Instant Pot Pork Stroganoff
Have you ever had a creamy pork stroganoff? Tender pork, mushrooms and bacon in a rich cream sauce make it one of our favorite comfort foods.
Now you can make it in your Instant Pot. Most of the cooking time is hands-off, and dinner is ready in about an hour.
The classic version is served over egg noodles. Ours skips them, so each serving has under 5 grams of net carbs and no gluten. It works well on a ketogenic diet, and it has enough flavor that picky eaters will enjoy it too.
Where Stroganoff Comes From
Stroganoff dates back to 19th-century Russia and is named for the Stroganov family. Cooks around the world have been making their own versions ever since.
We make it often because it’s easy and the leftovers are just as good. With the Instant Pot, you brown the bacon and pork on the Sauté setting, then pressure cook the rest.
The Nutrition Behind This Recipe
Each serving has more than 26 grams of protein and fewer than 5 grams of net carbs. A meal built on protein and fat with very little carbohydrate helps keep blood sugar steady and keeps you full longer.
We chose each ingredient with nutrition in mind:
- Pastured pork and bacon: Pork is a good source of thiamin (vitamin B1), selenium and zinc. Pigs raised outdoors with access to forage tend to have a better fatty acid profile than confined animals.
- Crimini mushrooms: They contain ergothioneine, an antioxidant the body takes up into cells through its own transporter, plus B vitamins and selenium.
- Grass-fed butter and organic cream: Dairy from grass-fed cows contains more conjugated linoleic acid (CLA) and vitamin K2.
- Arrowroot: One teaspoon thickens the sauce with no gluten and almost no carbs.
- Coconut aminos: They add a salty, savory note without soy or gluten.
Instant Pot Pork Stroganoff
Ingredients
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- 3 slices pastured pork bacon, chopped
- 2 Tbsp grass-fed butter
- 1 pound pastured pork tenderloin, cut into 2-inch chunks
- 1/2 small white onion, diced
- 8 ounces organic crimini mushrooms, sliced
- 1/2 cup dry white wine
- 2 tsp Coconut Secret Coconut Aminos
- 1 tsp sea salt
- 1 tsp arrowroot
- 1/2 cup organic heavy cream
- 2 Tbsp fresh chopped parsley
Instructions
- Add the bacon to the Instant Pot and turn to Sauté. Cook 3 to 5 minutes, until cooked through. Remove the bacon to a plate.
- Add the butter and let it melt. Add the pork in batches and brown on both sides. Remove the seared pork to the plate.
- Add the onion and mushrooms to the pot and cook 2 to 3 minutes.
- Pour in the wine, coconut aminos and salt, and stir to deglaze the pan, scraping up the browned bits.
- Place the pork and bacon over the mushroom-onion mixture.
- Close and lock the lid. Set to HIGH pressure for 30 minutes.
- When the timer beeps, do a quick release.
- Remove 1 cup of the cooking liquid to a small saucepan over medium heat.
- Sprinkle the arrowroot over the broth while whisking.
- Slowly add the cream, whisking constantly, until the sauce thickens.
- Return the cream sauce to the pot and stir to combine.
- Garnish with fresh parsley and serve.
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