Keto Instant Pot Beef Stroganoff

Ingredients:

• 2 lbs beef stew meat (or sirloin, cut into cubes)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 8 oz mushrooms, sliced
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Shirataki noodles or zucchini noodles (optional, for serving)

Instructions:

1. Sauté the Beef: Set the Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, brown the beef in batches, ensuring each piece is browned on all sides. Remove the beef and set aside.
2. Sauté the Veggies: In the same pot, add onions and garlic. Cook until softened (about 2 minutes). Add mushrooms and cook until tender.
3. Deglaze the Pot: Pour in a bit of the beef broth to deglaze the pot, scraping up any bits stuck to the bottom.
4. Add Remaining Ingredients: Add the beef back to the pot along with the rest of the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir to combine.
5. Pressure Cook: Seal the Instant Pot and set it to ‘Pressure Cook’ on high for 15 minutes. Once done, do a quick release.
6. Make the Sauce: After releasing the pressure, open the Instant Pot and stir in the heavy cream and sour cream. Adjust seasoning if needed.
7. Serve: Serve the Beef Stroganoff over zucchini noodles or shirataki noodles for a keto-friendly option. Garnish with fresh parsley.

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