This Instant Pot Beef Stroganoff recipe might be the best beef stroganoff you've ever had! Ready and on the table in 35 minutes. It's creamy, rich, and best of all, it's gluten-free low carb and keto friendly!
Why You'll Love This Instant Pot Beef Stroganoff Recipe
- Fast.
- Easy.
- Low Carb.
- Delicious.
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!
This keto Instant Pot recipe is a quick meal that the whole family will love. You can serve it with rice or pasta, or steamed veggies or cauliflower rice to keep it keto.
What is Beef Stroganoff?
Beef stroganoff is a traditional Russian dish that has become popular around the world. Pieces of sauteed beef are cooked with mushrooms and onions in a creamy and flavorful sauce.
Gluten-free Stronganoff Sauce
Every recipe I've seen uses flour to thicken gravy with the renderings from the beef stew meat. 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 Beef Stroganoff Instant Pot 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!
What Kind Of Meat Is Best For Beef Stroganoff?
For this Beef Stroganoff in the Instant Pot, I used Beef Stew Meat. Beef tenderloin, or even browned ground beef can also be used as a substitution.
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.
Is Beef Stroganoff Supposed To Be Watery?
No, it is not. However, you can use Xanthan gum to thicken it. Despite the 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.
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.
Not Counting Carbs?
If you aren't following a keto or low carb diet, you can substitute the xantham gum for flour or cornstarch. You can serve it over noodles instead of cauliflower rice to make it extra filling.
Can You Make This Ahead Of Time?
This recipe is great for meal prep and make ahead meals. Once you have made the beef stroganoff, let it cool to room temperature and store it in an airtight container in the fridge for 3 to 4 days. Reheat it on the stovetop to serve.
It also freezes well in the same way, and will keep for up to 3 months. Thaw it in the fridge overnight before reheating.
Instant Pot Beef Stroganoff Tips and Tricks
- 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 crockpot, 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.
More 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!
More Delicious Beef Recipes
Love Beef Stroganoff but looking for a vegetarian option? Check out my Instant Pot Mushroom Stroganoff!
You're sure to love this creamy and delicious easy 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 (1 tablespoon) Oil
- 1/2 cup (80 g) onions, chopped
- 1 tablespoon (1 tablespoon) Garlic
- 1 pound (453.59 g) Beef Stew Meat, cubed
- 1.5 cups (144 g) Mushrooms
- 1 tablespoon (1 tablespoon) Worcestershire Sauce
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2-1 teaspoon (0.5 teaspoon) Ground Black Pepper
- 3/4 cup (187.5 g) Water
For Finishing
- 1/3 cup (76.67 g) sour cream
- 1/4 teaspoon (0.25 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.
Watch The Video
- 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.
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Nutrition
Originally Posted October 12, 2019
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Originally written June 2017
Debba
Absolutely fabulous! I had a pound of Butcher Box Stew Meat I didn't know what to do with, so I came here and searched your site and was delighted to come upon this recipe. I cooked it for 15 minutes, 10 NPR. The biggest change I made was using goat cheese, since I am allergic to cow milk. Cypress Grove Straight Up Goat Cheese comes in a 4oz cup, so i used all of it. I used a cornstarch slurry. Served over egg noodles. So delicious and it couldn't be easier to do. Thank you for this wonderful recipe. <3<3<3
For science: I use an 8 quart IP
Chad
The calorie count seems a bit understated at 112kcal?