Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

My oldest daughter had a friend that would eat at our house most nights during high school.  We loved having her.  

One time, my daughter told me that her friend had said, "I love everything your mom makes.  It's all so yummy.  The only thing I don't like is that potato soup!" 

Um.  Ok.  Duly noted! Ha ha ha.  

So I took that "suggestion" and made a new recipe! 

This one gets rave reviews from everyone who eats it, I promise.  

In fact, I was planning on some leftovers when I made this last and even doubled it to be sure.  Alas, my boys gobbled up every last bit of it and I was left with zero leftovers.  I guess that is a sign that the recipe is working! 

Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

2 sticks celery, diced  

1 small onion, diced

1-2 carrots, chopped

3-4 cups of diced potatoes (I leave the skins on) 

4 cups broth 

1 tsp. salt 

1/2 tsp. pepper

5 Tbs. of dairy free butter 

5 Tbs. GF flour

2 cups dairy free milk (I use rice milk)

2-3 cups of chopped ham 

1-2 c. diced spinach 

Add celery, onion and carrots to instant pot and use the saute function to cook until tender, about 5 mins. Add the potatoes, broth, and salt and pepper.  Cook on high pressure for 7 mins.  Release the pressure, then use an immersion blender to blend to desired consistency. (I make it creamy, but still a little chunky.) Meanwhile, melt your butter in a saucepan and then whisk the flour in to make a roux.  (Don't worry if it is a little chunky.) Change your instant pot back to saute and add the roux to the instant pot and whisk to blend.  Pour in the 2 c. of milk while whisking.  Stir till consistency you want.  If it is too thick, add a little more broth.  Add in the chopped ham and diced spinach and enjoy! 

YUM! 

Simple Instant Pot BBQ Sweet and Spicy Chicken - Gluten and Dairy Free

Ok, you know what? I am not a food photographer. Not even going to pretend.  

And to give you an idea of why I am not, just imagine trying to quickly snap a picture before all the ravenous kids start digging in, evening has set in, lighting is horrible, and everyone needs to leave for a church activity in 20 minutes.  So . . . you just take the first one that happens to be in focus! Ha! 

This meal doesn't look that great in the picture, so you are just going to have to take my word for it that it IS great.  

Definitely one of the family's all time favs.  

And bonus . . . crazy easy to make too! 

Simple Instant Pot BBQ Sweet and Spicy Chicken - Gluten and Dairy Free 

4- 5 frozen chicken breasts 

1 - 2 cups GF BBQ sauce (depending on how much you like and how many chicken breasts you have) 

20 oz. pineapple chunks (don't drain) 

Put all ingredients into instant pot.  Set on high pressure (manual) for 25 mins.  Quick release the pressure.  Shred the chicken and stir.  If it's too runny, turn to saute and boil for a few minutes. 

Serve over rice.  

Yum yum! 

Easy Instant Pot Beef Stroganoff - Gluten and Dairy Free

Stroganoff is a recipe that I didn't tackle for a very long time after all our lovely food allergies began.  It just seemed really hard, with all that gluten and dairy in it.

But then . . . it's just so good!  Eventually I had to try.  

I wanted it done in the instant pot, with simple, normal ingredients because I just can't pass up an easy dump and walk away kind of meal.   

In the end I am thrilled with this recipe.  I get such rave reviews each time I make it!  Everyone is a fan!

I was worried this would be hard, but this recipe ended up being SO EASY.  Seriously, so easy and super yummy. Totally worth it. 

Instant Pot Stroganoff - Gluten and Dairy Free

1 lb. of ground beef 
diced onion 

1 t. garlic 

1/2 t. thyme 

1 t. salt 

pepper, to taste 

4 c. gluten free pasta (I use penne or rotini) 

3 1/2 c. broth 

*

1 c. mayonnaise 

1 c. of dairy free milk (we use rice milk) 

In your IP, first add your ground beef and onions.  Cook your meat, using the "saute" function.  Turn saute off when the meat is done cooking and onions are soft.  (I pre-cook all my meat, so I just dump in the frozen, cooked meat and heat until warm.) Add spices, pasta and broth.  Push pasta down until it is submerged in the broth, as best you can. Cook on High Pressure (manual) for 7 minutes.  Quick release the pressure, then add the mayo and milk.  Stir until well combined, then return the IP lid and let it sit for 10-20 minutes on the IP warm setting, until the sauce has thickened.  

Enjoy! 

Beef and Sweet Potato Stew - Gluten, Dairy, and Grain Free

 A quick, yummy, Instant Pot stew that is super healthy and free of all the things.  Fits all the requirements! 

Beef and Sweet Potato Stew - Gluten, Dairy and Grain Free

1 lb. cooked ground beef 

1 onion, diced 

2 tsp. salt 

1 tsp. pepper

2 tsp. thyme 

1 tsp. ginger

3 tsp. garlic 

3 tsp. oregano 

2 cups of frozen, mixed veggies

3 sweet potatoes, chopped 

6-7 cups chicken broth 

Sauté ground beef (cook it, if needed) with the onion in your instant pot until the onion is softened and fragrant.  Add the rest of ingredients (I leave sweet potato peels on). Seal the instant pot and cook on high pressure for 5 minutes.  Quick release pressure when done.  

Enjoy! 

Instant Pot Rice Pudding

 I do realize that I have a million recipes for rice cereal, pudding, and porridge here.  But.  This one is different.  Because sometimes you just want to use white rice, in the instant pot.  You want to dump it in and go do something else.  And then you want to eat creamy rice pudding for breakfast.  So . . . this is the one you need.  

Never enough rice options for a warm breakfast for us people that can't have oats! 

Instant Pot Rice Pudding 

4 c. rice milk (or milk of choice) 

2 1/2 c. water

2 c. white rice 

1/2 c. maple syrup

1/4 tsp. salt 

2 tsp. cinnamon 

2 tsp. vanilla 

raisins 

Add all ingredients to instant pot.  Stir.  Seal lid and close valve. Select "porridge" and set to 20 mins.  Allow to release pressure naturally for 10 minutes, then quick release remaining pressure.  Stir again. 

Serve with milk of choice and brown sugar, if desired. 

Yum! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

 Another attempt in my endless quest to serve a nice warm, nourishing, oat-free breakfast!  

This one is apple raisin cinnamon and it was a big hit.  Easy to make, yummy to eat.  Just what we are looking for! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

1 apple, chopped

1/4 c. raisins 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!  

Instant Pot Baked Potatoes

Baking potatoes in the Instant Pot is simple, faster than the oven (but not a ton) and makes a much better tasting baked potato than the microwave.  But most importantly it frees up your oven.  It makes the potatoes soft and fluffy and delicious.  Try it out!  

Instant Pot Baked Potatoes

1 1/4 c. water

8 (or so - depending on size) potatoes, scrubbed and poked

Place water in the bottom of the Instant Pot.  Put trivet in.  Place potatoes on top of trivet in single layer.  Close lid and seal valve.  Cook on high pressure (manual) for 13- 17 minutes (depending on size of potatoes. 13 = smaller potatoes, 16 or 17 = large potatoes).  Naturally release the pressure for 10 minutes, then quick release the remaining pressure.  

Enjoy! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

 Eating yogurt everyday is a part of my diet and essential for my health.  I can skip a day or two now and then, but generally speaking I need to eat it every single day.  Have you ever bought store bought dairy free yogurt? It is crazy expensive.  And of the 8 people in this house, 6 of us can not have dairy.  

So making my own yogurt definitely became a priority!  It can be very intimidating, but it is much easier than you think! 

And look at the beautiful and delicious yogurt you can have for a fraction of the price! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

INGREDIENTS: 

3 cartons of Aroy-D Coconut Cream* (see picture below) 

1 1/2 Tbsp. Raw Honey 

3/16 tsp. of GI Pro Health Yogurt Starter* (see picture below)  

DIRECTIONS: 

- Empty the 3 cartons of coconut cream into the instant pot.  Turn on the "sauté" function and boil until the cream reaches 180* F. (You can also use the yogurt function for this step, but I have difficulty reaching 180* with it. The "sauté" function always works.) 

- Once you reach 180* F remove the inner pot and set aside, in order to cool the cream down to 100-115* F.   I usually place it in the fridge, and keep a close eye on the temperature.  

- Once you reach 100-115* place the pot back into the Instant Pot.  Stir in the honey.  

- Remove 1/4 c or so and carefully whisk the starter into it, slowly, to avoid clumps.  Once smooth, gently whisk the removed 1/4 c. into the rest of the coconut cream.  

- Close the lid of the instant pot and close the vent.  Select "Yogt" and allow it to "cook" for 12 hours.  

- Remove from pot and gently stir to combine.  (It will have separated.) Pour into containers and chill.  Serve with honey, fruit, whatever you desire.  

YUM!!

**Notes: 

- You can use any coconut cream you choose, but this is the best, cleanest (no added gums or anything) brand I have found

- There is a TON of variation in all coconut products, and coconut cream/milk is no exception.  Sometimes your yogurt will be incredibly creamy, other times it will be more separated and oily. 

- Boiling to 180* is done to kill any germs or bacteria that may be in the cream.  

- Cooling the cream back down to 100 - 115* is so that the high heat doesn't kill the starter.  

- I fill out a 1/4 tsp. of starter and then carefully divide into 4 -1/16 section with a knife. Carefully scoop out 1/16  of it (back into jar) and use the remaining.

- I divide this into 20 containers (see below) which comes out around $0.70 per yogurt.  An INCREDIBLE steal compared to store prices for dairy free yogurt!! 

I mix my yogurt with bananas and frozen mixed berries (frozen is cheaper than fresh, but fresh is fantastic too!).  I top with honey and it is heaven! 

Instant Pot Yellow Rice and Chicken - Gluten and Dairy Free

One time I made some butternut muffins (similar to the recipe below) but instead of putting cinnamon  in them, I accidentally put TURMERIC.  

Do you know what turmeric tastes like in a muffin!?!?  

It tastes like dirt.  Dirt!  Like . . .actual dirt.  

So . . . I put lots of butter and honey on those muffins and fed them to my kids and they didn't even notice!  In fact, they liked them! 

BWAHAHAHAHA!!!  

Note to self:  Mark the turmeric bottle up so that it doesn't look exactly like cinnamon.

Instant Pot Yellow Rice and Chicken - Gluten and Dairy Free 

1 tsp. oil 

1 small onion, diced 

2 c. brown rice 

2 c. chicken broth 

3 c. frozen mixed veggies 

1 heaping tsp. turmeric 

1 tsp. garlic 

1 tsp. oregano 

1 tsp. salt

1/4 tsp. pepper 

2-3 frozen chicken breasts 

Add oil and onions to Instant Pot.  Turn on "sauté" and cook onions till soft.  Turn off sauté and add the rice, broth, veggies, and spices.  Stir till well mixed.  Add frozen chicken to the top and push down into the rice mixture a little.  

Cook on High Pressure (Manual) for 25 mins.  Allow pressure to come down naturally for 15 minutes, then quick release the remaining pressure.  Remove chicken and shred.  Return chicken to rice and stir to combine.  

Enjoy! 

Instant Pot Spaghetti - Gluten and Dairy Free

Have you been making spaghetti in pots?  Sauce popping all over your kitchen? Multiple pots and pans dirty? 

STOP. 

Making spaghetti in the Instant Pot has been a game changer.  

One pot. No mess. Dump and walk away.  

I will NEVER make it another way again.  

Instant Pot Spaghetti - Gluten and Dairy Free

~1 lb. of ground beef
diced onions
12 oz. GF spaghetti noodles
2 cans of stewed tomatoes ( I chop the tomatoes up a bit while in the can)
2 cans of (8 oz) tomato sauce
1 tsp. garlic powder
1 tsp.  oregano
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
2 cups of water

In your IP, first add your ground beef and onions.  Cook (or warm if already cooked) your meat, using the "sauté" function. (Turn "sauté" when meat is done.)  Next, and this is SUPER important, you want to break your noodles in half and layer your dry noodles, log cabin style, as many layers as possible. (See picture below.)  This will insure your noodles do not stick together.  Trust me on this.  After many failed attempts to help the noodles not stick . . . this is the only method that works.  And it really works!  Next add your sauce.  Just dump your tomatoes, tomato sauce, spices and sugar right on top of the noodles.  Last, add 2 cups of water. Do NOT stir anything! (You don't want to mess up those noodles!) Just put your lid on and walk away!  It's a dream come true!

Set your IP for 9 minutes on High Pressure (manual), making sure the seal is sealed.  While it is cooking you can make a salad, a veggie, or some breadsticks. When time is up, quick release your pressure.  Now you want to stir your noodles up real good and then you are done!

Enjoy your food and washing ONE pot and not washing your stove top because it is not covered in spaghetti sauce splatters.  Hooray!

Instant Pot Mexican Quinoa Bowl - Gluten and Dairy Free

Our awesome and generous neighbors invited us over to swim one evening.  It was right during dinner time and I knew that the 8 of us would come home starving.  I quickly threw this in the instant pot before leaving.  We left and swam and had such a great time!  

When we came home we had a fantastic, warm meal waiting for us.  Everyone was definitely starving and so happy to dig in! 

And this, ladies and gentleman, is why the instant pot is the greatest invention of all time.  It prepares a meal while you DO SOMETHING ELSE.  

It's like having an extra cook in the house.  THE BEST! 

Instant Pot Mexican Quinoa Bowl - Gluten and Dairy Free 

1 lb. of ground beef 

1/2 onion, diced 

1 1/2 c. quinoa, rinsed well 

1 1/2 tsp. garlic powder 

1 1/2 tsp. salt 

1/2 tsp. pepper 

1 1/2 tsp. cumin 

1 can diced tomatoes 

Chicken broth - enough to make 3 cups when combined with the tomatoes (water also works) 

1 can black beans, drained and rinsed 

1 can of corn, drained, or 1 c. of frozen 

In the instant pot add the ground beef and onion.  (If uncooked, use the sauté function to cook the meat.)  Rinse the quinoa well, then add.  Add spices.  Empty tomatoes into large glass measuring cup then fill the rest of the way to 3 cups with broth (or water).  Add to instant pot.  Add beans and corn.  Stir.  Close and seal the instant pot. Set to high pressure (manual) for 2 mins.  Let the pressure release for 10 minutes, then quick release the rest.  

Top with lettuce, green onions, tomatoes, olives, avocados . . whatever you like!  Eat with corn or tortilla chips.  

YUM! 

Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

 I am constantly trying to come up with new ways to cook rice for my oat-allergic boy to have for breakfast.  I mean, one can only eat eggs or Chex so many times before going crazy! I basically try to mimic all the ways we cook oats . . .just using rice! 

It is always successful.  In fact, my other kids always want to have what he's having.  That's a good sign!   

 Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

2 cans of peaches, drained (or fresh peaches, peeled and chopped) 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!  

Instant Pot Hearty Vegetable Stew - Gluten and Dairy Free

 I have trained all my kids to love soup just like I do.  Just the other day one of my sons was begging me to make soup for dinner despite it being a very hot and muggy day.  So proud! 

The Hubby? He enjoys soup, but doesn't have a deep love for it like I do.  But when we do have it he prefers it to be thick and hearty.  He loves this soup!  

It is vegetarian. . . but I don't think anyone even notices, since it is so thick.  Great for a meat free meal packed with veggies! 

Instant Pot Hearty Vegetable Stew - Gluten and Dairy Free 

Diced onion (if desired) 

1 1/2 tsp. garlic 

1 1/2 tsp. salt 

pepper, to taste 

1 tsp. turmeric 

1 tsp. ginger 

1 Tbsp. parsley 

1 Tbsp. basil 

1 tsp. thyme 

3 medium potatoes, chopped 

3 medium carrots, chopped 

3-4 celery sticks, minced 

2 1/2 c. frozen mixed veggies

1 c. dry brown rice 

4 c. broth 

2 c. of water 

Combine all ingredients in instant pot and stir. Seal the instant pot and cook on high pressure (manual) for 20 mins.  Allow to naturally release pressure for at least 10 mins, then quick release the rest.  Stir the soup and add more broth or water if you want to thin it out a little. 

Enjoy! 

Instant Pot Minestrone - Gluten and Dairy Free

This recipe calls for some Balsamic Vinegar and some fresh spinach to be added at the end, after cooking.  

But I'll tell you what . . .I forget about 70% of the time (including the day I took these pics!)!  When everyone's hungry and we are in a rush to go 389 different places and there are 6 kids talking my ear off. . . it's a miracle I even made dinner! 

Don't be like me: add the spinach and balsamic.  

But if you do forget . . . just know it will still taste fantastic! 

Instant Pot Minestrone - Gluten and Dairy Free 

1 large carrot, chopped

1 large celery, minced 

1 medium zucchini, chopped 

onion, to taste 

garlic, to taste

2 t. basil

1 t. oregano

3/4 t. thyme

30 oz. diced tomatoes 

4 c. broth 

1 can red kidney beans, drained and rinsed 

1 can great northern beans, drained and rinsed 

1 c. uncooked GF pasta (we use macaroni or penne) 

2 bay leafs 

2 c. chopped spinach 

1 t. balsamic vinegar 

Add all ingredients except the spinach and balsamic vinegar to the instant pot.  Cook on high pressure for 8 minutes.  Quick release the pressure then add the spinach and balsamic vinegar (if you remember, ha!).  

Enjoy! 

Instant Pot Shepherd's Pie - Gluten and Dairy Free

You know, I'm all about saving time but I also like healthy food and veggies.  So....since this main dish has tons of veggies in it I always have an internal debate whilst making it.  

Do I HAVE to add another side dish? Is the fact that it has veggies in it enough?  Can we all just agree that this main dish is also a side dish all in one?  

Deep thoughts.  And I'm not going to pretend like I haven't served this by itself.  I most definitely have.  

Instant Pot Shepherd's Pie - Gluten and Dairy Free

1 lb of ground beef, browned* 

2-3 cups of frozen veggies (I like the corn/peas/carrots/green beans mix from Costco)

2 c. of chicken broth (or beef broth) 

1 1/2 tsp. salt 

pepper, to taste

5-6 medium potatoes, cut into bite sized pieces 

1/4 c. arrowroot (or corn starch) 

1/2 c. cold water 

Mix the ground beef*, frozen veggies, broth, salt and pepper in the instant pot.  Layer the potatoes directly on top.  Seal the instant pot and cook on manual (high pressure) for 15 minutes.  When timer beeps quick release the pressure.  Take potatoes out with a slotted spoon and set aside.  Mix the arrowroot (or corn starch) with the cold water and whisk until smooth.  Switch the instant pot to "Sauté" and whisk the arrowroot into it, until thickened.  Layer the potatoes back on top and serve.  YUM! 

* I pre-cook all my ground beef and freeze it, so I just have to dump it in.  If you need to cook yours, cook it on the sauté function in the instant pot until it is browned through, then proceed with the recipe.  

Instant Pot Chili Mac - Gluten and Dairy Free

I'm pretty sure my instant pot is vying for the position of my favorite appliance of all time.  It's trying to oust my crockpots.  Not sure who's gonna win, I'll be honest.  

My requirements for the IP are that it must cook my entire meal, with very little effort on my part.  Meat must be frozen.  Everything must be dumped in and stirred.  

And then a complete meal must emerge (I can tolerate adding an easy side dish, if I need to), whilst I help kids with homework, break the fights up, drive to scouts-activities-practice, coach practice, really . . . just fill in the blank.  I want dinner made while I do other things.  The instant pot does it every time. 

I have a lot of "complete meal" recipes to post.  Here's the first.  

Instant Pot Chili Mac - Gluten and Dairy Free 

1 pound ground beef, cooked* 

chopped onion, optional 

1 tsp. garlic

1 tsp. parsley

1 tsp. oregano

1 tsp. basil

1 tsp. salt

pepper, to taste 

2 cups water

14.5 oz. can diced tomatoes

8 oz. can tomato sauce

1 cup (or 1 can) of corn, frozen 

2 cups of noodles, elbow macaroni or penne (use gluten free if needed) 

Add all ingredients to your instant pot and stir (pre-cook meat if needed, see note below).  Set bean/chili setting to 5 minutes (make sure valve is closed).  When timer beeps, quick release the pressure.  Make a quick salad, if you have time!  Enjoy! 

*I pre-cook all my ground beef and freeze it, so I just have to dump it in. If you need to cook yours, cook it on the sauté function in the instant pot until it is browned through.  

White Chili - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! 

I have a firm belief that the person who invented crock pots has a secure spot in Heaven.  I mean, saving lives right and left with those crock pots has got to be a ticket right in.  I LOVE using my crock pot. 

All drama aside . . . 

This chili is so darn good that the Hubs was still raving about it the next day.  It's just that good people.  

White Chili - Gluten and Dairy Free 

2 frozen boneless chicken breasts 

2 cans of great northern beans 

1 1/2 tsp. garlic powder

2 tsp. cumin 

1/4 tsp. pepper 

1 1/2 tsp. salt 

2 C. chicken broth 

1 cup coconut milk 

1/4 c. arrowroot powder 

1/2 c. cold water 

Put all ingredients except arrowroot powder and water in the crock pot.  Cook on high for 5 - 6 hours until chicken is done.  Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the chili until incorporated.  Add shredded chicken back in and replace lid.  Heat for a few minutes until thickened.  

Serve with some delicious corn bread and enjoy! 

***To make as a freezer meal add all ingredients (except arrowroot powder and water) to a gallon zip lock bag and freeze. Defrost over night in the fridge and cook for 7-8 hours on low in the crock pot.
*** 

Instant Pot White Chili - Gluten and Dairy Free 
*Add frozen chicken, beans, spices, broth and milk to instant pot.
*Seal the valve, then cook on High Pressure (manual) for 15 minutes, then Quick Release pressure. 
*When pressure has all released, remove chicken and shred. 
*Before returning to pot, turn on "sauté" function. 
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to broth/milk mixture and whisk.
*Return chicken to pot. 

Crock Pot Taco Soup - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

 Weather is sorta a big thing for me and sometimes I feel like I spend 9 months looking forward to summer and 3 months enjoying it.  I have got to learn to enjoy the cold weather more, but in the meantime there is always soup.  I must have soup to warm me up.  

Today it is cold and pouring rain, so taco soup is on the menu.

Crock Pot Taco Soup - Gluten and Dairy Free 

2 frozen boneless, skinless chicken breasts (can substitute 1 lb of cooked ground beef) 

1 15 oz. can of black beans, drained 

1 15 oz. can of corn, drained (or use fresh or frozen)

1 8 oz. can of tomato sauce 

1 15 oz. can of diced tomatoes 

2  c. of chicken broth 

1 tsp. of salt 

1 tsp. cumin 

1/2 tsp. garlic 

1/4 tsp. pepper

Add all ingredients to crock pot and cook on high for 5 hours.  Remove chicken and shred then return to soup.  Serve with tortilla chips and diced avocados, or other desired toppings.   

*This also makes a great freezer meal.  Add all ingredients to a gallon zip lock bag and freeze.  Defrost over night in the fridge and cook for 7-8 hours on low in crock pot. 

Instant Pot Taco Soup - Gluten and Dairy Free
*Add frozen chicken, beans, corn, tomato sauce, diced tomatoes, broth and spices to Instant Pot.
*Seal valve and cook on High Pressure (manual) for 15 minutes.
*Quick Release pressure
*Shred chicken and return to pot.
*If using ground beef cook on the sauté function first, then pressure cook for just 1 minute.  If your ground beef is already cooked just set to high pressure (manual) for 1 minute.

Enjoy!

Yum yum! 

Creamy Chicken Pasta Sauce - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! Also you can cook rice in the instant pot at the same time! 

My dearest bloggy . . . I haven't forgotten you . . . it's just, you know . . . life.  

But you know . . . the food and the eating and the cooking go on and on everyday!  So I do have lots to share. 

Like this creamy pasta sauce (also SO delicious served over rice).  

One of the things I have missed desperately since becoming dairy free is creamy pasta sauces.  So rich and delicious! 

So I thought this up and was super pleased with the results.  And my dairy free kids? Ecstatic.  Even the dairy eating kids loved it. 

Creamy Chicken Pasta Sauce - Gluten Free and Dairy Free

2 chicken breast 

2 c. chicken broth 

2 c. rice milk (or coconut milk) 

1 1/2 tsp. salt 

1 1/2 tsp. dried parsley

1 1/2 tsp. dried basil 

garlic, to taste

pepper, to taste 

1/4 c. arrowroot powder (used as a thickener - can sub corn starch)
1/2 c. cold water 

Slice and pan fry chicken breast and set aside.  In the same skillet add the rest of the ingredients, except the arrowroot powder and water.  Bring to a boil. Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the sauce until incorporated. Add the cooked chicken back in.

Instant Pot Creamy Chicken Pasta Sauce - Gluten and Dairy Free 
*Add frozen chicken, broth, rice milk, and spices to instant pot.
(**If you want to cook your rice in the IP also, see below for directions.) 
*Cook on High Pressure (manual) for 15 minutes, then Quick Release pressure. 
*When pressure has all released, remove chicken and shred. 
*Before returning to pot, turn on "sauté" function. 
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to broth/milk mixture and whisk.
*Return chicken to pot. 

If you want to cook your rice in the Instant Pot at the same time:
* After adding chicken, broth, milk and spices to the Instant Pot, place your trivet on top of the frozen chicken. 
*Place an oven safe bowl on top of trivet.
*Add 3 cups of rice and 4 1/2 cups of water to bowl.
*Continue with IP directions above.  
PEASE NOTE:  This will cook your rice perfectly for this meal, but you will get some broth in the rice, so it will be slightly flavored.  (In case you wanted rice leftover for another meal and didn't want it flavored with broth.)

Serve over GF noodles or rice.

Enjoy!

We have discovered we really enjoy these gluten free noodles.  They are definitely our favorite noodles now.  The spaghetti noodles from this brand were so surprisingly good I forgot they were GF! 

Crockpot Teriyaki Chicken and Rice - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! Also you can cook rice in the instant pot at the same time! 

Crockpot's are the perfect answer to hot summer evenings, amiright? 

I can't stand turning on the oven when it is so hot, but the crockpot provides the perfect meal without heating up the kitchen. 

Win, win. 

 Crockpot Teriyaki Chicken and Rice - Gluten and Dairy Free

4 frozen chicken breasts

1/2 c. gluten free soy sauce (low sodium is good)

1/2 c. chicken broth 

1, 20 oz. can of pineapples, reserve juice

3 Tbsp. honey

2 Tbsp. olive oil

1 tsp. garlic powder

1 tsp. ground ginger 

1/4 c. arrowroot powder (corn starch can substitute)
1/2 c. cold water 

Place frozen chicken in crockpot.  After opening can of pineapples, drain juice into a bowl, then pour pineapples on top of chicken. (This is not shown in the picture, but just trust me. Do it! Yum.) Add the rest of the ingredients, except the arrowroot powder, to the pineapple juice and whisk until sugar is dissolved.  Pour over chicken and cook for 5 hours on high in crockpot.   

Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the teriyaki sauce until incorporated. Add chicken back in and stir till combined.

Serve over rice.

**This makes a really great freezer meal.  Just add all ingredients except the arrowroot powder and water to a gallon ziploc bag.  Freeze.  Defrost in fridge overnight then cook on low for 8 hours. Proceed as normal. Yum!

Instant Pot Teriyaki Chicken and Rice - Gluten and Dairy Free

*Add frozen chicken and pineapples to instant pot. 

*Mix your reserved pineapple juice with the soy sauce, broth, honey and spices. 

*Pour over chicken and pineapples, in the instant pot.
(**If you want to cook your rice in the IP also, see below for directions.) 
*Seal vent and cook on High Pressure (manual) for 15 minutes, then Quick Release pressure.
*When pressure has all released, remove chicken and shred.
*Before returning to pot, turn on "sauté" function.
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to soy sauce/broth mixture and whisk.
*Return chicken to pot.

If you want to cook your rice in the Instant Pot at the same time:
* After adding chicken, pineapples, sauce and spices to the Instant Pot, place your trivet on top of the frozen chicken.
*Place an oven safe bowl on top of trivet.
*Add 3 cups of rice and 4 1/2 cups of water to bowl.
*Continue with IP directions above.
PEASE NOTE:  This will cook your rice perfectly for this meal, but you will get some sauce/broth in the rice, so it will be slightly flavored.  (In case you wanted rice leftover for another meal and didn't want it flavored with sauce/broth.)

Yum!