Pressure Cooker Pork Stroganoff
- Servings : 6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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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!
- 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
- cooked noodles
Season pork strips with salt and black pepper.
In a pressure cooker,heat 1 tablespoon vegetable. Working in a batches,brown pork strips on all sides. Remove from pressure cooker and transfer to a plate.
Add chopped onion to pressure cooker and saute,stirring,until lightly brown,for about 3 minutes. Stir in dry sherry wine and scrap any brow bites from bottom of the pot. Stir in chili sauce and mustard. Add chicken broth, browned pork and any accumulated juices.
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker reaches high pressure,reduce heat to low. Set timer to cook for 5 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.
Remove pot from the heat. Carefully open 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 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 cooked noodles.