Instant Pot Pork Stroganoff recipe just may become your new go to dinner to make in the pressure cooker. Egg noodles are family favorite comfort food and tender fall-off-the-fork pork is packed with flavor. This delicious and easy dinner comes together fast in under 30 minutes.
Pork Stroganoff comes out fork tender out of the Instant Pot and blends very well with the creamy noodles. 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.
You might also like Homemade Beef Stroganoff.
Why Instant Pot Pork Stroganoff?
- Rivals Beef Stroganoff: First of all, this comforting meal is a worthy rival to the traditional Beef Stroganoff.
- No mushroom soup can used: 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!
- Affordable: Pork is very affordable and economical when compared to beef, needed for traditional Stroganoff.
Key Ingredients
- Pork tenderloin: Pork tenderloin cuts are almost as lean as skinless chicken breasts and are super affordable.
- Mushrooms: Can we really skip them in pork Stroganoff? I think not.
- Dijon mustard: Dijon is a bit like wasabi, it doesn't work with everything but when it works it really works. It's a much less sweet and much more peppery type of mustard which means you'll need to be cautious when using it
- Worcestershire sauce: Its western fish sauce. It bumps up the umami on pork dishes, especially when pressure cooking removes lots of flavor due to evaporation.
- Egg noodles: Obvious and necessary ingredient.
How to make pork stroganoff in Instant Pot
Saute pork tenderloin chunks
First step is to sauté pork chunks together with onion, garlic and mushrooms in the Instant Pot.
Add flour
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.
Add the flavor ingredients and liquids
Add Dijon mustard, Worcestershire sauce, dry white wine, chicken stock.
Add egg noodles
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.
Pressure cook
- 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.
Add sour cream
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!
Instant Pot Pork Stroganoff
Ingredients
- 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
Spices:
- ½ teaspoon salt
- 2 teaspoon Italian seasoning
- 1 tablespoon paprika
Sauce Ingredients:
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup dry white wine
- 3 cups chicken broth (sodium free)
Pasta:
- 12 oz. egg noodles
- ⅓ cup sour cream
- Parsley (optional, for garnish)
Instructions
Sauteeing:
- 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.
Sauce:
- 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).
Delicious pork recipes here
These Instant Pot Country Style Pork Ribs in BBQ Sauce are deliciously tender and full of flavor!
- Dijon Mustard Garlic and Herb Crusted Pork Tenderloin
- Brown Sugar Pork Loin with Carrots and Sweet Potatoes
- Honey Balsamic Pork Chops
Grace says
I was excited to try this recipe, but I think it needs some adjustments. I followed the instructions, the noodles were perfect, the pork came out tender, and I didn't not receive any burn notification while waiting for my instant pot to reach the proper pressure, which usually happens if there is not enough liquid. As such, I think the recipe has enough liquid for cooking the amount of food placed into the instant pot.
I would suggest boiling the noodles separately if you want, and then add the meat and sauce to the noodles after cooking them in a pressure cooker.