My Ground Beef Stroganoff is such a popular recipe I thought I’d just post it twice. Just kidding! This is actually the same recipe, just altered to use top sirloin steak instead of ground beef and with the addition of Instant Pot instructions.
If you don’t have an Instant Pot, please refer to my Ground Beef Stroganoff recipe. You could use that same method no matter the cut of meat you’re using, simply allow longer to simmer if it’s a tough cut of meat.
If you’d like to see this preparation in real time, you can watch the YouTube video here.
I know you’re hungry, so let’s get right to the recipe.
Instant Pot Beef Stroganoff (AIP, Whole30)
If you need an autoimmune paleo recipe to please even the pickiest of eaters, look no further! This beef stroganoff is hearty and flavorful and comes together super fast.
- 1 Tbsp. avocado oil
- 1 medium sweet onion
- 2 cloves garlic
- 8 oz. package cremini mushrooms
- 24 oz. top sirloin steak
- 1 3/4 cups good quality bone broth
- 1/2 tsp. sea salt or more to taste
- 1/2 tsp. black pepper or more to taste
- 2 Tbsp. arrowroot
- 1 1/2 Tbsp. coconut aminos
- 1/3 cup coconut cream this is the solid cream from the top of a can of coconut milk
- 2 tsp. lemon juice
- 1/2 tsp. glucomannan optional
- 1/3 cup cold water optional
Turn instant pot on to Sauté Normal and add oil
Chop onion and add to pan. Sprinkle in about 1/8 tsp. salt and pepper and stir.
Slice mushrooms and add to onions. Sprinkle in a little more salt and pepper and stir.
Chop garlic very finely. Add to onions and mushrooms and stir.
Allow vegetables to cook, stirring occasionally, while you slice the meat. Start with a sharp knife and slice into approximately 1/4 inch slices, slicing against the grain.
Once the meat is all sliced, remove the vegetables from the pot and begin adding the meat - just enough at a time to make a single layer on the bottom of the pot. Allow to brown and then flip to brown the other side.
Once the meat is browned, remove it to the same dish where your vegetables are waiting.
Continue to brown the meat in batches until it has all been seared or browned slightly.
Now add all the meat and vegetables back to the pot.
If you want this process to go faster, you can turn your Instant Pot to Sauté More, just keep an eye on it.
Sprinkle arrowroot over mixture and stir. Allow this to cook for 2-3 minutes.
Now add the broth and aminos and stir well, scraping the browned bits from the bottom of the pan.
Turn Instant Pot off. Seal lid and set to Manual High Pressure for 12 minutes.
When cooking time is complete, release pressure manually. Turn Instant Pot off then turn back on to Sauté Normal.
Taste the broth and add salt and/or pepper if needed.
If you would like your broth to have a thicker, more gravy-like consistency, combine the glucomannan and water. Mix well and very quickly add to the bubbling broth. Stir well. Allow this to cook for a couple minutes, then it's ready to serve.
If you're not quite ready to eat, reduce sauté to less setting or turn it off altogether and set lid on pot to keep everything warm. Enjoy!