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
0 from 0 votes
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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 Pots are terrific for some dishes. Others are a big no-no. If you own an Instant Pot, you know how convenient it is when it comes to cutting down the time it takes to cook food, all through the magic of heat and steam. But while your Instant Pot has kitchen prowess, it can't cook everything safely.
Deep-Fried Anything. It's tempting to stick some chicken in there and think southern-fried-chicken will come out, but unfortunately, Instant Pots don't work like that. ...
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.
No, it doesn't. The speediness at which Instant Pots cook might seem like a cause for concern, but according to the majority of scientific evidence, it isn't. One 1995 study dubbed pressure cooking the best out of several other cooking methods because the pressure-cooked foods retained more nutrients than the others.
For those with non-celiac gluten sensitivity, it is unclear what the thresholds for gluten are, some are just as sensitive as someone with celiac disease, and others not as sensitive. For instance, the threshold for someone with celiac disease is about 10 mg gluten/day.
For people with coeliac disease, even small amounts of gluten can damage the lining of the small intestine (bowel), which prevents the proper absorption of food nutrients. Inflammation also occurs elsewhere in the body. If you have coeliac disease, inflammation and damage can occur even if you have no symptoms.
You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.
There is a whole lot of science to explain what makes coconut milk and dairy milk products curdle, but basically the sauce will break when it cooks too hot and too rapidly, so this can be especially troublesome when using a pressure cooker.
When it comes to breaking your Instant Pot in, it's a good idea to start with some basic foods and simple meals you're already familiar with, then slowly expand your Instant Pot repertoire from there. Try making staples like eggs, sweet potatoes, rice, or lentils using just the pressure cooker function.
Meat, like chicken or salmon, can go straight from the freezer into the Instant Pot. The reason? A pressure cooker, like the Instant Pot, quickly brings food to a safe temperature. This is different from a slow cooker, which can allow frozen foods to sit at an unsafe temperature for prolonged periods of time.
It is safe to cook frozen food in a pressure cooker because it uses pressure to move food through the "Danger Zone" quickly. As a result, you don't run into the issues that you would find by cooking frozen food in a slow cooker, where it can stay too long in the Danger Zone and could become unsafe.
With stovetop cookers there's still a small risk of pushing the pressure too high and blowing the thing up, but the Instant Pot doesn't have that danger. And it also has different pressure modes, so you can set it at low pressure for things like soup and high pressure when you're in a hurry.
Lai says the most common cause for a burn notification is not adding enough liquid to the pot or using thick ingredients like a thick tomato sauce. "If you sauté prior to pressure cooking and you do not properly deglaze the bottom of the pot, food stuck to the bottom can cause the burn notification," says Lai.
The pressure cooker can tenderize the most stubborn cut of meat and turn tough chewy fibers into gelatin, but a few wrong moves can turn meat into a shriveled tasteless lump. Here are my do's and don'ts for getting the most flavor out of your pressure cooked meat. DO brown or broil it.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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