Instant Pot Pork Stroganoff recipe just may become your new favorite dinner to make in the pressure cooker! Noodles are family favorite comfort food and tender pork is packed with flavor! This delicious and easy dinner comes together fast in under 30 minutes.
Why Instant Pot Pork Stroganoff?
First of all, this comforting meal is a worthy rival to the traditional Beef Stroganoff. I didn’t use any can of mushroom soup here. Instead white wine, Worcestershire sauce and Dijon mustard do a beautiful job here creating the most amazing gravy right inside your Instant Pot. And a splash of sour cream adds the creamy finishing touch! After the success of Instant Pot Pork Chops, Pork Stroganoff seemed to be a logical and delicious choice. Besides, pork is very affordable and economical when compared to beef, needed for traditional Stroganoff.
Pork Stroganoff comes out fork tender out of the Instant Pot and blends very well with the creaminess of this dish. Pork and egg noodles are magical – if you never tried them together before, you are missing out on something amazingly delicious! And pressure cooker makes putting these two together so much easier.
A few things to remember when making Instant Pot Pork Stroganoff
- Prepare all your ingredients ahead of time: cut pork into cubes, slice mushrooms. Have noodles right there too and all sauce ingredients – things will go pretty quickly once the Instant Pot is on!
- Use pork tenderloin for this Pork Stroganoff recipe
- If not sure about sour cream, use heavy cream instead
Instant Pot Pork Stroganoff Step by Step
First step is to sauté pork chunks together with onion, garlic and mushrooms in the Instant Pot.
Once browned, use a small strainer to add flour into the Instant Pot. Flour is needed to thicken up the sauce a bit. I used regular all purpose flour. If you are gluten free, substitute with rice flour or omit it altogether.
Next add the flavor ingredients: Dijon mustard, Wostercestshire sauce and liquids: dry white wine, chicken stock.
Add egg noodles into the Instant Pot and stir well with the rest of the ingredients. The noodles should be wet from sauce, do not just place them on top of the sauce.
Close the lid, make sure it’s in the “Lock” position. Turn the vent to “Sealing” position. Push “Manual” button, make sure it’s on High Pressure and set the timer for 7 minutes. Your pot will show On.
Once the pressure is built up and valve pops up, the countdown will start from 7 minutes to 0. Keep in mind that it will take some time for pressure to build up.
Once the countdown is over, use Natural Pressure Release for 10 minutes and then pop the valve to release remaining steam, unlock the pot and open the lid.
Pork Stroganoff is almost ready! All that is left to do is add sour cream. Sour cream added only after pressure cooking is done.
Once you blend sour cream into the noodles, this Instant Pot Pork Stroganoff is ready to be served! I chopped a couple of leaves of parsley on top of each plate. Such a simple and tasty recipe!
Looking for more fork tender Pork recipes? These Instant Pot Country Style Pork Ribs in BBQ Sauce are deliciously tender and full of flavor!
You might also like these amazing pork recipes:
Dijon Mustard Garlic and Herb Crusted Pork Tenderloin
Brown Sugar Pork Loin with Carrots and Sweet Potatoes
Honey Balsamic Pork Chops
Instant Pot Pork Stroganoff
- 2 tablespoon butter
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 lb. pork tenderloin, cut in chunks or strips
- 10 oz. mushrooms, sliced
- 3 tablespoon all purpose flour
- ½ teaspoon salt
- 2 teaspoon Italian seasoning
- 1 tablespoon paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup dry white wine
- 3 cups chicken broth, (sodium free)
- 12 oz. egg noodles
- ⅓ cup sour cream
- Parsley, (optional, for garnish)
- Select Sauté; add chopped onions and garlic and cook, stirring frequently, until the onions soften and garlic is fragrant, only 3 minutes. Add pork chunks to the onions and garlic and cook them for 2 more minutes. Next add sliced mushrooms and cook until they release juices and become soft, about 3 minutes.
- Add flour by using a small strainer to prevent clumps while onions, garlic, pork and mushrooms are sautéing. Next add salt, Italian seasoning and paprika.
- Now add Dijon mustard, Worcesteshire sauce, white wine and chicken stock.
- Add noodles and mix them with the sauce and pork. Make sure the noodles are covered in sauce.
Pressure Cooking Instructions:
- Close the lid, make sure it's in the "Lock" position. Turn the vent to "Sealing" position. Push "Manual" button, make sure it's on High Pressure and set the timer for 7 minutes. Your pot will show On.Once the pressure is built up and valve pops up, the countdown will start from 7 minutes to 0.
- When beep sounds hit "Cancel" button and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure - simply turn the Venting Knob from “Sealing” to “Venting” to ensure all the pressure is released before opening the lid. Open the lid.
- Add sour cream and mix well into the noodles and pork. Serve with chopped parsley (optional).
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Fun Pork Facts:
- Pork is the world’s most popular meat with 85 billion tons consumed annually.
- There are around 1 billion pigs in the world at any one time, with China housing more than half of that number.
- The average American will eat the equivalent of 28 pigs in their lifetime.
- Pork tenderloin cuts are almost as lean as skinless chicken breasts.
- A third of pork consumed is via bacon.
- Pork has a high B1 vitamin content and is a good source of B2, B6, B12 and Niacin
Pork facts source: Bodnant Welsh Food
Will this be too watery if cooked up leaving our the pasta for a gluten free option?
I would definitely reduce the amount of liquid if leaving out pasta, or replace it with the gluten free option (such as red lentil penne pasta)
I have GF egg noodles, I just don’t want to overcooked them. TY!
Marion cardoza says
Made this as instructed. Very tasty BUT noodles came out way to mushy. Will make again without noodles, and cook noodles separately Thank you
Mushy noodles are not good. I am sorry if they were.
Lori Kurochkina says
Hello! How do you call ‘egg noodles’ in Russian? I am in Russia, and for me here, яичная лапша is very skinny long noodles (like how I would call Angel Hair pasta in the USA). If I need to just use regular pasta, how do I change the cooking time, in your opinion? Thanks!
You absolutely right about lapsha, and it has to be flat and thick and maybe even short.
Does anyone know – my family is not fans of the traditional style “egg noodles” but they do like these Amish type dried egg noodles that look like a little wider fettucini noodles. Would the cooking time be the same? The package directions say to boil for 12-20 minutes, which I am sure is longer than regular dried egg noodles. Thanks!
It will be fine to use the Amish type noodles here – there is enough time in coming to pressure, during pressure cooking itself and while the pressure is being released to cook those.
Lucas Pearson says
Any noodles are usually half the time minus 2 mins to cook properly in a pressure cooker. But this is cooking longer to make the pork tender. So any noodles you put in should be more than cooked with this amount of time.
Great recipe, thank you! The only thing was the pork chops came out hard and chewy. All the comments seem so great, I followed the recipe exactly, did I do something wrong?
That shouldn’t have happened. They must fall off the fork:)! I wonder if there was a problem with enough pressure?
Yummy Girl says
good recipe, pork came out nice and tender, enjoyed it very much!! Added a bunch of different seasoning as we like ours a little zingy!
Pork chops came out great here I sliced them up and they came out very tender
Great recipe and very easy to. Follow instructions! Thank you
Kimberly Baxter says
WOW this recipe looks and sounds so delicious! I can’t wait to try this out.
Olya at Whatsinthepan says
I hope you enjoy it!
I made it as directed but thought it was too much pasta for the amount of meat. Next time will do 8 oz of noodles.
Used a combination of sweet and smoked paprika here to make it a bit spicy delicious