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40-Minute Instant Pot Beef Stroganoff – Dairy-free, Gluten-free

40-minute Instant Pot Beef Stroganoff produces tender beef in a savory sauce full of umami flavors. In this dairy-free, gluten-free recipe, coconut cream provides the richness. Garbanzo bean pasta makes for a flavorful and protein-rich complement to the stroganoff.
Course Main dish/stew
Cuisine American
Keyword dairy-free, Gluten-free, Instant Pot
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Author Beth


For the stroganoff:

  • 2 tablespoons avocado oil see notes
  • 1 large white onion about 3 cups chopped
  • ¼ cup peeled sliced garlic (about 5 large cloves)
  • 1 pound lean beef stew meat cut into 1-inch chunks
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons cassava flour
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon coconut aminos
  • 2 cups beef broth
  • 2 tablespoons chopped parsley and more for garnish
  • 1 can coconut cream

For the mushrooms:

  • 2 tablespoons avocado oil or ghee if you tolerate it
  • 8 ounces cremini mushrooms chopped

For the pasta:

  • 12 ounces garbanzo bean Banza brand noodles (cook according to package directions)


  •     Pour the avocado oil into the Instant Pot and set to the sauté setting.
  •     Add the chopped white onion and sauté for 2 minutes.
  •     Add the garlic and sauté for another minute.
  •     Stir in the beef chunks and sear until browned, about 3 more minutes.
  •     Turn off the heat and stir in the salt and pepper and cassava flour to coat.
  •     Pour in the broth, Worcestershire, coconut aminos and parsley and stir to mix.
  •     Cover and cook on the Meat/Stew setting for 20 minutes. Release time will be at least 15 minutes.

While the beef is pressure-cooking:

  •     Boil the correct amount of water according to the package and cook the garbanzo pasta.
  •     Heat the avocado oil or ghee over medium heat. Saute the mushrooms until coated with oil and just softened.

Once you have removed the Instant Pot cover:

  • Stir in the coconut cream. Ladle the beef and sauce over noodles. Garnish with parsley and serve with roasted vegetables like Simple Lemon-Roasted Broccoli and White Sweet Potatoes (recipe here).


I used avocado oil rather than olive because of the relatively high heat used to sauté the onions, garlic and meat. Coconut oil is safe as a high-heat oil too.