Beef stroganoff always felt like a fancy, all-day project growing up. Keto beef stroganoff proves it does not have to be, using a pressure cooker to get that same cooked-all-day flavor in well under an hour.
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Ground beef keeps this fast, though stew beef works too if you have more time and want a different texture. Either way, this is genuinely easy and keto-friendly ingredients.
Temper the sour cream before adding it, mixing in some of the hot liquid first. Cold sour cream added directly to a hot pot never ends well.
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Chef Jenn’s Take on Beef Stroganoff
A pressure cooker locks in moisture, so this will not reduce and thicken on its own the way a stovetop stroganoff naturally does. That surprises people who expect the sauce to thicken during cooking the way it would in a skillet.
Thicken it after the fact instead, with about a quarter teaspoon of xanthan gum stirred in once the sour cream is mixed in. It keeps thickening as it sits, so wait a few minutes before deciding you need more.
Temper the sour cream properly too. Mix some of the hot cooking liquid into the sour cream first, then add that mixture back into the pot. Cold sour cream added directly to hot liquid tends to curdle instead of blending in smoothly.
Mushroom variety changes the whole flavor here. White button mushrooms are classic, but cremini or portobello both work well for something more robust. Ground beef keeps this fast, while stew beef gives deeper flavor at the cost of a longer cook time.
This freezes well once cooked. Chill it fully in the fridge overnight before packaging it up for the freezer.
What You’ll Love About Beef Stroganoff
- Freezes well, so extra portions are ready to go on a busy night.
- Cooked-all-day flavor from a fraction of the time, thanks to the pressure cooker.
- Flexible on beef cut and mushroom variety, so it doesn’t taste the same every time.
Ingredients
- Ground beef – Lean. Stew beef works too, though it needs a longer cook time for deeper flavor.
- Onion and garlic – Diced and minced.
- Mushrooms – White button is classic, cremini or portobello both work for something more robust.
- Beef broth – Low sodium.
- Dried thyme – Standard pantry staple.
- Sour cream – Full fat. Always temper it with hot liquid before adding it to the pot.
- Xanthan gum – Optional, for thickening after cooking.
How to Make Beef Stroganoff
Scroll down for the full recipe card with exact measurements and printable instructions.
Turn the pressure cooker to sautee, high heat. Add the oil and brown the ground beef, then drain off any fat and liquid.
Still on sautee, add the onions and garlic. Cook for 2 to 3 minutes, until the onions are translucent.
Add the beef broth, thyme, mushrooms, salt, and pepper. Switch to pressure, high, for 6 minutes. Let it release naturally for 3 minutes, then manually release the rest.
Remove about 1/2 cup of the cooking liquid and mix it into the sour cream to temper it.
Once the stroganoff has stopped bubbling, add the tempered sour cream mixture and mix well. Season with salt and pepper, and thicken with xanthan gum if desired.
Make It A Meal
This pairs well with Al Pastor Pork Carnitas or Sausage & Kale in White Wine Sauce on a different night if you’re planning a week of keto dinners.
For a rich, cheesy side, Cauliflower No-Mac ‘n Cheese is a good match too.
Storage
Once cooked, this freezes well. Chill fully in the fridge overnight, then pack into freezer bags for up to 3 months. Thaw overnight in the fridge, or thaw a vacuum-sealed bag under cold running water, then reheat in the microwave on medium power.
Frequently Asked Questions
This recipe runs about 3 net carbs per 1-cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
A pressure cooker locks in moisture, so this dish doesn’t reduce the way a stovetop version does. Thicken it after cooking with a small amount of xanthan gum instead.
Yes, stew beef works well and gives a deeper flavor, though it needs a longer cook time than ground beef.
Adding cold sour cream directly to hot liquid tends to curdle it. Mixing some of the hot liquid into the sour cream first brings its temperature up gradually, so it blends in smoothly instead.
Add Preferred SourceInstant Pot Beef Stroganoff (Keto, Low-Carb)
Ingredients
- 1 pound lean ground beef
- 1 tablespoon oil
- 1/2 cup onions
- 2 cloves garlic
- 2 cups mushrooms sliced
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon xanthan gum (optional)
Instructions
- Turn the Instant Pot on sautee, high. Add the oil and brown the ground beef. Drain off any fat and liquid.
- Still on sautee, add the onions and garlic. Cook an addition 2-3 minutes or until onions are translucent.
- Add the beef broth, thyme, mushrooms, salt and pepper. Turn the Instant Pot onto Pressure, High, and set it for 6 minutes. Lock it up. When the time is up, let it release naturally for 3 minutes, then manual release and open the pot.
- Remove about 1/2 cup of the cooking liquid. Add that to the sour cream, tempering it. Once the beef stroganoff has stopped bubbling, add the sour cream and broth mixture to the beef and mix well.
- Season with salt and pepper, and thicken with 1/4 tsp of xanthan gum if desired. Serve and enjoy!
Notes
Recipe Card Tips
- Temper the sour cream before adding it. Mix in some hot cooking liquid first to prevent curdling.
- Add xanthan gum after cooking, not during. The pressure cooker locks in moisture, so this dish doesn’t thicken on its own.
- Give the xanthan gum a few minutes to set up before adding more. It keeps thickening as it sits.
- Xantgum thickens up as it sits, so mix it in and let it stand for a few minutes before serving. Do not add too much xanthan gum!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I made this for dinner last week and it was incredible! We already can’t wait to have it for dinner again!
LOVE this recipe. We’ve struggled to stay keto, yummy recipes like this really help!
Ahhh what a perfect winter keto recipe! Love the comfort foods around this time, even better it is keto!!
We love Beef Stroganoff, but I have never tried to add thyme while cooking. It is a great idea! Cannot wait to try your recipe.