Keto Beef Stroganoff using Instant Pot
Updated: Feb 24
This Keto Beef Stroganoff is one of my son's favourite keto dinner. I have tested a few versions and this is the most keto friendly variation without adding worcestershire sauce. Instead, red wine vinegar is used for a lower count on carbohydrates and no sugar.
Another tricky part of making beef stroganoff is the gravy. The original recipe called for starch as thickener which is totally non-keto compliant. Hence, to keto-fy it, I use xanthan gum as substitute.
Beef stroganoff is best served hot. You may blanch some broccoli or cauliflower as side. Another good option to add-on is keto dinner rolls. Break the roll into bite size and dip it into the sauce. Oooh my, it's soooo delicious!! That reminds me to make some keto dinner rolls the next time.
As this recipe is not the kind that you can dump everything into the instant pot, I have made a step-by-step video so you can easily replicate this recipe at home.
1tbs coconut oil
1 clove garlic
1/4 green capsicum
1tbs red wine vinegar
1ts pink salt
2tbs sour cream
1/2ts xanthan gum
SEASONINGS for beef:
1/2ts pink salt
1/2ts black pepper
Season the beef with pink salt and black pepper.
Set instant pot to sautee mode for 2 minutes. Add coconut oil.
When the pot is heating up, add onion and sautee until soften.
Add garlic, capsicum and tomato and sautee until you see the liquids of tomato.
Then add in the beef and butter. Stir fry until the beef is cooked.
Add in red wine vinegar, salt and water.
Cover the lid and set to meat cooking mode at 15 minutes.
Do not open the lid as soon as the beep goes off.
Wait for at least 15 minutes for the steam to completely vent before opening the lid.
Add sour cream and xanthan gum. Stir until the gravy is thicken.