This recipe for Keto Instant Pot Stroganoff is my ultimate comfort food that brings back warm childhood memories of sitting together with family at our farmhouse kitchen table. Back then, mom used a stroganoff seasoning mix made by Lawry’s that is now discontinued.
I created this recipe as a copycat version of the powdered mix. The difference is I have used whole food ingredients such as portabella mushrooms instead of the “natural flavor” that is found in a powdered mix.
Although this is an Instant Pot recipe, you can make this on the stovetop. Simply brown your ground beef using the stovetop and then follow the rest of the recipe, cooking over medium-high heat in a large soup pan on your stovetop.
One of my favorite things about this keto Instant Pot dinner recipe is pressure cooking the beef. It saves me time standing in front of the stove and I’m able to prep other ingredients and do other things while the ground beef is cooking automatically in my Instant Pot.
We keep our pantry stocked with Kettle & Fire Bone Broth and this is my top choice for making my Keto Instant Pot Stroganoff. You can find this broth at many stores, or, order online as we do. We have a shipment that comes every other month and if we’re traveling or not cooking much it is simple to delay the shipment to a future date.
Other options are to use any broth or bone broth you can find locally without ingredients like maltodextrin, potato starch, wheat flour, or other thickeners or food additives that could undermine your efforts. Read beyond the nutrition facts and look at the ingredient list. If in doubt, move on to another option.
I have used xanthan gum as the thickening agent for my Keto Instant Pot Stroganoff because I use this regularly for baking keto recipes. It is a handy ingredient to have on hand to use for thickening. With xanthan gum, a little bit goes a long way. When testing this recipe, I started with ¼ teaspoon and when that wasn’t thick enough added another ¼ teaspoon.
You can use other thickening agents such as guar gum, konjac root, or tara gum. Start with a small amount and slowly increase until you get to the thickness you want your sauce to be at. Always error on the side of caution. It’s easier to thicken the sauce a little more than to try and think it out.
Why Coconut Aminos?
This is a substitute for traditional soy sauce which contains gluten. Coconut aminos is a thin, brown sauce I use as a flavor enhancer. You can use Bragg’s Liquid Aminos or coconut aminos. If you aren’t gluten-free, you can even use soy sauce.
Why Baking Soda On The Beef?
Rubbing baking soda on the outside of the meat speeds up the browning action (the Maillard reaction) and prevents the beef from turning a sickly grey color when we pressure cook it. It raises the pH of the meat which prevents proteins from bonding excessively and thereby squeezing more liquid out of the meat.
You need about a quarter teaspoon for every 12 ounces of meat. Using baking soda on the outside of the meat before cooking is something we’ve been experimenting with and we are thoroughly hooked. But, it is totally optional for this recipe.
Making Keto Instant Pot Stroganoff dairy-free involves omitting the heavy cream and sour cream. If you’re craving the creaminess factor try mixing in ½ cup coconut cream. Or, if you tolerate goat cheese, you can mix in 4 ounces to create a creamy texture.
Keto Instant Pot Stroganoff Serving Suggestions
Growing up, my mom served stroganoff over a bed of rice. It comes as no surprise my favorite way to eat my Keto Instant Pot Stroganoff is on a bed of cauliflower rice. For a more traditional approach, you can serve it over konjac noodles (Miracle Noodles). Of course, you can also eat it as a stew without anything else.
Ingredients for Keto Instant Pot Stroganoff
Here's a list of the ingredients you'll need to make this recipe.
- ground beef
- baking soda (optional)
- garlic cloves
- avocado oil
- garlic powder
- onion powder
- black & white pepper
- Coconut Aminos
- Kettle & Fire Beef Bone Broth
- xanthan gum
- heavy cream
- sour cream
Tutorial Video: Keto Instant Pot Stroganoff
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- 1 pound ground beef
- ½ teaspoon baking soda optional
- 1 cup water
- 2 garlic cloves
- ¼ cup avocado oil
- ¼ cup onion diced (or ¼ teaspoon onion powder)
- 8 ounces mushrooms sliced (or diced)
- 1 ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- 1 Tablespoon Coconut Aminos
- 1 cup Kettle & Fire Beef Bone Broth or other bone or beef broth
- ½ teaspoon xanthan gum
- 1 Tablespoon heavy cream
- ½ cup sour cream
- Assemble your Instant Pot, checking the seal on the lid for any cracks, breaks, or signs of weakness. It is very important this seal is healthy. Do not use your Instant Pot if you find any issue with the seal.
- Place your trivet in the bottom of your Instant Pot.
- Add 1 cup of water to the bottom of the pot.
- Add 2 garlic cloves to the water. The pressure of cooking will flavor the beef.
- Remove frozen (or thawed) ground beef from the package and rub the outside of the beef with baking soda. This speeds up the Maillard reaction and helps retain moisture as the beef cook. Rubbing the beef with baking soda is optional, but you’ll notice a brighter color once cooked (pink instead of grey), and it will reduce the cooking time by 5 minutes.
- Place the beef on the trivet and put the lid tightly on your Instant Pot.
- Plugin your Instant Pot and press the Pressure Cook button. Then select high pressure. Next, use the +/- button or dial to select how long you want to cook the ground beef. For 1 pound of ground beef, cook for 30 minutes (25 minutes if you used the baking soda). If you are doubling the recipe (for 2 pounds ground beef), cook for 40 minutes (32 minutes if you used baking soda). Note that it will take the Instant Pot approximately 8 minutes to build pressure and begin cooking.
- Once the cook cycle has finished, allow the pot to sit undisturbed for 5-10 minutes. Then, turn the steam release knob and release the remaining steam pressure. Once the pressure has been released (the pin on the lid drops back down or steam stops coming out from the pressure release valve), carefully twist to open the lid.
- Remove beef from Instant Pot to a plate, bowl, or cutting board. Discard excess liquid and cooked garlic cloves.
- Turn Instant Pot to the ‘saute’ setting.
- Place avocado oil (or cooking oil of choice) in the bottom of the pot and heat until shimmering but not smoking.
- Saute mushrooms for 10-15 minutes until they begin to darken. Add onions and continue to saute until onions begin to turn translucent about 5 minutes.
- Pour 1 cup beef broth and 1 Tablespoon coconut aminos into a 2 cup glass measuring cup or bowl. Use a milk frother or immersion blender to blend in ½ teaspoon xanthan gum. Blend until the xanthan gum is completely dissolved. Xanthan gum acts as our thickener for the sauce. Other options are guar gum, konjac root, or tara gum.
- Pour the thickened broth into the Instant Pot and stir until sauce is bubbling and has thickened a little more. Then turn off the Instant Pot by pressing the cancel button.
- Add ground beef back to the pot and crumble it up. If it isn’t quite done in the center, cook in the sauce until browned.
- Once stroganoff has stopped simmering, stir in heavy cream and sour cream.
- Enjoy on top of cauliflower rice, miracle noodles, or on its own. Store for up to two days in the refrigerator or freeze the leftovers in single-serving containers.