Pressure Cooker Pork Stroganoff

2022-05-15
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    250.5
  • Carbohydrates

    12.1 g
  • Cholesterol

    68.9 mg
  • Fat

    10.0 g
  • Fiber

    1.3 g
  • Protein

    27.6 g
  • Saturated Fat

    3.0 g
  • Serving Size

    1
  • Sodium

    122.2 mg
  • Sugar

    3.3 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0.8 g
  • Potassium

    612.3 mg
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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 out Pressure Cooker Recipes

Pressure Cooker Pork Stroganoff

Ingredients

  • 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

Method

Step 1

Season pork strips with salt and black pepper.

Step 2

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 the pressure cooker and transfer to a plate.

Step 3

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.

Step 4

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 7 minutes.

Step 5

Meanwhile, heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon of oil and butter. When butter is melted, add the mushrooms and cook, stirring, until golden. Season with salt and pepper.

Step 6

While the pork is cooking, heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon of oil and butter. When the butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.

Step 7

Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker.

Step 8

In a mixing bowl, combine cornstarch and water. Mix until cornstarch is dissolved. Stir in the cornstarch mixture to the broth in the pot. Select Simmer and bring to a boil, stirring constantly until the sauce thickens.

Step 9

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.

Step 10

Serve pork Stroganoff over cooked noodles, rice, or mashed potatoes.

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