Pressure Cooker Pork Stroganoff2021-05-15
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3.0 g
Polyunsaturated Fat0.8 g
Pressure cooker pork Stroganoff. Pork tenderloin with mushrooms, dry sherry, and sour cream cooked in a pressure cooker. Very delicious and easy! Are you looking for more pressure cooker recipes? We have a big collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Pork Stroganoff
- 2 pounds (960 g) pork sirloin, trimmed and cut into strips
- 3 tablespoons vegetable oil, diveided
- 1 large yellow onion, peeled and finely chopped
- 1/4 cup (60 ml) dry sherry
- 2 tablespoons hot chili sauce
- 1 teaspoon dry mustard
- 1 cup (250 ml) low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1/2 pound (240 g) fresh mushrooms,sliced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1/2 cup (125 ml) sour cream
- salt and freshly ground black pepper to taste
Season pork strips with salt and black pepper.
Heat 1 tablespoon vegetable oil in a pressure cooker turned to the sauté mode. Working in batches, brown pork strips on all sides. Remove from pressure cooker and transfer to a plate.
Add chopped onion to pressure cooker and sauté, stirring, until lightly brown, for about 3 minutes. Stir in dry sherry wine and scrap any brow bites from the bottom of the pot. Stir in chili sauce and mustard. Add chicken broth, browned pork and any accumulated juices.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 7 minutes.
Meanwhile, 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, stirring, until golden. Season with salt and pepper.
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.
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker.
In a mixing bowl, combine cornstarch and water. Mix until cornstarch dissolved. Stir in cornstarch mixture to the broth in the pot. Select Simmer and bring to a boil, stirring constantly until the sauce thickens.
Add 1/3 cup (80 ml) of gravy to cream and mix until well combined. Add the sour cream mixture to the gravy and stir well until combined. Stir in the sautéed mushrooms. Season with salt and black pepper.
Serve pork Stroganoff over the cooked noodles, rice, or mashed potatoes.