello to effortless, delicious, gluten-free Sunday meals that everyone can enjoy.

Instant Pot Gluten-Free Chicken and Vegetable Stew

This hearty chicken and vegetable stew is perfect for a cozy Sunday meal. Made with tender chicken breast, carrots, celery, and potatoes, it’s flavored with a blend of herbs and spices for a comforting dish. With the Instant Pot’s quick cooking time, this stew is ready in no time, ensuring you can enjoy a warm, satisfying meal even on busy weekends.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cut into bite-sized pieces
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large potato, peeled and diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (gluten-free)
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set your Instant Pot to “Sauté” mode and heat olive oil. Add the diced chicken and cook until slightly browned (about 3-4 minutes). Remove the chicken and set aside.
2. Add the onion and garlic to the pot and sauté until softened (about 2 minutes).
3. Add the carrots, celery, and potato to the pot. Sprinkle with thyme, oregano, paprika, salt, and pepper.
4. Pour in the chicken broth and stir to combine. Return the chicken to the pot and mix well.
5. Secure the Instant Pot lid and set to “Pressure Cook” on high for 10 minutes. Once the cooking time is complete, perform a quick release to release the pressure.
6. Carefully remove the lid, stir the stew, and check for seasoning. Adjust salt and pepper as needed.
7. Serve hot, garnished with fresh parsley.

This chicken and vegetable stew is not only delicious but also wholesome and perfect for a family gathering. The Instant Pot locks in the flavors while keeping the prep time minimal. It’s a great gluten-free option that everyone will love, leaving you with a hearty dish and very few dishes to wash.

Instant Pot Gluten-Free Quinoa and Black Bean Chili

For a plant-based, protein-packed Sunday meal, this quinoa and black bean chili is a stellar choice. Full of nutritious ingredients and a deep blend of spices, it’s a filling and flavorful dish that’s naturally gluten-free. The Instant Pot makes it easy to cook up a hearty bowl in no time.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (gluten-free)
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp oregano
• Salt and pepper to taste
• Avocado slices and cilantro for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Sauté the onion and garlic until fragrant (about 2 minutes). Add the bell pepper and cook for another 2 minutes.
2. Add the quinoa, vegetable broth, black beans, diced tomatoes, chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir until combined.
3. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes. When the cooking cycle ends, let it naturally release for 5 minutes, then perform a quick release to let out any remaining pressure.
4. Stir the chili, taste, and adjust seasoning as needed.
5. Serve hot with sliced avocado and a sprinkle of fresh cilantro on top.

This quinoa and black bean chili is a satisfying, nourishing dish perfect for a Sunday evening. The blend of spices provides a robust flavor that pairs well with the hearty texture of quinoa and beans. It’s ideal for gluten-free and vegetarian diets and can easily be made vegan by omitting any dairy toppings. Enjoy the rich flavors and the convenience of an Instant Pot meal that’s ready in minutes.

Instant Pot Gluten-Free Lemon Herb Salmon with Asparagus

For a lighter yet indulgent Sunday meal, this lemon herb salmon paired with tender asparagus is an impressive yet simple dish. The Instant Pot ensures the salmon stays moist and flaky, while the asparagus cooks to perfection. This recipe is quick, nutritious, and perfect for a special weekend treat.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, sliced thin
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• 1 cup water (for steaming)

Instructions

1. Place the trivet or a steaming rack in the Instant Pot and add 1 cup of water. Place the salmon fillets skin-side down on a piece of parchment paper or foil, and set them on the trivet.
2. Arrange the asparagus around the salmon, drizzling them with olive oil and sprinkling with salt and pepper.
3. Top the salmon fillets with lemon slices and sprinkle with fresh dill and parsley.
4. Close the lid and set the Instant Pot to “Steam” mode for 3 minutes. When done, perform a quick release.
5. Carefully remove the salmon and asparagus from the pot. Serve with a side of rice or a fresh salad if desired.

This lemon herb salmon with asparagus is an easy and elegant Sunday meal. The lemon and herbs enhance the natural flavors of the fish, making it a simple yet flavorful dish. Using the Instant Pot for this recipe keeps everything quick and effortless, perfect for a day when you want to keep things light but still delicious.

Instant Pot Gluten-Free Sweet Potato and Chickpea Curry

This flavorful and hearty sweet potato and chickpea curry is a great option for a comforting Sunday meal. The combination of sweet potatoes and chickpeas with a fragrant blend of spices creates a rich and satisfying dish. The Instant Pot’s fast cooking process infuses the flavors beautifully, making this gluten-free dish perfect for any day of the week.

Ingredients

• 2 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large sweet potato, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 cup coconut milk (full-fat)
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• ½ tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and add coconut oil. Sauté the onion for 2-3 minutes until softened, then add garlic and ginger and cook for an additional 1 minute.
2. Add the curry powder, turmeric, cumin, and chili powder, and cook for 1 minute to bloom the spices.
3. Add the sweet potatoes, chickpeas, diced tomatoes, and coconut milk to the pot. Stir to combine and season with salt and pepper.
4. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes. Let the pressure release naturally for 5 minutes, then perform a quick release.
5. Open the lid, stir the curry, and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This sweet potato and chickpea curry is rich, creamy, and full of flavors that blend perfectly together. The Instant Pot makes it simple to prepare, allowing you to focus on enjoying your meal rather than spending hours in the kitchen. This dish is perfect as a main course for vegetarians or anyone looking for a nourishing, gluten-free meal.

Instant Pot Gluten-Free Beef and Vegetable Stew

This classic beef and vegetable stew is made even better with the efficiency of the Instant Pot. Tender chunks of beef, hearty vegetables, and a robust broth create a deeply satisfying dish that’s perfect for a Sunday dinner. It’s gluten-free and full of flavor, ensuring everyone at the table will be happy.

Ingredients

• 2 tbsp olive oil
• 1 lb beef stew meat, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into thirds
• 2 cups beef broth (gluten-free)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the beef chunks and cook until browned on all sides (about 5 minutes). Remove the beef and set aside.
2. Add the onion and garlic to the pot and sauté until translucent (2 minutes).
3. Stir in the tomato paste and cook for 1 minute, then add the beef broth, thyme, rosemary, bay leaf, carrots, potatoes, and browned beef. Season with salt and pepper.
4. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 25 minutes. When done, perform a quick release.
5. Discard the bay leaf and stir in the green beans. Let the stew sit for 5 minutes to allow the flavors to meld.
6. Serve hot, garnished with fresh parsley.

This beef and vegetable stew is the ideal Sunday meal to warm up your family on a cool day. With the Instant Pot, the cooking time is greatly reduced without sacrificing any of the depth of flavor. The hearty beef, paired with tender vegetables and a savory broth, is perfect for satisfying comfort food cravings. Enjoy with gluten-free bread or over rice for a complete meal.

Instant Pot Gluten-Free Vegetable Lentil Soup

A warm bowl of lentil soup is a perfect way to end the week, and with the Instant Pot, you can have this hearty, nutrient-packed dish ready in a fraction of the time. This vegetable lentil soup is rich with protein, fiber, and fresh vegetables, making it a wholesome choice for a Sunday dinner or lunch.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup dried green or brown lentils, rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• 1 bay leaf
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Sauté the onion for 2-3 minutes, then add the garlic and cook for an additional minute.
2. Add the carrots, celery, and lentils to the pot, followed by the diced tomatoes, vegetable broth, cumin, paprika, turmeric, and bay leaf. Season with salt and pepper.
3. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 15 minutes. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then perform a quick release.
4. Remove the bay leaf and stir the soup. Taste and adjust seasoning if necessary.
5. Serve hot with a squeeze of fresh lemon juice for added brightness.

This vegetable lentil soup is simple, flavorful, and perfect for those seeking a healthy and gluten-free meal. The Instant Pot makes this recipe quick and easy, allowing all the ingredients to meld together to create a deeply satisfying dish. The hint of lemon juice elevates the flavors, making each spoonful bright and refreshing.

Instant Pot Gluten-Free Lemon Garlic Chicken and Rice

This lemon garlic chicken and rice recipe is a perfect Sunday meal that is quick, gluten-free, and packed with flavor. The Instant Pot makes it easy to achieve tender chicken and perfectly cooked rice in one pot. With a light lemony touch and garlic-infused flavor, this dish is both satisfying and refreshing.

Ingredients

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice, rinsed
• 2 ½ cups chicken broth (gluten-free)
• 3 cloves garlic, minced
• 1 lemon, juiced and zest reserved
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Season the chicken breasts with salt and pepper and sear them for 2-3 minutes per side until lightly browned. Remove the chicken and set aside.
2. Add the minced garlic to the pot and sauté for 30 seconds until fragrant. Add the rice and stir for another minute.
3. Pour in the chicken broth, lemon juice, lemon zest, thyme, and oregano. Stir to combine and scrape up any browned bits from the bottom of the pot.
4. Place the chicken breasts back into the pot, making sure they are submerged in the broth.
5. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes. After the cooking cycle, let the pressure release naturally for 5 minutes, then perform a quick release.
6. Remove the chicken, fluff the rice, and stir to distribute the flavors. Serve the chicken over the rice and garnish with fresh parsley and lemon wedges.

This lemon garlic chicken and rice dish is an easy yet elegant option for a Sunday dinner. The Instant Pot simplifies the cooking process and ensures that the chicken stays tender and the rice is perfectly cooked. The subtle lemony brightness pairs beautifully with the garlic and herbs, making this meal a flavorful weeknight or weekend option.

Instant Pot Gluten-Free Spaghetti Squash Primavera

This spaghetti squash primavera is a fresh, gluten-free take on a classic pasta dish. Lightly cooked vegetables with a hint of garlic and fresh herbs pair perfectly with the spaghetti squash, making it a healthy and delicious choice for a Sunday meal. The Instant Pot’s quick cooking time ensures that this dish is ready in no time.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 1 tbsp olive oil
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves and grated Parmesan (optional) for serving

Instructions

1. Add 1 cup of water to the Instant Pot and place a trivet or steamer basket inside. Place the spaghetti squash halves, cut side down, on the trivet.
2. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 8 minutes. Perform a quick release and carefully remove the squash. Let cool slightly before scraping out the “noodles” with a fork.
3. While the squash is cooking, set the Instant Pot to “Sauté” mode and add olive oil. Sauté the garlic for 1 minute, then add broccoli, cherry tomatoes, zucchini, and red bell pepper. Cook for 5-6 minutes until tender-crisp.
4. Stir in the oregano, basil, salt, and pepper. Add the spaghetti squash “noodles” to the vegetable mixture and toss until well combined.
5. Serve hot, garnished with fresh basil leaves and grated Parmesan if desired.

This instant pot spaghetti squash primavera is a light, gluten-free dish that’s perfect for a Sunday lunch or dinner. The combination of fresh vegetables and the subtly sweet spaghetti squash noodles provides a satisfying texture and flavor. This dish is a great alternative for pasta lovers who are looking to reduce gluten or add more vegetables to their meals.

Instant Pot Gluten-Free Pulled Pork Sandwiches

These pulled pork sandwiches are a perfect Sunday treat that’s gluten-free and delicious. The Instant Pot does the heavy lifting, making this dish both easy and tasty. Tender pulled pork is seasoned with a blend of spices and served on gluten-free buns for a satisfying meal that’s perfect for weekend gatherings.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into chunks
• 1 tbsp olive oil
• 1 cup gluten-free barbecue sauce
• 1 cup chicken broth (gluten-free)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• Salt and black pepper to taste
• Gluten-free hamburger buns and coleslaw for serving

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Season the pork chunks with salt and pepper and sear them on all sides for 2-3 minutes. Remove and set aside.
2. In a bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, and cumin. Rub this spice mixture over the pork chunks.
3. Add the chicken broth to the Instant Pot, scraping up any browned bits from the bottom. Place the pork chunks back into the pot and pour the barbecue sauce over them.
4. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 40 minutes. Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then perform a quick release.
5. Remove the pork and shred it using two forks. Return it to the pot and stir it in the sauce.
6. Serve the pulled pork on gluten-free buns topped with coleslaw.

These gluten-free pulled pork sandwiches are ideal for a Sunday meal that’s both comforting and crowd-pleasing. The Instant Pot ensures the pork becomes tender and infused with flavor, making it perfect for sandwiches. The combination of sweet and smoky barbecue sauce with the crunchy coleslaw creates a balanced and satisfying bite.

Instant Pot Gluten-Free Chickpea and Sweet Potato Stew

This hearty chickpea and sweet potato stew is perfect for a cozy Sunday dinner. Packed with protein, fiber, and the natural sweetness of sweet potatoes, it’s a nourishing, gluten-free meal that’s simple to make in the Instant Pot. The combination of warm spices adds depth and richness to this plant-based dish.

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 ½ cups vegetable broth (gluten-free)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Sauté the onion for 2-3 minutes until translucent, then add the garlic and cook for another minute.
2. Add the sweet potato, chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, and coriander. Stir well to combine.
3. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes. After the cooking cycle ends, allow the pressure to release naturally for 5 minutes, then perform a quick release.
4. Open the lid and season with salt and pepper to taste. Serve the stew hot, garnished with fresh cilantro and a squeeze of lemon juice.

This chickpea and sweet potato stew is a comforting, nutrient-rich dish perfect for a Sunday evening. The Instant Pot makes it easy to infuse the flavors together while ensuring that the sweet potato is tender and the chickpeas are perfectly cooked. The combination of spices adds warmth and depth, making this stew a go-to for a wholesome, satisfying meal.

Instant Pot Gluten-Free Beef and Vegetable Stew

This beef and vegetable stew is a filling, gluten-free option that’s perfect for a Sunday meal. Rich in flavor and packed with hearty vegetables, it’s a comforting dish that pairs well with gluten-free bread or over a bowl of rice. The Instant Pot makes this stew easy to prepare and quick to cook without sacrificing taste.

Ingredients

• 1 ½ lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup green beans, chopped
• 2 cups beef broth (gluten-free)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Season the beef with salt and pepper, and brown the meat in batches for 3-4 minutes per side. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until aromatic. Stir in the tomato paste and cook for 1 more minute.
3. Return the beef to the pot, followed by the carrots, potatoes, green beans, beef broth, thyme, rosemary, and bay leaf. Stir to combine.
4. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 30 minutes. Allow the pressure to release naturally for 10 minutes before performing a quick release.
5. Remove the bay leaf and season with additional salt and pepper to taste. Serve hot, garnished with fresh parsley.

This beef and vegetable stew is perfect for a Sunday meal that warms you from the inside out. The Instant Pot ensures that the beef is tender and infused with all the flavors, while the vegetables remain hearty and satisfying. Serve with gluten-free bread or over rice for a complete, comforting meal.

Instant Pot Gluten-Free Coconut Chicken Curry

This coconut chicken curry is an aromatic, gluten-free dish that is perfect for a Sunday dinner. The creamy coconut milk and blend of spices create a rich and flavorful sauce that pairs beautifully with tender chicken and vegetables. The Instant Pot makes it quick and easy to prepare, allowing you to enjoy restaurant-quality curry at home.

Ingredients

• 1 tbsp coconut oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 can (14 oz) coconut milk (full-fat)
• 1 cup chicken broth (gluten-free)
• 1 red bell pepper, sliced
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and add coconut oil. Add the chicken chunks and season with salt and pepper. Brown the chicken for 2-3 minutes on each side, then remove and set aside.
2. Add the chopped onion to the pot and sauté for 2-3 minutes until translucent. Add the garlic and ginger, and cook for another minute.
3. Stir in the curry powder, turmeric, and coriander, cooking for 1 more minute to toast the spices.
4. Pour in the coconut milk and chicken broth, stirring to combine. Return the chicken to the pot and add the red bell pepper.
5. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 8 minutes. Perform a quick release and open the lid.
6. Stir in the frozen peas and cook for 2 more minutes on “Sauté” mode until heated through. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro and lime wedges.

This coconut chicken curry is an easy-to-make, rich, and comforting dish that’s perfect for a Sunday dinner. The Instant Pot simplifies the process, infusing the chicken with the deep, aromatic flavors of the spices and coconut milk. Served over rice or with gluten-free naan, it’s a satisfying meal that everyone will love.

Instant Pot Gluten-Free Lemon Herb Chicken and Rice

This lemon herb chicken and rice recipe is a light and zesty dish perfect for a Sunday meal. The combination of chicken, rice, and fresh herbs cooked together in the Instant Pot creates a comforting, gluten-free dish that’s simple yet full of flavor. It’s a one-pot wonder that saves time and cleanup.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 1 ½ cups long-grain white rice, rinsed until water runs clear
• 2 ½ cups chicken broth (gluten-free)
• Zest and juice of 1 large lemon
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Add the diced chicken, season with salt and pepper, and cook until slightly browned, about 3-4 minutes. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2 minutes until softened.
3. Stir in the rice, chicken broth, lemon zest, lemon juice, oregano, thyme, and paprika. Mix well.
4. Return the chicken to the pot and give everything a good stir.
5. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 8 minutes. Let the pressure release naturally for 5 minutes, then perform a quick release.
6. Open the lid and fluff the rice with a fork. Adjust seasoning as needed and serve hot, garnished with fresh parsley.

This lemon herb chicken and rice dish is a great way to wrap up a Sunday. The Instant Pot ensures the rice is perfectly cooked and infused with the bright flavors of lemon and herbs. It’s light, yet satisfying, making it a balanced and delicious gluten-free meal for any occasion.

Instant Pot Gluten-Free Vegetable Lentil Soup

Packed with hearty vegetables and lentils, this Instant Pot vegetable lentil soup is a nutritious, gluten-free meal that’s perfect for a Sunday lunch or dinner. It’s packed with protein, fiber, and essential vitamins, and comes together easily in the Instant Pot for a warming, satisfying dish.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 sweet potato, peeled and cubed
• 1 cup green or brown lentils, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• Salt and pepper to taste
• Fresh spinach or kale, for serving

Instructions

1. Set the Instant Pot to “Sauté” mode and add olive oil. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the carrots, celery, and sweet potato to the pot. Cook for 2-3 minutes, stirring occasionally.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, and coriander. Season with salt and pepper.
4. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 15 minutes. Allow the pressure to release naturally for 5 minutes, then perform a quick release.
5. Stir in fresh spinach or kale until wilted. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with a sprinkle of fresh herbs or a squeeze of lemon if desired.

This vegetable lentil soup is a nutritious and comforting choice for a Sunday meal. The Instant Pot simplifies the process, ensuring that the lentils are tender and the flavors meld perfectly. It’s a heartwarming gluten-free dish that’s full of protein, fiber, and essential nutrients to keep you energized and satisfied.

Instant Pot Gluten-Free Quinoa and Vegetable Stuffed Peppers

These quinoa and vegetable stuffed peppers are an excellent way to enjoy a healthy, gluten-free Sunday dinner. Filled with a savory mix of quinoa, black beans, vegetables, and spices, these stuffed peppers are both hearty and nutritious. The Instant Pot makes cooking them quick and effortless.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 ½ cups vegetable broth (gluten-free)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 zucchini, diced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional, use dairy-free for vegan)
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to “Sauté” mode and add the diced zucchini and corn. Cook for 2-3 minutes until softened.
2. Add the quinoa, vegetable broth, black beans, chili powder, cumin, paprika, salt, and pepper to the pot. Stir to combine.
3. Place the bell peppers in the Instant Pot on top of the quinoa mixture.
4. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 8 minutes. Let the pressure release naturally for 5 minutes, then perform a quick release.
5. Carefully remove the peppers from the pot and sprinkle with cheese, if using. Let the cheese melt for a minute or two before serving.
6. Serve the stuffed peppers hot, garnished with fresh cilantro.

These quinoa and vegetable stuffed peppers are an easy, filling, and gluten-free dinner option perfect for a Sunday evening. The Instant Pot makes them quick and convenient, allowing all the flavors to meld together beautifully. With a side of fresh salad or a light soup, these peppers are a complete, satisfying meal.

Note: More recipes​ are coming soon!