This collection of 30 recipes features dinners that are gluten-free and easy to make in your Instant Pot! From hearty stews to BBQ pulled pork sandwiches, these recipes are healthy, delicious and quick to make!
My Instant Pot is one appliance that never gets a break! Whether we’re in back to school mode in the fall, the busy holiday season, eating healthier in the new year, or even in the heat of summer, my trusty Instant Pot never fails me. Who doesn’t love a hands off way to cook dinner?
As a nutritionist, I am always trying to create easy dinners that are not only healthy to feed your family, but that are also delicious! While we generally stick to healthy, gluten-free recipes, I also really love the idea of anything I can make in the Instant Pot. Set it and forget it, especially on those busy weeknights where you get home late!
I’ve rounded up 30 of the best Gluten-Free, Instant Pot dinner recipes. From soups to vegetarian main dishes, chicken, beef, and pork recipes, it’s all here for you! And of course, if you’re still looking for more, my cookbook: The Big Book of Instant Pot Recipes is a fantastic resource!
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30 Gluten-Free Instant Pot Recipes: Chicken Cacciatore
This chicken cacciatore is hearty, satisfying and full of flavor. Try this classic Italian dish, or any other of these gluten-free instant pot recipes for a quick and easy weeknight dinner.
Prep Time10minutes
Cook Time15minutes
Servings6
AuthorAmy Rains
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Ingredients
2lbschicken breast or thighs
2tbspavocado oil
1medmedium sized onion(diced)
2clovesgarlic(minced)
114 ozdiced or pureed tomatoes
1/4cupred wine vinegar
1tspdried oregano
1tsppaprika
1tspdried rosemary
ttspdried thyme
1tspkosher salt
3tbsptomato paste
1largegreen bell pepper(diced)
8ozsliced mushrooms
1/2cupmarinated artichoke hearts
3/4cupdry red wine or chicken broth
1tbspfresh thyme
2tbspfresh basil
Instructions
Select the saute function on your Instant Pot. While waiting to heat, salt, and pepper your chicken. Cover the bottom of your Instant Pot with oil, and add chicken. Cook on each side for 1-2 minutes. Remove from the pot. add in any extra oil if needed, then toss in your onion. Cook for about 2 minutes, add garlic and cook for another minute.
Select the cancel function. Pour wine or chicken broth in the pot to deglaze, scraping any browned bits off the bottom that might have stuck (this helps prevent burning).
In a small bowl, mix together your dry spices: oregano, paprika, rosemary, thyme, and salt. Add tomatoes, tomato paste, vinegar, and spices over the onion/garlic mixture. Give it a quick stir.
Now top the sauce with chicken, then remaining vegetables: mushrooms, artichoke hearts, and bell pepper.
Secure the lid. Select manual and cook on high pressure for 8 minutes.
Once cooking is complete, use a quick release. You can use a towel to cover the valve to prevent a mess. Once steam is completely released, open the lid.
Stir around the mixture. You can let sit for several minutes to thicken up the sauce, or serve immediately. Add any additional salt and pepper to taste.
Serve over noodles, zoodles, or potatoes and garnish with fresh basil and thyme if using.
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Laura Ksays
Do you use the 6qt? I don’t want to have to store an 8, but want to be able to use it for my family of 4. Just wondering what size you used for all of these recipes.
Reply
amy@wholesomelicious.comsays
Hi Laura! We are a family of 4 and the 6qt works great!!! This is it: http://amzn.to/2hCEeUO. Even to have plenty of leftovers.
“Instant pot recipes are absolutely healthy as long as what you put in the recipe is healthy,” she says. The shorter cooking time may also result in the greater preservation of vitamins and minerals when compared to other longer types of cooking.
Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.
Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.
Con– The Instant Pot uses steam under pressure to cook food and not everything is meant to be cooked in the Instant Pot. I attempted a crustless quiche which turned out well but it was too wet and moist to my liking and I prefer to cook it in the oven with dry heat.
If you are interested primarily in slow cooking, you should buy a dedicated slow cooker. They're more reliable with a range of slow-cooker recipes than an Instant Pot. We found Instant Pot multicookers specifically could not successfully slow-cook dense, high-volume recipes such as beef stew or pot roast.
Is cooking in a pressure cooker healthy? Yes, cooking in a pressure cooker is healthy. Unlike a slow cooker, which cooks foods for a long time at a lower temperature, pressure cookers do use high heat when cooking - but not for a long time. This means that most of the nutrients won't be lost.
This dinner staple cooks up perfectly every time in the Instant Pot. You can aim for firm but juicy chicken for cubing, or let it cook a little bit longer for tender shredded chicken.
The slow cooker acts as a sealed environment, trapping the moisture and flavors and preventing them from evaporating. As the temperature rises slowly, the pores in the chicken open up, allowing it to soak up the marinade more effectively than in high-heat cooking methods.
Leading to a product that cooked faster and maintain more its juices, since less moisture evaporates into steam. Thus, pressure frying produces the most consistently flavorful fried chicken, and is faster than any other method when cooking in higher volumes.
In fact, there are a handful of foods that just shouldn't be pressure-cooked. Among them are dairy and fried foods, as well as burgers and steaks. These foods are not Instant-Pot-friendly for a multitude of reasons.
In general, seafood such as fish, oysters, shrimp, muscles and clams are just too delicate for pressure cooking and slow cooking modes. They are foods that are meant to be cooked quickly at just the right temperature, which is hard to do with an Instant Pot.
They are most commonly used in industrial settings to quickly prepare meat or stocks. However, in most scenarios, Elite Chefs avoid using pressure cookers because they provide less control over the final dish. Chefs often prefer slow cooking techniques that accentuate and pull out the flavors of the food.
According to a study conducted by the Journal of the Science of Food and Agriculture, pressure cooking reduces the lectin content from food. Lectin is a harmful chemical that reduces the nutritional value of food by hindering the absorption of minerals.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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