This Instant Pot Beef Stroganoff recipe might be the best beef stroganoff you’ve ever had! It’s creamy, rich, and best of all, it’s low carb!
MAKE AN EASY LOW CARB BEEF STROGANOFF IN YOUR INSTANT POT!
This Instant Pot Beef Stroganoff is a creamy, rich, low-carb beef recipe that is made quickly in the Instant Pot or your Pressure Cooker. You can also make this keto beef stroganoff in a slow cooker or crock pot!
If you’ve been looking for an easy beef stroganoff recipe, but are trying to keep things keto, low-carb, or gluten-free, it’s not easy to find a good recipe. Luckily for you, I’ve solved that problem!
Every recipe I’ve seen uses flour to thicken. But the fact is, cream is a great thickener, and Xanthan gum works fantastically for low carb thickening as well. So I wondered if I could use sour cream and Xanthum gum to thicken the gravy instead. And sure enough, it worked!
This Instant Pot Beef Stroganoff recipe really gives you all that delicious, comfort food goodness without all the carbs. And if you don’t have an Instant Pot or pressure cooker, never fear! You can make this recipe in your slow cooker (or crock pot) as well!
Watch A Video On How To Make This Instant Pot Beef Stroganoff!
How to Make Instant Pot Keto Beef Stroganoff
- Sauté onions and garlic in oil (or use butter).
- Add in mushrooms, beef, Worcestershire sauce, salt, pepper, and water.
- Cook in the Instant Pot for 20 minutes on high pressure for bigger, or less tender, meat pieces. For smaller, more tender pieces, start at 10 minutes.
- Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Stir in sour cream and xanthan gum (or a corn starch slurry), and whisk vigorously to avoid clumps. Allow the sauce to thicken for a few minutes then serve hot.
HOW TO THICKEN USING XANTHAN GUM
Xanthan gum, despite its new-age name, is actually made from a type of mushroom. So it is actually plant-based, and not some weird, manufactured chemical like you might assume by its name.
If you’ve never used xanthan gum, you need very little of it. It’s not like using cornstarch to make a slurry. Where you might have used 1 tablespoon of cornstarch, you will likely only use 1/4 teaspoon of Xanthan Gum. It also has a very slippery feel to it, so you really don’t want to get the powder on your hands. Otherwise, you will be washing them for hours and wondering if that feeling is ever going to go away.
You also do not need to premix that little 1/4 teaspoon of it in water to dissolve before adding it to the pot. What works for me is to simply whisk the gum directly into the large cookpot and stir vigorously while doing that. Pretty soon you have a keto-friendly, low carb thickened gravy!
Tips and Tricks for Making the Best Instant Pot Beef Stroganoff
- You can use pork instead of beef if you prefer.
- For larger, tougher pieces of meat, you will need 20 minutes of cook time. If you have smaller, more tender pieces, start with 10 minutes of cook time.
- If you want to make this with chicken, cook for about 8-10 minutes for thighs, and about 6-7 minutes for chicken breast.
- To make this in the slow cooker or crock pot, add everything except the sour cream. Cook on high for four hours or low for 8 hours until the beef is cooked. Then, add in sour cream.
- Add sour cream slowly, stirring all the while to keep the cream from curdling.
- When you want to reheat the leftovers (that is if there are any), cook on low heat to prevent the sour cream from separating.
- If you’re using Xanthan gum, stir it in the Instant Pot Beef Stroganoff and whisk. Do not try to make a slurry with it, as you would with corn starch and water.
What Are Some Other Low Carb Recipes Using Xanthan Gum?
- I used this same technique to make a delicious Braised Beef Brisket recipe that you will definitely want to check out! This brisket is easy and very popular at parties!
- Make dinner easy and delicious with this mouth-watering Pesto Chicken recipe! It’s a dinner everyone will want on regular rotation each week, and you’ll love it because of how simple it is to throw together!
- Add some chocolate to your keto diet with this delightful Chocolate Keto Pudding! It’s silky smooth, chocolatey, gluten-free and low carb – which is the perfect combination if you ask me!
Love stroganoff but looking for a vegetarian option? Check out my Instant Pot Mushroom Stroganoff!
You’re sure to love this creamy and delicious Instant Pot Beef Stroganoff recipe whether you’re living a low carb lifestyle or not! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!
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Ingredients
- 1 tablespoon oil
- 1/2 cup Chopped Onion
- 1 tablespoon Garlic
- 1 pound Beef Stew Meat cubed
- 1.5 cups chopped mushrooms
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- 1/2-1 teaspoon Ground Black Pepper
- 3/4 cup water
For Finishing
- 1/3 cup sour cream
- 1/4 teaspoon Xanthan Gum (sub with arrowroot starch, corn starch or other thickener)
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Instructions
- Turn Instant Pot on Sauté on high, and when it's hot, add the oil. When the oil is hot, add onions and garlic and stir.
- Add beef, mushrooms, Worcestershire sauce, salt, pepper, and water.
- Close the pressure cooker and set to 20 minutes on high pressure, Let it release pressure naturally for 10 minutes. Then, release any remaining pressure.
- Open the pot and turn it on to Sauté, and add slowly add sour cream and stir.
- Shake in the xanthum gum a little at a time, and keep stirring until the mix thickens.
- If you’re using corn starch etc., mix a slurry with a little water and use it to thicken.
- Serve with cauliflower rice or low carb noodles.
Video
Notes
- You can use pork instead of beef if you prefer.
- For larger, tougher pieces of meat, you will need 20 minutes of cook time. If you have smaller, more tender pieces, start with 10 minutes of cook time.
- If you want to make this with chicken, cook for about 8-10 minutes for thighs, and about 6-7 minutes for chicken breast.
- To make this in the slow cooker or crock pot, add everything except the sour cream. Cook on high for four hours or low for 8 hours until the beef is cooked. Then, add in sour cream.
- Add sour cream slowly, stirring all the while to keep the cream from curdling.
- When you want to reheat the leftovers (that is if there are any), cook on low heat to prevent the sour cream from separating.
- If you’re using Xanthan gum, stir it in the Instant Pot Beef Stroganoff and whisk. Do not try to make a slurry with it, as you would with corn starch and water.
Sara
We made this tonight and used pork instead of beef. It smells and tastes like what I grew up with. Mom used to put it over egg noodles and I found lental (egg) noodles and I couldn’t be more excited!!! Thank you for this post! Will make it again!
I used tapioca starch and water to thicken and goat yogert for the dairy. Supurb!!!
Christina
Was wondering where you got the nutritional info. I added it to my carb app and it was all different
URVASHI PITRE
It’s always best to run your own nutrition counts if you use ingredients different to what I did. The recipe app calculates the nutrition based on national databases.
Angel
Can I sub the Xantham gum for Almond flour, and if so how much would you add?
URVASHI PITRE
Xanthan gum is a thickener that works very differently from Almond flour. I’d either omit or use some cream to thicken rather than using almond flour.