Instant Pot Chicken Stroganoff
User Reviews
4.2
156 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
6 people
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Calories
727 kcal
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Course
Main Course
Instant Pot Chicken Stroganoff
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Bust out your Instant Pot and make this easy Chicken Stroganoff recipe for dinner tonight. Chicken breasts, egg noodles, mushrooms and the best, most creamy sauce are combined for the ultimate comfort food!
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Ingredients
- 2 tablespoons butter
- 8 ounces baby bella mushrooms sliced
- 1 cup onions diced
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 ½ teaspoons black pepper
- 1 teaspoon paprika
- 2 pounds boneless, skinless chicken breasts diced
- 3 ½ cups chicken broth
- 12 ounces wide egg noodles
- 1 cup half-and-half
- ½ cup sour cream
- ½ cup Parmesan Cheese grated
- 2 tablespoons fresh parsley chopped
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Instructions
- Turn the saute function on the Instant Pot on to “normal”, add the butter.
- Once the butter is melted, add the mushrooms, onion and garlic, saute 4-5 minutes.
- Add the diced chicken, salt, black pepper and paprika to the Instant Pot.
- Sear the chicken while stirring constantly for 2-3 minutes.
- Press the Keep Warm/Cancel button on the pressure cooker.
- Add the chicken broth.
- Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
- Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 6 minutes.
- When the cooking time is up, wait 2 minutes, then release the remaining pressure before unlocking the lid.
- Add the egg noodles to the Instant Pot, make sure they're almost all the way covered in liquid. Secure the lid back on the Instant Pot and make sure the steam release is set to “sealing”.
- Press the “keep warm/cancel” button, then the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 8 minutes.
- When the cooking time is up, wait 5 minutes, then release any remaining pressure before unlocking the lid.
- Add the sour cream, half and half and parmesan cheese to the Instant Pot.
- Stir everything together then serve topped with fresh parsley.
Notes
- When removing the lid of the Instant Pot to add the egg noodles, try to cover the noodles in the liquid in the pot. Not all of the egg noodles will be covered and that's okay.
- To make the recipe gluten free, substitute gluten-free egg noodles for traditional egg noodles. The other ingredients in the recipe are naturally gluten free.
- For a thicker stroganoff sauce, omit one cup of the chicken broth. You can also allow the noodles to sit in the sauce for an additional 20-30 minutes in the Instant Pot on warm. The noodles will soak up some of the sauce and release starch into the sauce that will thicken it up. The last option is to use heavy cream, instead of half and half, to make the sauce.
- Leftover chicken stroganoff can be stored in the refrigerator for up to 5 days. Always store it in an airtight container.
Nutrition Information
Show Details
Calories
727kcal
(36%)
Carbohydrates
48g
(16%)
Protein
42g
(84%)
Fat
40g
(62%)
Saturated Fat
16g
(80%)
Cholesterol
201mg
(67%)
Sodium
1067mg
(44%)
Potassium
826mg
(24%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
990mg
(20%)
Vitamin C
13.9mg
(15%)
Calcium
224mg
(22%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 42g | 84% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 201mg | 67% |
| Sodium | 1067mg | 44% |
| Potassium | 826mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 990mg | 20% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 224mg | 22% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
156 reviews
Good
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