Instant Pot Stroganoff Recipe (Dairy Free!)

5 from 2 reviews

If you’ve got meat-loving friends or family members who are not excited about the idea of eating “clean cuisine”, this dairy free Instant Pot Beef Stroganoff Recipe is a dish that will surely win them over. I promise nobody will believe it is dairy free!


  • 3 tablespoons cassava flour, divided (Note: If NOT gluten-free sprouted spelt flour can be substituted) 
  • 2 teaspoons Himalayan pink salt, divided
  • 1 teaspoon black pepper, divided
  • 7 tablespoons extra virgin olive oil, divided
  • 2 pounds organic, pasture-raised beef top sirloin steak, cut crosswise into strips about ½ inch wide
  • 1 ½ yellow onions, thinly sliced
  • 5 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups organic beef broth
  • 1 ¼ cups Clean Cuisine Sour Cream recipe 
  • 1 tablespoon sherry
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 4 sprigs fresh thyme
  • 8 cups shitake mushrooms, stems removed and sliced into thin strips
  • 8 cups cooked whole grain penne pasta or fettucine (see notes below)
  • 2 cups frozen petite peas, thawed
  • ½ cup fresh chopped parsley


  1. In a bowl, stir together the cassava flour, 1 teaspoon salt, and ½ teaspoon pepper. Roll the beef strips in the seasoned flour and set aside.
  2. Set the Instant Pot setting to “SAUTE” and add 2 tablespoons of the oil. Once the oil is hot, add the beef strips and cook, turning occasionally, until brown on all sides, about 5 minutes. Remove beef from the pot and transfer to a large bowl.
  3. Keeping the Instant Pot setting on “SAUTE”, add 3 tablespoons of the oil to the pot. Add the onions and sauté until tender, about 5 minutes. Add the garlic and sauté for about 30 seconds. Season the onions with ½ teaspoon salt and 1/4 teaspoon pepper. Add the wine and broth, and cook for 5 minutes, stirring and scraping up the browned bits on the pan with a wooden spoon.
  4. In a small bowl, whisk together the Clean Cuisine sour cream, sherry, Worcestershire sauce and Dijon mustard. Add the sauce to the pot and stir all of the ingredients together with a wooden spoon. Add the beef strips back to the pot. Add the thyme. Set Instant Pot setting to “PRESSURE COOK” and adjust the “+” or + “-” to 15 minutes.
  5. When the timer goes off, you can perform a quick release by moving the Pressure Release to “VENTING”, or you can let the pressure release naturally and leave the Beef Stroganoff on the “KEEP WARM” setting for up to 6 hours.
  6. Just before serving, transfer the beef-cream mixture to a large pot. Set the Instant Pot setting to “SAUTE” and add the remaining 2 tablespoons of oil to the pot. Add the shitake mushrooms and saute until soft, about 5 minutes. Season with the remaining 1/2 teaspoon of salt. Transfer the beef-cream mixture back to the pot with the mushrooms and heat over “SAUTE” until warm.
  7. Serve over pasta and peas. Garnish with fresh parsley.


Traditionally, Beef Stroganoff is served over buttered egg noodles. However, since I have yet to find a clean egg noodle brand I usually serve my Beef Stroganoff over brown rice penne pasta. If you have a grain or gluten intolerance, you can always substitute lightly cooked zucchini noodles.

Brown Rice Penne Pasta Recommendation: I like Lundberg brand organic brown rice penne pasta.