Instant Pot Pork Stroganoff Recipe
This Instant Pot pork stroganoff recipe is delicious! Filled with moist pork tenderloin and veggies with a warm creamy sauce on top, you're sure to love it!
Servings: 6
Calories: 626kcal
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
Serving: 8oz | Calories: 626kcal | Carbohydrates: 20g | Protein: 86g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 256mg | Sodium: 545mg | Potassium: 1649mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5285IU | Vitamin C: 8.6mg | Calcium: 68mg | Iron: 2.7mg