Instant Pot Beef Stroganoff Recipe
Instant Pot beef stroganoff, but vegan? Yes, you read that right—this plant-powered twist steals the show. Creamy, dreamy, and packed with mushroomy goodness, it saves your dinner and your dignity on busy nights. No hours slaving over a stove; just dump, press, and relax while flavors mingle like old friends. It’s comfort food that respects your time and your taste buds, with a luscious, dairy-free sauce that makes every bite irresistible. Impress yourself and your guests with minimal effort—because who says vegan can’t be rich, hearty, and downright indulgent? Time to get stroganoff-ing!
Instant Pot Beef Stroganoff Recipe
A quick, vegan beef stroganoff made in the Instant Pot with mushrooms, creamy sauce, and hearty flavor.
Ingredients
- 12 oz mushrooms sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup vegetable broth
- 1 cup coconut cream or vegan sour cream
- 2 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 1 Tbsp soy sauce or tamari
- 8 oz egg-free pasta or noodles
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté; heat olive oil.
- Cook onions, garlic, and mushrooms until soft.
- Stir in flour; cook 1 minute.
- Add broth and soy sauce, scraping the bottom.
- Add pasta, seal lid, cook on high pressure 5 minutes.
- Quick release pressure, stir in vegan cream, season.
Notes
Nutritional values (per serving)
- Calories: 310
- Total Fat: 15 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 8 g
Vitamins and minerals (per serving)
- Vitamin D: 15%
- Iron: 20%
- Calcium: 10%
- Vitamin B6: 12%
- Vitamin C: 8%
Additional notes/tips to enhance flavor
- Add smoked paprika for smoky depth.
- Garnish with fresh parsley or chives.
- Swap mushrooms for jackfruit for a meatier texture.
