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!

Instant Pot / Pressure Cooker Pork Stroganoff, dished up over egg noodles

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

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Pork Stroganoff!

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!

Yield: 6 servings

Instant Pot / Pressure Cooker Pork Stroganoff

Instant Pot / Pressure Cooker Pork Stroganoff
Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Trim excess fat from pork and cut into thin strips ½-inch wide.
  2. 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.
  3. Select sauté; add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 3 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. **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: 431 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 143mg Sodium: 367mg Carbohydrates: 16g Fiber: 2g Sugar: 4g Protein: 51g
Nutrition information is calculated by Nutritionix and may not always be accurate.

More Instant Pot / Pressure Cooker Dinner Ideas

Pressure cooker beef stroganoff recipe from Pressure Cooking Today.

Love stroganoff? I have an excellent Pressure Cooker Beef Stroganoff recipe you can try.

Pork Sirloin Tip Roast in the Pressure Cooker (Instant Pot)

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.

Pressure Cooker (Instant Pot) Honey Orange Pork

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.

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How to Make Pork Stroganoff in a pressure cooker| 5-minute cook time and the perfect comfort food