There’s something so comforting about a warm bowl of stroganoff, isn’t there? It brings back memories of family dinners and cozy nights in. Today, I want to share with you my recipe for Creamy Instant Pot Chicken Stroganoff with Mushrooms and Garlic Herb Sauce. This dish is not only rich and creamy but also incredibly easy to whip up in your Instant Pot. In just about 30 minutes, you can have a hearty meal that will make your taste buds dance!
Why You’ll Love Creamy Instant Pot Chicken Stroganoff with Mushrooms and Garlic Herb Sauce
- Fast: You can have the main components prepped and in the pot in about 20 minutes.
- Easy: This is a simple one-pot meal that even beginner cooks can master.
- Giftable: This comforting dish travels well, making it perfect for potlucks or as a “get well soon” meal.
- Crowd-pleasing: Even those who think they don’t like mushrooms usually fall in love with this creamy, savory version!
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 8 ounces egg noodles
- Fresh parsley, for garnish
How to Make Creamy Instant Pot Chicken Stroganoff with Mushrooms and Garlic Herb Sauce
- Set your Instant Pot to sauté mode. Add the olive oil and heat it up.
- Add the chopped onion and sauté until it’s translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are softened.
- Next, add the chicken pieces, thyme, parsley, salt, and black pepper. Cook until the chicken is no longer pink.
- Pour in the chicken broth and stir everything together. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Once the cooking time is complete, perform a quick release of the pressure.
- In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the pot until well incorporated.
- Add the egg noodles to the pot, making sure they are submerged in the sauce. Close the lid and set to manual high pressure for another 4 minutes.
- Perform a quick release once the time is up. Stir the stroganoff gently to combine all the flavors.
- Serve hot, garnished with fresh parsley. Enjoy your cozy meal!
Substitutions & Additions
- If you’re not a fan of chicken, you can easily swap it for turkey or even beef!
- Mushrooms can be replaced with your favorite veggies like zucchini or bell peppers for a lighter version.
- Add a splash of white wine before adding the chicken broth for an extra layer of flavor.
- For a gluten-free option, substitute the egg noodles with gluten-free pasta or cauliflower rice.
Tips for Success
- Make sure to cut the chicken into uniform pieces for even cooking.
- Don’t skip the quick release after the first cooking cycle; it helps keep the chicken tender.
- If you want a thicker sauce, you can let it simmer on sauté mode for a few minutes after adding the sour cream mixture.
- This dish can be made ahead of time and reheated nicely, making it perfect for meal prep!
How to Store Creamy Instant Pot Chicken Stroganoff with Mushrooms and Garlic Herb Sauce
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stovetop or in the microwave. If you find the sauce has thickened too much, just add a splash of chicken broth to loosen it up!
FAQs
- Can I make this stroganoff without an Instant Pot?
Yes! You can easily adapt this recipe for a stovetop or slow cooker. Just adjust the cooking times accordingly. - Is this recipe good for freezing?
Yes, you can freeze the stroganoff for up to 2 months. Just let it cool completely before transferring to a freezer-safe container. - What can I serve with chicken stroganoff?
It pairs beautifully with a simple side salad or steamed vegetables for a well-rounded meal.
If you enjoyed this recipe, be sure to follow me on Pinterest for more delicious ideas!
Creamy Instant Pot Chicken Stroganoff with Mushrooms and Garlic Herb Sauce
This dish is not only rich and creamy but also incredibly easy to whip up in your Instant Pot. In just about 30 minutes, you can have a hearty meal that will make your taste buds dance!
Ingredients
Equipment
Method
- Step 1: Set your Instant Pot to sauté mode. Add the olive oil and heat it up.
- Step 2: Add the chopped onion and sauté until it's translucent, about 3-4 minutes.
- Step 3: Stir in the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are softened.
- Step 4: Next, add the chicken pieces, thyme, parsley, salt, and black pepper. Cook until the chicken is no longer pink.
- Step 5: Pour in the chicken broth and stir everything together. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Step 6: Once the cooking time is complete, perform a quick release of the pressure.
- Step 7: In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the pot until well incorporated.
- Step 8: Add the egg noodles to the pot, making sure they are submerged in the sauce. Close the lid and set to manual high pressure for another 4 minutes.
- Step 9: Perform a quick release once the time is up. Stir the stroganoff gently to combine all the flavors.
- Step 10: Serve hot, garnished with fresh parsley. Enjoy your cozy meal!
Notes
This dish can be made ahead of time and reheated nicely, making it perfect for meal prep!