Dairy-Free Instant Pot Recipes

The Best Dairy-Free Instant Pot Recipes

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Updated on May 18, 2024

Are you ready to revolutionise your kitchen with a collection of delicious and wholesome recipes that cater to your dietary needs? If you’re someone who’s exploring the world of dairy-free and gluten-free cooking, then you’re in for a treat! Say hello to a treasure trove of flavourful dishes that are not only free from dairy but also gluten. With the help of your trusty Instant Pot, you’ll discover a whole new realm of culinary possibilities that are both satisfying and nourishing. From creamy soups to hearty stews and main dishes, these dairy-free Instant Pot recipes are sure to become staples in your meal rotation. So, grab your apron and let’s embark on a culinary adventure together!

Dairy-Free Instant Pot Recipes for Dinner

Try these dairy-free instant pot recipes for your next dinner so you can save time yet get to feed your family a delicious and nutrient-packed meal!

Vegan Jackfruit Tamales

Dairy-Free Instant Pot Recipes

Transforming the traditional process of making tamales into an Instant Pot-friendly recipe is a game-changer for busy cooks. Here’s a perfect recipe for Vegan Jackfruit Tamales that you can whip up in your Instant Pot:

Ingredients for the Filling

  • 2 cans of young green jackfruit in water or brine, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup vegetable broth

Ingredients for the Dough

  • 2 cups masa harina (corn flour for tamales)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil or vegan butter, softened
  • 1 1/2 cups vegetable broth or water
  • Corn husks, soaked in warm water for at least 30 minutes

Instructions

  1. Set your Instant Pot to sauté mode. Heat olive oil and sauté onions and bell pepper until softened.
  2. Add minced garlic, ground cumin, smoked paprika, and chilli powder. Stir well and cook for another minute until fragrant.
  3. Shred the jackfruit using a fork or your hands, then add it to the Instant Pot. Stir to combine with the spices.
  4. Pour in the vegetable broth and stir. Cancel the sauté mode.
  5. Secure the lid on the Instant Pot and set the valve to the sealing position.
  6. Cook on high pressure for 10 minutes.
  7. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
  8. While the filling is cooking, prepare the dough. In a large mixing bowl, combine masa harina, baking powder, and salt.
  9. Gradually add vegetable oil or softened vegan butter, mixing well to form a crumbly mixture.
  10. Slowly pour in vegetable broth or water, mixing until a smooth dough forms. The consistency should be similar to peanut butter.
  11. Take a soaked corn husk and spread a thin layer of masa dough onto the smooth side of the husk, leaving about 1/4 inch border around the edges.
  12. Spoon a generous amount of the cooked jackfruit, filling down the centre of the dough.
  13. Fold one side of the husk over the filling, then fold the other side to enclose it completely. Fold up the bottom of the husk to seal the tamale.
  14. Repeat with the remaining dough and filling until all tamales are assembled.
  15. Place a trivet in the bottom of the Instant Pot and add 1 cup of water.
  16. Stand the tamales upright on the trivet, open them side up, and stack them if necessary.
  17. Secure the lid on the Instant Pot and set the valve to the sealing position.
  18. Cook on high pressure for 20 minutes.
  19. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.

Easy Vegan Instant Pot Pasta

Dairy-Free Instant Pot Recipes

Creating a dairy-free and gluten-free pasta dish in the Instant Pot is a breeze and allows you to enjoy a comforting meal without any dietary restrictions holding you back. Here’s a perfect recipe for Easy Vegan Instant Pot Pasta that’s sure to satisfy your cravings:

Ingredients

  • 12 oz gluten-free pasta (such as brown rice pasta or chickpea pasta)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 can (14 oz) diced tomatoes
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil leaves, chopped, for garnish
  • Vegan parmesan cheese for serving (optional)

Instructions

  1. Set your Instant Pot to sauté mode. Heat a tablespoon of oil and sauté the diced onion until translucent, about 3-4 minutes.
  2. Add minced garlic and sauté for another minute until fragrant.
  3. Add diced bell pepper, zucchini, cherry tomatoes, canned diced tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using) to the Instant Pot. Stir well to combine.
  4. Break the gluten-free pasta in half and add it to the Instant Pot. Pour in vegetable broth and stir to ensure the pasta is submerged in the liquid.
  5. Secure the lid on the Instant Pot and set the valve to the sealing position.
  6. Cook on high pressure for half of the recommended cooking time on the pasta package minus 1 minute. For example, if the pasta package recommends cooking for 10 minutes, set the Instant Pot to cook for 4 minutes.
  7. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the valve to the venting position.
  8. Carefully remove the lid from the Instant Pot and give the pasta a good stir. Taste and adjust seasoning with salt and pepper if needed.
  9. Serve the Vegan Instant Pot Pasta hot, garnished with freshly chopped basil leaves and vegan parmesan cheese if desired.
  10. Enjoy this comforting and flavourful pasta dish that’s dairy-free, gluten-free, and oh-so-easy to make in your Instant Pot.

Instant Pot Potato Curry with Red Lentils

Dairy-Free Instant Pot Recipes

Continuing with the dairy-free instant pot recipes, this main dish is a tasty and healthy choice.

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large potatoes, peeled and diced
  • 1 cup dry red lentils, rinsed and drained
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or gluten-free naan for serving (optional)

Instructions

  1. Set your Instant Pot to sauté mode. Heat coconut oil and sauté diced onion until softened, about 3-4 minutes.
  2. Add minced garlic and ginger, and sauté for another minute until fragrant.
  3. Add diced potatoes and rinsed red lentils to the Instant Pot. Stir well to combine with the aromatics.
  4. Pour in coconut milk, diced tomatoes, and vegetable broth. Stir in curry powder, ground turmeric, ground cumin, ground coriander, cayenne pepper, salt, and pepper.
  5. Secure the lid on the Instant Pot and set the valve to the sealing position.
  6. Cook on high pressure for 8 minutes.
  7. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
  8. Carefully remove the lid from the Instant Pot and give the curry a good stir. Taste and adjust seasoning if needed.
  9. Serve the Instant Pot Potato Curry with Red Lentils hot, garnished with fresh chopped cilantro.
  10. Enjoy this flavourful and satisfying curry on its own or served with cooked rice or naan for a complete meal.

Tofu Tikka Masala

Dairy-Free Instant Pot Recipes

If you are looking for a quick yet cosy dinner, tofu tikka masala is the right dish for you. With this delightful fusion of spices and textures, you will find comfort in this dish, plus your tummy will be satisfied since there is no dairy and no gluten.

Ingredients for the Tofu Marinade

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste

Ingredients for the Tikka Masala Sauce

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or gluten-free naan for serving (optional)

Instructions

  1. In a bowl, combine lemon juice, olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, garam masala, cayenne pepper, salt, and pepper.
  2. Add cubed tofu to the marinade and toss gently to coat. Let it marinate for at least 30 minutes or overnight for the best flavour.
  3. Set your Instant Pot to sauté mode. Heat coconut oil and sauté diced onion until softened, about 3-4 minutes.
  4. Add minced garlic and ginger, and sauté for another minute until fragrant.
  5. Add marinated tofu (including any leftover marinade) to the Instant Pot with the sautéed aromatics.
  6. Pour in diced tomatoes, coconut milk, tomato paste, ground cumin, ground coriander, garam masala, smoked paprika, ground turmeric, salt, and pepper. Stir well to combine.
  7. Secure the lid on the Instant Pot and set the valve to the sealing position.
  8. Cook on high pressure for 5 minutes.
  9. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
  10. Carefully remove the lid from the Instant Pot and give the Tikka Masala a good stir. Taste and adjust seasoning if needed.
  11. Serve the Instant Pot Tofu Tikka Masala hot, garnished with freshly chopped cilantro.
  12. Enjoy this flavourful and aromatic dish on its own or served with cooked rice or gluten-free naan for a complete meal.

Instant Pot Black Eyed Peas Curry

Dairy-Free Instant Pot Recipes

This Instant Pot Black Eyed Peas Curry is a delightful combination of creamy coconut milk and aromatic spices, creating a dish that’s both comforting and nutritious. It’s perfect for a cosy dinner any night of the week, and the best part is, it’s gluten-free and dairy-free, so everyone can enjoy it without worry.

Ingredients

  • 2 cups dried black-eyed peas, soaked overnight and drained
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or gluten-free naan for serving (optional)

Instructions

  1. Set your Instant Pot to sauté mode. Heat coconut oil and sauté diced onion until softened, about 3-4 minutes.
  2. Add minced garlic and ginger, and sauté for another minute until fragrant.
  3. Add diced bell pepper and continue to sauté for another 2-3 minutes.
  4. Add soaked and drained black-eyed peas to the Instant Pot with the sautéed aromatics.
  5. Pour in diced tomatoes, coconut milk, vegetable broth, ground cumin, ground coriander, curry powder, ground turmeric, cayenne pepper, salt, and pepper. Stir well to combine.
  6. Secure the lid on the Instant Pot and set the valve to the sealing position.
  7. Cook on high pressure for 12 minutes.
  8. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
  9. Carefully remove the lid from the Instant Pot and give the Black Eyed Peas Curry a good stir. Taste and adjust seasoning if needed.
  10. Serve the curry hot, garnished with fresh chopped cilantro.
  11. Enjoy this flavourful and hearty dish on its own or served with cooked rice or gluten-free naan for a complete meal.

Dairy-Free Instant Pot Side Dishes

Creating gluten-free and dairy-free side dishes in an Instant Pot can be a game-changer for your meals, offering convenience and deliciousness. Here are some of the best side dishes that fit these dietary needs:

Quinoa Pilaf

Dairy-Free Instant Pot Recipes

This Quinoa Pilaf is a delightful blend of fluffy quinoa, colourful vegetables, and aromatic spices. It’s perfect for a quick weeknight dinner or as a side dish for a more elaborate meal, and it’s entirely gluten-free and dairy-free.

Ingredients

  • 1 cup quinoa, rinsed
  • 1.5 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup diced carrots
  • 1 cup peas (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Rinse the quinoa under cold water until the water runs clear. This helps remove the natural coating, saponin, which can make quinoa taste bitter.
  2. Set the Instant Pot to sauté mode. Add olive oil and let it heat up.
  3. Add diced onion and sauté until it becomes translucent, about 3-4 minutes.
  4. Add minced garlic and sauté for another minute until fragrant.
  5. Add diced bell pepper and diced carrots to the Instant Pot. Stir and cook for another 2-3 minutes.
  6. Stir in the ground cumin, ground coriander, turmeric, and paprika. Mix well to coat the vegetables with the spices.
  7. Add the rinsed quinoa and vegetable broth to the Instant Pot. Stir to combine all the ingredients.
  8. Secure the lid and set the valve to the sealing position.
  9. Cook on high pressure for 1 minute. The Instant Pot will take some time to come to pressure before the 1-minute countdown begins.
  10. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. After that, manually release any remaining pressure carefully.
  11. Open the lid and stir in the peas. The residual heat will cook the peas. If using frozen peas, ensure they are thawed before adding.
  12. Season with salt and pepper to taste.
  13. Fluff the quinoa pilaf with a fork.
  14. Garnish with fresh chopped parsley before serving.

Sweet Potato and Black Bean Salad

Dairy-Free Instant Pot Recipes

This Sweet Potato and Black Bean Salad is a vibrant and nutritious dish, perfect for any meal. It’s easy to prepare, bursting with flavour, and completely gluten-free and dairy-free.

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup water

Instructions

  1. Add 1 cup of water to the Instant Pot and place a steamer basket inside.
  2. Add the diced sweet potatoes to the steamer basket.
  3. Secure the lid and set the valve to the sealing position.
  4. Cook on high pressure for 4 minutes.
  5. Quick release the pressure once the cooking cycle is complete.
  6. Carefully remove the sweet potatoes from the Instant Pot and let them cool slightly.
  7. In a large mixing bowl, combine the cooked sweet potatoes, black beans, diced red bell pepper, and diced red onion.
  8. Add chopped cilantro to the bowl.
  9. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper.
  10. Pour the dressing over the sweet potato mixture and gently toss to combine all ingredients well.
  11. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
  12. Serve the Sweet Potato and Black Bean Salad immediately, or let it chill in the refrigerator for 30 minutes to allow the flavours to meld.
  13. Garnish with extra cilantro if desired.

Lemon Herb Rice

Dairy-Free Instant Pot Recipes

This Lemon Herb Rice is light, flavourful, and perfect for pairing with a variety of dishes. The fresh herbs and lemon give it a bright and refreshing taste, making it an excellent gluten-free and dairy-free side dish.

Ingredients

  • 1 cup long-grain rice (such as basmati)
  • 1.5 cups vegetable broth
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill or basil, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch. This helps prevent the rice from becoming sticky.
  2. Set the Instant Pot to sauté mode. Add olive oil and let it heat up.
  3. Add the rinsed rice and sauté for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  4. Add the vegetable broth to the Instant Pot and stir to combine.
  5. Secure the lid and set the valve to the sealing position.
  6. Cook on high pressure for 4 minutes. The Instant Pot will take some time to come to pressure before the 4-minute countdown begins.
  7. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes.
  8. After 10 minutes, carefully release any remaining pressure manually.
  9. Open the lid and fluff the rice with a fork.
  10. Stir in the lemon zest, lemon juice, fresh parsley, and fresh dill or basil if using.
  11. Season with salt and pepper to taste.
  12. Serve the Lemon Herb Rice hot, garnished with additional fresh herbs if desired.

Instant Pot Basmati Rice

Dairy-Free Instant Pot Recipes

This Instant Pot Basmati Rice recipe ensures that you get fluffy, perfectly cooked rice every time, with minimal effort. It’s a versatile side dish that complements a wide range of gluten-free and dairy-free meals.

Ingredients

  • 1 cup basmati rice
  • 1.25 cups water
  • 1 tablespoon olive oil or coconut oil
  • 1/2 teaspoon salt

Instructions

  1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. This step is crucial for preventing sticky rice.
  2. Add the rinsed rice, water, olive oil or coconut oil, and salt to the Instant Pot. Stir to combine.
  3. Secure the lid on the Instant Pot and set the valve to the sealing position.
  4. Cook on high pressure for 4 minutes. The Instant Pot will take some time to come to pressure before the 4-minute countdown begins.
  5. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. This helps the rice finish cooking and become fluffy.
  6. After 10 minutes, carefully release any remaining pressure manually.
  7. Open the lid and fluff the rice gently with a fork.
  8. Serve the Basmati Rice hot as a side dish or as a base for your favourite main dishes.

Potato Salad

Dairy-Free Instant Pot Recipes

This Instant Pot Potato Salad is creamy, flavourful, and perfectly suited for those following gluten-free and dairy-free diets. For more potato salad recipes, check out our classic dill potato salad recipe!

Ingredients

  • 2 lbs Yukon Gold or red potatoes, peeled and cubed
  • 4 large eggs (optional, for a more traditional potato salad)
  • 1 cup water
  • 1/2 cup dairy-free mayonnaise (such as Vegenaise or Hellmann’s Vegan)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 celery stalk, finely diced
  • 1/2 red onion, finely diced
  • 1/4 cup pickles, finely diced
  • 2 tablespoons fresh dill, chopped (optional)
  • Salt and pepper to taste
  • Paprika for garnish (optional)

Instructions

  1. Place a steamer basket or trivet in the Instant Pot and add 1 cup of water.
  2. Add the cubed potatoes on top of the steamer basket.
  3. If you are using eggs, place them on top of the potatoes in the Instant Pot.
  4. Secure the lid and set the valve to the sealing position.
  5. Cook on high pressure for 4 minutes.
  6. Once the cooking cycle is complete, do a quick release of the pressure.
  7. Carefully remove the eggs (if using) and place them in an ice water bath to cool, then peel and chop them.
  8. Transfer the potatoes to a large mixing bowl and let them cool to room temperature.
  9. In a small bowl, whisk together the dairy-free mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  10. Add the diced celery, red onion, pickles, and fresh dill (if using) to the cooled potatoes.
  11. Pour the dressing over the potato mixture and gently toss to combine.
  12. If using eggs, add the chopped eggs to the salad and mix gently.
  13. Refrigerate the potato salad for at least 1 hour to allow the flavours to meld.
  14. Garnish with a sprinkle of paprika before serving, if desired.

Dairy-Free Instant Pot Soup and Stew Recipes

We’ve covered main and side dishes, now let’s move on to soups and stews! Here are five dairy-free soup and stew recipes easily made in an instant pot!

Hoppin’ John Soup

Dairy-Free Instant Pot Recipes

This Instant Pot Hoppin’ John Soup is a delicious and comforting dish, perfect for any time of the year. It’s loaded with nutritious ingredients and is a great way to enjoy a traditional Southern dish in a gluten-free and dairy-free format.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup dried black-eyed peas, rinsed
  • 1 can (14.5 oz) diced tomatoes with their juice
  • 1 cup long-grain rice
  • 4 cups vegetable broth (make sure it’s gluten-free)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, adjust to taste)
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 cups chopped collard greens (or kale)
  • 1 tablespoon apple cider vinegar (optional, for a bit of tang)
  • Fresh parsley or green onions, chopped (for garnish)

Instructions

  1. Set the Instant Pot to sauté mode. Add the olive oil and let it heat up.
  2. Add the diced onion, celery, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Add the rinsed black-eyed peas, diced tomatoes (with their juice), rice, vegetable broth, smoked paprika, thyme, oregano, cayenne pepper (if using), salt, pepper, and bay leaf. Stir to combine.
  5. Secure the lid on the Instant Pot and set the valve to the sealing position.
  6. Cook on high pressure for 15 minutes. The Instant Pot will take some time to come to pressure before the 15-minute countdown begins.
  7. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually.
  8. Open the lid and stir in the chopped collard greens. The residual heat will cook the greens. If you prefer the greens to be more tender, you can set the Instant Pot to sauté mode and cook for an additional 5 minutes.
  9. If using, stir in the apple cider vinegar for a bit of tang.
  10. Ladle the soup into bowls and garnish with chopped parsley or green onions.

Korean Oxtail Soup (Kkori Gomtang)

Dairy-Free Instant Pot Recipes

Korean oxtail soup, also known as Kkori Gomtang, is a delicious and nourishing dish. It’s a traditional recipe that features tender meat and flavourful seasoning. This soup is perfect for those with dietary restrictions as it is gluten and dairy-free. The Instant Pot version makes cooking easier by allowing everything to cook in one pot. Enjoy the Asian flavours of this comforting meal!

Here is a perfect gluten-free and dairy-free Korean Oxtail Soup (Kkori Gomtang) made in the Instant Pot:

Ingredients

  • 2 lbs oxtail pieces
  • 1 onion, peeled and halved
  • 1 head of garlic, halved crosswise
  • 2 inches fresh ginger, sliced
  • 5 cups water (or more to cover the oxtail)
  • 1 tablespoon salt (or to taste)
  • 1 teaspoon black peppercorns
  • 2 green onions, chopped (for garnish)
  • 1 teaspoon toasted sesame oil (optional for garnish)
  • Cooked white rice or glass noodles (optional for serving)

Instructions

  1. Place the oxtail pieces in a large pot and cover them with water. Bring to a boil and let it boil for 5 minutes to remove impurities.
  2. Drain the oxtail and rinse under cold water. Set aside.
  3. Set the Instant Pot to sauté mode. Add the blanched oxtail pieces, onion halves, garlic halves, ginger slices, and black peppercorns.
  4. Add 5 cups of water, or enough to cover the oxtail and ingredients.
  5. Secure the lid on the Instant Pot and set the valve to the sealing position.
  6. Cook on high pressure for 45 minutes. The Instant Pot will take some time to come to pressure before the 45-minute countdown begins.
  7. Once the cooking cycle is complete, allow for a natural pressure release for 20 minutes. After 20 minutes, carefully release any remaining pressure manually.
  8. Open the lid and remove the oxtail pieces, setting them aside.
  9. Strain the broth through a fine mesh sieve to remove the solids (onion, garlic, ginger, peppercorns). Discard the solids.
  10. Return the strained broth to the Instant Pot. Season with salt to taste.
  11. To serve, place a few pieces of oxtail in each bowl and ladle the hot broth over them.
  12. Garnish with chopped green onions and a drizzle of toasted sesame oil if desired.
  13. Serve with a side of cooked white rice or gluten-free glass noodles if using.

Tips

  • Skimming Fat: If you prefer a clearer broth, you can refrigerate the soup after it’s cooked to allow the fat to solidify on top, making it easier to remove.
  • Extra Flavour: For more depth of flavour, you can add a small piece of Korean radish (mu) or daikon to the soup when cooking.

Serving Suggestions

  • Traditionally, Korean oxtail soup is enjoyed with a bowl of white rice, which can be added to the soup or eaten on the side.
  • You can also serve the soup with kimchi and other Korean side dishes (banchan).

Pumpkin Chilli

This Instant Pot Pumpkin Chili is hearty, flavourful, and perfect for fall or any time you crave a warm and comforting dish. The pumpkin adds a rich and subtle sweetness that pairs perfectly with the spices. Enjoy!

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 lb ground turkey or beef (optional for vegan, can use 1 can black beans instead)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup vegetable or chicken broth (gluten-free)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar
  • 1 can (4 oz) diced green chiles (optional)
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for garnish, optional)

Instructions

  1. Set the Instant Pot to sauté mode. Add the olive oil and let it heat up.
  2. Add the diced onion and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Add the ground turkey or beef (if using) to the Instant Pot. Cook until browned, breaking it apart with a spatula as it cooks. If not using meat, skip this step and proceed with the beans.
  5. Add the pumpkin puree, diced tomatoes (with their juice), black beans, kidney beans, broth, chilli powder, cumin, smoked paprika, cinnamon, nutmeg, salt, pepper, and apple cider vinegar. Stir to combine all the ingredients well. If you want a bit of heat, add the diced green chiles.
  6. Secure the lid on the Instant Pot and set the valve to the sealing position.
  7. Cook on high pressure for 15 minutes. The Instant Pot will take some time to come to pressure before the 15-minute countdown begins.
  8. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually.
  9. Open the lid and stir the chilli. Taste and adjust the seasoning with additional salt and pepper if needed.
  10. Ladle the chilli into bowls and garnish with fresh cilantro and avocado slices if desired.

Taiwanese Beef Stew

If you’re a food lover, you’ll want to try this delicious Instant Pot Taiwanese Beef Stew. It’s known for its tender and flavourful beef shanks. You can make this stew in an Instant Pot or on the stove, giving you options for cooking methods.

Ingredients

  • 2 lbs beef shank or chuck roast, cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2-inch piece of ginger, sliced
  • 2 star anise
  • 1 cinnamon stick
  • 1/4 cup gluten-free soy sauce (tamari or coconut aminos)
  • 1/4 cup rice wine or dry sherry
  • 4 cups beef broth (gluten-free)
  • 2 large tomatoes, chopped
  • 1 large carrot, sliced
  • 1 daikon radish, peeled and sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons hoisin sauce (ensure it’s gluten-free)
  • 1 tablespoon brown sugar
  • 1 teaspoon five-spice powder
  • 2 green onions, chopped (for garnish)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Set the Instant Pot to sauté mode. Add vegetable oil and let it heat up.
  2. Add the beef chunks and brown on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove and set aside.
  3. Add sliced onion, minced garlic, and sliced ginger to the pot. Sauté until the onion is softened, about 5 minutes.
  4. Add the star anise and cinnamon stick, and sauté for another minute until fragrant.
  5. Add the gluten-free soy sauce and rice wine (or dry sherry) to the pot. Scrape the bottom of the pot to deglaze and release any browned bits.
  6. Return the browned beef to the pot. Add beef broth, chopped tomatoes, sliced carrot, sliced daikon radish, tomato paste, hoisin sauce, brown sugar, and five-spice powder. Stir to combine all ingredients well.
  7. Secure the lid on the Instant Pot and set the valve to the sealing position.
  8. Cook on high pressure for 35 minutes. The Instant Pot will take some time to come to pressure before the 35-minute countdown begins.
  9. Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes. After 15 minutes, carefully release any remaining pressure manually.
  10. Open the lid and stir the stew. Taste and adjust the seasoning with additional salt or soy sauce if needed.
  11. Ladle the stew into bowls and garnish with chopped green onions and fresh cilantro.

Lemon Chicken Soup

Dairy-Free Instant Pot Recipes

The Lemon Chicken Soup is a delicious and healthy option for those with dietary restrictions.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 lb boneless, skinless chicken breasts or thighs
  • 6 cups gluten-free chicken broth
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • Zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric (optional for colour and added health benefits)
  • 1/2 cup uncooked white rice or quinoa (for a grain-free option, use cauliflower rice)
  • Salt and pepper to taste
  • Fresh parsley or dill, chopped (for garnish)
  • Lemon slices (for garnish)

Instructions

  1. Set the Instant Pot to sauté mode. Add the olive oil and let it heat up.
  2. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Place the chicken breasts or thighs into the pot with the sautéed vegetables.
  5. Add the chicken broth, lemon juice, lemon zest, dried oregano, dried thyme, and turmeric (if using). Stir to combine.
  6. Secure the lid on the Instant Pot and set the valve to the sealing position.
  7. Cook on high pressure for 10 minutes. The Instant Pot will take some time to come to pressure before the 10-minute countdown begins.
  8. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually.
  9. Open the lid and remove the chicken pieces. Shred the chicken using two forks and return it to the pot.
  10. Stir in the uncooked white rice or quinoa. Set the Instant Pot to sauté mode and let the soup simmer until the rice or quinoa is cooked for about 15 minutes. For a grain-free option, you can skip this step and stir in pre-cooked cauliflower rice just before serving.
  11. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  12. Ladle the soup into bowls and garnish with chopped fresh parsley or dill and lemon slices.

Incorporating dairy-free recipes into your meal planning can be both delicious and effortless with the help of an Instant Pot. From hearty main dishes like Taiwanese Beef Stew to refreshing sides like Lemon Herb Rice and comforting soups and stews like Lemon Chicken Soup, there’s a variety of options to suit every taste. Each recipe is designed to be gluten-free as well, ensuring everyone can enjoy these tasty dishes. Have you tried any of these recipes? We’d love to hear about your culinary adventures and any tweaks you’ve made to make them your own. Happy cooking!

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