This Dairy-Free Mushroom Stroganoff is the perfect meatless dinner! It has all of the flavor and umami that you'd get in a beef stroganoff, but without the meat & dairy. When you make this in the Instant Pot, there is no guesswork!
Make this meal for a meatless Monday or any time you want a hearty, meatless meal! The mushrooms in this recipe replace the beef that would be found in a traditional stroganoff. They are similarly hearty, flavorful, and umami-rich!
Stroganoff is typically served with wide egg noodles. In this recipe, you can use regular egg noodles, or find the eggless version. Instead of sour cream or heavy cream, we make this recipe completely dairy-free by using unsweetened coconut cream! It is very important to note the difference between coconut cream and cream of coconut. Find coconut cream in a can, usually in the asian or international foods section.
Why You'll Love This Recipe
- Perfect for Meatless Monday - This is a perfect simple swap for a meatless Monday (or any day!) meal.
- Family Friendly Meal - Since this is a creamy pasta dish, kids and adults will love it!
- Easy In the Instant Pot - Whip this up in no time using the Instant Pot, or cook it stovetop!
What You Need for This Recipe
Ingredients and Substitutions:
- Mushrooms - I used pre-sliced white mushrooms, but portobello would be great as well!
- Shallot - Finely diced shallot or sweet onion
- Garlic - Mince it yourself or buy it pre-minced (that's what I did!)
- Wide Egg-Free Noodles - If you're okay with consuming eggs, just buy the regular wide egg noodles. Otherwise, there are a lot of egg-free versions, like just using regular fusili or rotini. You can also find a lower-cholesterol version with just egg whites.
- Coconut Cream - Find this unsweetened in a can in the international or asian food sections of your grocery store. This is NOT the same as cream of coconut, which is very sweet!
- Cornstarch - Mixed with water to thicken the sauce
- Salt, Garlic Powder, Pepper
Equipment:
- Instant Pot/Pressure Cooker or Pot
- Knife
- Large Spoon or Spatula
How to make this recipe (Instant Pot Instructions)
Step 1: Prepare the Ingredients
If your mushrooms are not pre-sliced, slice them now. Finely dice the shallot and mince your garlic (or use pre-minced garlic).
Turn the Instant Pot to Saute and add a small amount of oil to the pot.
Once the oil has heated up, add in the shallot and garlic and cook until the shallots are translucent.
Add the sliced mushrooms and toss with the onions and garlic until just barely cooked.
Step 2: Pressure Cook
Press cancel on the sauté function.
Add all of the noodles to the pot along with the water. Pat the noodles down, but don't stir.
Pressure cook on HIGH for 2 minutes. It will take about 5-10 minutes for the Instant Pot to come to pressure.
Once the 2 minutes are up, press cancel and natural release (meaning don't do anything) for 5 minutes.
Then, release the remaining steam and pressure and remove the lid.
Step 3: Finish the Stroganoff
Once you have removed the lid, stir the noodles and then add the coconut cream.
In a small separate bowl, whisk together the cornstarch with an equal amount of water to create a slurry. Add this to the Instant Pot and stir.
Stir in all of the salt, garlic powder, and pepper.
Taste and adjust seasonings if needed, then serve and enjoy!
Stovetop Instructions:
- Bring one large pot of water to a boil and salt heavily.
- In a separate pan, heat up a small amount of oil.
- Once hot, saute the shallots and garlic.
- Add the sliced mushrooms and saute until they begin to cook down.
- Put a small amount of water (about 3-4 tablespoons) in the hot pan, cover and let the mushrooms steam.
- Add the noodles to the pot of water and cook according to package instructions
- Drain the cooked noodles but reserve some of the pasta water.
- Once the water has evaporated from the mushrooms and they are cooked down, add the unsweetened coconut cream and stir
- Season the sauce and add in the cornstarch slurry
- Add the cooked pasta and combine as well as possible
- If you need to loosen the sauce a bit, add some of the reserved pasta water until you reach your desired consistency.
- Taste and adjust seasonings if needed, then serve and enjoy!
Expert Tips
- If you want to use real dairy in this recipe, try swapping the coconut cream for cream cheese or sour cream!
- Be sure you use unsweetened coconut cream, NOT cream of coconut. Coconut cream will be found in a can, likely in the asian or international foods section of a grocery story. Cream of coconut will be way too sweet.
- Make this recipe gluten free by using the stovetop method and substituting with gluten-free noodles. Making gluten-free pasta in the Instant Pot may prove difficult.
Recipe FAQs
Nope! The cream of coconut is unsweetened and has a very mild flavor. I actually don't enjoy the taste of coconut, so I can assure you that this dish has no coconut flavor when seasoned properly!
Traditional Beef Stroganoff or Stroganov is a Russian dish where the beef is seared with flour and turned into a creamy sauce using sour cream (smetana in Russian). It has become a popular recipe with lots of variations, such as this mushroom version.
Typically, beef or mushroom stroganoff is served over pasta like wide egg noodles. However, it could also be enjoyed with mashed potatoes or rice.
If you enjoyed this recipe, you may also like:
Creamy Vegan Tuscan Pasta (Instant Pot)
Instant Pot Vegan Mac & Cheese
📖 Recipe
Dairy-Free Mushroom Stroganoff
Equipment
- Knife
- Wooden Spoon or Rubber Spatula
Ingredients
- 16 Ounces Wide egg noodles
- 8 ounces Sliced White Mushrooms
- 4 cups Water
- 1 cup Coconut Cream unsweetened
- ½ tablespoon Cornstarch
- 1 medium Shallot Minced, about ½ cup
- 2 tablespoon Minced Garlic
- 1 tablespoon Salt
- ½ teaspoon Garlic Powder
- Pepper
Instructions
Instant Pot Instructions
- If your mushrooms are not pre-sliced, slice them now. Finely dice the shallot and mince your garlic (or use pre-minced garlic).
- Turn the Instant Pot to Saute and add a small amount of oil to the pot.
- Once the oil has heated up, add in the shallot and garlic and cook until the shallots are translucent.
- Add the sliced mushrooms and toss with the onions and garlic until just barely cooked. Press cancel on the sauté function.
- Add all of the noodles to the pot along with the water. Pat the noodles down, but don't stir.
- Pressure cook on HIGH for 2 minutes. It will take about 5-10 minutes for the Instant Pot to come to pressure.
- Once the 2 minutes are up, press cancel and natural release (meaning don't do anything) for 5 minutes.
- Then, release the remaining steam and pressure and remove the lid.
- Once you have removed the lid, stir the noodles and then add the coconut cream.
- In a small separate bowl, whisk together the cornstarch with an equal amount of water to create a slurry. Add this to the Instant Pot and stir.
- Stir in all of the salt, garlic powder, and pepper.
- Taste and adjust seasonings if needed, then serve and enjoy!
Stovetop Instructions
- Bring one large pot of water to a boil and salt heavily.
- In a separate pan, heat up a small amount of oil.
- Once hot, saute the shallots and garlic.
- Add the sliced mushrooms and saute until they begin to cook down.
- Add a small amount of water (about 3-4 tablespoons) to the hot pan, cover and let the mushrooms steam.
- Add the noodles to the pot of water and cook according to package instructions
- Drain the cooked noodles but reserve some of the pasta water.
- Once the water has evaporated from the mushrooms and they are cooked down, add the unsweetened coconut cream and stir
- Season the sauce and add in the cornstarch slurry
- Add the cooked pasta and combine as well as possible
- If you need to loosen the sauce a bit, add some of the reserved pasta water until you reach your desired consistency.
- Taste and adjust seasonings if needed, then serve and enjoy!
Notes
- If you want to use real dairy in this recipe, try swapping the coconut cream for cream cheese or sour cream!
- Be sure you use unsweetened coconut cream, NOT cream of coconut. Coconut cream will be found in a can, likely in the asian or international foods section of a grocery story. Cream of coconut will be way too sweet.
- Make this recipe gluten free by using the stovetop method and substituting with gluten-free noodles. Making gluten-free pasta in the Instant Pot may prove difficult.
- Nutrition Information is for 1 serving, which is ⅙th of this recipe.
- Calories: 382 cal
- Total Fat: 12 grams
- Total Carb: 55 grams
- Protein: 11 grams
Kevin Vinther says
Looks delicious! How much water goes in the instant pot with the noodles?
Emily says
4 cups! The recipe should be updated now 🙂
Lk says
I tried the recipe today... it was ready in no time. Most importantly, it tastes great. Thanks
Emily says
Yay! I'm so glad you loved it! 🙂
Jacqui Amen says
I made this and found it so easy and SO YUMMY (even my meat eating family agreed it was good). I found it particularly satisfying too, I guess because of the coconut cream. 😋
EarthMama says
Have you (or anyone who has made this recipe) found eggless and gluten free wide noodles? I looked at two stores today and did not find them. This time around we are subbing a different pasta but hubby is gripping that it is not stroganoff with out the wide noddles
Emily says
Sadly, I haven't been able to find both eggless and gluten free 🙁 I'll keep a look out for some, but this is just as delicious with regular gluten-free noodles!
Glenn A. says
I have been happy using A Taste of Thai brand rice noodle linguine. G-free and no eggs. The linguine expands a bit in the pot, so there is some width. Not sure if that would be "wide enough" for your hubby's approval. But I use it regularly and have made Instant Pot version of this dozens of times. This is one of the go-to meals in our kitchen. An excellent recipe as written, with lots of room for experimentation with herbs and seasonings, too.
SherryB says
I loved this recipe! It’s my first big meal in my new instant pot! I did have one messy issue. When I let off the steam after 5 minutes, pasta water and garlic spit out, too. I’m sure I did something wrong. Do you have any ideas?
Emily says
Hi Sherry! I'm so glad you enjoyed it! Unfortunately, that can happen sometimes and it can be hard to get around it. The pasta water gets starchy and spews, but leaving it to release naturally any more than 5 minutes would result it over-cooked pasta. Next time, try to release it in phases, going back and forth between open valve and closed. Otherwise, you can try to put a paper towel over the spout, but this can be risky!
Christina says
Sherry B, when releasing pressure, I do a controlled release, turning it on and off in short bursts. My liners are usually pretty full and the fuller they are the more likely liquids etc will come out.
Kelsey says
What size instant pot is this for? Almost no one puts that in their recipes.
Emily says
Hi Kelsey! So sorry, my Instant Pot is a 6 Quart! I will include the size in the future 🙂
Teri carpenter says
Can you just use regular sour cream instead of the coconut cream?
Emily says
Yes! If you aren't wanting a dairy-free recipe, regular sour cream is perfect!
Nashville Guy says
The recipe calls for 1/2 tablespoon of cornstarch, and says to make a slurry with an equal amount of water. Volume-wise, that's not much of a slurry. Am I understanding that part of the recipe correctly?
Also, it seemed that the noodles came out a bit mushy. These were Kroger wide egg noodles with a cooking time of 6 to 8 minutes
I was pleasantly surprised that the coconut cream didn't add a coconut taste. However, the dish seemed to be underspiced.Too mild, almost plain.
Curious as to your thoughts.
Emily says
Hi there! I like to use a small amount of cornstarch slurry to gently thicken the sauce in recipes. For this recipe, I only needed a very small amount to thicken.
In this recipe I only use a very short cooking time of 2 minutes, with a 5 minute natural release. While outcomes can vary based on different brands or shapes of noodles, this time should not result in mushy noodles. Next time try reducing the natural release time by 1 minute and see if that helps.
This dish can be a bit plain to someone who likes a great amount of spice. Thankfully, this is an easy fix! Add more salt, garlic powder, and pepper. Consider adding more spices of your choosing!
I hope this helps 🙂
Glenn A. says
Dear Emily,
I have been making this Stroganoff (Instant Pot version) for almost a year now. We usually enjoy it about twice a month, and sometimes more. It's so creamy delicious and filling, we just can't get enough of it! It's just my wife and me, so the Instant Pot makes quick work of things with just the right proportions for two ample servings each, and two single servings as leftovers. (Maybe. 😉 ). Garlic toast for a side makes for a great compliment to the garlicky flavors in the Stroganoff; steamed seasoned veggies are also a nice turn.
My wife and I are vegan, and this recipe was so easy to adapt to our plant-based standard with only slight modifications, and without sacrificing anything in terms of flavor or taste experience. For egg-free noodles I like to use either A Taste of Thai rice linguine or Annie Chung's rice noodles. At step 4 in the Saute stage I also like to add up to 8 oz of a plant-based beef alternative (e.g. Gardein "B'ef Tips", or two 4 oz frozen Impossible Burgers chopped in 1/2" cubes). I sometimes make my own "beef" flavored seitan, and I have used that, too, in this dish. In addition to the stated seasonings, I'll toss in a 1/4 teaspoon of dried thyme with the mushrooms, and then a heaping teaspoon of fresh Rosemary chopped very fine goes in at the pressurized stage of the cook. Yum!
I think the thing I appreciate the most about this Instant Pot recipe is just how fast the whole thing comes together with so little prep involved, and there's no need to cook the noodles separately. It's truly a "one-pot" recipe.
This is an EXCELLENT comfort-food dish. So glad I found it, and can't thank you enough for sharing it!
Emily says
Glenn, thank you SO much for this kind and well thought out comment! This made my day and it means the world to me that you enjoy my recipe!