Instant Pot Pork Stroganoff Recipe

Cooking Directions

• STEP 1.Season the pork with salt and pepper. Set the Instant Pot to sauté mode and heat the oil. Brown the pork on all sides.
• STEP 2.Remove the pork from the Instant Pot and set aside. Add the onions and mushrooms to the pot and sauté until softened.
• STEP 3.Add the garlic and cook for another minute. Stir in the flour and cook for a minute to remove the raw flour taste.
• STEP 4.Pour in the beef broth and Worcestershire sauce. Return the pork to the pot and close the lid. Cook on high pressure for 20 minutes.
• STEP 5.Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• STEP 6.Remove the pork from the pot and shred it using two forks. Set the Instant Pot to sauté mode and stir in the sour cream.
• STEP 7.Cook for a few minutes until the sauce thickens. Return the shredded pork to the pot and stir to combine.
• STEP 8.Serve the Instant Pot pork stroganoff over egg noodles or rice. Garnish with fresh parsley, if desired.

Cooking Tips

• For extra flavor, you can add a splash of white wine or brandy to the pot before pressure cooking.
• If you prefer a thicker sauce, you can mix cornstarch with water and stir it into the sauce during the sautéing step.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• To freeze, let the pork stroganoff cool completely and transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• To freeze, let the pork stroganoff cool completely and transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
• Serve the Instant Pot pork stroganoff over egg noodles or rice. Garnish with fresh parsley, if desired.