Learn how to make creamy Instant Pot Chicken Stroganoff with this quick, easy, and ultra flavorful recipe! Tender chicken pieces are coated in a rich mushroom cream sauce with simple adaptations included for gluten free stroganoff as well!
Add the butter to the pot and melt on HIGH SAUTE. Add the chicken and onions, seasoning with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until the chicken is just opaque, but not cooked through, about 5-7 minutes.
Add the mushrooms, 1 cup chicken broth, paprika, parsley, onion powder, and remaining ¼ teaspoon salt. Stir to combine.
Close and seal lid and cook on HIGH PRESSURE for 2 minutes, with a 5 minute natural release after the cooking time ends. Let out any remaining pressure.
In a small bowl stir together the remaining ¼ cup broth, flour, and sour cream until smooth and no lumps remain. Ladle about ½ cup of hot sauce from the pot into the sour cream mixture, stirring to combine. Add the sour cream mixture to the pressure cooker, stirring continuously, until well combined. Cook SAUTE LOW for 2 minutes, or until thickened.
Serve immediately over mashed potatoes, egg noodles, rice, or cooked pasta.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Notes
crock pot method
Add everything to the slow cooker except the remaining broth / sour cream / flour mixture. Cook on LOW 4-6 hours or HIGH 3 hours.Stir together remaining broth / sour cream / flour mixture with hot broth, stir in pot, and cook UNCOVERED on HIGH for 30 minutes to thicken sauce.
Using Frozen Chicken
Partially thaw the chicken first, enough to cut into 1 inch pieces, before adding it to the pressure cooker. The cooking time will remain the same, but it will take slightly longer to come to pressure.