This Instant Pot Beef Stew recipe is super easy & completely delicious. Made with mushrooms but without tomatoes, it’s a simple gluten free dinner for a weeknight. Options for low carb and Whole30 diets included!
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Soup
Instant Pot Potato Corn Chowder with Bacon
This Instant Pot Potato Corn Chowder is gluten free and dairy free, but still creamy and delicious. Made with crispy bits of bacon and chopped up veggies, it’s an easy and healthy meal that’s made solely in your pressure cooker!
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Easy Hamburger Soup (Gluten Free, Whole30)
This Easy Hamburger Soup recipe is a healthy meal perfect for family dinner. Made with beef broth, ground beef, potatoes, and other vegetables, it’s the best warm and hearty comfort food! (gluten free & Whole30)
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Instant Pot Ground Lamb Soup (Gluten Free)
Try this Instant Pot Ground Lamp Soup to change up your dinners! An easy and healthy meal, this gluten free recipe uses ground lamb, white beans, and a bunch of veggies and herbs. Cooks in no time in a pressure cooker!
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20 Gluten Free Slow Cooker Soups & Stews
Try these Slow Cooker Soups and Stews for a little warmth in the chilly weather! They are all gluten free and there’s a wide variety to suit any craving – chicken, beef, pork, and several vegetarian options. Some are even Whole 30 and paleo. An easy way to throw dinner together!
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Slow Cooker Curried Butternut Squash Soup
This Slow Cooker Curried Butternut Squash Soup is perfect for a cold day and gluten free, paleo, and Whole 30 compliant. It’s made with coconut milk to make it creamy, and curry and ground black pepper to make it just a little spicy. It’s a savory soup made simple in your crockpot.
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Oven Roasted Kabocha Squash Soup (Whole30)
This Oven Roasted Kabocha Squash Soup recipe is perfect for cold fall and winter days. Made creamy with coconut milk, it’s gluten free, paleo and Whole30 compliant. Enjoy a cup for dinner or breakfast!
Have you heard of kabocha squash? I hadn’t until last year, when I tried it in this chicken curry and was sold. It’s mild and slightly sweet, similar to butternut squash. I’ve been wanting to create a fall soup recipe using squash and knew this would be a good bet.
I decided to roast the squash first, so it could caramelize since then it tastes that much better.
Just look at the caramelized kabocha goodness.
The addition of sautéed leeks and shallots in this recipe bring a mild and slightly sweet onion flavor. Combine that with the creaminess of the coconut milk and you’ve got freaking heaven in a spoon.
See the creaminess happening right here?
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