Credit: Adobe Stock
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
If you are a fan of creamy and tangy comfort food, without fuss, this chicken stroganoff could be the perfect option. It’s perfect for busy families often eating on their own schedules.
When it comes to making simple ingredients taste amazing the Instant Pop is five stars. It can make food taste slow cooked, amplified flavor and tenderness in minutes. It feels like magic the first few times you use it.
Here’s a top trick for the recipe, add sour cream after pressure cooking. This way the sauce stays smooth. It’s a small detail that makes each mouthful the perfect texture.
If you’re looking for tender chicken and mushrooms in a creamy Dijon paprika sauce, check out the ingredients and steps below.
Instant Pot Chicken Stroganoff Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (450g)
- 2 cups sliced mushrooms (200g)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth (240ml)
- 1 cup sour cream (240ml)
- 2 tablespoons Dijon mustard (30ml)
- 1 teaspoon paprika (5ml)
- 2 tablespoons olive oil (30ml)
- Salt and pepper to taste
- Cooked egg noodles
- Fresh parsley
Instant Pot Chicken Stroganoff Instructions
- Set the Instant Pot to Sauté.
- Add olive oil, then cook the chicken with the onion and garlic until the chicken is lightly browned, about 5 minutes.
- Add mushrooms, chicken broth, Dijon mustard, paprika, plus salt and pepper. Stir to combine ingredients.
- Lock the lid and cook on Pressure Cook (High) for 10 minutes.
- Quick release the pressure when the timer ends.
- Stir in the sour cream until the sauce turns creamy and smooth.
- Serve over cooked egg noodles and finish with parsley.
Nutrition
Calories: 400cal
Carbohydrate: 20g
Protein: 30g
Fat: 20g
Cholesterol: – -mg
Sodium: 600mg