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5 from 1 vote

Instant Pot Veggie Loaded Beef Stroganoff :: Gluten Free & Dairy Free!


  • 2 tbsp coconut oil or olive oil
  • 1 medium onion diced
  • 6-8 ounces white mushrooms sliced
  • 1 heaping cup thinly sliced cabbage about ¼ of a small head of cabbage
  • 1 heaping cup shredded carrot 1 medium carrot
  • 1 heaping cup chopped cauliflower about ¼ of a head of cauliflower
  • 1 tsp dried thyme
  • 3 cloves of garlic minced
  • 2 tbsp Namaste GF Flour Blend most GF flour blends should work here
  • ¼ cup red wine of choice
  • 1 ½ - 2 pounds grassfed stew meat
  • Sea salt and pepper to taste
  • 1 tbsp coconut aminos
  • 3 cups beef bone broth You can also make beef broth in the slow cooker. Chicken bone broth does work if that is what you have.
  • 8 ounces GF pasta I used the Jovial GF Spiral Pasta
  • ½ cup plain coconut yogurt to your preference
  • Chopped parsley to garnish


  • Turn the Instant Pot on to “Saute” and add the coconut oil to warm. Once the Instant Pot is nice and hot, and the oil warmed, add the onion, mushrooms, cabbage, carrot, cauliflower, and thyme, with a big pinch of sea salt. Saute for 7-10 minutes until fragrant and golden.
  • Add the garlic and GF flour, stir to combine and coat the veggies, and cook for 1-2 minutes.
  • Add the wine, stir to combine, stir off any bits on the bottom of the pan, and cook the wine for 1-2 minutes.
  • Turn the “Saute” feature off. Season your beef stew meat with sea salt and pepper, and add to the Instant Pot. Pour in the coconut aminos and beef broth, and stir everything to combine.
  • Put the lid on the Instant Pot and seal the valve. Press “Manual” on the Instant Pot, and bring the time down to 15 minutes. The Instant Pot will take around 5 or so minutes to come to pressure before counting down the 15 minutes of pressure cooking time.
  • Once the Instant Pot has pressure cooked for the 15 minutes, release the valve right away. Open the lid, stir in the pasta, and put the lid back on. Seal the valve, press “Manual,” and bring the time down to 3 minutes. This will cook the pasta to al dente.
  • Once the 3 minutes of pressure cooking is done, release the valve right away, open the lid, and stir in the coconut yogurt, and season with salt and pepper to your taste. You can garnish with chopped parsley if you like too.


  • Slow Cooker tips! YES! You can make this in your slow cooker if you don’t have an Instant Pot! Every ingredient is the same EXCEPT you will be halving the bone broth (use 1 ½ cups) since you will need to cook your pasta separately. Saute your veggies in a skillet to give them more flavor, just like the saute in step 1 above. Put everything but the pasta and yogurt into the slow cooker, stir to combine, and cook on high low for 8-10 hours. Once the stroganoff has slow cooked for 8-10 hours, stir in the yogurt and cooked pasta, and taste for seasoning to your preference.
  • I get the So Delicious brand of plain coconut yogurt in 32 ounce tubs at our local grocer. You can also make coconut yogurt!
  • I love adding finely chopped baby spinach to the Instant Pot after the stroganoff has cooked – it will wilt into the hot stroganoff and give another layer of veggie and color!
  • I tend to pepper my stroganoff per bowl – it doesn’t taste like stroganoff to me without a good amount of pepper, but some kids might be sensitive to that. I set the pepper grinder at the table and the kids can do it to their preference.