Dairy Free Instant Pot Beef Stroganoff

Total time55 min

Prep time15 min

Cook time30 min

Tender beef sirloin strips get a deep sear right in the pot, then simmer with sliced cremini mushrooms, onion, and garlic until everything turns rich and savory. Worcestershire sauce and a spoonful of Dijon mustard build a bold, tangy backbone, while the pressure cooker locks in flavor and keeps the beef fork-tender in a fraction of the usual time. The sauce comes together thick and glossy, clinging to every strip of beef and every mushroom slice, and it spoons beautifully over a bed of egg noodles. A scatter of fresh parsley at the end brightens the whole dish right before serving. It's a comforting, weeknight-friendly dinner that fits neatly into a dairy free routine without sacrificing that classic stroganoff feel.

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Ingredients

4 servings

1 ½ lb beef sirloin, sliced into ¼-inch strips against the grain
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
1 tbsp worcestershire sauce
1 tbsp dijon mustard
1 ½ cups beef broth
2 tbsp all-purpose flour
¾ cup sour cream, at room temperature

For serving

12 oz egg noodles
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef strips dry with paper towels, then season evenly with the salt and pepper.
2
Set the Instant Pot to Sauté (high). Add the butter and let it melt and foam. Working in two batches to avoid crowding, add the beef strips in a single layer and sear for 2 minutes per side, until browned on the outside — the beef will not be cooked through. Transfer the seared beef to a plate and set aside.

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