INSTANT POT CHICKEN STROGANOFF
Enjoy the perfect creamy chicken-noodle bite with Instant Pot Chicken Stroganoff!
Equipment
- Instant Pot
Ingredients
- 1 lb Chicken breast (bonless, skinless)
- 8 oz Uncooked egg noodles
- 8 oz Button or cremini mushrooms
- 2.5 cups Chicken broth
- 1 medium Onion
- 2 cloves Garlic
- 1 cup Sour cream (14%)
- 1/4 cup Cream cheese
- 0.5 cup Grated parmasean cheese (or shakey cheese)
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Worcestershire sauce
- 1 tsp Mustard or Dijon
- 1/2 tsp Pepper
- 1/8 tsp Nutmeg (optional)
Instructions
- Turn on your Instant Pot to 'Saute' mode on the Normal setting. Add your olive oil and diced onion to the pot.
- Sauté your onions for roughly 2-3 minutes until they begin to soften (make sure your stir on occasion).
- Add in your chicken breast (bite-size pieces) and dry spices. Stir and cook for 2-3 minutes.
- Add in the mushrooms, Worcestershire sauce, and Dijon mustard, and cook for about 2 minutes until the mushrooms begin to soften. In the final minute, add in your garlic stirring often (we don't want the garlic to burn).
- Using the juices from the mushrooms, deglaze the bottom of the pan with a wooden spoon. If your post is a little dry then pour in a couple of tablespoons of the chicken broth to complete the task.
- Place your dry noodles on top of your chicken/mushroom base. Pour your chicken broth on top of the noodles.
- Using your wooden spoon, gently press the noodles into the broth as much as it allows for.
- Change the cooking setting by selecting the ‘Cancel’ button. Then select the 'Manual' or 'Pressure Cook' button depending on your appliance and set it to 6 minutes on high pressure.
- Press ‘Start’ and you're ready to go. The Instant Pot will take a few minutes to come to pressure before the 6-minute timer shows up on the screen for the countdown.
- When the 6 minutes are up, your Instant Pot will beep and switch to the 'Keep Warm' mode and begin a new timer. Wait 10 minutes and then do a quick release for the remaining pressure to be released.
- Carefully remove the lid and switch back to 'Saute' mode. Add in your cream cheese and keep stirring until it melts. The mixing and stirring of the sauce will also allow for the pasta to reach the perfect texture.
- Turn off the 'Saute' mode and after 3-4 minutes of cooling time mix in your sour cream and parmesan.
- Serve as is or top with extra parmesan or in my case, some crispy fried shredded potatoes.