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.
To cook for a gluten-free guest, follow these guidelines: Cook from scratch: To avoid hidden gluten, use whole, fresh ingredients. Avoid "convenience" ingredients such as gravy mixes, soup mixes, bottled sauces, salad dressings, condiments, and seasoning mixes, since these may contain gluten-based ingredients.
“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.
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.
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.
Ginger. Ginger can relieve bloating, gas, and nausea. It may also have anti-inflammatory benefits. 12 You may find that drinking ginger tea, eating ginger candies, or eating pickled ginger may help you feel better.
In addition to making foods like grains and legumes more digestible, pressure cooking does not create any of the unhealthy chemicals associated with baking and grilling methods.
Myth: The high pressure cooking process increases the risk of toxic chemical release. Fact: Pressure cooking in an Instant Pot is designed to be safe, with built-in features to prevent any risk of chemical leaching or toxic substance release during the cooking process.
A study conducted at the University of Maryland's Center for Celiac Research found that people who consumed 50 mg of gluten per day developed villous atrophy after just 90 days. 1 By contrast, those who consume either 10 mg or no gluten had no significant changes to their intestinal lining.
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.
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.
Pressure-cooked meat-based dishes show a significant reduction in unsaturated fat contents, but it appears that iron is not lost. In addition to making foods like grains and legumes more digestible, pressure cooking does not create any of the unhealthy chemicals associated with baking and grilling methods.
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