Are you tired of sacrificing flavor and nutrition to accommodate dietary restrictions? Look no further! With these 20 creamy dairy-free instant pot recipes, you can indulge in rich and satisfying meals without compromising your values. From classic comfort foods like mac and cheese and mashed potatoes, to international inspirations like Thai peanut noodles and Indian-inspired tikka masala, we’ve got you covered.
Whether you’re a busy professional or a busy parent, these recipes are perfect for a quick and easy weeknight dinner. And the best part? They all use dairy-free ingredients, making them suitable for those with lactose intolerance or who simply prefer plant-based alternatives.
In this article, we’ll dive into each of the 20 recipes, exploring the unique flavors and textures that make these dishes so special. From creamy soups to hearty pasta dishes, you’ll find inspiration for a whole new level of deliciousness in your Instant Pot.
Creamy Dairy-Free Coconut Curry Lentil Soup
Warm up with this comforting and flavorful soup, packed with protein-rich lentils, creamy coconut milk, and a hint of Indian-inspired spices. Perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper in a little water until tender.
2. Add lentils, water or broth, curry powder, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are cooked through.
3. Stir in coconut milk and adjust seasoning as needed.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Instant Pot Vegan Mac and Cheese
This recipe transforms traditional macaroni and cheese into a creamy, plant-based delight using the Instant Pot. With just a few simple ingredients, you’ll be enjoying a comforting bowl of vegan goodness in no time!
Ingredients:
– 1 pound macaroni
– 2 cups vegetable broth
– 1/2 cup unsweetened almond milk
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the macaroni, vegetable broth, almond milk, paprika, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before opening the lid.
7. Stir in the vegan cheddar shreds until melted and well combined.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 16 minutes (including natural pressure release)
Dairy-Free Garlic Mashed Potatoes
Dairy-Free Garlic Mashed Potatoes Recipe
Summary:
This recipe combines the comfort of mashed potatoes with the pungency of garlic, all without using dairy products. Perfect for those looking for a creamy, flavorful side dish that’s suitable for many dietary needs.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves garlic, minced
– 1/4 cup vegan butter or margarine (such as Earth Balance)
– 1/2 cup non-dairy milk (such as soy milk or almond milk)
– Salt and pepper to taste
Instructions:
1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the minced garlic, vegan butter or margarine, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy. Gradually add the non-dairy milk, stirring until the desired consistency is reached.
Cooking Time:
20-25 minutes
Serve hot and enjoy!
Vegan Butternut Squash Risotto
A creamy and comforting fall-inspired risotto, perfect for a cozy night in.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup vegan white wine (optional)
– 1 tablespoon nutritional yeast
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, sauté onion and garlic in a little olive oil until softened. Add Arborio rice and cook for 1 minute.
4. Add white wine (if using) and cook until absorbed. Then add 1/2 cup broth and stir until absorbed. Repeat, adding broth in 1/2-cup increments, until rice is cooked and creamy, about 20-25 minutes.
5. Stir in roasted squash, nutritional yeast, salt, and pepper.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: About 45 minutes total, including roasting time.
Creamy Tomato Basil Soup
Savor the flavors of Italy with this creamy and comforting soup, featuring fresh tomatoes and basil.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh basil leaves, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped tomatoes, broth, tomato paste, and dried basil. Stir to combine.
4. Bring the mixture to a simmer and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: 30-40 minutes
Dairy-Free Mushroom Stroganoff
A creamy, savory, and satisfying vegetarian dish that’s perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 cup non-dairy sour cream (such as soy or almond-based)
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– Salt and pepper, to taste
– 8 oz whole wheat egg noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms, paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 5-7 minutes.
4. Stir in non-dairy sour cream, Dijon mustard, and Worcestershire sauce. Bring mixture to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Serve over cooked egg noodles, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Instant Pot Vegan Alfredo Pasta
A creamy and comforting vegan twist on the classic Italian dish, made easily and quickly in your Instant Pot.
Ingredients:
– 1 pound pasta of your choice (e.g., fettuccine or linguine)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegan cream substitute (e.g., soy creamer or cashew cream)
– 1/2 cup nutritional yeast
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pasta, vegan cream substitute, nutritional yeast, lemon juice, salt, and pepper. Stir well to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
7. Open the lid, stir well to combine, and serve hot garnished with fresh parsley or basil leaves.
Cooking Time: 16-18 minutes
Coconut Milk Steel-Cut Oatmeal
Start your day with a creamy and comforting bowl of oatmeal infused with the richness of coconut milk.
Ingredients:
– 1/2 cup steel-cut oats
– 1 cup water or milk (or a combination of both)
– 1/4 cup shredded coconut
– 2 tablespoons unsweetened coconut milk
– Pinch of salt
– Optional: sweetener of your choice (honey, maple syrup, etc.)
Instructions:
1. Rinse the steel-cut oats and combine them with water or milk in a medium saucepan.
2. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the oats have absorbed most of the liquid and have a creamy consistency.
3. Stir in shredded coconut and unsweetened coconut milk until well combined.
4. Add a pinch of salt to taste.
5. If desired, add your preferred sweetener and stir to combine.
6. Serve hot, garnished with additional shredded coconut if desired.
Cooking Time: 20-25 minutes
Dairy-Free Potato Leek Soup
This comforting soup is a perfect blend of potatoes, leeks, and aromatic spices, all free from dairy products. It’s a great option for those with dietary restrictions or preferences.
Ingredients:
• 2 large potatoes, peeled and diced
• 2 medium leeks, cleaned and chopped (white and light green parts only)
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 cup non-dairy milk (almond or soy work well)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chopped leeks; cook for an additional 5 minutes, stirring occasionally.
4. Add the diced potatoes, thyme, salt, and pepper. Cook for 1-2 minutes.
5. Pour in the vegetable broth and non-dairy milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
6. Use an immersion blender or transfer the soup to a blender; puree until smooth.
Cooking Time: 25-30 minutes
Vegan Chickpea Tikka Masala
Vegan Chickpea Tikka Masala Recipe
Experience the flavors of India with this creamy and aromatic vegan chickpea tikka masala recipe, made with tender chickpeas, rich spices, and a hint of coconut milk.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chickpeas, onions, garlic, cumin, curry powder, garam masala, turmeric, and salt.
3. Heat olive oil in a large skillet over medium heat. Add the mixture and cook for 5-7 minutes or until the onions are lightly browned.
4. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the flavors have melded together.
5. Remove from the oven and stir in coconut milk, vegetable broth, and pepper.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 35-40 minutes
Creamy Dairy-Free Broccoli Cheddar Soup
A rich and creamy broccoli soup that’s free from dairy products, perfect for a comforting meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup dairy-free cheddar cheese shreds (such as vegan cheddar)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the broccoli is tender.
5. In a blender or food processor, blend the cooked broccoli mixture with the non-dairy milk, flour, paprika, salt, and pepper until smooth.
6. Return the soup to the pot and stir in the dairy-free cheddar cheese shreds. Heat over low heat until melted and creamy.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Instant Pot Vegan Lentil Bolognese
A hearty, plant-based twist on the classic Italian dish, this Instant Pot recipe is a game-changer for busy weeknights. With minimal prep and quick cooking time, you’ll be enjoying a rich, flavorful sauce over your favorite pasta or with crusty bread in no time.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup nutritional yeast (optional, for cheesy flavor)
Instructions:
1. Press “Saute” on the Instant Pot and heat the pot until it reads “HOT.”
2. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
3. Add lentils, crushed tomatoes, basil, oregano, salt, and pepper. Stir to combine.
4. Close lid and set valve to “SEALING.” Cook on “Manual” mode at high pressure for 10 minutes.
5. Let pressure release naturally for 10 minutes before opening the lid.
6. Taste and adjust seasoning as needed. If desired, stir in nutritional yeast for a cheesy flavor.
Cooking Time: 20 minutes (including natural pressure release)
Dairy-Free Cream of Mushroom Soup
Experience the rich flavor of creamy mushroom soup without the dairy. This recipe uses a non-dairy milk and vegan creamer to create a delicious and comforting soup.
Ingredients:
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup non-dairy milk (almond or soy milk)
– 2 tablespoons vegan creamer
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their moisture and start to brown, about 10 minutes.
3. Pour in the vegetable broth and bring to a simmer.
4. Stir in the non-dairy milk and vegan creamer. Reduce heat to low and let simmer for 15-20 minutes or until the soup has thickened slightly.
5. Season with salt, pepper, and thyme. Serve hot.
Cooking Time: 25-30 minutes
Vegan Thai Peanut Noodles
Whisk away to Southeast Asia with this creamy and aromatic vegan take on a classic noodle dish. Rich peanut sauce coats perfectly cooked noodles, packed with crunch from toasted peanuts and fresh cilantro.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut cream
– 1 tablespoon maple syrup
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup chopped cilantro
– 1/4 cup toasted peanuts
– Salt to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, coconut cream, maple syrup, ginger, and red pepper flakes (if using). Blend until smooth.
3. Add the cilantro and peanuts to the peanut sauce and stir until combined.
4. Toss cooked noodles with the peanut sauce until well coated.
5. Serve immediately, garnished with additional cilantro and peanuts if desired.
Cooking Time: 15-20 minutes
Coconut Milk Rice Pudding
Creamy and comforting, this Coconut Milk Rice Pudding is a perfect dessert for any occasion. Made with just a few simple ingredients, it’s easy to whip up in no time.
Ingredients:
– 1 cup cooked white rice
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the cooked rice, coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 18-20 minutes or until the pudding has thickened slightly.
3. Remove from heat and stir in vanilla extract.
4. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Serve chilled and enjoy!
Cooking Time: 20 minutes
Serves: 6-8
Dairy-Free Creamy Corn Chowder
This comforting corn chowder is a perfect blend of sweet and savory flavors, without the use of dairy products. A delicious and creamy soup that’s easy to make and packed with nutrients.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups frozen corn kernels
– 4 cups vegetable broth (dairy-free)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup plain soy creamer or non-dairy milk
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until tender, about 5 minutes.
3. Stir in the corn kernels, vegetable broth, diced tomatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Stir in the soy creamer or non-dairy milk. Simmer for an additional 2-3 minutes or until heated through.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Instant Pot Vegan Pumpkin Soup
Warm up with this comforting and nutritious vegan pumpkin soup recipe that’s perfect for a cozy fall evening.
Ingredients:
– 1 small to medium-sized pumpkin, peeled and cubed (about 2 cups)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed pumpkin, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 20-25 minutes
Serve: Ladle into bowls and garnish with fresh cilantro, if desired. Enjoy!
Creamy Avocado Pasta
This recipe combines the creaminess of avocado with the heartiness of pasta, creating a delicious and healthy meal perfect for any occasion.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 ripe avocados
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Peel and pit avocados, then mash in a bowl with chicken broth until smooth.
4. Add the mashed avocado mixture to the skillet with garlic, stirring to combine.
5. Toss cooked pasta with the creamy avocado sauce, adding Parmesan cheese and seasoning with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Dairy-Free Sweet Potato Chili
Transform the flavors of traditional chili with this creamy and comforting dairy-free version, featuring sweet potatoes as a key ingredient.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup dairy-free sour cream alternative (e.g., soy-based or coconut-based)
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, cook the onion and garlic over medium heat until softened, about 5 minutes.
2. Add the diced sweet potatoes, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally.
3. Stir in the diced tomatoes and red kidney beans. Bring to a simmer.
4. Reduce heat to low and cook, covered, for 30-40 minutes or until the sweet potatoes are tender.
5. Stir in the dairy-free sour cream alternative. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 45-50 minutes
Vegan Creamy Tomato Basil Pasta
Elevate your pasta game with this rich and flavorful vegan recipe, perfect for a cozy night in. Fresh tomatoes, basil, and cashew cream come together to create a creamy sauce that’s sure to please.
Ingredients:
– 8 oz pasta of your choice
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup cashews
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Nutritional yeast (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashews, water, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. In a large skillet, sauté cherry tomatoes and basil leaves over medium heat for 5-7 minutes or until the tomatoes release their juices.
4. Add the blended cashew cream to the skillet and stir to combine.
5. Toss cooked pasta with the tomato-basil sauce and season with nutritional yeast if desired.
6. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to impress with these 20 creamy dairy-free Instant Pot recipes perfect for busy weeknights! From vegan mac and cheese to creamy tomato basil soup, these plant-based dishes are sure to please. Try making instant pot vegan alfredo pasta, coconut milk steel-cut oatmeal, or dairy-free garlic mashed potatoes. Whether you’re a seasoned chef or just starting out, these easy recipes will become staples in your kitchen. With flavors ranging from Indian-inspired curry lentil soup to Thai-style peanut noodles, there’s something for everyone. So go ahead and get cooking with these delicious and creamy instant pot recipes!
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