Pork stroganoff in a pressure cooker is delicious! Filled with moist tenderloin and veggies with a warm creamy sauce on top, you’re sure to love it! Similar to our Instant Pot beef stroganoff but with a twist.
You’ve probably had stroganoff before, but with pork is wonderful too! This easy recipe is sure to make you want seconds! One of our favorite dishes served over egg noodles the kids love too 😉 (affiliate links present)
The whole idea of any sort of pork, chicken or Hamburger Helper Beef Stroganoff really is a feel good comfort food. The tenderest of meat, vegetables, and a warm creamy sauce to cover it all.
With a bit lighter flavor than our original recipe for beef stroganoff, you can add all the carrots and celery you want to “beef” it up of sorts. Make in your IP, Crockpot Express or Ninja Foodi.
Can you make stroganoff with pork?
Yes! There is so much you can do with pig. When my girls were smaller I tended to create meals that were prepped ahead of time like this one. Reason was that when we sat down to eat I wanted to enjoy it myself and not have to cut everyone’s food at that time. Like our pork adobo the slicing was done ahead of time.
What cut of meat is best?
I like really tender and juicy meat so I use pork loin and cut pork tenderloin or a larger loin into 4 equal pieces so when all the liquid is added the meat is almost entirely submerged in your pressure cooker. I’ve cut it in half before too and it is wonderful, but smaller pieces yield a more tender flavorful slice of meat.
What vegetables go well in stroganoff?
Use whichever vegetables are your favorite and what’s in season but carrots and celery are great choices available year round. We loved it so much because it just takes a few minutes of cooking time and started to think out of the box from there. Mushrooms are typical but in this case you’d need portabella so they don’t dissolve.
Ingredient Notes
- Pork loin – cut into 4ths or sliced (thinner the more tender meat will be)
- Onions were sliced for flavor, I use white or yellow, thicker will stay in tact more
- Celery is great sliced too but of course optional as far as vegetables go
- Carrots are optional but great, I use a bag of baby size for pressure cooker carrots so they are already peeled and in the perfect bite size.
- Chicken broth – beef broth could be substituted, or vegetable
- Sour cream or dairy free variety will make it a thicker sauce over the top
- Dijon mustard gives it a pop of flavor you would expect in this dish
- Cornstarch and/or flour to thicken gravy, or gluten free arrowroot works too
- Egg noodles to serve over
- Salt and pepper to taste
- Could add a tbsp of Worcestershire sauce too if you love those flavors.
For Instant Pot recipes ease I like to cut it up into bite size pieces, serve on top of either brown rice or butter noodles (our preference), and pour the sauce right over. It is up to you how thick you want your stroganoff sauce, we like it kinda’ in the middle, not too thin or thick.
Adding more cornstarch at the end to your broth will thicken it up to the consistency you desire. If you need it gluten free then you could leave that out. I chose to cook the egg noodles separately. Alternatively you could follow our Instant Pot beef and noodles recipe. Replace with pork and have at it that way.
FAQ
Yep, I have done that and it works pretty well. I recommend plain Greek yogurt as the choice so there isn’t a flavor per say but still makes the dish creamy and thickens the gravy at the same time too.
Yes, we did that here and it was delicious. No need for processed condensed soups. You can use other simple ingredients and still make it creamy with sour cream, a bit of flour and seasonings.
Time needed: 18 minutes
How to Make Pork Stroganoff
- Saute
Set Instant Pot or pressure cooker to saute low (or brown) mode.
Pour in olive oil. Season pork loin, or tenderloin. Cut into 2- 4 smaller equal size pieces and place inside Instant Pot.
Flip and brown outside of loin pcs.
- Add ingredients
Slice onion, cut carrots and celery, add into pot. Put 1 1/2 c. of your chicken broth into a small bowl, add flour and dijon and whisk together. Pour into your Instant Pot. Allow to bubble for a few minutes then add the other 1/2 cup of broth.
- Pressure Cook
Put on lid, close steam valve, and set to high pressure for 18 minutes (maybe 20 if your loin is on the larger side).
- Release pressure
Instead of quick releasing, just move steam valve just slightly so not to pressure naturally release but sort of in between the two, then carefully lift the lid. Remove your pork. Let rest and cut into bite size pieces.
- Thicken
Put some hot broth into a bowl with sour cream and cornstarch and whisk together, then add into your pot. Set to saute low again and allow to bubble. Add more cornstarch and hot broth into a bowl, whisk, and then empty in again if you want it even thicker. Alternatively you can skip the cornstarch and add a can of cream of mushroom soup.
Cook egg noodles on stove until done and slice your pork. Pour cooked noodles into pot with sauce, stir like we do our pressure cooker stroganoff casserole dish too.
Pork Stroganoff Recipe
Equipment
Ingredients
- 1 pork loin, mine was 24 oz., cut into 4 equal pcs.
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1/2 onion, sliced
- 1 tbsp dijon mustard
- 1 tbsp flour
- 1 tbsp cornstarch, (more if you want sauce thicker)
- 1/2 c sour cream
- 2 c chicken broth
- 3 c egg noodles
Instructions
- Set Instant Pot or pressure cooker to saute low (or brown) mode.
- Pour in olive oil.
- Season pork loin, cut into 4 equal pieces and place inside Instant Pot. Flip and brown outside of loin pcs.
- Add onion, cut carrots and celery.
- Put 1 1/2 c. of your chicken broth into a small bowl, add flour and dijon and whisk together. Pour into your Instant Pot. Allow to bubble for a few minutes then add the other 1/2 cup of broth.
- Put on lid, close steam valve, and set to pressure, manual, high, for 18 minutes (maybe 20 if your loin is on the larger side).
- Move steam valve just slightly to slowly release the steam and carefully lift the lid.
- Remove your pork.
- Put some hot broth into a bowl with sour cream and cornstarch and whisk together, then add into your Instant Pot.
- Set to saute low again and allow to bubble. Add more cornstarch and hot broth into a bowl, whisk, and then empty in again if you want it even thicker.
- Cook egg noodles on stove until done and slice your pork. Pour cooked noodles into pot with sauce, stir. Serve along side pork or with pork cut into pieces and mixed in with noodles!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe and video!
I love anything I can make in my Instant Pot!
Nice video and recipe!!