Instant Pot / Pressure Cooker Pork Stroganoff
This Instant Pot / Pressure Cooker Pork Stroganoff features tender strips of pork in a rich, creamy gravy that’s kicked up a notch with a little chili sauce, dry mustard, and sherry. If you like beef stroganoff, you’ll love this pork version!
Several years ago Sigrid, a long time Pressure Cooking Today reader, sent me one of her go-to recipes. The original recipe was a stove top recipe, but she thought it would make a great pressure cooker recipe as well. She makes it frequently for guests, and it’s a big hit.
With such a rave review, I had to convert it to a Pressure Cooker Pork Stroganoff version. Since then, it’s become one of my go-to recipes as well.
What Is Stroganoff?
Simply put, a stroganoff (also spelled stroganov) is strips of meat cooked in a sour cream sauce. (If you’re interested, there’s a fascinating article on the dish’s Russian namesake.) Beef stroganoff is the most well-known version of this dish. (And I do have a great Pressure Cooker Beef Stroganoff recipe.) However, this pork stroganoff is quicker to make but still packed full of the same stroganoff flavor that you love!
Making Pressure Cooker Pork Stroganoff in an Instant Pot
This recipe is fairly flexible. If you don’t have sherry on hand, you can substitute any wine or wine vinegar with similar results. (The flavor will be slightly richer with the sherry or wine, though, so I’d use it if you can.)
If your crowd doesn’t love mushrooms, you can omit them. Or, if you’d rather, you can add drained, canned mushrooms after pressure cooking.
If you don’t want to use cornstarch, you can substitute ¼ cup of flour. I’d mix it with 1/4 cup of cold water, then add in a few spoonfuls of the cooking liquid to warm up the flour mixture before adding it into the pot. Bring the pot to a boil, stirring constantly, until the sauce is thickened. Keep in mind, the sauce will continue to thicken as it cools.
What Cut of Pork to Use in Pork Stroganoff
This recipe is pretty versatile—you can pretty much use whatever is on sale at the grocery store. If you want a moist, tender pork stroganoff, you’ll want a cut of meat with a little bit of fat on it. Leaner cuts of pork will work, but they may be less tender.
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. If you’re using pork shoulder, be sure to taste your pork to see if it’s tender after the 5 minute cook time. If you’d like yours more tender, just lock the lid in place 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.)
What to Serve with Pressure Cooker Pork Stroganoff?
Generally, I like to serve this stroganoff over pasta, with a dollop of sour cream. I often just use what I have on hand—rotini, penne, or even egg noodles. I know that other people like to serve it over rice or even mashed potatoes. You could even serve it over a bed of zucchini noodles or other steamed vegetables to keep it low-carb.
This Instapot / Pressure Cooker Pork Stroganoff was a big hit with my family; if you make it, leave me a comment and let me know what you think!
Instant Pot / Pressure Cooker Pork Stroganoff
- 2 pounds 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 to taste
- Cooked pasta, for serving
- Poppy seeds, optional, for topping
- 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).
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 143mgSodium: 367mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 51g
Nutrition information is calculated by Nutritionix and may not always be accurate.
More Instant Pot / Pressure Cooker Dinner Ideas
Love stroganoff? I have an excellent Pressure Cooker Beef Stroganoff recipe you can try.
Looking for more Instant Pot pork recipes? Try this awesome Pork Sirloin Tip Roast recipe—you can get a full Sunday roast on the table in under an hour. Plus it has a spicy-sweet flavor your family will love.
If you’re in the mood for a sweet and zesty combination, try my Pressure Cooker Honey Orange Pork.
My Instant Pot / Pressure Cooker Pork Tenderloin Marsala is another comfort food classic that calls for pork shoulder.
There are a wide range of chili sauce’s on the market from mild to knock you on your ass.
What one do you use
Hi Mark – I just used the one that I thought would be most available, Heinz. But of course, you can use your favorite if you’d rather.
Hi Mark – I just used the one that I thought would be most available, Heinz. But of course, you can use your favorite as well.
I tried this this week, and it was a big hit! The grocery meat counter had packages of pork loin ends cut from the big loin roasts because they’re uneven in size. I cut those in two, then sliced them into the 1/2-inch strips. (The package was three pounds, so I increased the chicken stock because I was worried that there wouldn’t be enough liquid, but I should have just left it as you called for it…the sauce came out a bit too thin for my taste…next time!). I was a little concerned about a 5-minute cooking time, but lo and behold, it came out tender like butter! This will become a standard for me. Thanks for a great recipe!
Great! Thanks for sharing. Glad it was a hit.
I would like to know if this Pork stroganoff would freeze well?
Hi Laura – yes, I’ve frozen it and it reheats very well.
I was just looking at your pressure cooker version (thank you again for creating it) of my favorite pork stroganoff recipe from Parade magazine. I’m thinking that except for saving a bit of time one could sauté the mushrooms in the pressure cooker after browning the pork. I’d add a bit of butter to the sauté as you did as butter makes sautéed mushrooms tastier. I’d still remove them after the sauté in the pressure cooker and add them later as you did.
Now, if I can figure out how to successfully cook the noodles in the pressure cooker at the same time as the rest of the ingredients pressure cook without overcooking them. I just successfully did that with a ground beef stroganoff recipe. I used 8 oz. of wide egg noodles that were placed on top of the ground beef , onions, mushrooms and other ingredients and “pressed” into the liquid so that they were submerged. In that recipe 3 cups of beef broth were used. This recipe calls for 1 cup of broth and 2 ounces of sherry so I’d definitely need to increase the liquid – probably to slightly less than 3 cups of broth. Pressure cooking time is identical on the pork stroganoff recipe and the ground beef stroganoff recipe – 5 minutes. However once the pressure cooking time has ended the pork stroganoff calls for 10 minutes of natural release before quick releasing the remaining pressure. The ground beef stroganoff recipe called for only a 2 minute natural release followed by a quick release of remaining pressure. The question is, would the 8 minute difference in natural pressure release time result in really mushy noodles? One solution might be to use a type of pasta requiring a somewhat longer cooking time than do the noodles.
I hope I can figure this out as the pork stroganoff recipe is much tastier than was the ground beef stroganoff. The latter was okay, but not wonderful – in fact not tasty enough that I’d make it again – though the cooking technique worked very well.
Hi Sigrid – you can definitely saute your mushrooms first and set them aside if you prefer not to dirty a skillet. For me, sauteing the mushrooms separately means I can get the pork cooking more quickly and have more surface area to brown the mushrooms. For most dishes, I’m not a big fan of cooking noodles in the gravy because the noodles absorb so much gravy that leftovers aren’t as creamy and delicious as the first day. When I make chicken noodle soup, I prefer to keep the noodles separate from the soup for the same reason.
However, I know many people are looking for one pot meals where they can cook the noodles with the meat, so I’ll look forward to hearing your results. I think you’re on the right track with increasing the broth, but I assume you’d want to increase the sherry, the chili sauce, and mustard as well so the sauce is flavorful. I’d try the 5 minute cook time with the 2 minute release so you don’t over cook the pasta (you could use smaller pieces of pork to compensate if necessary).
I think I will omit the chili sauce and sherry. I never have cooking sherry on hand. I never use corn starch either, I usually use flour. So how much flour do you think I should use?
You’ll probably need about 1/4 cup of flour.
Of course one can omit most any ingredient from a recipe, but if you omit the chili sauce and sherry it will make a taste difference in this recipe. I know, I tried once when I didn’t have all the ingredients in the recipe and it wasn’t nearly as good as it is with all the called for ingredients.
By the way, I recommend never using cooking sherry or cooking wine of any kind. They’re terrible and all have salt added to them. Buy the real thing.
Thanks for sharing Sigrid!
There must be a way to do this and cook the noodles in the pressure cooker at the same time.
Hi Brandon – if you wanted to you could cook the meat most of the way and then add the pasta and finish cooking – typically pasta cooks in 1/2 the time listed on the box. You’d also have to adjust the liquid amount to account for what the pasta would absorb and then adjust your cornstarch slurry at the end. Or, you’re looking to avoid dirting another pan, or save water, you could always cook the pasta first, remove it to a bowl and then it would warm up when you added it to the hot sauce.
Had to let you know that we tried the Pork Storganoff last evening and it was a hit. Unbelievable how tender the pork was! Thank you for sharing this recipe.
could i use pork loin chops or loin roast
Hi Sandy – yes, you can use pork loin chops or loin roast, but you’ll get a better flavor with something a little less lean.
Just what I was looking for! Sounds so good. Hope I have some dry sherry in the pantry. Do you think it would work with cubed pork steak? Bought several packages the other day………Smiles!
Could you make it with cubed pork steak? I suppose you could Kathy, but I don’t think I would. I’d just pop the cubed pork steak in the freezer or wait until I purchased some actual pork steak to make the stroganoff.
This sounds wonderful!! I have all the ingredients in house…..can’t wait to make it! Thank you Signid for sharing and Barbara for the pressure cooker version! 🙂
I too have made pork stroganoff on the stove top…never in the pressure cooker thought. That will change. This looks amazing. I love the different additions too-chili sauce and sherry-who knew? Not me-but I do now. This will make a wonderful meal for us soon.
Thanks so much Barbara for sharing the pressure cooker version and a big thank you to Sigrid for sharing her treasured recipe. 🙂
Did you use the Instant Pot or normal pressure cooker? I had to give it 28 mins in the IP because the pork shoulder steaks, which had been sliced as per recipe were not cooked at 20 minutes. We have no simmer function on my IP.
Hi Hazel – my recipes are written for the electric pressure cooker, including the Instant Pot. The simmer setting on the IP is just saute adjusted to less https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Were your steaks sliced into 1/2 inch strips as indicated in the pictures?
Yes as far as I was able to!