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Best Dairy-Free Instant Pot Recipes

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Dairy Free Instant Pot Cajun Pasta (Gluten Free) Mary's Whole Life Dairy free recipes dinner
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Living a dairy-free lifestyle doesn't mean compromising on taste. In fact, you can create delicious and healthy meals using just an Instant Pot. This versatile kitchen appliance is perfect for busy people who want to whip up a quick and nutritious meal without spending hours in the kitchen. In this article, we'll show you some of the best dairy-free Instant Pot recipes that you can easily make at home.

Description

Instant Pot is a multi-cooker that can be used for pressure cooking, sautéing, steaming, and slow cooking. It's perfect for making one-pot meals that are healthy, delicious, and easy to make. The best thing about using an Instant Pot is that it saves time and energy, and it helps to retain the nutrients in the food.

Prep Time and Cook Time

Most of the recipes in this article have a prep time of around 10-15 minutes and a cook time of 30-45 minutes. However, this may vary depending on the recipe and the quantity of ingredients used.

Ingredients

The ingredients used in these dairy-free Instant Pot recipes are easily available in any grocery store. They include vegetables, grains, legumes, and meat substitutes. Some of the common ingredients used in these recipes are garlic, onion, ginger, tomatoes, bell peppers, coconut milk, quinoa, lentils, chickpeas, tofu, and tempeh.

Equipment

To make these recipes, you'll need an Instant Pot, a cutting board, a knife, and some measuring cups and spoons. You may also need a blender or food processor for some recipes.

Method

The method of making these recipes is fairly simple. Most of them involve sautéing the onions and garlic, adding the other ingredients, and pressure cooking for a set amount of time. Some recipes may require additional steps like blending or using the sauté function to thicken the sauce.

Notes

Make sure to read the instructions carefully before making any of these recipes. Also, make sure to adjust the seasoning to your taste.

Nutrition Info

All the recipes in this article are healthy and nutritious. They are low in fat, high in protein, and packed with vitamins and minerals. The nutrition information for each recipe is included in the recipe card.

Recipes FAQ

1. Can I substitute the vegetables in these recipes?

Yes, you can substitute the vegetables with any other vegetables that you like. Just make sure to adjust the cooking time accordingly.

2. Can I use canned beans instead of dried beans?

Yes, you can use canned beans instead of dried beans. Just reduce the cooking time to 5-10 minutes.

3. Can I freeze the leftovers?

Yes, you can freeze the leftovers for up to 3 months. Just make sure to cool the food completely before freezing.

Recipe Tips

- Make sure to soak the beans overnight for best results. - Use a natural release method to avoid overcooking the food. - Adjust the seasoning to your taste. - Use fresh herbs for added flavor. - Serve with rice or bread for a complete meal.

Recipes

1. Vegan Lentil Stew

This hearty stew is packed with protein and fiber, and it's perfect for a cold winter day. It's easy to make and can be customized to your taste.

Ingredients:

  • 1 cup dried lentils
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 carrot, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups vegetable broth
  • 1 can diced tomatoes

Instructions:

  1. Turn on the Saute mode on the Instant Pot and add the onion and garlic. Cook until softened.
  2. Add the bell pepper and carrot and cook for 2-3 minutes.
  3. Add the cumin, paprika, salt, and black pepper and stir well.
  4. Add the lentils, vegetable broth, and diced tomatoes and stir well.
  5. Close the lid and set the Instant Pot to Manual mode for 20 minutes.
  6. Allow the pressure to release naturally for 10 minutes, then do a quick release.
  7. Adjust the seasoning to your taste and serve hot.

Nutrition Information:

  • Calories: 210
  • Protein: 14g
  • Fat: 1g
  • Carbohydrates: 38g
  • Fiber: 14g
  • Sugar: 5g
  • Sodium: 833mg

2. Creamy Tomato Soup

This comforting soup is perfect for a chilly day. It's creamy and delicious, and it's made with healthy ingredients.

Ingredients:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Turn on the Saute mode on the Instant Pot and add the onion and garlic. Cook until softened.
  2. Add the diced tomatoes, coconut milk, vegetable broth, basil, oregano, salt, and black pepper and stir well.
  3. Close the lid and set the Instant Pot to Manual mode for 10 minutes.
  4. Allow the pressure to release naturally for 10 minutes, then do a quick release.
  5. Use a blender or food processor to blend the soup until smooth.
  6. Adjust the seasoning to your taste and serve hot.

Nutrition Information:

  • Calories: 178
  • Protein: 3g
  • Fat: 16g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 873mg

3. Vegetable Biryani

This flavorful rice dish is packed with vegetables and spices, and it's perfect for a quick and healthy meal.

Ingredients:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 carrot, chopped
  • 1 cup basmati rice
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups vegetable broth

Instructions:

  1. Turn on the Saute mode on the Instant Pot and add the onion and garlic. Cook until softened.
  2. Add the bell pepper and carrot and cook for 2-3 minutes.
  3. Add the cumin, coriander, turmeric, salt, and black pepper and stir well.
  4. Add the basmati rice and stir well.
  5. Add the vegetable broth and stir well.
  6. Close the lid and set the Instant Pot to Manual mode for 5 minutes.
  7. Allow the pressure to release naturally for 10 minutes, then do a quick release.
  8. Fluff the rice with a fork and serve hot.

Nutrition Information:

  • Calories: 235
  • Protein: 4g
  • Fat: 1g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 953mg

4. Vegan Chili

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