My new Instant Pot low-carb and gluten-free beef stroganoff will be a favorite in your home with all the classic flavors and creamy texture of traditional beef stroganoff, but without all the carbs and made as a one-pot meal in the pressure cooker!

Is Beef Stroganoff Keto?

Beef Stroganoff is a traditional dish typically made with inexpensive cuts of meat, such as top rounds that are sautéed together with onions and mushrooms.

Then the meat mixture is mixed with a rich sauce made from sour cream and chopped fresh dill, maybe some Worcestershire sauce, and normally served over a bed of egg noodles or rice.

So generally speaking, no traditional beef stroganoff recipes are not low carb at all due to the noodles or rice it gets paired with, but I’ve found a way to make this family favorite work for both Keto dieters and those of us who follow a THM diet.

Thankfully with all the great new products out there swapping out the noodles for the recipe was easy.

I use a heart of palm noodles in this version, but if you don’t have access to that type of noodle alternative, check out the Variation Section of this recipe post for more options.

The rest of the dish was pretty much already low-carb friendly, so you’ll love how healthy this meal turns out to be without a lot of extra work to make it that way.

I’ve put together some great information on this recipe in the post so if you have time for a short read don’t skip reading that.

It will help you make this recipe perfectly each time you whip it up for your family or friends.

How To Make Instant Pot Beef Stroganoff Keto and THM

Making beef stroganoff in the slow cooker is great but making it in the Instant Pot is even faster! Here’s how you can get dinner on the table in just about an hour from start to finish.

Since we are using a low-carb noodle option that works for the Keto and THM diet, we’ll do this recipe in two stages in the same Instant Pot.

This way we still only have to clean that one pot, but we get a great product with tender beef and soft low-carb pasta that pair perfectly together.

To get started, I like to do first is actually cook my heart of palm noodles before I use them in a recipe. If you haven’t tried these veggie noodles yet, I highly recommend you boil them first as they taste much better in my opinion.

I add the heart of palm noodles to my Instant Pot, cover it with water, and press the Saute Button. I find that letting them come to a boil and cook them for 25-30 minutes gets them to the perfect texture for our family.

We do not like them soft or mushy, but if you like them really soft you may have to boil them longer. But once they are soft enough for you, drain them and return the pot to your pressure cooker.

While your pot is still on Saute, add a tablespoon of your favorite cooking oil then brown your beef cubes. Once the beef has browned slightly, turn off the Instant Pot.

Next, it’s time to add the mushrooms and other ingredients to the pot with the beef. The recipe carb at the bottom of this post is full of step-by-step details for perfect beef stroganoff each time.

Place the lid on the pressure cooker set your cooking time and forget it until it is done. When the beef and mushroom are finished there are just a couple of steps left.

If you want to thicken your stroganoff you can use your favorite thickener to do this. If you are needing to keep it low carb keep reading down in the post and find the ones I recommend.

But if you don’t need low carb feel free to use arrowroot or cornstarch. Either will work here in this dish so just thicken as you usually would.

After you have thickened the mixture it’s time to pull it all together by adding the noodles back into the pot and stirring in some rich creamy sour cream to complete the meal.

I love how rich and creamy this meal yet it isn’t as heavy and won’t leave you stuffed like high-carb pasta sometimes does in meals like this one.

What is The Best Cut of Beef to Use for Stroganoff?

There isn’t really the best cut for beef stroganoff, but you want to stick to tender, well-marbled cuts if you want more flavor and a quicker cooking time.

Some options for this would be choices like boneless ribeye, sirloin, and tenderloin.

These are all very delicious and would also make a flavorful stroganoff, but for budget reasons, and because I had a lot in the freezer, I used beef stew meat in this recipe.

Tougher cuts of beef, like whole chuck roast, or stew meats, work amazingly well in this recipe but will need a lot more time for them to break down and get more tender.

So that’s why the Instant Pot is a great choice for this Keto Beef Stroganoff. It does wonders with the tougher cuts of meat.

These tougher cuts of meat will also be the more frugal route, even though in today’s world frugal is relative, right?

It seems everything has gone up, including cheap cuts of beef. So I advise you to use what you have on hand in your freezer or a type of beef you can find on sale the week you plan on making this recipe.

An easier way also would be to use ground beef, see the tips above the recipe card on how you would do that!

How To Use Low-Carb Thickeners in this Recipe

There are a few different ways to thicken low-carb and THM sauces out there these days. I have my favorites and some that I despise based on texture and mouth feel.

I won’t share my opinions on which one I hate, Xantum Gum…wink wink lol because I don’t want to persuade you or offend you if they are one of your favorites.

So I will tell you I sometimes use arrowroot although it has more carbs than most Keto followers will use and it is only on plan for THM in small amounts.

If you are a THM follower, check their food app to find out what is acceptable as far as amounts go.

I cam across this article that is a good place to learn and start if you need more information on low-carb thickeners.

Check out THIS article from the Diet Doctor Site.

Variations for this Instant Pot Beef Stroganoff Recipe

Here are a few things you might want to try if you want to make this recipe. There are just a few things that might help you personalize it so that you and your family can enjoy it.

That is if you don’t like it as it is written, but trust me it is delicious just like it is! We can’t get enough of it!

• I don’t like the heart of palm noodles. That’s totally fine, just make the sauce thicken it, and serve it over your favorite noodles. I’ve used zucchini spirals before as well as other low-carb pasta items. All variations have worked beautifully.
• Ground Beef: One way to mix things up a bit is to use ground beef in place of the stew meat I use. To do this you can still use your instant pot. Boil the pasta as directed and drain. Then add your oil and the ground beef (about the same amount called for in the recipe card), add the spices and the mushrooms, and cook the mixtures until the ground beef is fully cooked.
• Add Onions: A typical beef stroganoff will have onions cooked into the beef and mushroom mixture, but I leave them out just to keep the carbs lower. If you want to add the onions, yum, I would recommend slicing up half of a large onion thinly and adding it into the Instant Pot with the beef and mushrooms before you pressure cook them. It will add some awesome flavor and a little bit more liquid so you may need to adjust the thickness if it is more runny than you prefer.
• Use a Slow Cooker: If you are one of the rare ones who don’t have an Instant Pot, or if you want to just set it in the slow cooker and forget it you can do that as well. Just add the meat, mushrooms, and onions if using them to the slow cooker. Add in the beef broth and seasoning and put it on high for 4 to 6 hours depending on how thick your meat cuts are and if you are using a tougher cut. If you go this route, I would add the noodles to the slow cooker about 1.5 hours before it is fully cooked. Once everything is cooked, stir in the sour cream and thickener and cook for 15 more minutes. Taste and adjust the seasonings to your tastes before serving.

Yield: 4 servings

Instant Pot Stroganoff

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

A delicious and filling one-pot meal made in the Instant Pot. This beef stroganoff features tender pieces of beef in a creamy sauce mixed with a heart of palm noodles. That makes this recipe Keto, Gluten Free, and a yummy THM "S"

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Ingredients

• 28 ounces of heart of palm noodles
• 1 tablespoon of oil
• 24 ounces of beef, cubed
• 8 ounces of portabella mushrooms, sliced
• 3 garlic gloves, crushed
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of low sodium beef broth
• 1/2 cup of sour cream
• Optional: 1/2 to 2 teaspoon of low carb thickener of choice

Instructions

1. To make this an easy one-pot meal I like to boil my heart of palm noodles in the Instant Pot first to get them nice and tender. Add them to the pot, cover them with water, press the Saute button, and boil them until they reach your desired tenderness. I usually do mine for about 25 minutes or so.
2. Once the noodles are tender, drain the noodles and set aside.
3. Return the pot to the pressure cooker and add in the oil. Press Saute again and add in the beef cubes.
4. Brown them on each side before adding in the mushrooms, seasonings, garlic, and beef broth. Turn off the Saute button.
5. Place the lid on the Instant Pot and turn the vent to close. Press the "pressure cook" button and set it to high pressure and 18-20 minutes depending on how big your beef cubes are. See notes in the recipe post above about different meat cuts and cooking times.
6. Once the pressure cookers have counted down the cooking time let the pressure naturally release for at least 5 minutes then quickly release the remaining pressure.
7. Remove the lid and add in the low-carb thickener slowly if you wish to thicken the mixture. Some thickeners need to cook a bit to activate so you may need to switch on the Saute function and let it cook and thicken for a few minutes.
8. Once thickened add the cooked noodles and sour cream into the beef and mushrooms and stir to combine.
9. Serve hot

Notes

For notes on which cuts of beef work best in this recipe and low-carb thickener options please read the blog post above this recipe cared.

Nutrition Information

Yield

4

Serving Size

1/4th the Recie
Amount Per ServingCalories 552Total Fat 30gCholesterol 154mgSodium 290mgCarbohydrates 12gNet Carbohydrates 5gFiber 7gSugar 3gProtein 54g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!