Keto Instant Pot Beef Stroganoff Recipe
Introduction
Keto Instant Pot Beef Stroganoff is a delicious, low-carb variation of the classic Beef Stroganoff, tailored to fit a ketogenic diet while still delivering the rich, creamy flavors that make this dish a beloved comfort food. This recipe utilizes an Instant Pot for convenience and efficiency, making it an excellent choice for a hearty weeknight dinner. With its low SmartPoints value, it’s also a great option for those following the Weight Watchers program.
Ingredients
- Beef Chuck: 1.5 pounds, cut into bite-sized cubes
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Olive Oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Beef Broth: 1 cup, preferably low-sodium
- Worcestershire Sauce: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Mushrooms: 8 ounces, sliced (cremini or button mushrooms work best)
- Cream Cheese: 4 ounces, softened
- Heavy Cream: 1/2 cup
- Coconut Flour: 2 tablespoons (for thickening)
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
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Equipment
- Instant Pot (or any electric pressure cooker)
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Instructions
- Preparation: Start by preparing all ingredients. Cut the beef chuck into bite-sized cubes, and season with salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure the beef is evenly coated with the seasoning.
- Sautéing the Beef: Set the Instant Pot to ‘Sauté’ mode. Add 2 tablespoons of olive oil and allow it to heat up. Once the oil is hot, add the seasoned beef cubes in batches. Sear the beef on all sides until it’s browned. Remove the beef from the pot and set aside.
- Sautéing Aromatics: In the same pot, add the finely chopped onion and minced garlic. Sauté for about 3 minutes or until the onion becomes translucent and fragrant. Scrape up any browned bits from the bottom of the pot to incorporate them into the mixture.
- Deglazing: Pour in 1 cup of beef broth to deglaze the pot. Stir well, making sure to scrape up any remaining browned bits from the bottom of the pot.
- Adding Beef Back In: Return the seared beef cubes to the pot. Add 2 tablespoons of Worcestershire sauce and 1 tablespoon of Dijon mustard. Stir to combine.
- Cooking: Close the Instant Pot lid and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 15 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
- Preparing Mushrooms: While the beef cooks, slice the mushrooms. Set them aside for later.
- Releasing Pressure: Once the cooking time is up, carefully perform a quick release of the pressure by moving the valve to ‘Venting’. Open the lid once the pressure is fully released.
- Adding Mushrooms: Stir in the sliced mushrooms. Set the Instant Pot back to ‘Sauté’ mode and cook for an additional 5 minutes, or until the mushrooms are tender.
- Making the Sauce: In a small bowl, combine 4 ounces of softened cream cheese with 1/2 cup of heavy cream. Mix until smooth. Add this mixture to the pot and stir until the sauce is creamy and well incorporated.
- Thickening the Sauce: For a thicker sauce, sprinkle 2 tablespoons of coconut flour over the beef mixture. Stir well to ensure it is evenly distributed and cook for an additional 2 minutes.
- Final Seasoning: Taste the stroganoff and adjust seasoning with additional salt and pepper if necessary.
- Garnishing: Stir in 2 tablespoons of chopped fresh parsley for a burst of color and freshness.
- Serving: Serve the Beef Stroganoff hot, over a bed of cauliflower rice or alongside a simple green vegetable for a complete meal.
- Storing Leftovers: Store any leftover stroganoff in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezing Instructions: This dish can be frozen for up to 3 months. Portion the stroganoff into freezer-safe containers and freeze. Thaw in the refrigerator overnight before reheating.
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- Nutritional Information:
- Serving Size: 1 cup
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 30g
- Weight Watchers SmartPoints:
- Freestyle SmartPoints: 8 points per serving
- SmartPoints: 8 points per serving
- PointsPlus: 7 points per serving
- Tips for Success:
- Beef Selection: For the best texture, use beef chuck as it becomes tender and flavorful when cooked under pressure.
- Cream Cheese: Ensure the cream cheese is softened to prevent lumps in the sauce.
- Mushrooms: Adding mushrooms at the end helps them maintain some texture and flavor without becoming too soft.
- Variations:
- Vegetarian Option: Substitute the beef with a variety of vegetables like zucchini and bell peppers, and use vegetable broth.
- Additional Herbs: Experiment with other herbs like thyme or rosemary for different flavor profiles.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
This Keto Instant Pot Beef Stroganoff is a versatile and satisfying meal that adheres to ketogenic guidelines while providing the rich, comforting flavors of traditional Stroganoff. Enjoy this dish as part of your low-carb lifestyle, and savor every delicious bite!
