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Chicken Mushroom Stroganoff Made Easy

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A comforting and easy Chicken Mushroom Stroganoff made in a pressure cooker, perfect for busy weeknights.

Ingredients

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  • 4 tablespoons Salted butter (divided)
  • 11¼ lb Chicken thighs (or chicken breast)
  • To taste Salt and pepper
  • 6 oz Egg noodles
  • 8 oz Cremini or baby bella mushrooms (sliced)
  • 1 cup Chopped onion
  • 2 cloves Garlic (minced)
  • 2 tablespoons All-purpose flour
  • 1 cup Chicken broth
  • ½ cup Full-fat sour cream (at room temperature)
  • 2 tablespoons Chopped chives

Instructions

  1. Start by seasoning the chicken thighs (or breast) with salt and pepper.
  2. In your pressure cooker, melt 2 tablespoons of butter over medium heat.
  3. Add the chicken, searing each side until golden brown for about 4-5 minutes per side.
  4. Remove the chicken and set it aside.
  5. Add the remaining butter, followed by the chopped onions and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are browned, about 5-7 minutes.
  6. Stir in the minced garlic and continue to cook for an additional minute until fragrant.
  7. Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything, cooking for about 1 minute.
  8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the browned chicken back to the pot.
  9. Close the lid of the pressure cooker, ensuring it’s sealed, and cook on high pressure for 10 minutes.
  10. Carefully release the pressure once done.
  11. Open the lid and stir in the full-fat sour cream until creamy and smooth.
  12. In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
  13. To serve, place a generous scoop of the Stroganoff over a bed of noodles and garnish with freshly chopped chives.

Notes

For extra flavor, consider marinating the chicken in herbs or spices before cooking. Stirring in some frozen peas at the end can add color and nutrition.

Nutrition

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