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Instant Pot Keto Beef Stroganoff Recipe

5 from 1 vote

Beef Stroganoff is one of those fancy-schmancy dishes that we never have time to make, but this Instant Pot keto Beef Stroganoff recipe is easy, uses friendly ingredients, and can be ready to eat in about 40 minutes. Follow me, Chef Jenn, along and I’ll show you all my chef tips and tricks to make this keto beef recipe fabulous every time!

instant pot beef stroganoff
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This tasty dish gets cooked all-day flavor after just a few minutes in the Instant Pot, and it is easy to make.

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Want even more keto/low-carb recipes? Check out my collection of cookbooks and handy Getting Started Guide!

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How to Make Keto Beef Stroganoff

  1. Brown the beef in the Instant Pot on sautee.
  2. Add onions, garlic, and thyme and cook another minute or two.
  3. Add the remaining ingredients (all but the sour cream).
  4. Cook on Pressure setting on high for 6 minutes, natural release for 2 minutes, then manually release the pressure.
  5. Add the sour cream, thicken with xanthan gum (optional) and that’s it!

Tips From the Chef

  • Switch up the mushrooms to change the flavor – I used white button mushrooms but cremini would work well too, or even portabello mushrooms.
  • Thicken the sauce (when finished cooking) with about a 1/4 tsp of xanthan gum. It will thicken up a bit after standing so give it a few minutes before serving.
  • Use stewing beef instead of ground beef, but you’ll need to cook it longer.
  • Make sure you temper the sour cream – don’t just add cold sour cream to the hot liquid. Mix some of the hot liquid with the sour cream to bring the temperature up, then add the sour cream mixture to the stroganoff.

What to Serve with this Keto Beef Stroganoff Recipe

This has such great flavor that you don’t want to have another competing flavor with it, so stick to something plain like roasted veg or zucchini noodles, or Simple Cauliflower Rice. Let the Beef Stroganoff be the star of your plate!

Is This Recipe Freezer-Friendly?

Yes! Once cooked, Keto Beef Stroganoff will do just fine in the freezer.

To freeze it, fully cook the recipe, then chill it in the fridge overnight. Pack portions into freezer-friendly plastic zip-top bags, or vacuum-seal them with my favorite vacuum sealer (this gizmo will pay for itself by reducing food waste!)

To thaw it, if you used a vacuum sealer, simply thaw the bag under cold running water until thawed, then place it in a microwave-safe container and heat on medium-power until heated through.

Or, thaw it in the fridge overnight and heat it in the microwave on medium power.

How to Thicken Instant Pot Beef StrogAnoff

This dish is made in the Instant Pot which locks in all the moisture, so it won’t thicken normally. If you’re not too worried about a few carbs, thicken it with a cornstarch slurry (1 tbsp of cornstarch mixed with 3 tbsp of cold water and added to the boiling liquid).

Alternatively, you can thicken it with xanthan gum. This link is for a 1-pound bag. That will last you a keto lifetime!

Start with 1/4 to 1/2 tsp of xanthan gum. Add this powder to the liquid and stir it in. This crazy all-natural thickener will thicken as it sits, so wait a good 10 minutes before you add more or you could end up making a science fair project out of your dinner.

More Recipes to Try

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5 from 1 vote

Instant Pot Beef Stroganoff (Keto, Low-Carb)

Creamy and tasty and made super-simple in the Instant Pot, this easy-peasy keto dish is a dinner classic.
Course Main Course
Cuisine American
Keyword beef, beef stroganoff, easy keto dinner, instant pot, instant pot recipe, keto dinner, keto instant pot recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 217kcal
Author Chef Jenn

Ingredients

  • 1 pound lean ground beef
  • 1 tbsp oil
  • 1/2 cup onions
  • 2 cloves garlic
  • 2 cups sliced mushrooms
  • 1 1/2 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 cup sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp 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

Please note: Xanthum gum thickens up as it sits, so mix it in and let it stand for a few minutes before serving. Do not add too much xanthum gum!

Nutrition

Serving: 1cup | Calories: 217kcal | Carbohydrates: 4g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 581mg | Potassium: 557mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg | Net Carbohydrates: 3g

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.

By Chef Jenn

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