Instant Pot Chicken Stroganoff
Use an easy one pot recipe for a chicken version of stroganoff in the instant pot.
Servings: 8
Equipment
- 1 Pressure Cooker
Ingredients
- 1 cup chopped onion
- 2 to 3 pounds boneless skinless chicken breast cubed
- Salt and black pepper to taste
- 1 packet onion soup mix
- 1 10.5 ounce can cream of mushroom soup
- 8 ounces uncooked egg noodles
- 2 cups chicken broth
- 1 tablespoon worcestershire sauce
- 1 8 ounce package sliced mushrooms
- ½ package 4 ounces cream cheese, cubed
- ½ cup sour cream
- Freshly chopped parsley and/or freshly ground black pepper for garnish
Instructions
- In the liner of the electric pressure cooker, layer the ingredients in this order: onions, chicken, seasonings, soup mix, cream of mushroom soup, egg noodles, chicken broth, worcestershire sauce, and mushrooms. Do not stir.
- Program the electric pressure cooker with “manual” or “pressure cook” for 3 minutes. Allow to come to pressure and cook.Allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.
- Allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.
- Stir in the cream cheese until melted. Then, stir in the sour cream. Allow the stroganoff to keep warm while any uncooked noodles soften.
- Garnish with parsley and/or black pepper, if desired.