20 Delicious Dairy Free Instant Pot Recipes Easy

Packed with flavor and free from dairy, these 20 Instant Pot recipes are about to become your go-to for quick, delicious meals. Whether you’re dairy-free by choice or necessity, we’ve got comfort foods, weeknight dinners, and even desserts that’ll satisfy any craving. Get ready to transform your cooking routine with these easy, mouthwatering dishes that prove you don’t need dairy to enjoy rich, hearty flavors. Let’s dive in!

Dairy Free Instant Pot Vegan Mac and Cheese

Every now and then, I stumble upon a recipe that not only challenges my cooking skills but also warms my heart with its comforting flavors. This Dairy Free Instant Pot Vegan Mac and Cheese is one such dish that has become a staple in my kitchen, especially on those busy weeknights when I crave something creamy, cheesy, and utterly satisfying without the dairy.

Ingredients

• 2 cups elbow macaroni (or any small pasta you prefer)
• 1 1/2 cups unsweetened almond milk (or any plant-based milk)
• 1 cup vegetable broth (low sodium for better control of flavor)
• 1/2 cup raw cashews, soaked for at least 4 hours (for creaminess)
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 1 tbsp lemon juice (adds a slight tang)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• 1/2 tsp turmeric (for color, optional)
• Salt and pepper to taste

Instructions

1. Add the macaroni, almond milk, and vegetable broth to the Instant Pot. Stir to combine.
2. Secure the lid and set the Instant Pot to manual high pressure for 4 minutes. Once done, quick release the pressure.
3. While the pasta cooks, drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper until smooth. Tip: Add a splash of the cooking liquid if the sauce is too thick.
4. Once the pasta is cooked, stir in the cashew cheese sauce until well combined. Tip: If the sauce seems too thick, add a little more almond milk to reach your desired consistency.
5. Let the mac and cheese sit for a couple of minutes to thicken up. Tip: The sauce will continue to thicken as it cools, so serve immediately for a creamier texture.

Out of the Instant Pot, this mac and cheese is luxuriously creamy with a depth of flavor that belies its dairy-free nature. The nutritional yeast gives it a cheesy tang, while the cashews add a richness that’s hard to resist. Serve it with a sprinkle of smoked paprika or breadcrumbs for an extra crunch, or enjoy it as is for a comforting meal that’s both simple and spectacular.

Instant Pot Dairy Free Coconut Milk Yogurt

Making dairy-free yogurt at home seemed like a daunting task until I discovered the magic of my Instant Pot and coconut milk. It’s a game-changer for anyone looking to enjoy creamy, tangy yogurt without the dairy, and the process is surprisingly simple. I remember the first time I tried it; the anticipation of opening the pot to find perfectly set yogurt was unforgettable.

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk (shake well before opening)
• 2 tbsp maple syrup (adjust to taste)
• 1 tsp vanilla extract (optional, for flavor)
• 2 probiotic capsules (ensure they’re dairy-free)

Instructions

1. Pour the coconut milk into the Instant Pot. Whisk in the maple syrup and vanilla extract until well combined.
2. Open the probiotic capsules and sprinkle the powder over the coconut milk mixture. Whisk gently to distribute evenly.
3. Secure the lid on the Instant Pot. Press the ‘Yogurt’ button, then adjust the time to 8 hours using the ‘+’ or ‘-‘ buttons. The pot will maintain a temperature of about 110°F, perfect for culturing.
4. After 8 hours, check the yogurt. It should be tangy and slightly thickened. For a thicker consistency, transfer the yogurt to a clean container and refrigerate for at least 4 hours before serving.
5. Enjoy your dairy-free coconut milk yogurt as is, or get creative by adding fresh fruit, granola, or a drizzle of honey for extra sweetness.

Just like that, you’ve got a creamy, dreamy yogurt that’s perfect for breakfast bowls, smoothies, or even as a base for dairy-free dressings. The texture is luxuriously smooth, with a subtle coconut flavor that pairs wonderfully with both sweet and savory toppings.

Dairy Free Instant Pot Butternut Squash Soup

Fall is my favorite time to cozy up with a bowl of soup, and this Dairy Free Instant Pot Butternut Squash Soup is my go-to for a quick, comforting meal. I love how the Instant Pot locks in all the flavors, making this soup taste like it’s been simmering all day.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic, sauteing for 3 minutes until the onion is translucent.
3. Add the cubed butternut squash, vegetable broth, salt, black pepper, cinnamon, and nutmeg to the pot.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if needed.

Deliciously creamy without any dairy, this soup has a sweet and savory balance that’s perfect for chilly evenings. Try topping it with roasted pumpkin seeds or a drizzle of coconut milk for an extra special touch.

Instant Pot Dairy Free Chicken Curry

Great news for all the busy bees out there looking for a quick yet flavorful dinner option! I stumbled upon this Instant Pot Dairy-Free Chicken Curry recipe during one of those hectic weeks when time was scarce, but my craving for something hearty wasn’t. It’s become a staple in my home, especially on those evenings when I want minimal cleanup without sacrificing taste.

Ingredients

• 2 tbsp coconut oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 3 garlic cloves, minced (fresh is key for that punch of flavor)
• 1 tbsp ginger, grated (keep some extra for garnish if you like)
• 2 lbs chicken thighs, boneless and skinless, cut into chunks (breasts work too, but thighs stay juicier)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 2 tbsp curry powder (adjust to taste, I like mine with a bit of a kick)
• 1 tsp turmeric (for that golden color and health boost)
• 1 tsp salt (start with this, you can always add more later)
• 1 cup chicken broth (low sodium preferred to control saltiness)
• 1 cup diced tomatoes (canned is fine, just drain the excess liquid)
• Fresh cilantro for garnish (because we eat with our eyes first)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the coconut oil until it’s shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Don’t let the garlic brown too much or it’ll turn bitter.
4. Add the chicken chunks to the pot, searing them lightly on all sides, about 2 minutes per side. They don’t need to be fully cooked at this stage.
5. Pour in the coconut milk, curry powder, turmeric, and salt, stirring well to coat the chicken evenly.
6. Add the chicken broth and diced tomatoes, giving everything a good stir to combine.
7. Secure the lid on the Instant Pot, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
8. Once done, allow a natural release for 10 minutes, then carefully quick release any remaining pressure. Tip: This step ensures the chicken stays tender.
9. Garnish with fresh cilantro before serving. Tip: A squeeze of lime juice can add a nice zesty finish.

Kindly note how the chicken curry turns out luxuriously creamy without a drop of dairy, thanks to the coconut milk. The flavors are deep and complex, with the curry powder and turmeric shining through. Serve it over a bed of fluffy rice or with some warm naan bread to soak up all that delicious sauce.

Dairy Free Instant Pot Lentil Stew

Last week, I was craving something hearty yet healthy, and this Dairy Free Instant Pot Lentil Stew was the perfect answer. It’s a dish that reminds me of cozy evenings at home, where the aroma of spices fills the kitchen and promises a comforting meal ahead.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1 tsp smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 cups fresh spinach

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the diced onion and carrots, sautéing for about 5 minutes until the onions are translucent.
3. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
4. Add the rinsed lentils, vegetable broth, diced tomatoes with their juice, salt, and black pepper to the pot.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Stir in the fresh spinach until wilted, about 2 minutes.

Unbelievably easy and packed with flavor, this stew has a rich, smoky depth from the paprika and cumin, with the lentils providing a satisfying texture. Serve it with a slice of crusty bread for dipping, or over a bed of quinoa for an extra protein boost.

Instant Pot Dairy Free Beef Stroganoff

Just last week, I was craving something creamy and comforting but needed it to be dairy-free. That’s when I decided to whip up this Instant Pot Dairy-Free Beef Stroganoff, and let me tell you, it did not disappoint. The rich flavors and tender beef made it an instant hit in my household.

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch pieces (for quicker cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 8 oz mushrooms, sliced (cremini or button work great)
• 3 cloves garlic, minced (adjust to taste)
• 2 cups beef broth (low sodium preferred)
• 1 tbsp Worcestershire sauce (ensure it’s gluten-free if needed)
• 1 tsp Dijon mustard (adds a nice tang)
• 1 tsp smoked paprika (for depth)
• 1/2 cup coconut milk (full fat for creaminess)
• 8 oz egg noodles (or any pasta of choice)
• Salt and pepper to taste (start with 1/2 tsp each)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the beef in batches, browning on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
2. Remove the beef and set aside. In the same pot, add the onion and mushrooms, sautéing until softened, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Return the beef to the pot. Stir in the beef broth, Worcestershire sauce, Dijon mustard, and smoked paprika. Tip: Scrape the bottom of the pot to deglaze and incorporate all the flavorful bits.
4. Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 25 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Remove the lid and stir in the coconut milk. Tip: For a thicker sauce, let it simmer on ‘Sauté’ mode for a few minutes.
6. Meanwhile, cook the egg noodles according to package instructions. Drain and add to the stroganoff, tossing to combine. Season with salt and pepper as needed.

Kind of amazing how this dairy-free version doesn’t skimp on creaminess, thanks to the coconut milk. The beef is fall-apart tender, and the smoky paprika adds a wonderful depth. Serve it over a bed of greens for a lighter take or with a side of crusty bread to soak up all that delicious sauce.

Dairy Free Instant Pot Quinoa Porridge

Kind of like oatmeal but with a twist, this Dairy Free Instant Pot Quinoa Porridge has become my go-to breakfast for busy mornings. It’s not only nutritious but also incredibly easy to make, especially when you’re craving something warm and comforting without the dairy.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups water (for a creamier texture, use almond milk)
• 1 tbsp maple syrup (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp cinnamon (or more for a spicier kick)
• Pinch of salt (enhances all the flavors)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove its natural coating, which can taste bitter.
2. Add the rinsed quinoa, water, maple syrup, vanilla extract, cinnamon, and salt to the Instant Pot. Stir to combine.
3. Secure the lid and set the valve to the sealing position. Cook on high pressure for 1 minute. Tip: The quinoa will continue to cook during the natural release, so don’t skip this step.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure. Tip: This step ensures the quinoa is perfectly tender.
5. Open the lid and give the porridge a good stir. If it’s too thick, add a little more water or almond milk to reach your desired consistency. Tip: The porridge will thicken as it cools, so adjust accordingly.

The porridge turns out wonderfully creamy with a slight nuttiness from the quinoa, and the cinnamon adds a warm, comforting note. I love topping mine with fresh berries and a drizzle of almond butter for extra flavor and texture.

Instant Pot Dairy Free Pumpkin Soup

Sometimes, all I crave is a bowl of something warm, creamy, and utterly comforting without spending hours in the kitchen. That’s where this Instant Pot Dairy-Free Pumpkin Soup comes in—a game-changer for busy weeknights or when you’re just not in the mood to fuss over dinner.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
• 4 cups vegetable broth (low sodium preferred)
• 1 cup coconut milk (full fat for creaminess)
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the diced onion and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic, cumin, cinnamon, and nutmeg. Sauté for another minute until fragrant.
4. Pour in the pumpkin puree and vegetable broth, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid and stir in the coconut milk. Tip: For a smoother soup, use an immersion blender directly in the pot.
8. Season with salt and pepper to taste. Tip: Start with a little, you can always add more.

Absolutely velvety with a hint of warmth from the spices, this soup is a hug in a bowl. Try topping it with roasted pumpkin seeds or a drizzle of coconut milk for an extra touch of elegance.

Dairy Free Instant Pot Black Bean Soup

Craving something hearty yet healthy? I stumbled upon this Dairy Free Instant Pot Black Bean Soup recipe during one of those busy weeknights when time was of the essence, and it’s been a staple ever since. It’s incredibly forgiving, packed with flavor, and yes, it’s dairy-free, making it a hit in my household where dietary preferences vary widely.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 4 cups vegetable broth (low sodium preferred)
• 3 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 lime, juiced (about 2 tbsp)
• Fresh cilantro for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the diced onion and sauté for 3 minutes, until translucent. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic, cumin, smoked paprika, and cayenne pepper. Sauté for another 1 minute until fragrant.
4. Pour in the vegetable broth, using a wooden spoon to scrape any bits off the bottom of the pot.
5. Add the black beans, diced tomatoes, salt, and black pepper. Stir to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: This step ensures the beans are perfectly tender.
8. Stir in the lime juice. Use an immersion blender to partially blend the soup for a creamy yet chunky texture. Tip: For a smoother soup, blend to your desired consistency.
9. Serve hot, garnished with fresh cilantro.

Great for those who love a bit of texture in their soup, this dish offers a creamy base with hearty beans and a slight kick from the spices. I love serving it with a side of avocado slices or a dollop of dairy-free yogurt for an extra layer of flavor.

Instant Pot Dairy Free Mashed Potatoes

Sometimes, the simplest dishes bring the most comfort, especially when they’re as easy to make as these Instant Pot Dairy Free Mashed Potatoes. I remember the first time I tried making them; it was a chilly evening, and I was craving something creamy without the dairy. This recipe was a game-changer for me, and I bet it will be for you too.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered (they’re creamier than Russets)
• 1 cup unsweetened almond milk (or any dairy-free milk you prefer)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp garlic powder (for a hint of flavor)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Place the quartered potatoes in the Instant Pot and add enough water to just cover them.
2. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes.
3. Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
4. Drain the potatoes well and return them to the Instant Pot.
5. Add the almond milk, olive oil, salt, garlic powder, and black pepper to the potatoes.
6. Mash the potatoes with a potato masher until smooth and creamy. For extra creaminess, you can use a hand mixer.
7. Taste and adjust the seasoning if necessary before serving.

Rich and creamy, these mashed potatoes are a dream come true for anyone avoiding dairy. The olive oil adds a lovely richness, while the almond milk keeps them light. Try topping them with roasted garlic or fresh herbs for an extra flavor boost.

Dairy Free Instant Pot Chili

Remember those chilly evenings when all you crave is a bowl of something hearty and warming? That’s exactly what inspired me to whip up this Dairy Free Instant Pot Chili. It’s a game-changer for busy weeknights, and trust me, even the dairy lovers won’t miss the cheese.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef (substitute with turkey for a lighter version)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth (vegetable broth works too)
• Salt to taste

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat the olive oil.
2. Add the diced onion and minced garlic, sauteing until the onion is translucent, about 3 minutes.
3. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Stir in the chili powder, cumin, and smoked paprika, coating the meat evenly.
5. Add the black beans, kidney beans, diced tomatoes, and beef broth to the pot.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 15 minutes.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Season with salt to taste before serving.

What I love most about this chili is its rich, smoky flavor and the perfect thickness that’s not too soupy. Serve it over a baked sweet potato for a twist, or with a side of cornbread to soak up all that goodness.

Instant Pot Dairy Free Rice Pudding

Wondering how to whip up a comforting dessert that’s both dairy-free and effortlessly delicious? I stumbled upon this Instant Pot Dairy-Free Rice Pudding during one of those late-night cravings, and it’s been a game-changer for quick, satisfying treats.

Ingredients

• 1 cup white jasmine rice (or any long-grain rice for a slightly different texture)
• 2 cups water (for rinsing and cooking the rice)
• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 1/2 cup maple syrup (adjust to taste, or use agave for a vegan option)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp ground cinnamon (plus extra for garnish)
• 1/4 tsp salt (enhances all the flavors)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Add the rinsed rice and 2 cups of water to the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
3. Cook on high pressure for 3 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
4. Open the lid and stir in the coconut milk, maple syrup, vanilla extract, cinnamon, and salt until well combined.
5. Set the Instant Pot to ‘Sauté’ mode and cook the mixture for 5 minutes, stirring frequently to prevent sticking.
6. Once the pudding has thickened to your liking, turn off the Instant Pot and let it sit for 5 minutes to cool slightly.
7. Serve warm, garnished with a sprinkle of cinnamon. For a fun twist, top with toasted coconut flakes or fresh berries.

Delightfully creamy and just the right amount of sweet, this rice pudding is a testament to how simple ingredients can come together for something truly special. The coconut milk adds a rich depth, while the cinnamon brings a warm, comforting note that makes this dish perfect for any time of the day.

Dairy Free Instant Pot Vegetable Curry

Deliciously comforting and packed with vibrant flavors, this Dairy Free Instant Pot Vegetable Curry has become a staple in my kitchen, especially on those busy weeknights when I crave something hearty yet healthy. It’s a dish that brings together the simplicity of pressure cooking with the rich, aromatic spices of traditional curry, making it a perfect meal for any day of the week.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated (fresh is best)
• 2 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 cups vegetable broth (low sodium preferred)
• 3 cups mixed vegetables (carrots, potatoes, and bell peppers work well)
• 1 cup chickpeas, drained and rinsed (for protein)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat the coconut oil.
2. Add the diced onion and saute for 3 minutes, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the curry powder, ensuring the onions are well coated, and cook for 30 seconds to toast the spices.
5. Pour in the coconut milk and vegetable broth, scraping the bottom to deglaze the pot.
6. Add the mixed vegetables and chickpeas, stirring to combine.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 5 minutes.
8. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
9. Season with salt and black pepper, adjusting to your preference.

Just like that, you’ve got a creamy, flavorful curry that’s bursting with textures—tender vegetables, creamy chickpeas, and a rich, aromatic sauce. Serve it over a bed of fluffy rice or with some warm naan bread to soak up all the deliciousness.

Instant Pot Dairy Free Apple Cinnamon Oatmeal

Good morning, fellow food enthusiasts! There’s something incredibly comforting about a warm bowl of oatmeal, especially when it’s packed with the sweet and spicy flavors of apple and cinnamon. I remember the first time I tried making this in my Instant Pot; it was a game-changer for my hectic mornings. Now, it’s a staple in my kitchen, and I’m excited to share my foolproof method with you.

Ingredients

• 2 cups rolled oats (not quick oats for better texture)
• 4 cups water (for a creamier texture, replace half with almond milk)
• 2 medium apples, peeled and diced (Honeycrisp or Fuji work well)
• 1 tbsp coconut oil (or any neutral oil)
• 1 tsp cinnamon (adjust to taste)
• 1/4 tsp salt (enhances flavors)
• 2 tbsp maple syrup (or sweetener of choice)

Instructions

1. Turn on the Instant Pot and select the ‘Sauté’ function. Add the coconut oil and let it melt, about 1 minute.
2. Add the diced apples to the pot and sauté for 3 minutes, stirring occasionally, until they start to soften.
3. Sprinkle the cinnamon over the apples and stir to coat evenly, cooking for another minute to release the fragrance.
4. Cancel the ‘Sauté’ function. Add the oats, water, and salt to the pot, stirring to combine all ingredients.
5. Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on high pressure for 3 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid and stir in the maple syrup. Let the oatmeal sit for a couple of minutes to thicken before serving.

Let me tell you, the texture of this oatmeal is luxuriously creamy, with just the right amount of bite from the apples. The cinnamon adds a warm depth that makes each spoonful a delight. For an extra special touch, top with a drizzle of almond butter or a sprinkle of toasted walnuts.

Dairy Free Instant Pot Spaghetti Squash

Zesty flavors and quick meals are my weeknight saviors, and this Dairy Free Instant Pot Spaghetti Squash is no exception. After a long day, there’s nothing better than a dish that’s both nutritious and easy to make, especially when it involves minimal cleanup.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 cup water
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tsp garlic powder (for extra flavor)

Instructions

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
2. Pour 1 cup of water into the Instant Pot and place the trivet inside.
3. Rub the cut sides of the spaghetti squash with olive oil and season with salt, black pepper, and garlic powder.
4. Place the squash halves cut side down on the trivet.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 7 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
7. Carefully remove the squash halves from the Instant Pot and let them cool slightly.
8. Use a fork to scrape the flesh of the squash into strands, resembling spaghetti.

Light and tender, the spaghetti squash strands are perfect for topping with your favorite dairy-free marinara or pesto. For a heartier meal, try mixing in some sautéed vegetables or plant-based meatballs. The subtle sweetness of the squash pairs wonderfully with bold, savory flavors, making it a versatile base for countless dishes.

Instant Pot Dairy Free Chicken Noodle Soup

Perfect for those chilly evenings when you’re craving something hearty yet simple, this Instant Pot Dairy Free Chicken Noodle Soup has become my go-to recipe. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of homemade soup would fill the air, promising comfort in every spoonful.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth (low sodium preferred)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 8 oz gluten-free noodles (or any noodles of choice)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat the olive oil.
2. Add the diced onion, sliced carrots, and celery to the pot. Saute for 3-4 minutes until the vegetables start to soften.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Place the chicken breasts on top of the vegetables. Pour in the chicken broth, ensuring the chicken is submerged.
5. Add the dried thyme, rosemary, salt, and black pepper. Stir gently to combine.
6. Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
9. Add the noodles to the pot. Set the Instant Pot to ‘Saute’ mode again and cook for 5-7 minutes, or until the noodles are tender.
10. Garnish with fresh parsley before serving.

Best enjoyed hot, this soup boasts a rich flavor with tender chicken and perfectly cooked noodles. For an extra kick, a squeeze of lemon juice just before serving brightens up the dish beautifully.

Dairy Free Instant Pot Sweet Potato Mash

Yesterday, I was craving something creamy and comforting but without the dairy, and that’s when this Dairy Free Instant Pot Sweet Potato Mash came to the rescue. It’s a game-changer for anyone looking for a quick, healthy side that doesn’t skimp on flavor.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 6 cups)
• 1 cup unsweetened almond milk (or any dairy-free milk of choice)
• 2 tbsp coconut oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp cinnamon (optional for a warm spice note)

Instructions

1. Place the peeled and cubed sweet potatoes in the Instant Pot. Add 1 cup of water to the pot.
2. Secure the lid and set the valve to ‘Sealing’. Cook on high pressure for 8 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Carefully open the lid and drain any excess water from the pot.
5. Add the almond milk, coconut oil, salt, and cinnamon to the sweet potatoes.
6. Use a potato masher or an immersion blender to mash the sweet potatoes to your desired consistency. For a smoother mash, blend longer.
7. Taste and adjust seasoning if necessary. Serve warm.

This mash is incredibly velvety with a natural sweetness that’s enhanced by the hint of cinnamon. Try topping it with toasted pecans for a crunchy contrast or swirl in some almond butter for an extra layer of flavor.

Instant Pot Dairy Free Mushroom Risotto

Nothing beats the comfort of a creamy risotto, especially when it’s dairy-free and packed with the earthy flavors of mushrooms. I remember the first time I tried making risotto in my Instant Pot; it was a game-changer, turning what I thought was a labor-intensive dish into a weeknight-friendly meal. Here’s how I make my go-to Instant Pot Dairy-Free Mushroom Risotto, a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup Arborio rice
• 3 cups vegetable broth (adjust for creaminess)
• 8 oz mushrooms, sliced (cremini or button work great)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp nutritional yeast (for a cheesy flavor)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the diced onion and sauté for 2 minutes, until translucent.
3. Stir in the minced garlic and sliced mushrooms, cooking for another 3 minutes until the mushrooms start to soften.
4. Add the Arborio rice to the pot, stirring to coat the grains with oil and toast slightly, about 1 minute.
5. Pour in the vegetable broth, ensuring the rice is fully submerged. Add salt, pepper, and thyme.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 6 minutes.
7. Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Open the lid, stir in the nutritional yeast, and let the risotto sit for 2 minutes to thicken.

This risotto turns out perfectly creamy, with the mushrooms adding a meaty texture and depth of flavor. Try serving it with a sprinkle of fresh parsley or a drizzle of truffle oil for an extra touch of luxury.

Dairy Free Instant Pot Tomato Basil Soup

Remember those chilly evenings when all you craved was a bowl of something warm, comforting, and bursting with flavor? That’s exactly what inspired me to perfect this Dairy Free Instant Pot Tomato Basil Soup. It’s my go-to recipe when I need a quick, nourishing meal that doesn’t skimp on taste.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 1 (28-oz) can crushed tomatoes (San Marzano preferred for sweetness)
• 2 cups vegetable broth (low sodium recommended)
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and sauté for 3 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the crushed tomatoes and vegetable broth, stirring to combine all ingredients.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Stir in the chopped basil, salt, black pepper, and red pepper flakes (if using).
8. Use an immersion blender to puree the soup until smooth, or blend in batches in a traditional blender.

Perfectly creamy without a drop of dairy, this soup boasts a vibrant tomato flavor with a hint of basil freshness. Serve it with a swirl of coconut milk and a sprinkle of basil leaves for an elegant touch.

Instant Pot Dairy Free Chocolate Cake

Kind of like magic, this Instant Pot Dairy Free Chocolate Cake has saved my sanity on more than one occasion. Whether it’s a last-minute dessert need or a chocolate craving that won’t quit, this cake is my go-to, and I’m thrilled to share it with you.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (or coconut sugar for a less refined option)
• 1/3 cup unsweetened cocoa powder (Dutch-process adds depth)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water (warm to help mix)
• 1/3 cup vegetable oil (or any neutral oil)
• 1 tbsp apple cider vinegar (don’t skip, it reacts with baking soda)
• 1 tsp pure vanilla extract (adjust to taste)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
2. Add the water, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing.
3. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan loosely with foil to prevent moisture from dripping onto the cake.
4. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Lower the cake pan onto the trivet.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the cake pan from the Instant Pot. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the Instant Pot, this cake is incredibly moist with a rich chocolate flavor that’s not overly sweet. I love serving it with a dusting of powdered sugar or a dollop of coconut whipped cream for an extra special touch.

Conclusion

Variety is the spice of life, and this roundup of 20 Delicious Dairy-Free Instant Pot Recipes offers just that! From hearty meals to sweet treats, there’s something for every home cook to love. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!