Okay, here is a blog post about my experience making gluten-free and dairy-free recipes in my Instant Pot, written in a conversational and informal style.
So, I’ve been trying to eat better, you know? Cutting out gluten and dairy has been on my radar for a while. It’s not like I have any serious allergies or anything, but I just feel better when I avoid them. Less bloating, more energy, that kind of stuff. But the problem is, I’m busy! I don’t have hours to spend in the kitchen, slaving over complicated recipes.
That’s where my trusty Instant Pot comes in. Seriously, this thing is a lifesaver. I can just toss a bunch of ingredients in there, press a button, and boom – dinner is served. But finding recipes that are both gluten-free AND dairy-free, and also work in the Instant Pot? That’s been a bit of a challenge. I mean, you can only eat so many plain chicken breasts and steamed veggies before you start going crazy.
I started by scouring the internet, looking for inspiration. I found a few recipes here and there, but a lot of them called for weird ingredients that I’d never heard of, or required a ton of prep work. Like, who has time to soak cashews overnight? Not me. I needed something quick, easy, and delicious. I needed to find these recipes that could be easily found in my local store.
After some trial and error, I finally figured out a few go-to recipes that I really enjoy.
Here’s one of my favorites:
- I started with chopping up some chicken thighs, not too small, just bite-sized.
- Then, I diced an onion and a few bell peppers, whatever colors I had on hand. I threw all of that into the Instant Pot with the chicken.
- Next, I added a can of diced tomatoes, a can of black beans (drained and rinsed, of course), and a good amount of chili powder, cumin, and garlic powder. I didn’t measure, I just eyeballed it. A little salt and pepper too.
- I gave it all a good stir, making sure everything was mixed up.
- I closed the lid, set the valve to “sealing,” and cooked it on high pressure for about 15 minutes. I think the time might vary depending on your Instant Pot model, but 15 minutes worked for me.
- After that, I did a quick release of the pressure, and that was it!
To serve it up, I spooned it over some cooked quinoa, but you could use rice or whatever you like. I topped it with some sliced avocado and a sprinkle of cilantro. It was so good! It felt good to eat something healthy and tasty that didn’t take forever to make. I think next time, I’ll try adding some corn or maybe some sweet potato to change it up a bit. This recipe is definitely going into my regular rotation.
I felt so accomplished after figuring that one out. It’s like I unlocked a new level of healthy cooking. I’ve been experimenting with other recipes too, like a coconut curry with chicken and veggies, and even a beef stew that turned out surprisingly well. It’s not always perfect, but I’m getting there. And the best part is, I’m not spending hours in the kitchen. I can actually enjoy my evenings and still eat good food. This has been a game-changer for me.
The Instant Pot has made it so much easier to stick to my gluten-free and dairy-free goals. It’s not just about the food, either. It’s about feeling good, having more energy, and just taking care of myself. And that’s what it’s all about, right?
Post Comment