Dairy-Free Mushroom Stroganoff

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!

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!