Instant Pot Beef Stroganoff Recipe

Instant Pot beef stroganoff is a creamy comfort-food main dish made with beef stew meat, mushrooms, onions, garlic, Worcestershire sauce, and sour cream. It’s quick and weeknight-friendly and works well for keto and low-carb eating. Unlike classic beef stroganoff recipes that use flour to thicken, this version uses sour cream plus xanthan gum for a silky, gluten-free, low-carb sauce, and cooks fast in the Instant Pot.

Why You’ll Love This Low Carb Instant Pot Recipe

Fast. The pressure cooking function tenderizes the beef quickly while infusing the sauce with deep, savory flavor. It’s perfect for weeknights when you want a comforting, hearty meal without waiting all day.
Easy. This recipe keeps things simple with minimal prep and straightforward steps. Just a few basic ingredients go into the pot, and the Instant Pot does most of the work for you.
Low Carb. You still get the same rich and creamy flavors without the heavy carbs, making it ideal for keto or low-carb lifestyles.
Delicious. Despite being quick, easy, and low carb, this dish doesn’t compromise on taste. Tender beef, earthy mushrooms, and a creamy, savory sauce come together in a way that feels indulgent and comforting.

This Instant Pot Beef Stroganoff is a creamy, rich, low-carb beef recipe that is made quickly in the Instant Pot or your Pressure Cooker. You can also make this keto beef stroganoff in a slow cooker or crock pot!

If you’ve been looking for an easy beef stroganoff recipe , but are trying to keep things keto , low-carb , or gluten-free , it’s not easy to find a good recipe. Luckily for you, I’ve solved that problem!

This keto Instant Pot recipe is a quick meal that the whole family will love. You can serve it with rice or pasta, or steamed veggies or cauliflower rice to keep it keto.

What is Beef Stroganoff?

Beef stroganoff is a traditional Russian dish that has become popular around the world. Pieces of sauteed beef are cooked with mushrooms and onions in a creamy and flavorful sauce.

Gluten Free Stronganoff Sauce

Every recipe I’ve seen uses flour to thicken gravy with the renderings from the beef stew meat. But the fact is, cream is a great thickener, and Xanthan gum works fantastically for low carb thickening as well. So I wondered if I could use sour cream and Xanthum gum to thicken the gravy instead. And sure enough, it worked!

This Beef Stroganoff Instant Pot recipe really gives you all that delicious, comfort food goodness without all the carbs. And if you don’t have an Instant Pot or pressure cooker, never fear! You can make this recipe in your slow cooker (or crock pot) as well!

What Kind Of Meat Is Best For Beef Stroganoff?

For this Beef Stroganoff in the Instant Pot , I used Beef Stew Meat. Beef tenderloin, or even browned ground beef can also be used as a substitution.

Ingredients You’ll Need

1 tablespoon Oil - Used to sauté the onions, garlic, mushrooms, and beef, helping to develop rich flavor through browning and preventing sticking in the Instant Pot.
1/2 cup Onions - Provides a sweet-savory foundation for the dish, adding depth and aromatic flavor to the sauce.
1 tablespoon Garlic - Brings a robust, pungent flavor that balances the richness of the beef and cream, enhancing the savory profile.
1 pound Beef Stew Meat - The star protein of the dish. Pressure cooking tenderizes the beef quickly, creating juicy, flavorful bites.
1.5 cups Mushrooms - Add earthy umami notes and a meaty texture, complementing the beef while also helping to build body in the sauce.
1 tablespoon Worcestershire Sauce - Provides tang, umami, and slight sweetness, which deepens the flavor of the sauce and enhances the beef.
1 teaspoon Salt - Essential seasoning that enhances all the flavors and ensures the meat and sauce are well-balanced.
1/2–1 teaspoon Ground Black Pepper - Adds a subtle heat and peppery sharpness that rounds out the savory flavors.
3/4 cup Water - Provides the necessary liquid for pressure cooking, creating steam and helping form the base of the sauce.
1/3 cup Sour Cream - Stirred in at the end to create a creamy, tangy sauce that’s classic to stroganoff while keeping it low carb.
1/4 teaspoon Xanthan Gum - Thickens the sauce without flour, making it silky and low carb. Xanthan gum is especially effective because only a small amount is needed.

How to Make Instant Pot Keto Beef Stroganoff

Sauté onions and garlic in oil (or use butter).
Add in mushrooms, beef, Worcestershire sauce, salt, pepper, and water.
Cook in the Instant Pot for 20 minutes on high pressure for bigger, or less tender, meat pieces. For smaller, more tender pieces, start at 10 minutes.
Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
Stir in sour cream and xanthan gum (or a corn starch slurry), and whisk vigorously to avoid clumps. Allow the sauce to thicken for a few minutes then serve hot.

Is Beef Stroganoff Supposed To Be Watery?

No, it is not. However, you can use Xanthan gum to thicken it. Despite the new-age name, is actually made from a type of mushroom. So it is actually plant-based, and not some weird, manufactured chemical like you might assume by its name.

If you’ve never used xanthan gum, you need very little of it. It’s not like using cornstarch to make a slurry. Where you might have used 1 tablespoon of cornstarch, you will likely only use 1/4 teaspoon of Xanthan Gum. It also has a very slippery feel to it, so you really don’t want to get the powder on your hands.

You also do not need to premix that little 1/4 teaspoon of it in water to dissolve before adding it to the pot. What works for me is to simply whisk the gum directly into the large cookpot and stir vigorously while doing that.

Not Counting Carbs?

If you aren’t following a keto or low carb diet , you can substitute the xantham gum for flour or cornstarch. You can serve it over noodles instead of cauliflower rice to make it extra filling.

Tips and Tricks

Low Carb Instant Pot Beef Stroganoff is a cozy, satisfying dish that comes together quickly without the carbs from traditional pasta. To get the best flavor and texture every time, here are some helpful tips and tricks:

You can use pork instead of beef if you prefer.
For larger, tougher pieces of meat, you will need 20 minutes of cook time. If you have smaller, more tender pieces, start with 10 minutes of cook time.
If you want to make this with chicken , cook for about 8-10 minutes for thighs, and about 6-7 minutes for chicken breast.
To make this in the slow cooker or crockpot, add everything except the sour cream. Cook on high for four hours or low for 8 hours until the beef is cooked. Then, add in sour cream.
Add sour cream slowly, stirring all the while to keep the cream from curdling.
When you want to reheat the leftovers (that is if there are any), cook on low heat to prevent the sour cream from separating.
If you’re using Xanthan gum , stir it in the Instant Pot Beef Stroganoff and whisk. Do not try to make a slurry with it, as you would with corn starch and water.

Variations

Low Carb Instant Pot Beef Stroganoff is a versatile recipe, and you can easily adapt it to different tastes and dietary preferences without losing the comforting, creamy flavors. Here are some tasty variations to try:

Dairy-Free Version - Swap out the sour cream and heavy cream for full-fat coconut milk or a dairy-free cream alternative. The coconut milk gives a silky texture while keeping it low carb and lactose-free.
Mushroom-Lover’s - Double or even triple the mushrooms for an earthy, umami-rich dish. Cremini, shiitake, or portobello mushrooms all work beautifully.
Spicy - Add red pepper flakes, cayenne, or a splash of hot sauce to the sauce for a little kick of heat that pairs nicely with the creamy base.

What To Eat With It

Low Carb Instant Pot Beef Stroganoff is rich, creamy, and hearty, which makes it pair wonderfully with both light and comforting side dishes. Here are some great ideas to round out your meal:

Zucchini Noodles - A classic low-carb alternative to egg noodles, perfect for soaking up the sauce.
Cauliflower Rice - Light and fluffy, it’s an excellent base that absorbs the sauce beautifully.
Spaghetti Squash - A slightly sweet, tender option that works well with the savory beef and mushroom sauce.

How Long Does It Last?

This recipe is great for meal prep and make ahead meals. Once you have made the beef stroganoff, let it cool to room temperature and store it in an airtight container in the fridge for 3 to 4 days. Reheat it on the stovetop to serve.

Can You Freeze It?

Low Carb Beef Stroganoff also freezes well and will keep for up to 3 months. Thaw it in the fridge overnight before reheating.

Your Instant Pot beef stroganoff can turn out watery because pressure cooking doesn’t allow much evaporation, and ingredients like mushrooms release a lot of moisture. It can also happen if you used a lower-collagen cut (or pre-packaged stew meat) and added extra broth, or if you stirred in sour cream before reducing, which thins the sauce and can stop it from tightening up. The easiest fix for watery Instant Pot stroganoff sauce is to switch to Sauté after pressure cooking and simmer uncovered a few minutes to reduce, then thicken if needed with a tiny pinch of xanthan gum for keto beef stroganoff without flour, and add the sour cream at the end so the sauce stays creamy and thick.

For the best mushrooms for beef stroganoff (especially Instant Pot beef stroganoff), go with cremini mushrooms (baby bella). They have a deeper, meatier flavor than white button mushrooms and hold their texture well in a creamy mushroom beef sauce. If you want even more umami, mix in some shiitake (earthy) or a small amount of portobello (robust), but keep cremini as the base so the mushrooms don’t overpower the sour cream stroganoff flavor. Whatever you choose, slice evenly and sauté until the liquid cooks off and the edges brown. This prevents a watery stroganoff and builds a richer sauce without relying on flour.

Yes, you can use Greek yogurt instead of sour cream in Instant Pot beef stroganoff, and it’s a solid swap for a tangy, lighter creamy stroganoff sauce, but it’s more likely to curdle under high heat. To keep it smooth, use full-fat plain Greek yogurt, temper it with a few spoonfuls of hot sauce from the pot, and stir it in after pressure cooking once the mixture has cooled slightly (don’t boil it on Sauté). If you’re making keto beef stroganoff without flour, thicken the sauce first (reduce or add a tiny pinch of xanthan gum) and then fold in the yogurt at the very end for a silky finish.

More Delicious Beef Recipes

Instant Pot Beef Short Ribs
Spicy Basil Beef Bowls
Low Carb Beef Shawarma
Beef Bulgogi Burgers

Love Beef Stroganoff but looking for a vegetarian option? Check out my Instant Pot Mushroom Stroganoff !