Instant Pot Ground Turkey Stroganoff (grain-free, dairy-free)
Creamy ground turkey stroganoff that is both dairy and grain-free. It's so filling and yummy!
Servings 8 -10
Calories 503kcal
Ingredients
- 1.5 lbs ground turkey (the 85% lean is less dry than the 93%)
- 8-12 oz portabella mushrooms, coarsely chopped (baby bellas or white mushrooms work well too)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 3 cup beef broth
- 1/2 cup canned full-fat coconut milk or other non-dairy milk of our choice (or regular milk if you can have dairy)
- 1/4 cup cooking sherry
- 2 tbsp Worcestershire sauce
- 1 tbsp fish sauce
- 1 tbsp dijon mustard
- 1/2 tsp paprika
- 2 tsp kosher salt (plus more to taste)
- 1 1/2 tsp freshly ground black pepper
- 16 oz grain-free pasta of choice (I used chickpea rotini)
- 8 oz plain vegan yogurt (I prefer the cashew milk yogurts. Feel free to use regular greek yogurt if you can have dairy.)
- 1 cup frozen peas (optional)
- 1/4 tsp cream of tartar (optional but I think it adds a complementary tartness to the yogurt)
Instructions
- Pour 3/4 cup Beef Broth into the multi-cooker and add ground turkey. Set the cooker to Pressure Cook and set for 16 minutes. Quick release when it beeps and remove the lid.
- Select Saute on the cooker. Break up the meat into large chunks with a spatula or a potato masher. (It will still be pink.)
- In a bowl, whisk Fish Sauce, Salt, Pepper, Paprika, Potato Starch and Mustard into remaining beef Broth and set aside.
- Add Oil, Vegan Butter, Worcestershire Sauce, Onions, Mushrooms and half the Sherry to the multi cooker pot. Saute until Onions begin to take on some color and the meat cooks through, about 4 minutes.
- Add Garlic and the rest of the Sherry. Cook for 1 minute.
- Add 1/4 of the broth mixture and scrape the bottom of the pot to deglaze.
- Use a spatula to press the turkey mixture to flatten it down into the liquid evenly.
- Add the rest of the broth mixture, the coconut milk and your uncooked pasta. Again, lightly press down with a spatula to ensure the pasta is in the liquid, but still on top of the meat mixture.
- Add the frozen peas on top of the pasta.
- Lock on lid and select Pressure Cook Cook on High for 2 minutes. (My pasta calls for 8-9 minutes cook time and cooks as the pot comes to pressure and only needs two minutes. If your pasta calls for less time, maybe only choose 0 or 1 min. It will cook while the pot is coming to pressure.)
- When beep sounds, quick release the pressure.
- Slowly add room temperature vegan yogurt and cream of tartar. Salt and pepper to taste. Stir and enjoy!
Notes
NOTES:
- I like the texture and the sweetness of the peas in this recipe. If you aren't a pea fan, feel free to add asparagus or broccoli or any other veggie you may want to substitute or simply omit them. It won't alter the flavor.
- Chop the mushrooms more finely for picky eaters or people that like to eat, but not see, their mushrooms. ;)
- Feel free to use plain greek yogurt if you eat dairy.