If I’m being perfectly honest with you guys, I was never really a big fan of beef stroganoff. There always seemed to be something just a little bit off every time I’ve tried it. One time the beef was horribly overcooked and tasted awful. Another time, the sauce was just wrong. Thankfully, I didn’t give up on it — I just knew I could find a way to enjoy beef stroganoff. After all, it’s made with all kinds of my favorite ingredients, so it stands to reason I should enjoy it! And so I started experimenting with making my own beef stroganoff recipes until I found one that I absolutely love. Today I’ll be showing you guys how to make an Instant Pot beef stroganoff that both kids and parents will love. This keto-friendly dish is full of flavor, featuring chunks of juicy beef stew meat and a ridiculously good sauce made with onion, garlic, mushrooms, bone broth, and sour cream.
The Best Beef Stroganoff I’ve Ever Tried
In order to make an Instant Pot beef stroganoff, you’ll obviously be needing to use an Instant Pot. If you don’t already own one, I can easily recommend the Instant Pot DUO60 7-in-1 Multi-Use Pressure Cooker. It’s the exact model that I own and I use it to make a ton of different soups and stews. Compared to some of the other options out there, it’s also incredibly affordable as well. You can buy one online for yourself by clicking here.
You’ll want to set the Instant Pot to ‘SAUTE’ and then let it stand until the screen reads ‘HOT’. You can then add one tablespoon of olive oil, and then add in the diced onion. Cook the onion for 2-3 minutes, then add in the two minced garlic cloves and cook them for about 30 seconds.
This gets the recipe off to a great start as all three of these ingredients are fantastic foods that have shown the potential to ward off diseases like cancer. Studies have shown that olive oil intake has been linked with lower incidences of cancer (1) while garlic and onion are both members of the Allium family of vegetables. Allium vegetables are known to contain some pretty impressive cancer prevention properties. (2)
You can then add your beef stew meat and cook them until all of the pieces are browned. Add in the chopped mushrooms next, cooking the mixture for an additional 2-3 minutes. Interestingly enough, mushrooms are another food that may be useful in helping to prevent cancer, as they contain an abundance of anti-oxidative and anti-tumor properties. (3)
Next, add the bone broth and bay leaf into the mix. You can also optionally add one tablespoon of Worcestershire sauce, but that’s totally optional — I find this recipe turns out just fine without it. Seal up the Instant Pot and set the timer for nine minutes. Once you’ve finished cooking, you’ll want to set it back to ‘SAUTE’ and remove the bay leaf.
All that’s left to do now is to finish preparing the sauce by mixing together the sour cream and cornstarch in a small bowl. Add the mixture into your Instant Pot, stirring it in until everything is combined, and cook it until the sauce is thick enough for your taste.
Whenever you’re ready to serve your beef stroganoff, garnish it with a bit of freshly chopped parsley and serve it alongside a keto-friendly side like mashed cauliflower or low carb veggie noodles.
P.S. – Interested in trying out even more great keto-friendly meals that your whole family can enjoy? Here are a few great recipes to get you started:Print
Instant Pot Keto Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 pound beef stew meat, sliced
1 ½ cup chopped mushrooms
1 tbsp Worcestershire sauce (optional)
1 bay leaf
1 cup bone broth
½ cup sour cream
½ tsp cornstarch
2 tbsp fresh parsley, finely chopped
salt and black pepper to taste
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion and cook for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Add the beef and cook until browned.
Add the mushrooms and cook for 2-3 minutes.
Add the bone broth, Worcestershire sauce (if using) and bay leaf and mix to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING and press PRESSURE COOK button.
Adjust the timer to 9 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove the lid and press the SAUTE button.
Discard the bay leaf.
In a small bowl combine the sour cream and cornstarch.
Add the mixture to the Instant Pot and stir to combine.
Cook, stirring occasionally, until the sauce is thickened to your liking.
Season with salt and black pepper to taste.
Garnish with parsley.
Serve warm with mashed cauliflower or low carb noodles.