Rich & Creamy Instant Pot Chicken Stroganoff

If you struggle with getting a comforting dinner on the table fast, my Instant pot chicken stroganoff recipe delivers everything you need. Perfectly tender chicken breast bites cook in the pressure cooker along with a rich, creamy mushroom sauce made with sour cream, and it's ready to serve in 30 minutes. Flavorful, family-friendly and an easy weeknight gluten-free dinner idea.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Melissa Erdelac

Ingredients

3 tablespoons butter
2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
1 large onion chopped
1 teaspoon salt divided
¼ teaspoon pepper
16 ounces white mushrooms quartered
1 ¼ cup chicken broth divided
2 teaspoons paprika
2 teaspoons dried parsley
1 teaspoon onion powder
½ teaspoon garlic powder
¾ cup sour cream
¼ cup all purpose flour or gluten free all purpose flour
For serving mashed potatoes, mashed cauliflower, rice, or cooked egg noodles

Instructions

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.
3 tablespoons butter, 2 pounds boneless, skinless chicken breasts, 1 large onion, ½ teaspoon salt, ¼ teaspoon pepper
Add the mushrooms, 1 cup chicken broth, paprika, parsley, onion powder, and remaining ½ teaspoon salt. Stir to combine.
½ teaspoon salt, 16 ounces white mushrooms, 1 cup chicken broth, 2 teaspoons paprika, 2 teaspoons dried parsley, 1 teaspoon onion powder, ½ teaspoon garlic powder
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.
¾ cup sour cream, ¼ cup all purpose flour or gluten free all purpose flour, ¼ cup chicken broth
Serve immediately over mashed potatoes, egg noodles, rice, or cooked pasta.

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.

Nutrition