Deeply savory cremini mushrooms get browned right in the Instant Pot with onion and garlic, then simmered with Worcestershire, Dijon, and smoked paprika for a rich, earthy base. The noodles cook directly in the broth, soaking up all that flavor while you get a silky, tangy sauce that clings to every bite. Smoked paprika and thyme add warmth and depth, while a finish of fresh parsley keeps things bright. It's a one-pot dinner that comes together fast without sacrificing that classic, comforting stroganoff feel. This version is a solid pick for a dairy free weeknight rotation, no fuss required.
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Country Crock Dairy Free Plant Butter Made With Olive Oil
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz
Violife 100% Vegan Unsalted Plant Butter
Country Crock Dairy Free Plant Butter with Avocado Oil
Violife 100% Dairy-Free Salted Plant Butter
Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown at the edges, about 5–6 minutes.
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