Instant Pot Side Dishes for the Holidays Can be Top 9 Free!

DAIRY-FREE, CREAMY MASHED POTATOES (w/ vegan adaptations)

Notes:

It’s possible to make up to 8 pounds of potatoes in an 8 quart instant pot at one time. If you have a 6 quart instant pot, you can likely fit up to 5 pounds of potatoes.

Ingredients

– 5 pounds of russet potatoes, peeled and chopped in very large chunks  

– 1 cup of safe chicken or veggie stock (for vegan)

– 1-2 sticks of your favorite dairy-free butter substitute, plus more for serving

– 1-2+ cups of the Country Crock Plant Cream

– Salt/pepper to taste

Directions

1. Add 1 cup of chicken, veggie stock, or water to your instant pot fitted with the trivet

2. Add peeled, large chunks of potatoes on top of the trivet

3. Seal your instant pot (set valve to sealing) and cook on high pressure for 15 minutes

4. Fully vent your instant pot using the pressure release valve

5. Remove the trivet and add your diary free butter, plant cream, and salt/pepper to taste

6. Mash ’em up and put in microwave-safe serving dish

7. Top with extra pats of dairy-free butter and warm in oven on your holiday

8. Serve and enjoy!

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GRANDMA GRACE’S GREEN BEANS (non-vegan)

Notes

This recipe is very adaptable. Use the same method and cook time regardless of how many green beans you have. If you like your green beans less-cooked, lower the cooking time.

You can also prep all of the ingredients up through step 4 ahead of time – once the inner pot is cooled, it can be covered and stored in your fridge. Then about 45 minutes before serving, put the pot back into your instant pot to cook!

Ingredients

– 2-4 pounds fresh or canned green beans

– 4+ slices of bacon

– 1+ small onion, peeled and quartered

– Salt/pepper to taste

Directions

1. Wash and cut off green bean stem ends and set aside

2. Set your instant pot to sauté. Once warm, brown your bacon until fat has rendered and it is cooked to your liking. Set aside a bit of the bacon for later, and remove any extra grease until only 1-2 Tbs is left in your instant pot

3. Insert trivet and top it with green beans, onion and some of the bacon you set aside previously 4. Season with salt/pepper to taste

5. Cook for 15 minutes at high pressure

6. Immediately vent your instant pot using the pressure release valve

7. Use a slotted spoon to put your green beans in your serving dish and top with the rest of your reserved bacon

8. Serve and enjoy!

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ALLERGY-FRIENDLY SWEET POTATOES (vegan)

Notes

To fine-tune the richness of this recipe, you could start with half the amount of dairy-free butter substitute and sugar, and slowly add more until you get to your desired taste.

Ingredients (for every 2-3 pounds of sweet potatoes)

– 1 Stick of dairy-free butter substitute 

– 1/2 cup of brown sugar

Directions

1. With the trivet in the bottom of your instant pot, add 1 cup of water

2. Peel and chop sweet potatoes into very large chunks and add to instant pot

3. Cook on high pressure for 15 minutes

4. Immediately vent your instant pot using the pressure release valve

5. Add your dairy-free butter substitute and brown sugar

6. Use a hand mixer to combine everything until smooth and creamy

7. Serve and enjoy!

Disclaimer

Every family’s allergies are different. Products shown here are safe for our allergy situation or shown for informational purposes only. Also, product ingredient lists can change without notice. Always read ingredient labels every time you purchase an item to make sure it is still safe for your family! If you are unsure if a product is safe for your particular allergies, read the entire ingredient list, contact your doctor for specific guidance, or contact the manufacturer.