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    Instant Pot Pork Stroganoff

    Updated: Apr 6, 2025 · Published: May 10, 2018 by Olya · 20 Comments

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    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.

    Instant Pot Pork 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.

    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.

    Instant Pot Pork Stroganoff

    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.

    Instant Pot Pork Stroganoff

    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.

    Instant Pot Pork Stroganoff

    Next add the flavor ingredients and liquids: Dijon mustard, Wostercestshire sauce, dry white wine, chicken stock.

    Instant Pot Pork Stroganoff

    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.

    Instant Pot Pork Stroganoff

    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.

    Instant Pot Pork Stroganoff

    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

    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

    Homemade Beef Stroganoff

    Instant Pot Pork Stroganoff
    Print Recipe
    4.05 from 20 votes

    Instant Pot Pork Stroganoff

    Instant Pot Pork Stroganoff with Egg Noodles recipe is a worthy rival to the traditional Beef Stroganoff. 
    Prep Time5 minutes mins
    Cook Time17 minutes mins
    Total Time22 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: pork stroganoff
    Servings: 4
    Author: Olya

    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).
    Nutrition Facts
    Instant Pot Pork Stroganoff
    Amount Per Serving
    Calories 661 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 8g50%
    Cholesterol 170mg57%
    Sodium 1171mg51%
    Potassium 1182mg34%
    Carbohydrates 73g24%
    Fiber 4g17%
    Sugar 4g4%
    Protein 40g80%
    Vitamin A 1200IU24%
    Vitamin C 15.1mg18%
    Calcium 101mg10%
    Iron 4.8mg27%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

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    Reader Interactions

    Comments

    1. J says

      January 30, 2025 at 12:55 pm

      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.

      Reply
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    4.05 from 20 votes (13 ratings without comment)

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