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?
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.
Fork tender: 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.
Tips for success
- 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
How to make it
Cook pork: 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.
Next add the flavor ingredients and liquids: Dijon mustard, Wostercestshire sauce, 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.
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!
Delicious pork recipes here
Looking for more fork tender Pork recipes? 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
More Stroganoff recipes
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).
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
I was excited to try this recipe, but I think it needs some adjustments. I followed the instructions, but the noodles overcooked, the pork came out tough, and I kept receiving the 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 do not think the recipe has enough liquid for cooking the amount of food placed into the instant pot. I would suggest boiling the noodles separately, and then add the meat and sauce to the noodles after cooking them in a pressure cooker.