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.
12ouncesgarbanzo beanBanza brand noodles (cook according to package directions)
Instructions
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).
Notes
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.