A Pressure Cooker Pork Stroganoff with tender strips of pork in a rich, creamy gravy that’s kicked up a notch with a little chili sauce, dry mustard and sherry.
Sigrid, a long time Pressure Cooking Today reader, recently sent me a kind, supportive email about a negative comment I received on a recipe. In the email she also shared one of her favorite recipes, a Pork Stroganoff recipe.
She found the recipe in a Parade magazine many years ago. It’s become one of her “go to” recipes. She makes it frequently for guests and it’s a big hit. The original recipe was a stove top recipe, but she thought it would make a great pressure cooker recipe as well.
With such a rave review, I definitely had to give it a try. The original recipe called for pork shoulder, and Sigrid likes to use pork shoulder steaks. I had a pork sirloin tip roast in the freezer, so I used that instead.
Pork sirloin tip roasts are generally a little more tender than pork shoulder, so be sure and taste your pork to see if it’s tender after five minutes cooking time. If not, just lock the lid again, and cook it for a few more minutes. When the food in the pressure cooker is hot, it will come back to pressure quickly.
This Pressure Cooker Pork Stroganoff was a big hit with my family too. Thanks Sigrid for sharing it with us!
- 2 lb. pork sirloin tip roast*
- 3 tablespoons vegetable oil, divided
- 1 large onion, finely chopped
- 1/4 cup dry sherry
- 2 tablespoons chili sauce
- 1 teaspoon dry mustard
- 1 cup reduced sodium chicken broth
- 1 tablespoon butter
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1/2 cup sour cream
- Salt & pepper
- Poppy seed (optional)
Trim excess fat from pork and cut into thin strips ½-inch wide.
Season pork generously with salt and pepper. Put 1 tablespoon oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned – do not crowd, add more oil as needed. Transfer meat to a plate when browned.
Select sauté; add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 3 minutes.
Add sherry to deglaze the pot; scrap up any brown bits on the bottom of the pot. Add chili sauce and mustard. Add chicken broth, browned pork and any accumulated juices. Select High Pressure. Set timer for 5 minutes.
While the pork is cooking, heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.
When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid.
Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms. Add salt and pepper to taste.
**While stroganoff is cooking, put salted water for noodles on to boil. Follow package directions for cooking noodles and time their cooking to finish at the same time as the pork. Drain noodles. Serve stroganoff over noodles sprinkled with poppy seed (optional).
*I use pork shoulder steaks. Other pork can be used but I think pork shoulder is more moist and flavorful than pork chops or other pork. And a nice bonus – they’re less expensive.
You can use any canned chicken broth, but I find Swanson’s, by far, the closest to homemade in taste. The sherry, chili sauce and dry mustard add critical elements to the flavor of this dish. Do not be tempted to omit any of them. I use the Heinz brand of chili sauce.