12+ Best Instant Pot Dairy-Free Recipes for Every Meal

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If you think dairy-free meals lack flavor or variety, think again. With the Instant Pot, you can whip up delicious dishes that are both satisfying and easy to prepare. From creamy risottos to hearty vegan chili, there are plenty of options to explore. You might be surprised at how simple it is to create meals that everyone will love. Let's uncover some fantastic recipes that will make your cooking routine a breeze.

Key Takeaways

• Discover a variety of creamy and hearty main dishes like dairy-free risotto and vegan chili for satisfying meals.
• Enjoy comforting sides such as dairy-free mashed potatoes, perfect for any dinner or holiday gathering.
• Explore wholesome bowls and soups, featuring nutritious options like quinoa and black bean bowls and flavorful vegetable soup.
• Try creative dishes like sweet potato and chickpea curry or dairy-free mac and cheese for fun, family-friendly meals.
• Benefit from cooking tips that enhance flavors and customize recipes, ensuring delicious results without dairy.

Creamy Dairy-Free Instant Pot Risotto

Creamy Dairy-Free Instant Pot Risotto is a delightful dish that combines the comforting flavors of traditional risotto with a plant-based twist. The Instant Pot makes this dish easy and efficient, allowing you to enjoy a rich and creamy texture without the need for dairy. By using vegetable broth and coconut milk, you can create a luscious risotto that's both satisfying and nourishing.

This recipe is perfect for a quick weeknight dinner or a special occasion. With minimal hands-on time, you can focus on other tasks while the Instant Pot does the work. Serve this risotto as a main dish or as a side, and watch as it becomes a favorite among your family and friends.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat for creaminess)
• 1 cup mushrooms, sliced (optional)
• 1 cup peas (fresh or frozen)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

To begin, set your Instant Pot to the sauté function and add the olive oil. Once heated, add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Arborio rice and stir for a couple of minutes to toast the grains slightly. If using mushrooms, add them now to sauté along with the rice.

Next, pour in the vegetable broth and secure the lid on the Instant Pot. Set it to cook on high pressure for 6 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes before carefully switching to a quick release to release any remaining pressure.

Open the lid and stir in the coconut milk and peas, mixing until well combined. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Extra Tips: For added flavor, consider incorporating other vegetables like spinach or asparagus, or even a splash of white wine before sealing the Instant Pot. If you prefer a thicker risotto, reduce the broth slightly or increase the cooking time by a minute.

Remember that risotto thickens as it cools, so serve it immediately for the best creamy texture!

Hearty Vegan Chili

Hearty Vegan Chili is the perfect dish for those cold nights when you crave something warm and filling. This robust chili is packed with a variety of beans, vegetables, and spices that create a symphony of flavors. Not only is it dairy-free, but it also caters to vegans and those looking to incorporate more plant-based meals into their diet.

Whether you're serving it for a family dinner or meal prepping for the week, this chili is sure to satisfy.

Cooking this chili in the Instant Pot makes the process incredibly easy and quick. You'll be amazed at how all the flavors meld together in a fraction of the time it would take on the stovetop. Plus, the Instant Pot allows for one-pot cooking, which means less cleanup afterward.

Let's explore this hearty recipe!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, or dairy-free cheese

Cooking Instructions:

1. Set your Instant Pot to the sauté mode and add the olive oil. Once heated, add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.
2. Add the diced bell pepper, carrots, celery, and zucchini to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Then, add in the black beans, kidney beans, pinto beans, crushed tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients.
3. Secure the lid on the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 15 minutes. Once done, allow for a natural release for about 10 minutes, then perform a quick release for any remaining pressure. Stir well before serving.

Extra Tips:

For an extra kick, consider adding jalapeños or cayenne pepper to the chili while cooking.

If you prefer a thicker chili, you can use the sauté function for a few minutes after cooking to allow it to reduce slightly.

This dish is also highly versatile; feel free to mix in your favorite vegetables or top it with your preferred garnishes for a personalized touch.

Enjoy your Hearty Vegan Chili!

Instant Pot Coconut Curry

Instant Pot Coconut Curry is a delicious and hearty dish that combines vibrant flavors with a creamy texture, all while being completely dairy-free. This recipe is perfect for those who want a quick, nutritious meal without spending hours in the kitchen.

Using the Instant Pot not only saves you time but also infuses the ingredients with rich flavors that develop beautifully during cooking.

This dish is versatile and can be customized with your favorite vegetables, proteins, or even legumes. Whether you're looking for a comforting weeknight dinner or a dish to impress guests, this Coconut Curry fits the bill perfectly. Serve it over rice or quinoa for a complete meal that's sure to satisfy everyone at the table.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (bell peppers, carrots, peas, etc.)
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions:

Start by setting your Instant Pot to the sauté function. Add coconut oil, allowing it to melt, then sauté the diced onion until it becomes translucent.

Stir in the minced garlic and ginger, cooking for another minute until fragrant. Add the curry powder and turmeric, stirring to combine all the ingredients.

Next, pour in the coconut milk and vegetable broth, scraping the bottom of the pot to deglaze any stuck bits. Add the mixed vegetables and chickpeas, then season with salt and pepper to taste.

Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 5 minutes. Once the cooking time is complete, perform a quick release of the pressure.

Carefully open the lid, stir the curry, and adjust seasoning if needed before serving. Garnish with fresh cilantro and lime wedges for a burst of flavor.

Extra Tips:

For an extra layer of flavor, consider adding a splash of soy sauce or tamari for a savory umami kick.

You can also experiment with different vegetables based on what you have on hand or what's in season. If you prefer a spicier curry, add some red pepper flakes or fresh chili to taste.

Additionally, let the curry sit for a few minutes after cooking; this will allow the flavors to meld even further. Enjoy your delightful Coconut Curry!

Dairy-Free Mashed Potatoes

Dairy-free mashed potatoes are a delicious and creamy alternative to the traditional recipe, making them perfect for those with lactose intolerance or anyone looking to cut dairy from their diet.

Using an Instant Pot not only speeds up the cooking process but also enhances the flavor of the potatoes, ensuring they turn out fluffy and satisfying. This simple recipe is versatile and can be customized with your favorite herbs and spices, making it a great side dish for any meal.

To achieve the perfect texture and taste, it's crucial to select the right type of potatoes. Yukon Gold or Russet potatoes work best due to their creamy consistency. The addition of dairy-free alternatives, such as almond milk or coconut milk, provides the creaminess that you'd typically get from butter and cream.

With just a few easy steps, you can whip up a batch of dairy-free mashed potatoes that everyone can enjoy.

Ingredients:

• 2 pounds Yukon Gold or Russet potatoes
• 1 cup vegetable broth
• 1/4 cup almond milk (or other dairy-free milk)
• 3 tablespoons olive oil (or dairy-free butter)
• 2 garlic cloves, minced (optional)
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Cooking Instructions:

1. Begin by peeling and chopping the potatoes into evenly sized chunks. Place the potato chunks into the Instant Pot and add the vegetable broth. If using garlic, add it to the pot as well.
2. Lock the lid in place and set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is complete, perform a quick release to release the steam. Carefully remove the lid and drain any excess liquid if necessary.
3. Transfer the potatoes to a large mixing bowl. Add the almond milk, olive oil, salt, and pepper. Use a potato masher or hand mixer to mash the potatoes to your desired consistency. Taste and adjust seasonings as needed. Serve warm, garnished with fresh chives or parsley if desired.

Extra Tips:

When it comes to achieving the creamiest dairy-free mashed potatoes, don't be afraid to experiment with different dairy-free milk options, such as coconut or oat milk, to find your preferred flavor profile.

Additionally, for an extra kick, try adding roasted garlic or nutritional yeast for a cheesy flavor without the dairy. Always remember to taste as you go, adjusting seasonings to suit your palate.

Flavorful Quinoa and Black Bean Bowl

The Flavorful Quinoa and Black Bean Bowl is a vibrant and nutritious dish that can be easily prepared in your Instant Pot. Packed with protein, fiber, and a variety of spices, this meal is perfect for a quick lunch or dinner.

The combination of quinoa and black beans provides a hearty base, while the addition of vegetables and seasonings gives it a burst of flavor. Not only is this dish dairy-free, but it's also vegan and gluten-free, making it suitable for a wide range of dietary preferences.

Cooking this quinoa and black bean bowl in the Instant Pot saves time and enhances the flavors as the ingredients meld together under pressure. With minimal prep and cleanup, you'll have a wholesome meal ready in no time.

Serve it as is, or top it with avocado, salsa, or your favorite dairy-free toppings for added richness and taste.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn (fresh or frozen)
• Optional toppings: avocado, cilantro, lime wedges, dairy-free cheese

Cooking Instructions:

1. Start by adding the rinsed quinoa, black beans, vegetable broth, diced tomatoes, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper to the Instant Pot. Stir the ingredients to combine evenly.
2. Close the lid, ensuring the pressure valve is sealed. Set the Instant Pot to manual high pressure for 12 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully turning the valve to release any remaining steam.
3. After opening the lid, stir in the corn and let it sit for a few minutes to heat through. Adjust seasoning if necessary.

Extra Tips:

For added flavor, consider sautéing the onions and garlic in the Instant Pot using the sauté function before adding the other ingredients. This enhances their sweetness and depth.

You can also customize this bowl by adding your favorite vegetables, such as bell peppers or spinach, during the cooking process. Enjoy the leftovers for a nutritious meal prep option throughout the week!

Instant Pot Vegetable Soup

Instant Pot Vegetable Soup is a flavorful and nourishing dish that's perfect for a cozy night in or as a quick meal prep option for the week. Packed with a variety of fresh vegetables and aromatic herbs, this hearty soup isn't only dairy-free but also customizable to suit your taste preferences.

Whether you're looking for a light lunch or a comforting dinner, this recipe makes it easy to whip up a delicious, nutrient-rich meal in no time. Using the Instant Pot allows you to infuse the vegetables with rich flavors while greatly reducing cooking time.

With just a few simple ingredients and minimal effort, you can create a satisfying bowl of vegetable soup that warms the soul. Gather your ingredients and get ready to enjoy a wholesome dish that everyone will love.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

Start by selecting the sauté function on your Instant Pot. Add the olive oil and allow it to heat up. Once hot, add the diced onion and garlic, sautéing for about 2-3 minutes until the onion becomes translucent.

Next, add the carrots, celery, bell pepper, zucchini, and green beans, stirring for another 2-3 minutes to slightly soften the vegetables.

Once the vegetables have softened, add the diced tomatoes (with their juices), vegetable broth, oregano, basil, salt, and pepper. Secure the lid on the Instant Pot, ensuring the valve is set to sealing.

Select the manual or pressure cook function and set the timer for 10 minutes. When the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to let out any remaining pressure.

Carefully open the lid, give the soup a good stir, and adjust the seasoning if needed. Serve hot, garnished with fresh parsley, if desired.

Extra Tips:

For added flavor, consider incorporating a splash of lemon juice or a dash of hot sauce just before serving to brighten the soup.

You can also use any seasonal vegetables you have on hand, making this recipe highly versatile. If you prefer a thicker soup, blend a portion of it using an immersion blender or mash some of the vegetables with a fork.

This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage, making it a great make-ahead meal option. Enjoy your nourishing bowl of Instant Pot Vegetable Soup!

Savory Lentil Stew

Savory Lentil Stew is a hearty and nutritious meal that's perfect for any time of year, especially during the colder months. Packed with protein-rich lentils, vibrant vegetables, and aromatic spices, this stew isn't only comforting but also entirely dairy-free.

Cooking it in an Instant Pot allows for a quick and easy preparation, making it an ideal choice for busy weeknights or meal prep. This recipe is versatile, allowing you to adjust the vegetables and spices according to your preference.

The combination of spices will create a warm and inviting aroma as it cooks, making your home feel cozy. You can serve it on its own or with a side of crusty bread for a complete meal. Get ready to enjoy a delicious bowl of Savory Lentil Stew!

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

To prepare the Savory Lentil Stew, start by setting your Instant Pot to the sauté function. Add the olive oil and allow it to heat up. Once hot, add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

Next, stir in the minced garlic, carrots, celery, and bell pepper, cooking for an additional 2-3 minutes until the vegetables begin to soften. Now, add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, cumin, smoked paprika, thyme, bay leaf, salt, and pepper.

Stir everything together, ensuring the lentils are submerged in the broth. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 15 minutes.

Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure. Open the lid, discard the bay leaf, and stir the stew before serving. Garnish with fresh parsley.

Extra Tips: To enhance the flavor of your Savory Lentil Stew, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving. This brightens the dish and adds a layer of complexity.

Feel free to experiment with other vegetables like zucchini or spinach, and adjust the spices to suit your taste. This stew also freezes well, making it a great option for batch cooking!

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry is a delightful and hearty dish that's perfect for anyone seeking a comforting meal without dairy. The combination of sweet potatoes and chickpeas provides a wonderful balance of sweetness and protein, making it both filling and nutritious.

This curry isn't only easy to make in an Instant Pot, but it also allows the flavors to meld beautifully, resulting in a dish that's rich in taste and texture. This recipe is ideal for busy weeknights, as it requires minimal prep time and cooks quickly under pressure.

The spices used in this curry infuse the sweet potatoes and chickpeas with a warm, aromatic flavor, while coconut milk adds creaminess without any dairy. Serve it over rice or with naan for a complete meal that everyone will love.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

To prepare the Sweet Potato and Chickpea Curry, start by pressing the "Sauté" button on your Instant Pot. Add a splash of vegetable broth and sauté the chopped onion until translucent, about 3-4 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Add the curry powder, cumin, and turmeric, stirring well to coat the onions with the spices. Next, add the diced sweet potatoes and chickpeas to the pot, followed by the coconut milk and remaining vegetable broth.

Season with salt and pepper to taste. Close the Instant Pot lid, ensuring the valve is set to the sealing position. Select the "Manual" or "Pressure Cook" setting and set the timer for 10 minutes.

Once the cooking cycle is complete, allow for a natural release for about 5 minutes before performing a quick release to let out any remaining steam. Carefully open the lid and stir the curry. Adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Extra Tips: For a bit of heat, consider adding a chopped chili pepper or a pinch of red pepper flakes when sautéing the onions. You can also add other vegetables such as spinach or kale during the last few minutes of cooking for added nutrition.

This curry can be stored in the refrigerator for up to 4 days, making it a great option for meal prep or leftovers. Enjoy your flavorful, dairy-free dish!

Dairy-Free Mac and Cheese

Using the Instant Pot makes this recipe incredibly easy and quick. In just a few steps, you can have a hearty meal on the table that's perfect for weeknight dinners or as a cozy side dish.

With the combination of nutritional yeast, cashews, and spices, you'll achieve that rich and cheesy flavor without any dairy products.

Ingredients:

• 2 cups elbow macaroni (gluten-free if needed)
• 3 cups vegetable broth
• 1 cup raw cashews (soaked for at least 4 hours)
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional toppings: chopped chives, dairy-free breadcrumbs

Cooking Instructions:

1. Add the elbow macaroni and vegetable broth to the Instant Pot. Close the lid and set it to cook on high pressure for 4 minutes. Once the cooking time is up, perform a quick release to release the pressure.
2. While the pasta is cooking, prepare the cashew cheese sauce. Drain and rinse the soaked cashews, then place them in a blender along with nutritional yeast, garlic powder, onion powder, smoked paprika, lemon juice, and a pinch of salt. Blend until smooth and creamy, adding water as needed to reach your desired consistency.
3. After the pasta has finished cooking, stir in the cashew cheese sauce. Mix well until the pasta is fully coated, adding salt and pepper to taste. If desired, top with chives or breadcrumbs before serving.

Extra Tips:

For a little extra flavor, consider adding sautéed vegetables like spinach, broccoli, or bell peppers to the mac and cheese before serving.

You can also experiment with different spices to customize the taste to your liking. If you prefer a thicker sauce, simply blend in more soaked cashews or reduce the amount of broth used when cooking the pasta.

Enjoy your creamy, dairy-free mac and cheese!

Instant Pot Teriyaki Tofu

Instant Pot Teriyaki Tofu is a delicious and easy dish that packs a punch of flavor while being completely dairy-free. This recipe is perfect for those busy weeknights when you want a healthy meal on the table without spending hours in the kitchen. The Instant Pot simplifies the cooking process, allowing you to achieve tender, flavorful tofu in a fraction of the time it would take using traditional cooking methods.

With a sweet and savory teriyaki sauce, this dish will satisfy your cravings while keeping your meal plan dairy-free. Tofu is a fantastic source of plant-based protein, making it an excellent option for vegetarians and vegans alike. Marinating the tofu in a homemade teriyaki sauce enhances the flavor and gives it a delightful glaze.

Serve this teriyaki tofu over steamed rice or quinoa, and add your favorite vegetables for a complete meal. This dish isn't only quick to prepare but also versatile, allowing you to customize it to your taste preferences.

Ingredients:

• 1 block of firm tofu, pressed and cubed
• 1/4 cup soy sauce or tamari (for gluten-free)
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)

Cooking Instructions:

Start by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes and set aside. In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki sauce.

In the Instant Pot, add the cubed tofu and pour the teriyaki sauce over it. Gently stir to coat the tofu evenly. Close the lid of the Instant Pot and set it to manual high pressure for 5 minutes.

Once the cooking time is complete, allow for a natural release for about 5 minutes before doing a quick release for any remaining pressure. In a small bowl, mix the cornstarch with water to create a slurry, then stir this into the pot. Turn on the sauté function and cook for an additional 2-3 minutes until the sauce thickens.

Serve the teriyaki tofu hot, garnished with sesame seeds and chopped green onions.

Extra Tips:

For an extra layer of flavor, consider marinating the tofu in the teriyaki sauce for at least 30 minutes before cooking. This will allow the tofu to absorb more of the sauce's flavors.

You can also add vegetables like bell peppers, broccoli, or snap peas during the last few minutes of cooking for a complete one-pot meal. If you prefer a spicier kick, add a dash of sriracha or red pepper flakes to the sauce. Enjoy your delicious and healthy Instant Pot Teriyaki Tofu!

Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta is a delightful dish that combines the rich flavors of tomatoes and fresh basil with a creamy, dairy-free sauce. Perfect for a quick weeknight dinner, this recipe takes advantage of the Instant Pot, allowing you to prepare a comforting meal in no time. The creamy sauce is made using simple ingredients, making it an easy choice for those who are dairy-free or looking to try something new.

With its vibrant colors and aromatic scents, Creamy Tomato Basil Pasta is sure to impress family and friends. The Instant Pot not only speeds up the cooking process but also infuses the pasta with the delicious flavors of the sauce, creating a dish that's both satisfying and wholesome. Whether served as a main course or as a side, this pasta dish is sure to become a favorite in your household.

Ingredients:

• 8 oz penne pasta (or pasta of choice)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup nutritional yeast
• 1 cup unsweetened almond milk (or plant-based milk)
• 1/4 cup fresh basil, chopped
• Extra basil leaves for garnish

Cooking Instructions:

1. Start by setting the Instant Pot to sauté mode. Add the olive oil and diced onion, cooking until the onion is translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the crushed tomatoes, vegetable broth, dried oregano, salt, and black pepper. Stir to combine, then add the pasta. Make sure the pasta is submerged in the liquid. Close the lid and set the Instant Pot to manual mode for 4 minutes on high pressure. Once the cooking time is complete, perform a quick release of the pressure.
3. Open the lid and stir in the nutritional yeast, almond milk, and chopped basil. Mix until the sauce is creamy and well combined. If the sauce is too thick, you can add a bit more almond milk to reach your desired consistency. Serve hot, garnished with extra basil leaves.

Extra Tips:

For added flavor, consider adding a pinch of red pepper flakes for a bit of heat, or toss in some sautéed vegetables like spinach or bell peppers for extra nutrition.

If you like a cheesier flavor, you can adjust the amount of nutritional yeast to your preference. This dish pairs wonderfully with a side salad or garlic bread, making it a complete meal that's sure to please everyone, regardless of their dietary preferences!

Easy Dairy-Free Pancakes

These pancakes are light and airy, thanks to a combination of baking powder and the right mixing technique. You can top them with maple syrup, fresh fruit, or your favorite dairy-free spread for an indulgent treat. Gather your ingredients and get ready to impress your family or guests with this delightful dairy-free pancake recipe.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup almond milk (or any dairy-free milk)
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Cooking Instructions:

1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.
2. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to over-mix; a few lumps are okay.
3. Set your Instant Pot to the sauté mode and allow it to heat up. Lightly grease a heatproof plate or a silicone mat that fits inside the Instant Pot.
4. Pour about 1/4 cup of pancake batter onto the plate for each pancake, leaving space between them. Add 1 cup of water to the Instant Pot, then place the plate with the batter on the trivet inside the pot.
5. Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes, then allow for a natural release for 5 minutes before manually releasing the remaining pressure.

Extra Tips:

For best results, make sure all your ingredients are at room temperature before mixing. This helps create a smoother batter and fluffier pancakes.

If you want to add flavor, consider mixing in some cinnamon, mashed bananas, or blueberries into the batter. You can also keep cooked pancakes warm in the oven set to low while you finish cooking the rest. Enjoy your delicious dairy-free pancakes!

Instant Pot Stuffed Peppers

Stuffed peppers are a delightful and versatile dish that can be tailored to suit various dietary preferences, making them an excellent choice for those seeking dairy-free options. Using the Instant Pot, you can achieve tender, flavorful peppers while greatly reducing cooking time compared to traditional methods. This recipe features a hearty filling that combines protein, grains, and vegetables, guaranteeing a satisfying meal packed with nutrients.

The Instant Pot not only helps to cook the stuffed peppers evenly but also infuses them with flavors as they steam under pressure. This method allows the peppers to retain their vibrant color and texture while guaranteeing that the filling is perfectly cooked. Whether you enjoy them as a main dish or a side, these stuffed peppers are sure to impress.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa or rice (uncooked)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (frozen or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes (with juices)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup vegetable broth or water

Instructions:

Begin by preparing the peppers. Cut the tops off the bell peppers and remove the seeds and membranes. In a large mixing bowl, combine the quinoa or rice, black beans, corn, diced onion, minced garlic, cumin, paprika, chili powder, diced tomatoes, salt, and pepper. Mix well until all ingredients are evenly incorporated. Stuff each pepper with the filling mixture, packing it down gently to guarantee they're filled to the top.

Next, add the olive oil to the Instant Pot and select the sauté function. Once the oil is hot, add any leftover filling that couldn't fit into the peppers and sauté for about 2-3 minutes until the onions are translucent. Pour in the vegetable broth or water, then place a trivet or steamer basket in the pot. Arrange the stuffed peppers upright on the trivet.

Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure. Carefully remove the peppers and serve hot.

Extra Tips:

For added flavor, consider mixing in chopped fresh herbs like cilantro or parsley into the filling before stuffing the peppers. You can also customize the filling by adding other vegetables such as zucchini or mushrooms, or swapping out the beans for lentils.

If you like a bit of heat, feel free to add diced jalapeños or a dash of hot sauce to the filling. To store leftovers, keep them in an airtight container in the fridge for up to 3 days, and reheat in the microwave or oven.

Decadent Chocolate Avocado Pudding

Decadent Chocolate Avocado Pudding is a rich and creamy dessert that surprises with its delicious flavor and health benefits. This pudding isn't only dairy-free but also packed with healthy fats and nutrients from avocados. Using the Instant Pot to prepare this treat makes it quick and easy, allowing you to indulge in a guilt-free dessert that's perfect for any occasion.

Whether you're entertaining guests or just craving something sweet, this pudding will impress with its velvety texture and deep chocolate flavor.

The beauty of this recipe lies in its simplicity. By blending ripe avocados with cocoa powder and a touch of sweetness, you create a luxurious pudding that's vegan and nutritious. The Instant Pot helps to combine the ingredients seamlessly, offering a hassle-free way to enjoy this delightful dessert in no time.

Serve it chilled, topped with fresh berries or a sprinkle of nuts for an added crunch.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup (or agave syrup)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• A pinch of salt

To cook the Decadent Chocolate Avocado Pudding in the Instant Pot, start by preparing your avocados. Cut them in half, remove the pit, and scoop the flesh into a blender or food processor.

Add the cocoa powder, maple syrup, almond milk, vanilla extract, and a pinch of salt. Blend until smooth and creamy, ensuring there are no lumps.

Pour the mixture into a heatproof bowl or an Instant Pot-safe container, then add one cup of water to the bottom of the Instant Pot. Place the bowl on the trivet inside the Instant Pot, secure the lid, and set the pressure to cook on high for 10 minutes.

Once done, allow the pressure to release naturally for 5 minutes before performing a quick release.

Once the pudding is cooked, carefully remove the bowl from the Instant Pot and let it cool. After it has cooled to room temperature, refrigerate it for at least an hour until chilled and set.

Serve the pudding in individual bowls, garnished with your favorite toppings like fresh berries, shredded coconut, or chopped nuts for an extra touch of flavor and texture.

Extra Tips: When selecting avocados, make sure they're ripe to achieve the best creamy consistency. If you prefer a sweeter pudding, adjust the amount of maple syrup to your taste.

You can also experiment with different flavors by adding a dash of cinnamon or a splash of espresso for a mocha twist. This pudding can be stored in the refrigerator for up to three days, making it a great make-ahead dessert option!

Frequently Asked Questions

Can I Substitute Other Grains in These Recipes?

Yes, you can substitute other grains in these recipes. Just keep in mind that cooking times may vary, so adjust accordingly. Experimenting with different grains can lead to exciting new flavors and textures in your dishes!

What Are the Best Dairy-Free Milk Alternatives to Use?

If you're looking to embrace a world beyond dairy, almond, coconut, and oat milk are fantastic alternatives. They'll add creamy richness to your dishes while keeping things light and delicious. Enjoy the flavors without the fuss!

How Can I Adjust Cooking Times for Different Ingredients?

To adjust cooking times for different ingredients, consider their size and density. You'll need to decrease times for smaller or softer items and increase for larger or tougher ones. Always consult your Instant Pot's guidelines for specifics.

Are These Recipes Suitable for Meal Prep?

Yes, these recipes are perfect for meal prep! You can easily batch cook and store portions in the fridge or freezer. Just reheat when you're ready to enjoy delicious, dairy-free meals throughout the week.

Where Can I Find Dairy-Free Cheese Options?

Finding dairy-free cheese options is like searching for hidden treasures. You can explore local health food stores, specialty vegan shops, or online retailers. Don't forget to check out brands that specifically cater to dairy-free diets!