Ten Easy Gluten-Free Recipes for the Instant Pot

I finally jumped on the Instant Pot bandwagon. My lovely mother in-law gave me a check for Christmas, and I knew just what I was going to buy with it! Of course I’ve seen hundreds of posts about the Instant Pot. A few of my friends raved about their pressure cookers. But I’m not an early adopter. I wait to see which brand and model rise to the top of the pack.

How about you? Do you like to be the first in your group to try the new trend or do you wait? I waited a LONG time before I got a cell phone. I didn’t like the idea of someone calling me when I deliberately got away by myself (like for a run). Sometimes I didn’t want to be easy to reach. How times change. Everyone expects a response within seconds.

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Anyway, back to Instant Pots. I chose the Instant Pot Duo 6-quart 7-in-1 because it was one of the most popular models on Amazon and mentioned in many blogs. I didn’t really want the touchscreen or WiFi models. More features sometimes equals more problems. If you have a large family, I’d suggest the 8-quart, but for my family of five, the 6-quart is fine.

Since I got it, I’ve used it a few times a week. In addition to cooking meals, it’s an excellent rice cooker and does a GREAT job with boiled eggs that are super-easy to peel.

For many recipes, something that would take eight hours in the slow cooker can cook in 30 to 90 minutes in a pressure cooker. Because our family owns cattle, I have a freezer full of lean, delicious beef. I can come home from work and cook a roast for dinner.

I just made my Stuffed Pepper Soup in the Instant Pot, and it was ready in just 30 minutes.  Stuffed peppers taste great, but stuffing the peppers is a pain. This soup version combines red and green peppers, ground beef, rice, diced tomatoes, gluten-free Worcestershire sauce (some of them contain soy sauce or malt vinegar and are NOT GF so check the label) and a few other simple ingredients.

 

Instant Pot GF Recipe Roundup

I tried my easy Secret Ingredient Chili in the Instant Pot, and it was yummy.

Here’s my recipe modified for the Instant Pot:

Set the Instant Pot to saute and brown the ground beef. Add the cans of beans, diced green chiles, Mexican-style or Chili-style stewed tomatoes, the chili powder and the apple cider vinegar. Stir together. Put the lid on and set the cooker to high pressure for 25 minutes. Allow to release naturally for 10 minutes, then do a quick release.

I’m sharing some other Instant Pot favorites that are gluten-free or easily adapted to be GF.

The Instant Pot Roast Beef from Ashley at Recipe Rebel is tender, juicy and full of flavor. This is a recipe that I’ve made a few times now and LOVE.

I’ve made Mexican shredded beef in the slow cooker, and here’s a recipe for Instant Pot Mexican Shredded Beef from Leigh Ann Wilkes at Your Home Based Mom. Serve it with corn tortillas if your family is gluten-free.

This recipe for Instant Pot Chicken and Rice from A Pinch of Healthy comes highly recommended from a friend. I love the addition of mushrooms.

Nurse Loves Farmer offers this Instant Pot Honey Garlic Chicken that looks delicious. NOTE: If you’re cooking gluten-free, use GF soy sauce (Tamari).

I’m a Texan who enjoys Tex-Mex food like this Instant Pot Shredded Chicken from The Cents’Able Shoppin.

I’ve made several yummy soups in my Instant Pot. I really like the option of cooking dry beans in a soup without soaking them first. Megan Lierman offers this Instant Pot Navy Bean Soup.

I love me some red beans and rice, so I’m eager to try this Instant Pot Red Beans and Rice from A Pinch of Healthy.

Melissa from Bless This Mess Please has a simple recipe for Broccoli Cheese Soup that uses cornstarch instead of flour.

Do you have an Instant Pot? If so, please let me know your favorite recipe. Sharing is caring!