Keto Instant Pot Stroganoff

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5 from 1 vote

Calories 253.1kcal

Author Tara Wright

Ingredients

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

Instructions

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.
Add in garlic powder, onion powder, parsley, salt, and both ground peppers. Stir for one minute to bloom the spices.
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.

Notes

* *Nutrition facts provided as estimates only.

The nutrition facts for our Keto Instant Pot Stroganoff were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.

Nutrition