Instant Pot Chicken Stroganoff Recipe2021-12-30
- Cuisine: Russian
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.8 g
Trans Fat1.5 g
Unsaturated Fat0.5 g
Instant pot chicken Stroganoff recipe.Easy and hearty chicken stroganoff recipe that can be made using just one pot and a few ingredients.
How to serve chicken Stroganoff?
Chicken Stroganoff is a dish made of sauteed chicken and mushrooms in a sour cream sauce, served over noodles, cooked rice, or mashed potatoes.
Best Instant Pot Chicken Stroganoff Recipe I Ever Tried!
I have been a big fan of cooking for years. I have been using my pot to cook a variety of things from eggs to desserts for many years. Learning how to cook has been a long process but also a very enjoyable one.
I was never confident enough in my cooking skills to share them with others until I met the Instant Pot. It is the best thing that happened to me since I stopped eating microwave dinners!
In this article, you will find how to make this delicious, creamy, and rich Chicken Stroganoff Recipe that is easy and tastes great.
Is Chicken Stroganoff healthy?
Chicken Stroganoff is a healthy choice for people who are looking to eat more lean proteins. It is also a good way to get your daily dose of vitamin A, B-complex vitamins, niacin, pantothenic acid, and riboflavin.
The ingredients in Chicken Stroganoff are not all healthy. The sauce has heavy cream and sour cream which are high in calories and cholesterol. There are also onion flakes that can release sulfites into the dish that can trigger migraines or asthma attacks for some people.
Instant Pot Chicken Stroganoff Recipe
You may like as well:
Best Classic Beef Stroganoff Recipe
Slow Cooker Beef and Mushroom Stroganoff
Vegetarian Mushroom Stroganoff
Slow Cooker Meatballs Stroganoff Recipe
- 1 pound (480 g_ bonelesse and skinless chicken thighs, cubed
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onion
- 2 cups sliced mushrooms
- 1 cup (250 ml) dry white wine
- 1½ tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 tablespoon garlic powder
- 1 cup (250 ml) sour cream
- 1 tablespoon cornstarch mixed with 1/4 cup (60 ml) water
- chopped fresh parsley
Heat the olive oil in an electric instant pot turned to saute mode. Add cubed chicken and saute, stirring occasionally, until golden.
Remove cooked chicken from the cooker and transfer it to a large plate. Set aside. Melt the butter in the pot turned to saute mode. Add chopped onion and cook, stirring and scraping with a wooden spoon any browned bits from the bottom of the instant pot.
Add mushrooms. Saute, stirring, for a further 1 minute.
Pour in the dry white wine. Using the same wooden spoon, scrape the bottom of the cooker, removing any caramelized bits.
Return cooked chicken to the cooker, then add paprika, garlic powder, mustard, and Worcestershire sauce. Mix well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 2 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Add sour cream and stir well to combine.
Stir in the cornstarch mixture. Switch the cooker to saute mode. Saute until the gravy thickens slightly.
Remove cooked chicken Stroganoff from the instant pot and transfer it to a serving plate. Garnish with chopped parsley. Serve hot.