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Chicken Mushroom Stroganoff

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A comforting and indulgent Chicken Mushroom Stroganoff made easy in a pressure cooker, ready in about 30 minutes.

Ingredients

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  • 4 tablespoons Salted butter (divided)
  • 1–1¼ lb Chicken thighs (or chicken breast)
  • Salt and pepper, to taste
  • 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. Sauté the chicken: Heat 2 tablespoons of butter in your pressure cooker on the sauté setting. Season the chicken thighs with salt and pepper, and brown them in the hot butter for about 5 minutes on each side. Remove the chicken and set aside.
  2. Sauté the aromatics: In the same pot, add the remaining 2 tablespoons of butter. Once melted, toss in the chopped onions and sliced mushrooms. Cook for about 3 minutes until the onions become translucent and the mushrooms are tender. Add the minced garlic and sauté for another minute.
  3. Add flour and chicken broth: Sprinkle the flour over the sautéed vegetables, stirring well to combine. Gradually pour in the chicken broth while stirring to avoid any lumps in the mixture.
  4. Incorporate the chicken and egg noodles: Return the browned chicken to the pot and stir in the egg noodles, ensuring they’re submerged in the broth. Close the lid of the pressure cooker, make sure the valve is set to sealing, and cook on high pressure for 8 minutes.
  5. Release pressure and stir in cream: Once the cooking time is up, carefully perform a quick release to let out the steam. Open the lid and stir in the full-fat sour cream until the sauce is creamy and smooth.
  6. Finish with chives and serve: Garnish with chopped chives, taste, and adjust seasoning as needed. Serve this delectable stroganoff hot, directly from the pot to your favorite plates.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore the creamy sauce.

Nutrition

Find it online: https://lunarecipez.com/chicken-mushroom-stroganoff-pressure-cooker-easy/

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