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Instant Pot Beef Stroganoff Recipe

A quick, vegan beef stroganoff made in the Instant Pot with mushrooms, creamy sauce, and hearty flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

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

Method
 

  1. Set Instant Pot to sauté; heat olive oil.
  2. Cook onions, garlic, and mushrooms until soft.
  3. Stir in flour; cook 1 minute.
  4. Add broth and soy sauce, scraping the bottom.
  5. Add pasta, seal lid, cook on high pressure 5 minutes.
  6. 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.
Get ready to wow with rich, effortless vegan stroganoff that’s all thrill, zero fuss!