Instant Pot Keto Beef Stroganoff is a creamy, rich, low carb dish made quickly in the Instant Pot or your Pressure Cooker.
This is a great Instant Pot low-carb recipe that can be made even more suitable for Keto by subbing butter for the oil I used, and adding more sour cream.
Roger bought like a ton of meat (beef and pork) from someone who just randomly walked up to him while he was out, and it actually looked like really good meat.
So every once in a while, I pick something and just try to figure out how to make something with it.
Yesterday the magic pick was pork tips. what the heck are pork tips? I don’t know. But I was going to cook them nonetheless.
I wanted something soft and comforting and I’ve been wanting to make a stroganoff, but every recipe I’ve seen uses flour.
I wondered if I could use sour cream and Xanthum gum to thicken the gravy instead.
The recipe steps for this Instant Pot Keto Low Carb Pork or Beef Stroganoff are:
- Sauté onions and garlic
- Add remaining ingredients and cook on high pressure button for 20 minutes
- Add sour cream and thickener
Equipment & Ingredients You May Need to Make Instant Pot Low Carb Beef Stroganoff
Instant Pot Keto Beef Stroganoff is a creamy, rich, low carb dish made quickly in the Instant Pot or your Pressure Cooker.
- 1 tablespoon oil
- 1/2 cup diced onions
- 1 tablespoon garlic
- 1 pound pork tips or beef stew meat
- 1.5 cups chopped mushrooms
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2-1 teaspoon pepper
- 3/4 cup water
- 1/3 cup sour cream
- 1/4 teaspoon xanthum gum (sub with arrowroot starch, corn starch or other thickener)
- 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 for a while.
Add everything except sour cream and close up the pot, set to 20 minutes on high pressure, and let it release pressure naturally.
- Open the pot and turn it on to Sauté, and 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.
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I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Stephanie says
currently making this… xanthum gum and I have a love/ hate relationship…sometimes it comes out perfect and other times clumpy. if I put in water and use my hand mixer it comes out but if I don’t mix it in water first I end up with clumps. Any advice on perfecting this add? can’t wait to try this. I also added Sherry since my Mom used to add it to hers
URVASHI PITRE says
I add so little xanthan gum that’s it’s usually not an issue. Like 1/4 teaspoon or some such. And I stir like a mad woman as I do it
Donna Voets says
This is tonight’s dinner….came out delicious I did add a splash of sherry in it…..thanks for another great recipe…will serve with cauliflower mash…
April says
Thanks for the recipe. I subbed the oil out from 1 slices of finely chopped thick sliced bacon which I cooked 1st in the instant pot on saute. Then I set the bacon aside for a mix in at end, and left the grease in the pot and sauteed the mushrooms then the onion and garlic. I doubled the recipe but kept the water the same as the original recipe and I served over zoodles! Yummy! Thanks!
Linette Arnold says
Can you please tell me what the stroganoff is laying on?
URVASHI PITRE says
It’s miracle rice. Which is really not rice at all, it’s shirataki noodles shaped like rice
Robin Crawford says
Going to try this for supper tonight. I have a three pound chuck roast, I think I’ll cut it in half and cube it up as the stew beef looked stringy. Will use beef broth in place of water and may leave out the onion to cut back on carbs. I’ll serve hubby’s with cauliflower rice and probably make some egg noodles for the girls and I
Tina says
Hi URVASHI,
My daughter loves stronganoff but can’t have beef/pork due to health reason. Any suggestion for substitute meat would be really appreciated.
URVASHI PITRE says
I’d try it with chicken and see. I’ve never done it that way but why not?
Tina says
“ll try that this weekend. Just a second thought – I have enough lamb and goat stew meat -do you suggest trying with lamb/goat stew meat.
Thank you so so much….
URVASHI PITRE says
Either of those would work too!
Colleen says
Sorry about the last post… I found the number of servings,
Colleen says
I am excited to try this tonight. I have looked over the page and cannot find the number of servings this makes. I apologize if I have overlooked that. I’m just restarting keto and am stocking up on new recipes with all the information I need to be successful. Thanks!
URVASHI PITRE says
Good that you’re getting started and planning! Better health ahead of you
Helen Burkshire says
Truely easy and delicious! I used beef broth instead of water and added arugula in the end with the sour cream. So good. Will definitely do again.
Elizabeth Introini says
Urvashi, first I love your recipes!! Making the stroganoff tonight but with meatballs. I’m not on any Keto diet & want to serve over a thick short pasta. I want to follow your sauce recipe but what wd you recommend I do to cook pasta w/meat & sauce. IE add beef broth for more liquid? Change cook time? And did you use soup function for this or manual? I can cook pasta separate if you think better option. TIA.
URVASHI PITRE says
I would cook it separately tbh. Cooking pasta and stroganoff at the same time requires some reading that I haven’t done
Elizabeth Introini says
Urvashi, I wanted to get back with you on how delicious this was. Only thing I did different on the sauce was using beef broth (BTB) in leu of water. I did my pasta separate & then added it after the thickening agent & sour cream so it could absorb some of the flavors. The fresh mushrooms, meat, flavors made this better than the dump recipes that are out there!! Effort was worth every tasty bite. And when I say effort I mean NOT. Was so easy.
URVASHI PITRE says
I’m so glad! I wish more people would try that recipe, it’s so easy and tasty.
Stephanie C says
I’m thinking of doubling this recipe (birthday party for a newly Keto person). How much do you think I should adjust for timing? Thank you!
URVASHI PITRE says
Not at all actually. Time under pressure is still the same even for larger quantities.
Joel Embry - says
Had a very slimy texture, from the Xanthum gum maybe? Hard to get past that weirdness. Cooked it twice, same thing. Seemed to take much more xanthum gum to thicken it than the recipe called for.
URVASHI PITRE says
Have you cooked with xanthum before? did this have the same texture as other xanthum things? Just trying to troubleshoot to see if it’s a xanthum issue or a different issue because it does indeed have a different sort of thickness.
LindaLR says
I use Xantham gum as a thickener, and i can recommend that you stay to the recipe, less is more with this stuff..You dont notice it if you are using the right amount.. too much and yuk.
Janette Moss says
I would like to know how long to cook in a crock pot please? Low/ or high?
Thank you I plan to make it tomorrow if I receive this answer.
Thank you again
URVASHI PITRE says
I wish I could answer definitively but I’ve never actually tried it that way; I’d say low for 8 hours, high for 4 just because the meat is cut up so small, but I’d be guessing. Having said that, if I had to choose, I’d choose low for 8 hours and try it.
Lauren says
Hi, I made this the other night and LOVED IT! Would you be ok with my including an image of your recipe, a blurb about why I like it, plus a link back to your blog in a low carb comfort food recipe roundup I am creating?
URVASHI PITRE says
So glad you did! Feel free to do that with any of my recipes along with including a picture of the recipe within the body of the post if you want 🙂 Let me know when it’s done and I’ll share as well.
Kathie says
My pork tips are frozen. How should I increase the cooking time?
URVASHI PITRE says
Time under pressure will be the same. Time to pressure will be longer.
Susan Bala says
I made this tonight. I used dehydrated onions because I was in a big hurry. I dished out over mashed cauliflower which I made from fresh-riced (so much faster than chopping your own). It was amazing. I’m so glad I tried it. This is going to be one of my go-to comfort foods..
URVASHI PITRE says
Nice!! It’s very tough for me to get a picture of stroganoff that looks appetizing but I do wish more people would try this dish for all the reasons you list.
B. Buehrer says
How much would the cook time have to be lessened if using ground beef instead of beef tips? Thanks
URVASHI PITRE says
Ground beef should cook in about 5-8 minutes typically.
Karen says
When I use ground beef, I seem to end up with an excess amount of water, which makes it feel impossible to get a sauce. Do you suggest skipping adding water?
URVASHI PITRE says
Either that or just 1/4 c of water?
Nanxy Travers says
So do you use manual or soup button? Thanks, nt
URVASHI PITRE says
I used soup for this because you don’t want a hard boil. I wrote another more detailed post about the soup button if you search on the site.
Beefeater says
Looks good. But Stroganoff is Russian not German. Traditional recipe uses bouillion and mustard (for those not wanting to use Worcestershire).
URVASHI PITRE says
Ah good to know. Let me change that. Thanks so much for the feedback.