Instant Pot Chicken Stroganoff
Deliciously rich and comforting, this Instant Pot Chicken Stroganoff is so easy to make with a handful of simple everyday ingredients. A twist on the traditional beef stroganoff but made with chicken, this recipe features tender pieces of chicken, mushrooms, and egg noodles, all coated in a creamy, tangy sauce.
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Servings: 4 servings
Equipment
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 onion, chopped
- 8 ounces uncooked egg noodles
- 2 cups chicken broth, low sodium
- 1 cup sliced cremini mushrooms
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire
- ¼ cup cream cheese
- 1 cup sour cream
- 2 tablespoons fresh parsley, for garnish
Instructions
- Season the cubed chicken with salt, pepper, paprika, and garlic powder.
- In the instant pot, add the chopped onions in an even layer. Then, add the cubed chicken in an even layer. Do not stir.
- Add the egg noodles on top of the chicken in an even layer. Do not stir.
- Pour the broth over the top and top off with the sliced mushrooms. Do not stir.
- Pressure cook for 3 minutes and natural pressure release for 10 minutes before quick releasing.
- Add the Dijon mustard, Worcestershire, cream cheese, and sour cream to the Instant Pot and stir until everything is well combined. Garnish with parsley. Serve immediately.
Nutrition
Serving: 1serving | Calories: 611kcal | Carbohydrates: 50g | Protein: 34g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 1266mg | Potassium: 854mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1010IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 4mg