27 Gluten And Dairy Free Instant Pot Recipes To Cook Fast

Here is why I made this post. Why I made this post is simple: busy weeknights need meals that fit gluten free and dairy free rules and still taste great. I turn to the Instant Pot to speed things up without losing flavor. I wanted a list you can trust, with meals you can finish in minutes and serve with confidence.

Who it’s for: If you juggle deadlines, school runs, or family meals, this is for you. If you care about gluten free and dairy free eating but hate long prep, you’ll find something here. If you want meals that come together in one pot with minimal cleanup, you’ll love this collection.

What you’ll get: 27 gluten free and dairy free Instant Pot recipes that cook fast. You’ll find breakfasts, soups, one pot meals, and dinners that comfort. Each recipe uses simple ingredients and clear steps you can follow on a busy night. Many finish in under 30 minutes and still taste fresh and satisfying.

How they work: Each dish is built for the Instant Pot, with short prep and steady release. You can chop a few veggies, toss in grains or beans, and let the pot do the rest. Pressure cooking keeps flavors bold and meals ready in a flash. Cleanup is quick because most meals are one pot.

How to use this guide: Start with a couple you crave. Make notes on swaps for almond milk or coconut milk if needed. Look for recipes that use pantry staples. Plan a small batch on the weekend and freeze portions for quick dinners all week.

Ready to cook? This collection is for real life. You get meals that fit your diet without slowing you down. You get recipes you can trust and a toolkit for fast weeknights. Grab a recipe, pull out the Instant Pot, and start cooking. Your family will thank you for the cozy bowls and the simple, tasty meals.

1. Creamy Dairy-Free Mushroom Risotto

Looking for a gluten-free, dairy-free meal that fits a busy night? This Instant Pot Creamy Mushroom Risotto comes together fast and delivers a silky bite. The medley of mushrooms and garlic builds deep flavor, while almond milk keeps it smooth without dairy. It serves four and is perfect for weeknights when you want warm comfort on the table quickly.

Ingredients:

– 1 cup Arborio rice

– 4 cups vegetable broth

– 2 cups sliced mushrooms

– 1 medium onion, chopped

– 4 cloves garlic, minced

– 1 cup almond milk

– 2 tbsp olive oil

– Salt and pepper to taste

– Fresh parsley for garnish

Step-by-Step Instructions:

1. Set your Instant Pot to sauté and heat the olive oil.

2. Add the onion and cook until translucent, about 3–4 minutes.

3. Stir in the garlic and mushrooms, cooking another 5 minutes until they soften.

4. Add the Arborio rice and toast for 2 minutes.

5. Pour in the vegetable broth and seal the pot. Cook on manual high pressure for 6 minutes.

6. Quick release the pressure, then stir in almond milk. Season with salt and pepper.

7. Serve warm, garnished with parsley.

Tips: For more color, toss in a handful of frozen green peas after pressure release.

2. Instant Pot Chicken Tacos

You want a fast, tasty dinner that stays gluten and dairy free. This Instant Pot chicken taco trick keeps flavor high without long prep. It feeds a crowd and pairs with avocado and salsa for a bright finish.

Recipe Overview:

– Servings: 6

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 200 per taco

Nutrition Information:

– Protein: 24g

– Carbs: 20g

– Fat: 8g

– Fiber: 2g

Ingredients:

– 2 lbs chicken breast, diced

– 1 tbsp chili powder

– 1 tsp cumin

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 cup chicken broth (gluten-free)

– Corn tortillas (gluten-free)

– Toppings: avocado, salsa, cilantro

Step-by-Step Instructions:

1. In a bowl, mix the chicken with spices until well coated.

2. Add the chicken to the Instant Pot and pour in chicken broth.

3. Seal the lid and cook on manual high pressure for 10 minutes.

4. Quick release the pressure and shred the chicken with two forks.

5. Serve in corn tortillas with your choice of toppings.

Tips: For extra zing, add lime juice right before serving!

Frequently Asked Questions:

– Can I use frozen chicken? Yes, but increase the cooking time to 15 minutes.

3. Quinoa and Black Bean Chili

You want a quick, gluten-free and dairy-free dinner that still feels comforting. This Instant Pot Quinoa and Black Bean Chili fits that need. It’s hearty, protein packed, and easy to share with a crowd. Set it up and you’ll have a warm bowl in about 40 minutes.

Recipe Overview:

– Servings: 6

– Prep Time: 10 mins

– Cook Time: 15 mins high pressure

– Total Time: 40 mins

– Calories: 250 per serving

Nutrition Information:

– Protein: 10g

– Carbs: 40g

– Fat: 5g

– Fiber: 12g

Ingredients:

– 1 cup quinoa, rinsed

– 2 cans black beans, rinsed and drained

– 1 can diced tomatoes

– 1 bell pepper, diced

– 1 onion, chopped

– 2 cups vegetable broth

– 3 tbsp chili powder

– Salt to taste

Step-by-Step Instructions:

1. Set the Instant Pot to sauté and cook onions and peppers until they soften.

2. Add chili powder and cook for another minute.

3. Stir in quinoa, black beans, diced tomatoes, and vegetable broth.

4. Seal the lid and cook on manual high pressure for 15 minutes.

5. Do a quick release, then season with salt and serve.

Tips: Top with avocado or cilantro for extra flavor.

Frequently Asked Questions:

– Can I freeze this chili? Yes, it freezes well for up to three months.

4. Instant Pot Sweet Potato and Black Bean Curry

Looking for a fast, comforting curry that fits gluten-free and dairy-free needs? The Instant Pot does all the work, turning sweet potatoes soft and the sauce creamy in minutes. Black beans add protein and fiber, so you stay full without extra sides. This dish is warm, satisfying, and easy to customize with spices you love. Here is the complete recipe you can follow tonight.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 20 mins

– Total Time: 30 mins

– Calories: 350 per serving

Ingredients:

– 2 medium sweet potatoes, peeled and cubed

– 1 can black beans, rinsed and drained

– 1 can coconut milk

– 2 tbsp curry powder

– 1 onion, chopped

– 2 cups vegetable broth

– Salt to taste

Steps:

1. Set the Instant Pot to sauté mode, add onions, and cook until translucent.

2. Add sweet potatoes and curry powder, cooking for 2-3 minutes.

3. Pour in the vegetable broth and coconut milk, then add black beans.

4. Seal the lid and cook on manual high pressure for 8 minutes.

5. Quick release the pressure and stir well before serving.

Tips: Serve with rice or quinoa for a complete meal. A squeeze of lime and a handful of cilantro add brightness.

5. Instant Pot Lemon Garlic Chicken

Want a fast gluten-free, dairy-free dinner that stays juicy and full of flavor? This Instant Pot Lemon Garlic Chicken delivers. The pressure pot traps moisture, so the chicken stays tender. Bright lemon and fresh garlic lift every bite. It’s simple enough for a busy weeknight and flexible with your favorite sides.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 15 mins

– Total Time: 20 mins

– Calories: 250 per serving

Nutrition Information:

– Protein: 25g

– Carbs: 10g

– Fat: 12g

– Fiber: 1g

Ingredients:

– 4 chicken breasts

– 1 lemon, juiced

– 4 cloves garlic, minced

– 1 cup chicken broth

– 2 tbsp olive oil

– Salt and pepper to taste

Step-by-Step Instructions:

1. Season the chicken with salt and pepper.

2. Set the Instant Pot to sauté. Add olive oil and brown the chicken on both sides.

3. Remove the chicken and add the minced garlic. Cook for about 1 minute.

4. Pour in the lemon juice and chicken broth. Scrape up any browned bits from the bottom.

5. Return the chicken to the pot. Seal the lid and cook on high pressure for 10 minutes.

6. Quick release the pressure, then serve with your chosen side.

Tips: Pair it with steamed vegetables or a light grain. Add a pinch of lemon zest for extra brightness. If you use bone-in chicken, cook a bit longer.

Frequently Asked Questions:

– Can I use bone-in chicken? Yes. Increase cooking time to about 15 minutes.

6. Instant Pot Vegetable Soup

Struggling to find a gluten-free, dairy-free dish that still tastes comforting? You want warmth without long cooking. This Instant Pot vegetable soup saves you time and effort. It packs bright veggies and herbs, and it keeps well for quick meals later in the week.

Recipe Overview:

– Servings: 6

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 150 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 30g

– Fat: 3g

– Fiber: 8g

Ingredients:

– 2 cups chopped carrots

– 2 cups chopped celery

– 2 cups diced potatoes

– 1 can diced tomatoes

– 4 cups vegetable broth

– 1 onion, chopped

– 1 tsp Italian seasoning

– Salt and pepper to taste

Step-by-Step Instructions:

1. Add all ingredients to the Instant Pot and stir to combine.

2. Seal the lid and cook on manual high pressure for 10 minutes.

3. Quick release the pressure and taste for seasoning.

4. Serve hot, garnished with fresh herbs if desired.

Tips: Use whatever veggies you have on hand to customize this soup!

Frequently Asked Questions:

– How long can I store this soup? It lasts up to 5 days in the fridge.

7. Instant Pot Thai Peanut Chicken

Crave Thai flavor but need speed? This Instant Pot Thai Peanut Chicken brings a creamy, nutty sauce to your table in minutes. Tender chicken sits in a coconut milk glaze with peanut butter. Ginger and garlic wake up the plate. It’s dairy-free and gluten-free, so everyone can enjoy. Serve with rice for a complete bite.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 15 mins

– Total Time: 20 mins

– Calories: 280 per serving

Nutrition Information:

– Protein: 30g

– Carbs: 10g

– Fat: 15g

– Fiber: 2g

Ingredients:

– 1 lb chicken thighs, diced

– 1 cup coconut milk

– 1/2 cup natural peanut butter

– 2 tbsp soy sauce or tamari

– 1 tbsp ginger, minced

– 1 tbsp garlic, minced

– Salt and pepper to taste

Step-by-Step Instructions:

1. Set the Instant Pot to sauté. Add garlic and ginger; cook until fragrant.

2. Add chicken; sear for about 5 minutes.

3. Stir in peanut butter, coconut milk, soy sauce, salt, and pepper.

4. Seal the lid and cook on high pressure for 8 minutes.

5. Quick release the pressure and serve over rice or noodles.

Tips: Add peppers and broccoli for extra color and nutrition.

Frequently Asked Questions:

– Can I make this dish vegetarian? Yes, swap in tofu instead of chicken.

8. Instant Pot Garlic Mashed Cauliflower

Here is why you will love this dish. It gives you a creamy mash without dairy. The garlic adds real bite, and the Instant Pot keeps it fast. You can show this as a cozy side with almost any main.

Complete ingredients:

– 1 large head cauliflower, florets split

– 4 garlic cloves, minced

– 1/4 cup unsweetened almond milk

– 2 tbsp olive oil

– 1/2 tsp salt

– 1/4 tsp ground black pepper

– Optional: chopped fresh chives for topping

Step-by-step making process:

1) Put the cauliflower and garlic in the Instant Pot. Add 1 cup of water.

2) Lock the lid. Cook on high pressure for 5 minutes.

3) Quick release the pressure. Drain the water well.

4) Mash the cauliflower and garlic in a bowl or use a blender. Stir in olive oil and almond milk. Season with salt and pepper. Mash until smooth to your liking.

5) Taste and adjust. If you want it creamier, whisk in a splash more almond milk.

Nutrition information:

– Calories: 150 per serving

– Protein: 4g

– Carbs: 10g

– Fat: 9g

– Fiber: 4g

Tips: Finish with a light dusting of chives for color and aroma.

Frequently Asked Questions:

– Can I use regular milk? No. Regular milk contains dairy, but any plant-based milk works great.

Say goodbye to heavy, dairy-laden sides! With gluten and dairy free Instant Pot garlic mashed cauliflower, enjoy creamy comfort that’s quick to make and always a crowd-pleaser!

9. Instant Pot Lentil Soup

Craving a warm bowl that fits your gluten-free and dairy-free lifestyle? This Instant Pot lentil soup delivers comfort fast. It’s hearty, protein-packed, and easy for busy nights. You can tailor it to your taste by swapping veggies or adding greens.

Ingredients:

– 1 cup green or brown lentils

– 1 medium onion, chopped

– 2 carrots, chopped

– 2 celery stalks, chopped

– 4 cups vegetable broth

– 1 can diced tomatoes

– 1 tsp dried thyme

– Salt and pepper to taste

Step-by-Step Instructions:

1. Set the Instant Pot to sauté and cook the onion, carrot, and celery until tender.

2. Stir in lentils, broth, tomatoes, thyme, salt, and pepper.

3. Seal the lid and cook on high pressure for 15 minutes.

4. Quick release, then stir and serve.

Tips: For extra warmth, add a pinch of smoked paprika or a squeeze of lemon at the end. A side of gluten-free bread makes this a complete meal.

Frequently Asked Questions:

– Can I add meat? Yes. Brown ground turkey or beef with the veggies at the start, then add the rest.

10. Instant Pot Spaghetti Squash Primavera

You want a fast, healthy dinner that fits gluten free and dairy free needs. This Instant Pot Spaghetti Squash Primavera gives you the look and feel of pasta without the wheat. The squash becomes tender and fluffy, while bright vegetables stay crisp. It’s simple, flavorful, and easy on weeknights.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 8 mins

– Total Time: 18 mins

– Calories: 180 per serving

Nutrition Information:

– Protein: 4g

– Carbs: 30g

– Fat: 7g

– Fiber: 5g

Ingredients:

– 1 small spaghetti squash

– 2 cups mixed bell peppers, sliced

– 1 cup zucchini, sliced

– 1 cup cherry tomatoes, halved

– 1 tbsp olive oil

– Salt and pepper to taste

Step-by-Step Instructions:

1. Cut the spaghetti squash in half and scoop out the seeds.

2. Place it in the Instant Pot on the trivet with 1 cup of water.

3. Seal the lid and cook on manual high pressure for 8 minutes.

4. Once done, quickly release the pressure, shred the squash with a fork, and set aside.

5. In a skillet, sauté bell peppers, zucchini, and tomatoes in olive oil for about 5-7 minutes.

6. Mix the veggies with the spaghetti squash and season with salt and pepper.

Tips: Add fresh basil for a bright aroma and color.

Frequently Asked Questions:

– Can I use other vegetables? Yes. Swap in seasonal veggies you like.

11. Instant Pot Teriyaki Salmon

You want dinner that is fast, healthy, and simple. This Instant Pot teriyaki salmon fits gluten and dairy free needs without long prep. It stays moist, flavorful, and easy to turn into a weeknight staple. Here is how to make it quickly, with a complete recipe you can use tonight.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 10 mins

– Total Time: 15 mins

– Calories: 300 per serving

Nutrition Information:

– Protein: 35g

– Carbs: 20g

– Fat: 15g

– Fiber: 0g

Ingredients:

– 4 salmon fillets

– 1/4 cup gluten-free soy sauce

– 2 tbsp honey or maple syrup

– 2 tbsp rice vinegar

– 1 tsp garlic, minced

– 1 tsp ginger, minced

Step-by-Step Instructions:

1. In a bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger.

2. Put the salmon in the Instant Pot and pour the sauce over.

3. Set to steam and cook for 8 minutes.

4. Release the pressure, then serve with steamed vegetables.

Tips: Sprinkle sesame seeds for extra crunch and a nutty note.

Frequently Asked Questions:

– Can I use other fish? Yes, firm white fish like cod or halibut works well.

12. Instant Pot Shrimp Fried Rice

You want a fast, reliable dinner that is both gluten free and dairy free. This shrimp fried rice fits that need. The Instant Pot cooks the shrimp and rice together in one pot, so you save time and cleanup. It stays full of flavor and gives you a solid protein boost.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 15 mins

– Total Time: 20 mins

– Calories: 350 per serving

Nutrition Information:

– Protein: 25g

– Carbs: 40g

– Fat: 10g

– Fiber: 2g

Ingredients:

– 1 lb shrimp, peeled and deveined

– 2 cups cooked rice

– 1 cup mixed vegetables (peas, carrots, corn)

– 2 tbsp gluten-free soy sauce

– 2 eggs, beaten

– 1 tbsp sesame oil

Step-by-Step Instructions:

1. Set the Instant Pot to sauté. Cook the shrimp until pink, then remove and set aside.

2. Add sesame oil, pour in beaten eggs, and scramble until cooked.

3. Stir in the cooked rice, vegetables, and soy sauce. Return the shrimp and mix well.

4. Seal the lid and cook on manual high pressure for 5 minutes.

5. Quick release the pressure and serve hot.

Tips: Leftover rice works best here. It helps keep the grains firm and non-sticky.

Frequently Asked Questions:

– Can I use frozen shrimp? Yes. Add about 2 minutes to the cooking time.

13. Instant Pot Stuffed Peppers

Need a fast gluten and dairy free dinner that still tastes great? Instant Pot stuffed peppers fit the bill. You get tender peppers and a hearty filling in minutes. This version uses quinoa, black beans, and tomatoes for protein and fiber. The taco seasoning adds a warm fold of flavor, while vegetable broth keeps everything juicy. You mix, seal, and pressure cook for a simple, satisfying meal.

Here is the complete recipe you can follow.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 200 per serving

Nutrition Information:

– Protein: 8g

– Carbs: 40g

– Fat: 2g

– Fiber: 8g

Ingredients:

– 4 bell peppers, halved and seeded

– 1 cup cooked quinoa

– 1 can black beans, rinsed and drained

– 1 can diced tomatoes

– 1 tbsp taco seasoning

– 1 cup vegetable broth

Step-by-Step Instructions:

1. In a bowl, mix quinoa, black beans, diced tomatoes, and taco seasoning.

2. Spoon the filling into each pepper half.

3. Place the stuffed peppers in the Instant Pot and pour in the vegetable broth.

4. Close the lid, seal, and cook on high pressure for 10 minutes.

5. Quick release the pressure, check that peppers are tender, and serve hot.

Tips:

– Top with avocado slices or salsa for brightness.

– Add a handful of corn or cilantro for extra texture.

Frequently Asked Questions:

– Can I freeze these? Yes. Freeze the unbaked peppers before cooking, then cook from frozen.

14. Instant Pot Coconut Curry Chicken

If you need a gluten-free and dairy-free dinner that still tastes great, this Instant Pot coconut curry chicken fits the bill. You get tender chicken bathed in a creamy coconut curry sauce that feels like a tropical night in a bowl. The dish is easy to make and saves you time on busy evenings. Next steps give you the exact steps to cook it fast.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 15 mins

– Total Time: 20 mins

– Calories: 300 per serving

Nutrition Information:

– Protein: 28g

– Carbs: 15g

– Fat: 15g

– Fiber: 1g

Ingredients:

– 1 lb chicken thighs, cubed

– 1 can coconut milk

– 2 tbsp curry powder

– 1 red bell pepper, sliced

– 1 onion, chopped

– 1 tbsp olive oil

– Salt to taste

Step-by-Step Instructions:

1. Set the Instant Pot to sauté and add olive oil and onions. Cook until the onions soften.

2. Add the chicken and curry powder. Cook until the chicken browns.

3. Pour in the coconut milk and stir in the red bell pepper. Seal the lid and cook on manual high pressure for 10 minutes.

4. Quick release the pressure and serve with rice.

Tips: Garnish with fresh cilantro for bright aroma and color.

Frequently Asked Questions:

– Is this spicy? You can adjust the curry powder to your preferred heat level.

15. Instant Pot Beef and Broccoli

You want a fast, gluten and dairy free dinner. The Instant Pot makes beef and broccoli simple. You get tender meat, crisp broccoli, and a savory sauce in minutes. This cozy dish fits busy nights and can be saved for tomorrow’s lunch.

Ingredients:

– 1 lb flank steak, thinly sliced

– 2 cups broccoli florets

– 1/4 cup gluten-free soy sauce

– 2 tbsp rice vinegar

– 2 tbsp cornstarch

– 1 tbsp sesame oil

– 1 tsp fresh ginger, minced (optional)

Step-by-Step Instructions:

1. Toss the beef with cornstarch until it coats evenly.

2. Turn the Instant Pot to sauté. Add sesame oil and brown the beef.

3. Add gluten-free soy sauce, rice vinegar, ginger, and broccoli.

4. Seal the lid and cook on high pressure for 10 minutes.

5. Quick release the pressure and serve over rice or quinoa.

Tips: Fresh ginger adds depth. If you like a touch of heat, stir in a pinch of red pepper flakes.

Frequently Asked Questions:

– Can I use chicken instead? Yes, substitute chicken breast for a lighter option.

Next steps: Enjoy now, or refrigerate leftovers for up to 3 days. Reheat gently in the microwave or on the stove until hot.

16. Instant Pot Apple Cinnamon Oatmeal

Warm mornings call for a quick, comforting breakfast. Picture creamy oats warmed with apple bits and a kiss of cinnamon. It’s gluten-free and dairy-free, yet hearty enough to power your busy day. With the Instant Pot, you can have this Apple Cinnamon Oatmeal ready fast and clean, and your kitchen fills with warm spice, inviting you to slow down and smile.

Here is the complete recipe you can follow today.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 10 mins

– Total Time: 15 mins

– Calories: 250 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 45g

– Fat: 4g

– Fiber: 5g

Ingredients:

– 2 cups gluten-free oats

– 2 apples, diced

– 4 cups almond milk

– 1 tsp cinnamon

– 2 tbsp maple syrup

Step-by-Step Instructions:

1. Add all ingredients to the Instant Pot and stir to combine.

2. Seal the lid and cook on manual high pressure for 5 minutes.

3. Quick release the pressure and open the lid.

4. Stir well and let it sit for 1 minute to thicken before serving.

Tips: Top with toasted nuts or dried fruit for texture. If you like a richer taste, add a splash of vanilla or a pinch of salt to wake the flavors.

Frequently Asked Questions:

– Can I make this overnight? Yes, just adjust the cooking time as necessary.

Notes and Customizations:

– For a thicker bowl, use a little less almond milk or cook 1 minute longer.

– Swap in other apples or add berries for a brighter tang.

– Store leftovers in the fridge up to 3 days and reheat with a splash of almond milk.

Start your busy mornings right with a bowl of Instant Pot Apple Cinnamon Oatmeal. It’s a warm hug for your soul, gluten-free and dairy-free, ready in just 15 minutes to fuel your day!

17. Instant Pot Garlic Herb Chicken

Looking for a fast, dairy-free, gluten-free dinner you can make in minutes? This Instant Pot Garlic Herb Chicken brings big flavor with little effort. The pressure cooker locks in juice, so each bite stays moist and tender. Pair it with steamed veggies for a simple weeknight win.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 15 mins

– Total Time: 20 mins

– Calories: 280 per serving

Nutrition Information:

– Protein: 26g

– Carbs: 10g

– Fat: 15g

– Fiber: 2g

Ingredients:

– 4 chicken breasts

– 1/4 cup olive oil

– 6 cloves garlic, minced

– 1 tbsp dried Italian herbs

– Salt and pepper to taste

Step-by-Step Instructions:

1. Season chicken with salt and pepper.

2. Set Instant Pot to sauté; heat olive oil.

3. Add minced garlic; cook until fragrant.

4. Add chicken; sear until browned on both sides.

5. Seal the lid; cook on manual high pressure for 10 minutes.

6. Quick release the pressure and serve hot with veggies.

Tips: A squeeze of lemon brightens the dish.

Frequently Asked Questions:

– Can I use thighs instead of breasts? Yes, adjust cooking time as needed.

Fast meals don’t have to compromise on flavor! With Instant Pot Garlic Herb Chicken, you can whip up a gluten and dairy free dinner in just 20 minutes – tender, juicy, and oh-so-delicious!

18. Instant Pot Vegetable Stir-Fry

You want a fast dinner that fits gluten and dairy free meals. This Instant Pot vegetable stir-fry cooks in minutes, with crisp veggies and a simple sauce. It stays bright in color and bold in flavor. You can top it with rice or quinoa for a balanced meal.

Recipe Overview

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 10 mins

– Total Time: 15 mins

– Calories: 200 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 30g

– Fat: 8g

– Fiber: 5g

Ingredients:

– 2 cups mixed vegetables (carrots, bell peppers, broccoli, snap peas)

– 2 tbsp gluten-free soy sauce

– 1 tbsp sesame oil

– 2 cloves garlic, minced

– 1 tsp fresh ginger, minced

– Optional: cooked rice or quinoa for serving

Step-by-Step Instructions:

Next steps:

1. Set the Instant Pot to sauté. Add sesame oil and garlic.

2. When the garlic scents the air, add the vegetables. Stir-fry 3–4 minutes until they stay crisp and bright.

3. Stir in soy sauce and ginger. Mix well so every piece is coated.

4. Seal the lid. Cook on manual high pressure for 5 minutes.

5. Quick release the pressure. Serve hot over rice or quinoa.

Tips:

– Customize with any veggies you have on hand.

– For extra protein, add cubed tofu or sliced chicken after sautéing the garlic.

Frequently Asked Questions:

– Can I add protein? Yes, tofu or chicken can be added for extra nutrition.

19. Instant Pot Chickpea Stew

This chickpea stew is hearty, nutritious, and packed with flavor. Perfect for meal prep, it comes together easily in the Instant Pot and is a great way to get plant-based protein into your diet. Serve it hot with crusty bread for a satisfying meal!

Recipe Overview:

– Servings: 6

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 220 per serving

Nutrition Information:

– Protein: 10g

– Carbs: 35g

– Fat: 5g

– Fiber: 10g

Ingredients:

– 2 cans chickpeas, rinsed and drained

– 1 can diced tomatoes

– 1 medium onion, chopped

– 2 carrots, diced

– 2 cups vegetable broth

– 1 tsp cumin

– Salt and pepper to taste

Step-by-Step Instructions:

1. Set the Instant Pot to sauté mode and add onions and carrots, cooking until soft.

2. Stir in chickpeas, diced tomatoes, vegetable broth, cumin, salt, and pepper.

3. Seal the lid and cook on manual high pressure for 10 minutes.

4. Quick release the pressure and serve hot.

Tips: Add spinach at the end for extra nutrients!

Frequently Asked Questions:

– Can I use dried chickpeas? Yes, but soak overnight and increase cooking time.

20. Instant Pot Cauliflower Fried Rice

If you want a fast, gluten and dairy free dinner, this Instant Pot cauliflower fried rice fits the bill. It tastes like takeout but uses cauliflower instead of grains. Here is why it works: the pot does most of the work, and you can add any protein you love. You get a complete meal in about 15 minutes.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 10 mins

– Total Time: 15 mins

– Calories: 180 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 15g

– Fat: 8g

– Fiber: 5g

Ingredients:

– 1 head cauliflower, riced

– 1 cup mixed veggies (peas, carrots, corn)

– 2 eggs, beaten

– 2 tbsp gluten-free soy sauce

– 1 tbsp sesame oil

Step-by-Step Instructions:

1. Set the Instant Pot to sauté mode and add sesame oil.

2. Add mixed veggies and cook for 2-3 minutes until tender.

3. Stir in cauliflower rice, soy sauce, and beaten eggs.

4. Seal the lid and cook on manual high pressure for 5 minutes.

5. Quick release the pressure and serve hot!

Tips: Top with green onions for extra crunch!

Frequently Asked Questions:

– Can I add protein? Yes, chicken or shrimp can be added for a heartier dish.

21. Instant Pot Balsamic Chicken

You need a gluten and dairy free dinner that feels special. This Instant Pot balsamic chicken fits that need fast. The glaze is sweet and tangy, and the chicken stays juicy. It works for weeknights or when you want a quick, impressive meal.

Ingredients:

– 4 chicken breasts

– 1/2 cup balsamic vinegar

– 1/4 cup honey

– 2 tbsp olive oil

– Salt and pepper to taste

Step-by-step instructions:

1. Season the chicken with salt and pepper so flavor sticks.

2. Set the Instant Pot to sauté and heat the olive oil until shimmering, then add the chicken.

3. Sear the chicken 2-3 minutes per side until golden and a bit crusty.

4. Whisk the balsamic vinegar and honey in a small bowl; pour the glaze over the chicken.

5. Seal the lid and cook on high pressure for 10 minutes; the sauce will start to bloom.

6. Quick release the pressure, spoon the glaze over the chicken, and serve hot.

Tips:

– Serve over a bed of spinach or greens for extra flavor.

– If you want a thicker glaze, simmer the sauce for a couple of minutes after cooking.

– For a milder sweetness, use a touch less honey.

Frequently asked questions:

– Can I use thighs instead of breasts? Yes. For boneless thighs, cook 8-12 minutes and check doneness after the pressure is released.

22. Instant Pot Vegan Chili

Want a hearty, gluten-free and dairy-free chili you can pull together in minutes? This Instant Pot vegan chili fits the bill. It tastes rich and homey, yet stays light in calories. It’s perfect for weeknight meals and big enough for leftovers. Beans, tomatoes, and spices give you warmth in every bite.

Recipe Overview:

– Servings: 6

– Prep Time: 10 mins

– Cook Time: 20 mins

– Total Time: 30 mins

– Calories: 250 per serving

Nutrition Information:

– Protein: 12g

– Carbs: 45g

– Fat: 5g

– Fiber: 10g

Ingredients:

– 1 can kidney beans, drained

– 1 can black beans, drained

– 1 can diced tomatoes

– 1 onion, chopped

– 1 bell pepper, chopped

– 2 cups vegetable broth

– 2 cloves garlic, minced

– 2 tbsp chili powder

– 1 tsp cumin

– 1 tsp smoked paprika

– Salt to taste

Step-by-Step Instructions:

1. Set the Instant Pot to sauté and cook onion and pepper until soft.

2. Add beans, diced tomatoes, garlic, vegetable broth, chili powder, cumin, paprika, and salt.

3. Seal the lid and cook on high pressure for 20 minutes.

4. Quick release the pressure and serve hot.

Tips: Top with avocado or cilantro for a fresh finish.

Frequently Asked Questions:

– Can I add meat? For a non-vegan version, ground beef can be added.

23. Instant Pot Chocolate Chia Pudding

Craving something sweet, dairy free, and fast? This Instant Pot chocolate chia pudding fits the bill. It’s rich and creamy, yet simple enough for weeknights. You mix, you pressure cook, and you chill. The chia seeds thicken the mix into a pudding core that feels indulgent, not heavy. Here is why it works: you get dessert flavor with clean, dairy-free ingredients.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 5 mins

– Total Time: 2 hours 10 mins

– Calories: 180 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 20g

– Fat: 8g

– Fiber: 5g

Ingredients:

– 1/2 cup chia seeds

– 2 cups almond milk

– 1/4 cup cocoa powder

– 1/4 cup maple syrup

Step-by-Step Instructions:

1) In a bowl, whisk chia seeds, almond milk, cocoa powder, and maple syrup until smooth.

2) Let the mixture sit 5 minutes, then whisk again to break up any clumps.

3) Pour into the Instant Pot and seal the lid. Cook on manual high pressure for 5 minutes.

4) Quick release, then stir. Chill in the fridge for at least 2 hours.

Tips: Top with fresh berries for color and a bright contrast in flavor.

FAQ:

– Can I use regular milk? Use a dairy-free option like almond or coconut milk instead.

Next steps. Enjoy this dairy-free delight as a around-the-clock treat or a quick end to a busy day.

24. Instant Pot Cashew Chicken

Craving takeout flavor but you need gluten-free and dairy-free options? This Instant Pot cashew chicken delivers saucy, savory bites fast. You get a sweet, tangy glaze, toasted cashews, and crisp broccoli in one pot. It’s a weeknight win that fits your dietary needs. Here is why this works for busy nights.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 10 mins

– Total Time: 20 mins

– Calories: 350 per serving

Nutrition Information:

– Protein: 28g

– Carbs: 12g

– Fat: 20g

– Fiber: 3g

Ingredients:

– 1 lb chicken breast, diced

– 1 cup cashews

– 1/4 cup gluten-free soy sauce

– 2 tbsp honey

– 2 cups broccoli florets

– 1 tbsp sesame oil

Step-by-Step Instructions:

1. Set the Instant Pot to sauté and swirl in sesame oil.

2. Add chicken and cook until browned, then stir in soy sauce and honey.

3. Fold in cashews and broccoli; mix to coat.

4. Seal the lid and cook on manual high pressure for 8 minutes.

5. Quick release the steam and serve hot.

Tips: Serve with rice or quinoa for a complete meal.

Frequently Asked Questions:

– Can I use roasted cashews? Yes, roasted cashews add extra crunch.

25. Instant Pot Baked Apples

If you want a sweet finish that fits gluten-free and dairy-free meals, baked apples win. You get warm spice, soft fruit, and maple all at once in your Instant Pot. This small, cozy dessert works for big family nights or quick weeknights. Here is why this method works and how to make it perfectly.

Recipe Overview:

– Servings: 4

– Prep Time: 5 mins

– Cook Time: 10 mins

– Total Time: 15 mins

– Calories: 150 per serving

Nutrition Information:

– Protein: 1g

– Carbs: 35g

– Fat: 0g

– Fiber: 5g

Ingredients:

– 4 apples, cored

– 1/4 cup maple syrup

– 1 tsp cinnamon

– 1/4 cup raisins (optional)

Step-by-Step Instructions:

1. Core the apples and place them in the Instant Pot.

2. Drizzle with maple syrup and sprinkle with cinnamon and raisins.

3. Add 1/2 cup water to the pot.

4. Seal the lid and cook on manual high pressure for 10 minutes.

5. Quick release the pressure and serve warm.

Tips: Add nuts for extra texture when serving!

Frequently Asked Questions:

– Can I use different types of apples? Yes, pick your favorite variety for the best flavor.

26. Instant Pot Chocolate Avocado Mousse

Craving a dessert that fits a gluten free and dairy free plan? This Instant Pot chocolate avocado mousse gives you a rich, creamy treat in minutes. Avocados provide smooth body, cocoa gives bold chocolate flavor, and a touch of maple keeps sweetness simple. It is a vegan dessert you can whip up fast and share with friends.

Ingredients:

– 2 ripe avocados

– 1/2 cup cocoa powder

– 1/4 cup maple syrup

– 1/4 cup almond milk

Step-by-Step Instructions:

1. In a blender, blend avocados, cocoa powder, maple syrup, and almond milk on high for about 60 seconds, until very smooth.

2. Pour into the Instant Pot. Close the lid and set to manual high pressure for 5 minutes.

3. Quick release the pressure, then whisk briefly to remove any lumps. Chill in the fridge for at least 1 hour before serving.

Tips: Top with coconut whipped cream or a few berries for extra flavor.

Frequently Asked Questions:

– Is this recipe vegan? It is vegan and dairy free.

Next steps

– Keep leftovers in the fridge for up to 2 days.

– If you want fewer calories, use less maple or swap half with unsweetened almond milk.

Indulge your cravings without the guilt! This rich and creamy Instant Pot chocolate avocado mousse is the perfect gluten and dairy free treat that you can whip up in no time. Dessert just got a delicious makeover!

27. Instant Pot Mediterranean Quinoa Salad

Struggling to find a quick gluten-free and dairy-free lunch that stays fresh from prep to plate? This Instant Pot Mediterranean Quinoa Salad is the answer. It tastes bright with cherry tomatoes, cucumber, and lemon, and it packs protein from quinoa. It cooks fast in the Instant Pot and shines as a meal prep winner. You can serve it cold or at room temp. Here is why it fits busy days and clean eating.

Ingredients:

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1/4 cup red onion, chopped

– 1/4 cup olive oil

– 2 tbsp lemon juice

– Salt and pepper to taste

– Optional: chopped parsley or olives for extra flavor

Instructions:

1) Rinse quinoa and add it to the Instant Pot with the vegetable broth.

2) Seal the lid and cook on manual high for 1 minute, then let it naturally release for 10 minutes.

3) Fluff the quinoa and transfer to a large bowl. Add cherry tomatoes, cucumber, red onion, olive oil, lemon juice, salt, and pepper. Toss well.

4) Chill for at least 15 minutes or serve right away at room temp.

Tips: Add grilled chicken for extra protein. Keeps well in the fridge for up to four days, making this a solid meal-prep choice.

Conclusion

These 27 gluten and dairy-free Instant Pot recipes are not just quick and easy but also packed with flavors that your whole family will adore.

You’ll find a variety of meals from savory to sweet, ensuring that there’s something for everyone.

Experiment with these dishes and make your busy weeknights more enjoyable, one delicious meal at a time!

Frequently Asked Questions

What Are Some Quick Gluten and Dairy Free Instant Pot Recipes for Busy Families?

If you’re looking for quick gluten and dairy free recipes, you’ve come to the right place! Some fantastic options include the Instant Pot Chicken Tacos that come together in a flash, or the Quinoa and Black Bean Chili for a hearty, comforting meal. You can also whip up Instant Pot Garlic Mashed Cauliflower as a delightful side dish in no time!

How Can I Meal Prep Using These Gluten and Dairy Free Instant Pot Recipes?

Meal prepping with these Instant Pot meal prep recipes is a breeze! Prepare dishes like the Instant Pot Vegetable Soup or Chickpea Stew in bulk. Simply portion them into containers for grab-and-go meals throughout the week. These meals are not only delicious but also stay fresh, making your weeknight dinners stress-free!

Are These Instant Pot Recipes Suitable for Kids?

Absolutely! The gluten and dairy free instant pot recipes featured in this article are perfect for families. Kids often love the Instant Pot Apple Cinnamon Oatmeal for breakfast or the fun Instant Pot Shrimp Fried Rice for dinner. Each recipe is designed to be kid-friendly while still delivering on taste and nutrition!

Can I Customize These Instant Pot Recipes to My Tastes?

Definitely! One of the best things about these easy gluten and dairy free dishes is their flexibility. Feel free to swap out ingredients based on your preferences or what you have on hand. For example, you can add different vegetables to the Instant Pot Vegetable Stir-Fry or adjust the spices in the Instant Pot Coconut Curry Chicken to suit your family’s taste buds!

What Are the Benefits of Cooking Gluten and Dairy Free Meals in an Instant Pot?

Cooking gluten and dairy free instant pot recipes in an Instant Pot offers numerous benefits! The pressure cooking method retains nutrients and flavors, while also speeding up the cooking process. You can enjoy wholesome, healthy instant pot meals that are not only quick to prepare but also delicious. Plus, cleanup is a breeze with just one pot to wash!