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Recipes

Instant Pot Paleo Ground Beef Stroganoff (Easy Ground Beef Dinner)

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Would you believe that one of the best beef stroganoff recipes that I’ve ever tried is made with an instant pot and can be ready to go in less than 30 minutes? This instant pot paleo ground beef stroganoff recipe is fantastic for making a quick and easy ground beef dinner. Using lean ground beef provides an excellent source of protein and saturated fat, while the rest of the ingredients help keep the meal low in carbs and 100% paleo approved. What I love about this recipe is the quality of the homemade beef broth. You just can’t get the same flavor and clarity from store-bought broth, not to mention the homemade version doesn't have any fillers or artificial flavorings.

Instant Pot Paleo Ground Beef Stroganoff
Serving Size
1
Calories/Serving
420

Instant Pot Paleo Ground Beef Stroganoff

Instant Pot Paleo Ground Beef Stroganoff

Instant Pot Paleo Ground Beef Stroganoff

Instant Pot Paleo Ground Beef Stroganoff

Instant Pot Paleo Ground Beef Stroganoff

Instant Pot Paleo Ground Beef Stroganoff

More Paleo Ground Beef Recipes:

Addictive Paleo Ground Beef Tacos with Homemade Crunchy Taco Shells
Instant Pot Ground Beef Paleo Chili (Soul-Satisfying Comfort Food)
How to Make the Best Paleo Ground Beef Jerky (High Protein Snack)
Easy 5-Ingredient Paleo Ground Beef Stir Fry with Cauliflower Rice


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Ingredients

    • 2 tbsp olive oil
    • 1 medium onion, finely chopped
    • 10 oz mushrooms, sliced
    • 2 garlic clove, finely chopped
    • 1 ½ pounds lean ground beef
    • 1 ½ tbsp Dijon mustard
    • 1 tsp dried rosemary
    • 1 cup homemade beef broth
    • ¼ cup unsweetened almond milk
    • 2 tbsp arrowroot flour
    • 2 tbsp fresh parsley, finely chopped
    • salt and black pepper, to taste

Directions

  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion and mushrooms and cook for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the ground beef and cook until no longer pink, breaking into crumbles.
  6. Press the CANCEL button.
  7. Add the mustard, dried rosemary and beef broth and stir to combine.
  8. Close and seal the Instant pot.
  9. Turn the venting knob to SEALING.
  10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  11. Adjust the timer to 5 minutes.
  12. When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
  13. Open the lid.
  14. Press the SAUTE button.
  15. In a small bowl combine the almond milk and arrowroot flour.
  16. Add the mixture to the pot and stir to combine.
  17. Cook, stirring occasionally, until the sauce is thickened to your liking.
  18. Season with salt and black pepper to taste.
  19. Garnish with parsley.
  20. Serve warm with zucchini noodles.

Servings

Serving Size

1

Servings/Recipe

4

Nutrition Information

Calories

420

Carbohydrates

11.1 g

Fat

24.6 g

Sugar

3 g

Protein

38.3 g

Fiber

2.1 g

Calories 420 kcal
Potassium 975.7 mg
Vitamin A 15.9 µg
Vitamin C 6.7 mg
Folic Acid (B9) 34 µg
Sodium 848 mg

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