Let’s face it: gluten-free cooking can feel like a chore, but your Instant Pot is about to change that. We’ve gathered 19 mouthwatering recipes that prove quick, delicious dinners are totally achievable—think cozy comfort foods and vibrant seasonal favorites. Get ready to fall in love with your pressure cooker all over again as you dive into these irresistible creations!
Instant Pot Gluten Free Chicken and Rice
A cozy, one-pot meal that practically cooks itself? Yes, please! This Instant Pot Gluten Free Chicken and Rice is your new weeknight hero—it’s hearty, flavorful, and ready in a flash. You’ll love how simple it is to throw together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Long-grain white rice – 1 cup
– Chicken broth – 1 ½ cups
– Olive oil – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Turn your Instant Pot to the “Sauté” setting and let it heat for 2 minutes.
2. Add 1 tbsp of olive oil to the pot.
3. Place 1 lb of boneless, skinless chicken breasts in the pot in a single layer.
4. Sear the chicken for 3 minutes per side until lightly browned.
5. Remove the chicken from the pot and set it aside on a plate.
6. Add 1 cup of long-grain white rice to the pot.
7. Toast the rice in the remaining oil for 1 minute, stirring constantly.
8. Pour in 1 ½ cups of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Stir in 1 tsp of garlic powder, 1 tsp of onion powder, ½ tsp of salt, and ¼ tsp of black pepper.
10. Return the seared chicken breasts to the pot, nestling them into the rice mixture.
11. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” setting.
12. Cook on high pressure for 8 minutes.
13. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes.
14. Carefully turn the valve to “Venting” to release any remaining pressure.
15. Open the lid and use two forks to shred the chicken directly in the pot.
16. Stir everything together until the chicken is evenly mixed with the rice.
17. Let the dish rest for 5 minutes to allow the rice to absorb any excess liquid.
Make sure to scrape the pot bottom well in step 8 to prevent a burn warning. Letting the pressure release naturally in step 13 helps keep the rice from becoming mushy. Resting in step 17 gives you the perfect fluffy texture. This dish comes out with tender, juicy chicken and perfectly cooked rice that’s not too sticky. The garlic and onion powder add a savory depth without any gluten-containing ingredients. Try topping it with fresh herbs or a squeeze of lemon for a bright finish.
Gluten Free Instant Pot Beef Stew
Sometimes you just need a cozy, no-fuss dinner that comes together fast. This gluten-free beef stew cooks up tender in your Instant Pot with minimal effort—perfect for busy weeknights when you want something hearty without the wait.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Beef chuck roast – 1.5 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 medium
– Carrots – 3 medium
– Potatoes – 2 medium
– Beef broth – 4 cups
– Tomato paste – 2 tbsp
– Cornstarch – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Cut the beef chuck roast into 1-inch cubes.
2. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
3. Add the beef cubes in a single layer and sear for 3 minutes per side until browned—don’t overcrowd the pot to get a good crust.
4. Dice the yellow onion, peel and slice the carrots into ½-inch rounds, and cube the potatoes into 1-inch pieces.
5. Add the diced onion to the pot and cook for 2 minutes until softened.
6. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in the beef broth, scraping the bottom to release any browned bits for extra richness.
8. Add the carrots, potatoes, salt, black pepper, and dried thyme.
9. Secure the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 25 minutes.
10. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
11. In a small bowl, mix the cornstarch with 2 tbsp of cold water until smooth to prevent lumps.
12. Stir the cornstarch slurry into the stew and set the pot to “Sauté” for 5 minutes until the broth thickens slightly.
13. Taste and adjust seasoning if needed, but avoid over-salting since the broth reduces.
14. Ladle the stew into bowls and serve hot.
Melt-in-your-mouth beef and tender veggies soak up that savory broth, making every spoonful comforting. Try it over a bed of mashed cauliflower or with a sprinkle of fresh parsley for a bright finish—it’s a gluten-free hug in a bowl!
Instant Pot Gluten Free Quinoa Salad
A healthy, flavorful meal doesn’t have to be complicated. You can whip up this Instant Pot quinoa salad in no time, and it’s perfect for meal prep or a quick dinner. Let’s get cooking!
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Quinoa – 1 cup
– Water – 1 ¼ cups
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Black pepper – ¼ tsp
– Cucumber – 1 cup, diced
– Cherry tomatoes – 1 cup, halved
– Red onion – ¼ cup, finely chopped
– Fresh parsley – ¼ cup, chopped
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Add the rinsed quinoa, 1 ¼ cups of water, and ½ tsp salt to the Instant Pot.
3. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 1 minute.
4. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Carefully open the lid and fluff the quinoa with a fork to separate the grains.
6. Transfer the cooked quinoa to a large bowl and let it cool for 5 minutes.
7. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, and ¼ tsp black pepper until combined.
8. Pour the dressing over the cooled quinoa and stir to coat evenly.
9. Add 1 cup diced cucumber, 1 cup halved cherry tomatoes, ¼ cup finely chopped red onion, and ¼ cup chopped fresh parsley to the bowl.
10. Gently toss all ingredients together until well mixed.
11. Taste and adjust seasoning with a pinch more salt if needed, but avoid over-salting.
12. Serve immediately or refrigerate for up to 3 days in an airtight container.
Delightfully fluffy quinoa pairs with crisp veggies and a zesty lemon dressing for a refreshing bite. This salad holds up beautifully in the fridge, making it ideal for packed lunches, or try serving it over greens for a heartier meal.
Gluten Free Instant Pot Creamy Potato Soup
Zesty and comforting, this gluten-free creamy potato soup is your new go-to for chilly nights. You’ll love how the Instant Pot makes it effortless, and it’s so rich and satisfying—perfect for a cozy dinner at home. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Yukon Gold potatoes – 2 lbs
– Yellow onion – 1 medium
– Garlic cloves – 3
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Unsalted butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Peel and dice the Yukon Gold potatoes into 1-inch cubes.
2. Dice the yellow onion and mince the garlic cloves.
3. Turn the Instant Pot to Sauté mode and melt the unsalted butter.
4. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
6. Pour in the chicken broth and scrape the bottom of the pot to deglaze.
7. Add the diced potatoes and salt to the Instant Pot.
8. Secure the lid, set the valve to Sealing, and pressure cook on High for 8 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches if needed.
11. Stir in the heavy cream and black pepper until fully combined.
12. Serve the soup hot, optionally garnishing with toppings like chives or bacon.
Yum, this soup turns out velvety and thick with a buttery, savory flavor from the potatoes and cream. It’s hearty enough to stand alone or pair with a crusty gluten-free bread for dipping—try adding a sprinkle of cheddar or a dollop of sour cream to make it extra indulgent!
Instant Pot Gluten Free Pulled Pork
Finally, a pulled pork recipe that won’t leave you feeling weighed down. This gluten-free version comes together in your Instant Pot with minimal effort. You’ll have tender, flavorful pork ready for tacos, sandwiches, or bowls in no time.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– Pork shoulder – 3 lbs
– Gluten-free soy sauce – ¼ cup
– Apple cider vinegar – ¼ cup
– Brown sugar – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Smoked paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken broth – ½ cup
Instructions
1. Trim any large pieces of fat from the pork shoulder.
2. In a small bowl, combine the gluten-free soy sauce, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Place the pork shoulder in the Instant Pot.
4. Pour the mixed sauce over the pork, turning the pork to coat it completely.
5. Add the chicken broth to the pot.
6. Secure the lid and set the valve to “Sealing.”
7. Select the “Manual” or “Pressure Cook” setting and set the timer for 90 minutes at high pressure. (Tip: For extra tender pork, let the pork sit at room temperature for 15 minutes before cooking.)
8. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes.
9. Carefully turn the valve to “Venting” to release any remaining pressure.
10. Remove the lid.
11. Use two forks to shred the pork directly in the pot. (Tip: If the pork is difficult to shred, it may need more cooking time; you can return it to pressure for another 10-15 minutes.)
12. Stir the shredded pork into the cooking liquid in the pot. (Tip: For a thicker sauce, turn on the “Sauté” function and simmer for 5-10 minutes until reduced.)
13. Serve immediately.
Outrageously tender and packed with smoky-sweet flavor, this pulled pork practically melts in your mouth. Pile it high on gluten-free buns with coleslaw, or use it as a filling for crispy tacos with avocado and lime.
Gluten Free Instant Pot Vegetable Risotto
Kick off your weeknight dinner with this fuss-free risotto that cooks itself while you relax. You’ll love how creamy it gets without any dairy, and the Instant Pot does all the stirring for you. It’s a cozy, veggie-packed meal that feels fancy but couldn’t be simpler.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Arborio rice – 1½ cups
– Vegetable broth – 4 cups
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Frozen peas – 1 cup
– Frozen corn – 1 cup
– Grated Parmesan cheese – ½ cup (optional)
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add 2 tbsp of olive oil to the pot.
3. Add 1 diced onion and cook for 4 minutes, stirring occasionally, until it turns translucent.
4. Add 3 minced garlic cloves and cook for 1 minute, stirring constantly to prevent burning.
5. Add 1½ cups of Arborio rice and stir for 2 minutes until the grains look slightly toasted.
6. Pour in 4 cups of vegetable broth and use a wooden spoon to scrape any bits from the bottom of the pot.
7. Add 1 tsp of salt and ½ tsp of black pepper, then stir once to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” for 6 minutes.
9. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
10. Open the lid and stir in 1 cup of frozen peas and 1 cup of frozen corn—the residual heat will thaw them perfectly.
11. If using, stir in ½ cup of grated Parmesan cheese until melted and creamy.
12. Let the risotto sit for 3 minutes to thicken slightly before serving.
Delight in the rich, velvety texture that comes from the Arborio rice absorbing all that broth. The peas and corn add pops of sweetness that balance the savory notes beautifully. Try topping it with fresh herbs or a squeeze of lemon for a bright finish.
Instant Pot Gluten Free Turkey Chili
Zipping through your week and need a hearty meal? This Instant Pot gluten-free turkey chili is your answer—it’s cozy, packed with flavor, and ready in a flash. You’ll love how simple it is to throw together, and it’s perfect for those busy nights when you crave something wholesome without the fuss.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground turkey – 1 lb
– Olive oil – 1 tbsp
– Onion – 1 cup, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Diced tomatoes – 1 (14.5 oz) can
– Tomato paste – 2 tbsp
– Chicken broth – 2 cups
– Kidney beans – 1 (15 oz) can, drained and rinsed
– Salt – 1 tsp
Instructions
1. Turn the Instant Pot to the “Sauté” setting and let it heat for 2 minutes until the display reads “Hot.”
2. Add the olive oil to the pot, then add the ground turkey, breaking it up with a spoon, and cook for 5 minutes until no pink remains.
3. Tip: If the turkey sticks, scrape the bottom with a wooden spoon to prevent burning—this helps build flavor for the chili.
4. Add the diced onion and minced garlic to the pot and sauté for 3 minutes until the onion is translucent and fragrant.
5. Stir in the chili powder and cumin, cooking for 1 minute to toast the spices and enhance their aroma.
6. Pour in the diced tomatoes, tomato paste, and chicken broth, stirring well to combine all ingredients.
7. Tip: For a thicker chili, let it simmer on “Sauté” for an extra 2 minutes before pressure cooking.
8. Add the drained kidney beans and salt, giving everything a final stir to distribute evenly.
9. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” setting at high pressure for 10 minutes.
10. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
11. Tip: For a creamier texture, mash a few beans with a fork after cooking—it thickens the chili without extra ingredients.
12. Open the lid, give the chili a stir, and let it sit for 5 minutes to allow the flavors to meld together.
13. Serve the chili hot in bowls, optionally topped with your favorite garnishes like avocado or cilantro.
Absolutely comforting, this chili boasts a rich, slightly smoky flavor from the spices, with tender turkey and beans in every spoonful. The texture is thick and hearty, making it ideal for scooping up with gluten-free crackers or serving over a baked potato for a creative twist.
Gluten Free Instant Pot Mushroom Stroganoff
Veggie-packed comfort food doesn’t have to take all day—this gluten-free mushroom stroganoff comes together in a flash thanks to your Instant Pot. You get that rich, creamy sauce and tender mushrooms without any of the usual fuss, and it’s perfect for a cozy weeknight dinner. Seriously, you’ll want to make this on repeat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Cremini mushrooms – 1 lb, sliced
– Gluten-free all-purpose flour – 2 tbsp
– Vegetable broth – 1 cup
– Coconut milk (full-fat) – 1 cup
– Dried thyme – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Gluten-free egg noodles – 8 oz
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add the olive oil, then the diced onion and minced garlic, and sauté for 3 minutes, stirring occasionally, until the onion is translucent.
3. Tip: If the garlic starts to brown too quickly, reduce the heat slightly to prevent burning.
4. Add the sliced cremini mushrooms and cook for 5 minutes, stirring every minute, until they release their liquid and soften.
5. Sprinkle the gluten-free all-purpose flour over the mushroom mixture and stir continuously for 1 minute to coat everything evenly.
6. Pour in the vegetable broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck.
7. Add the coconut milk, dried thyme, salt, and black pepper, and stir to combine.
8. Tip: For a thicker sauce, let it simmer on “Sauté” for an extra 2 minutes before proceeding.
9. Turn off the “Sauté” mode and add the gluten-free egg noodles, pushing them down to submerge in the liquid.
10. Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 4 minutes.
11. Once done, perform a quick release by carefully turning the valve to “Venting”—stand back to avoid steam.
12. Tip: If the noodles seem too firm, let the pot sit for 2 minutes with the lid off to allow them to absorb more liquid.
13. Stir everything gently to combine the sauce and noodles.
Mouthwatering and ready in no time, this stroganoff boasts a velvety, creamy texture from the coconut milk, with earthy mushrooms and a hint of thyme that meld perfectly. Serve it over a bed of steamed greens for a lighter twist, or pair it with a crisp salad to balance the richness—it’s so satisfying, you won’t miss the gluten one bit.
Instant Pot Gluten Free Lentil Soup
Unbelievably cozy and perfect for chilly evenings, this Instant Pot lentil soup is your new go-to comfort food. You’ll love how quickly it comes together with minimal effort, making it ideal for busy weeknights when you crave something hearty and healthy.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Carrots – 2 medium, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Brown lentils – 1 ½ cups, rinsed
– Vegetable broth – 6 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Dried thyme – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add the olive oil to the pot and let it warm for 30 seconds.
3. Add the diced onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally, until the onions are translucent.
4. Add the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
5. Turn off the “Sauté” mode by pressing “Cancel.”
6. Add the rinsed brown lentils, vegetable broth, canned diced tomatoes, dried thyme, bay leaf, salt, and black pepper to the pot.
7. Stir all ingredients together until well combined.
8. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
9. Select “Manual” or “Pressure Cook” mode and set the timer for 15 minutes at high pressure.
10. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
11. Remove the lid and discard the bay leaf.
12. For a creamier texture, use an immersion blender to partially blend some of the soup, or leave it chunky as desired.
Deliciously thick and savory, this soup has a rich, earthy flavor from the lentils and a hint of sweetness from the carrots. Serve it with a sprinkle of fresh parsley or a dollop of dairy-free yogurt for extra creaminess—it’s perfect for meal prep and tastes even better the next day!
Gluten Free Instant Pot Chicken Tacos
Oh, you’re going to love these gluten-free chicken tacos—they’re a lifesaver for busy weeknights, and the Instant Pot makes them incredibly tender and flavorful in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Gluten-free taco seasoning – 2 tbsp
– Chicken broth – 1 cup
– Corn tortillas – 8
– Shredded lettuce – 1 cup
– Diced tomatoes – ½ cup
– Shredded cheddar cheese – ½ cup
– Sour cream – ¼ cup
Instructions
1. Place 1 lb of boneless, skinless chicken breasts in the Instant Pot.
2. Sprinkle 2 tbsp of gluten-free taco seasoning evenly over the chicken.
3. Pour 1 cup of chicken broth into the pot, ensuring it covers the bottom but not the chicken completely.
4. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. Once done, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
6. Remove the chicken and shred it using two forks until it’s in fine pieces.
7. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Assemble each taco by placing shredded chicken on a tortilla, then topping with 1 cup of shredded lettuce, ½ cup of diced tomatoes, ½ cup of shredded cheddar cheese, and ¼ cup of sour cream.
Just imagine the tender, juicy chicken paired with the crisp lettuce and creamy toppings—it’s a gluten-free feast that’s perfect for taco night or even as a filling for nachos or salads.
Instant Pot Gluten Free Cornbread
Nothing beats a warm, comforting slice of cornbread, and this gluten-free version comes together in a flash with your Instant Pot. You get all that classic, slightly sweet flavor without any fuss. It’s the perfect side for chili or just slathered with butter.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Gluten-free cornmeal – 1 cup
– Gluten-free all-purpose flour – 1 cup
– Granulated sugar – ¼ cup
– Baking powder – 1 tbsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter, melted – ¼ cup
Instructions
1. Pour 1 cup of water into the inner pot of your Instant Pot.
2. Place the trivet that came with your Instant Pot inside the inner pot.
3. Grease a 7-inch round cake pan that fits inside your Instant Pot with a little extra butter or non-stick spray.
4. In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
5. In a separate medium bowl, whisk the milk, egg, and melted unsalted butter together until smooth.
6. Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients.
7. Gently stir the mixture with a spatula just until no dry streaks of flour remain; do not overmix.
8. Pour the batter into the greased 7-inch cake pan.
9. Cover the cake pan tightly with aluminum foil.
10. Carefully lower the covered pan onto the trivet inside the Instant Pot.
11. Secure the lid on the Instant Pot and ensure the steam release valve is set to the “Sealing” position.
12. Select the “Manual” or “Pressure Cook” function and set the cook time for 25 minutes at High pressure.
13. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes.
14. After 10 minutes, carefully turn the steam release valve to the “Venting” position to release any remaining pressure.
15. Open the lid once the float valve has dropped.
16. Using oven mitts, carefully lift the cake pan out of the Instant Pot and place it on a wire rack.
17. Remove the aluminum foil from the pan.
18. Let the cornbread cool in the pan for 10 minutes.
19. Run a knife around the edge of the pan to loosen the cornbread.
20. Invert the pan onto the wire rack to turn the cornbread out, then flip it right-side-up to cool completely.
This cornbread turns out incredibly moist and tender with a perfect crumb. The flavor is wonderfully sweet and corny, just like the classic. Try serving it warm with a drizzle of honey or crumbling it over a bowl of hearty soup for a delicious twist.
Gluten Free Instant Pot Coconut Curry
Picture this: a hectic weeknight, you’re craving something cozy and flavorful, but the thought of a long cooking session makes you groan. That’s where this gluten-free coconut curry comes in—it’s your Instant Pot’s time to shine, delivering a rich, satisfying meal with minimal fuss. You’ll love how the creamy coconut milk and warm spices come together in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- Coconut oil – 1 tbsp
- Onion – 1, diced
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, grated
- Curry powder – 2 tbsp
- Chicken breast – 1 lb, cubed
- Coconut milk – 1 can (13.5 oz)
- Chicken broth – 1 cup
- Bell peppers – 2, sliced
- Salt – 1 tsp
Instructions
- Turn your Instant Pot to the “Sauté” setting and heat the coconut oil for 2 minutes until shimmering.
- Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—this releases their oils for maximum flavor.
- Add the curry powder and cook for 30 seconds, stirring constantly to toast the spices and prevent burning.
- Place the cubed chicken breast into the pot and cook for 2 minutes, stirring to coat it evenly with the spice mixture.
- Pour in the coconut milk and chicken broth, scraping the bottom of the pot to deglaze any browned bits for extra depth.
- Add the sliced bell peppers and salt, stirring gently to combine all ingredients.
- Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes—it’ll take about 7 minutes to come to pressure.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid and give the curry a final stir; if it seems too thick, you can thin it with a splash of broth or water to your liking.
What you get is a velvety, aromatic curry with tender chicken and crisp-tender peppers that soak up all the creamy coconut goodness. Serve it over steamed rice or cauliflower rice for a hearty meal, or try it with naan for dipping—it’s so versatile, you might just make it a weekly staple.
Instant Pot Gluten Free Banana Bread
Just when you think banana bread can’t get any easier, this Instant Pot version comes along. It’s gluten-free, fuss-free, and ready in a flash—perfect for those overripe bananas sitting on your counter. You’ll love how simple it is to whip up a warm, comforting loaf without turning on the oven.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 50 minutes
Ingredients
– Gluten-free flour blend – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ripe bananas – 3 medium
– Eggs – 2 large
– Granulated sugar – ¾ cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Water – 1 cup
Instructions
1. In a medium bowl, mash the 3 ripe bananas with a fork until mostly smooth, leaving a few small chunks for texture.
2. Add the 2 eggs, ¾ cup granulated sugar, ⅓ cup vegetable oil, and 1 tsp vanilla extract to the mashed bananas, and whisk until fully combined.
3. In a separate bowl, whisk together 1 ½ cups gluten-free flour blend, 1 tsp baking soda, and ½ tsp salt.
4. Tip: For best results, use a gluten-free flour blend that contains xanthan gum to help with binding.
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix the batter.
6. Grease a 7-inch round cake pan that fits inside your Instant Pot, and pour the batter into the pan, smoothing the top with a spatula.
7. Cover the pan tightly with aluminum foil to prevent moisture from dripping into the bread during cooking.
8. Pour 1 cup of water into the inner pot of the Instant Pot, and place a trivet inside.
9. Lower the covered pan onto the trivet, seal the Instant Pot lid, and set the valve to “Sealing.”
10. Select the “Manual” or “Pressure Cook” setting on high pressure, and set the timer for 50 minutes.
11. Tip: Natural pressure release is key here—after cooking, let the pressure release naturally for 15 minutes before manually releasing any remaining steam.
12. Carefully remove the pan from the Instant Pot using oven mitts, and let the bread cool in the pan for 10 minutes.
13. Turn the bread out onto a wire rack to cool completely before slicing.
14. Tip: For an extra touch, sprinkle the top with a little sugar before cooking for a lightly crisp crust.
Kind of magical how this bread turns out so moist and tender, with a rich banana flavor that’s not too sweet. It’s perfect sliced warm with a pat of butter or toasted for breakfast the next day—try it with a drizzle of honey or a smear of almond butter for a tasty twist.
Conclusion
Simply put, these 19 gluten-free Instant Pot recipes make healthy eating easy and delicious! From cozy soups to hearty mains, there’s something for every craving. We’d love to hear which ones become your favorites—drop a comment below and share this roundup on Pinterest to spread the gluten-free love. Happy cooking!
