Instant Pot Chicken Stroganoff
Instant Pot Chicken Stroganoff
Creamy chicken dish with mushrooms, served over noodles.
Nutrition
Calories: 400cal
Carbohydrate: 20g
Protein: 30g
Fat: 20g
Cholesterol: – -mg
Sodium: 600mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups (200g) sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) sour cream
- 2 tablespoons (30ml) Dijon mustard
- 1 teaspoon (5ml) paprika
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- Cooked egg noodles (for serving)
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil, chicken, onion, and garlic. Cook until the chicken is lightly browned, about 5 minutes.
- Add mushrooms, chicken broth, Dijon mustard, paprika, salt, and pepper. Stir to combine.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Stir in sour cream until the sauce is creamy and smooth.
- Serve hot over cooked egg noodles, garnished with fresh parsley.
- Tip: Add a splash of white wine for extra depth of flavor.