Pumpkin Chili
Pumpkin Chili is a comforting and hearty dish that perfectly combines the warmth of chili with the seasonal flavors of pumpkin. This dairy-free recipe is not only rich in nutrients but also easy to prepare in your Instant Pot, making it a quick and healthy option for busy weeknights or cozy gatherings. Packed with flavors and spices, this chili will warm you up on cold days and fill your home with delightful aromas.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion | 1, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1, diced |
| Carrot | 1, diced |
| Canned pumpkin puree | 15 oz |
| Black beans | 1 can (15 oz), rinsed and drained |
| Kidney beans | 1 can (15 oz), rinsed and drained |
| Diced tomatoes | 1 can (14.5 oz) |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional toppings | Avocado, cilantro, lime juice |
Cooking Steps:
- Set the Instant Pot to the “Sauté” mode and heat the olive oil. Add the diced onion, garlic, bell pepper, and carrot. Sauté for about 5 minutes until the vegetables soften.
- Stir in the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure.
- Stir the chili thoroughly, taste, and adjust the seasoning if necessary. Serve hot with your choice of toppings. Enjoy!
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Apple Cider Chicken
Apple Cider Chicken is a delightful and savory dish that brings together the sweetness of apple cider and the savory flavors of chicken. This dairy-free recipe, made effortlessly in the Instant Pot, results in tender, juicy chicken that’s infused with autumn spices and served over a bed of sautéed vegetables. Perfect for a warm, comforting meal during the fall season, this dish is both nutritious and satisfying.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Chicken thighs | 4, skinless and boneless |
| Yellow onion | 1, diced |
| Garlic | 3 cloves, minced |
| Carrots | 2, sliced |
| Celery | 2 stalks, sliced |
| Apple cider | 1 cup |
| Chicken broth | 1 cup |
| Thyme | 1 teaspoon |
| Sage | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional garnish | Chopped parsley |
Cooking Steps:
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken thighs and brown on both sides for about 3-4 minutes.
- Add the diced onion, minced garlic, carrots, and celery; sauté for another 3-4 minutes until the vegetables are softened.
- Pour in the apple cider and chicken broth, then add the thyme, sage, salt, and black pepper.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- After cooking, perform a natural pressure release for 5 minutes before doing a quick release for any remaining pressure.
- Remove the chicken, shred or slice it if desired, and serve alongside the vegetables with juices spooned over the top. Enjoy!
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Butternut Squash Soup
Butternut Squash Soup is a creamy and comforting dish that makes for a perfect dairy-free meal, especially during the chilly autumn months. This soup combines the natural sweetness of roasted butternut squash with fragrant spices and warm flavors, creating a velvety smooth texture that’s both satisfying and nourishing. The Instant Pot speeds up the cooking process, allowing you to enjoy this delicious soup in no time.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Yellow onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional garnish | Pumpkin seeds or parsley |
Cooking Steps:
- Peel and cube the butternut squash.
- Set the Instant Pot to “Sauté” mode and heat olive oil. Add chopped onion and minced garlic; sauté for 2-3 minutes until softened.
- Add cubed butternut squash, vegetable broth, cumin, ginger, salt, and black pepper.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, perform a quick release and carefully open the lid.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed.
- Serve hot, garnished with pumpkin seeds or parsley if desired. Enjoy!
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Maple Glazed Pork Tenderloin
Maple Glazed Pork Tenderloin is a delicious and easy-to-make dish that brings together the savory flavor of pork with the natural sweetness of maple syrup, perfect for a comforting weeknight dinner. Cooking this dish in the Instant Pot helps to lock in moisture and flavor, resulting in a tender and juicy tenderloin that pairs beautifully with a variety of sides.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 lbs |
| Olive oil | 2 tablespoons |
| Maple syrup | 1/4 cup |
| Soy sauce (or tamari for gluten-free) | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Garlic | 3 cloves, minced |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional garnish | Fresh thyme or parsley |
Cooking Steps:
- Season the pork tenderloin with salt and pepper.
- Set the Instant Pot to “Sauté” mode and heat olive oil. Sear the pork for 2-3 minutes on each side until browned.
- In a bowl, mix maple syrup, soy sauce, Dijon mustard, and minced garlic. Pour over the seared pork in the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, perform a quick release and carefully open the lid. Remove the pork and let it rest for a few minutes.
- Optionally, you can reduce the sauce by using the “Sauté” mode again until thickened.
- Slice the pork, drizzle with sauce, and garnish with fresh herbs if desired. Enjoy!
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Stuffed Sweet Potatoes
Stuffed Sweet Potatoes are a nutritious and satisfying dish that showcases the natural sweetness of sweet potatoes, complemented by a savory filling. Ideal for a quick weeknight meal, this Instant Pot recipe allows the sweet potatoes to steam perfectly, ensuring they are tender and ready for stuffing with your favorite ingredients.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Olive oil | 1 tablespoon |
| Black beans (canned, drained) | 1 can (15 oz) |
| Corn (canned or frozen) | 1 cup |
| Red bell pepper, diced | 1 |
| Green onion, sliced | 2 |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Avocado (for topping) | 1, diced |
| Optional toppings: cilantro or lime juice | To taste |
Cooking Steps:
- Wash and poke holes in the sweet potatoes, then place them in the Instant Pot on the trivet with a cup of water.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Once done, perform a quick release and remove the sweet potatoes; let them cool slightly before cutting them open.
- In a bowl, mix black beans, corn, diced bell pepper, green onion, cumin, chili powder, salt, and pepper.
- Stuff the sweet potatoes with the bean mixture and top with diced avocado, and any optional toppings, then serve. Enjoy!
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Harvest Vegetable Stew
Harvest Vegetable Stew is a hearty and comforting dish packed with seasonal vegetables, making it a fantastic choice for a nutritious meal. This Instant Pot recipe allows you to create a flavorful stew in a fraction of the time it would take on the stovetop, while preserving the vibrant colors and textures of the vegetables.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Carrots, diced | 2 |
| Celery, diced | 2 stalks |
| Garlic, minced | 3 cloves |
| Zucchini, diced | 1 medium |
| Bell pepper, diced | 1 |
| Potatoes, diced | 2 medium |
| Vegetable broth | 4 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Thyme (dried or fresh) | 1 teaspoon |
| Basil (dried or fresh) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Cooking Steps:
- Set the Instant Pot to the sauté mode and heat olive oil. Add onion, carrots, and celery; sauté until softened.
- Add minced garlic and cook for an additional minute.
- Stir in zucchini, bell pepper, and potatoes; mix well.
- Pour in vegetable broth and add canned tomatoes, thyme, basil, bay leaf, salt, and black pepper; stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, allow for a natural release of pressure for about 10 minutes, then perform a quick release to vent any remaining steam.
- Remove the bay leaf and adjust seasoning if needed; serve hot and enjoy!
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Wild Rice and Mushroom Pilaf
Wild Rice and Mushroom Pilaf is a wholesome and nutty dish that combines the earthy flavors of wild rice with the rich, savory taste of mushrooms. This easy-to-make pilaf is not only dairy-free but also packed with nutrients, making it a perfect side dish or a light main course. Cooking it in the Instant Pot guarantees that the rice and mushrooms come together quickly while infusing each grain with robust flavor.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Mushrooms, sliced | 8 ounces |
| Wild rice | 1 cup |
| Vegetable broth | 2 1/2 cups |
| Thyme (dried or fresh) | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Parsley, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and sauté until translucent.
- Stir in minced garlic and sliced mushrooms; cook until mushrooms are soft.
- Add wild rice, vegetable broth, thyme, salt, and black pepper; stir well to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Once done, perform a natural release of pressure for about 10 minutes, then release any remaining steam.
- Fluff the pilaf with a fork, garnish with chopped parsley, and serve warm. Enjoy!
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Spiced Lentil Curry
Spiced Lentil Curry is a hearty, protein-packed dish that brings together the warmth of spices and the nutritional benefits of lentils. This dairy-free curry is not only satisfying but also easy to prepare in the Instant Pot, making it a perfect option for a weeknight meal or a cozy gathering. The combination of spices, tomatoes, and lentils creates a rich and flavorful sauce that pairs wonderfully with rice or naan.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Carrot, diced | 1 medium |
| Bell pepper, diced | 1 medium |
| Canned diced tomatoes | 14 ounces |
| Vegetable broth | 2 cups |
| Green or brown lentils | 1 cup |
| Curry powder | 2 tablespoons |
| Cumin powder | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Spinach leaves | 2 cups (fresh) |
| Cilantro, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat olive oil. Add diced onion, garlic, and grated ginger; sauté until onion is soft.
- Stir in diced carrots and bell pepper, cooking for a few more minutes until tender.
- Add canned tomatoes, vegetable broth, lentils, curry powder, cumin, turmeric, salt, and black pepper; mix well.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Once done, perform a natural release for about 5 minutes, then release any remaining steam.
- Stir in fresh spinach until wilted, garnish with chopped cilantro, and serve hot. Enjoy!
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Beef and Butternut Squash Stew
Beef and Butternut Squash Stew is a comforting, hearty dish that combines tender beef cubes with sweet butternut squash and a medley of vegetables. This dairy-free stew is perfect for cooler evenings and is effortlessly prepared in the Instant Pot, allowing the flavors to meld beautifully while keeping the beef juicy and tender. It’s a nourishing meal that the whole family will love.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Beef stew meat, cubed | 1.5 pounds |
| Yellow onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Carrot, diced | 2 medium |
| Celery, diced | 2 stalks |
| Butternut squash, peeled and cubed | 4 cups |
| Canned diced tomatoes | 14 ounces |
| Beef broth | 4 cups |
| Worcestershire sauce | 2 tablespoons |
| Thyme (dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat olive oil. Add the beef cubes and brown them on all sides; remove and set aside.
- Add chopped onion, garlic, carrot, and celery to the pot, cooking until softened.
- Stir in butternut squash, browned beef, diced tomatoes, beef broth, Worcestershire sauce, thyme, bay leaf, salt, and black pepper; mix well.
- Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Once done, perform a natural release for about 10 minutes, then release any remaining steam.
- Remove the bay leaf, garnish with fresh parsley, and serve hot. Enjoy!
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Quinoa and Black Bean Chili
Quinoa and Black Bean Chili is a nutritious and flavorful plant-based dish that’s perfect for those chilly nights or anytime you crave a hearty meal. Packed with protein-rich quinoa and fiber-filled black beans, this chili is not only dairy-free but also satisfying and easy to prepare in the Instant Pot. It’s an ideal option for families and a great way to incorporate more whole foods into your diet.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Bell pepper, diced | 1 medium |
| Carrot, diced | 1 medium |
| Canned diced tomatoes | 14 ounces |
| Canned black beans, rinsed | 15 ounces |
| Quinoa | 1 cup |
| Vegetable broth | 4 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh cilantro, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion, garlic, bell pepper, and carrot; sauté until softened.
- Stir in the diced tomatoes, black beans, quinoa, vegetable broth, chili powder, cumin, paprika, salt, and black pepper; combine well.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Once done, perform a natural release for about 5 minutes, then release any remaining steam.
- Stir the chili, garnish with fresh cilantro, and serve hot. Enjoy!
Sweet Potato and Chickpea Tagine
Sweet Potato and Chickpea Tagine is a vibrant and aromatic dish inspired by North African cuisine. This dairy-free meal combines sweet and savory flavors, featuring tender sweet potatoes and protein-rich chickpeas simmered in a fragrant blend of spices. It’s a wholesome option for a cozy dinner or a lovely gathering with friends and family, all conveniently prepared in your Instant Pot.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Sweet potato, peeled and diced | 2 medium |
| Canned chickpeas, rinsed | 15 ounces |
| Canned diced tomatoes | 14 ounces |
| Vegetable broth | 1 cup |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Paprika | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic; sauté until softened.
- Stir in the diced sweet potato, chickpeas, diced tomatoes, vegetable broth, cumin, cinnamon, paprika, turmeric, salt, and black pepper; mix well.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, perform a natural release for 5 minutes, then release any remaining steam.
- Stir the tagine, garnish with fresh parsley, and serve hot. Enjoy!
