1 1/2poundschicken breasts or chicken thighscut into 1 1/2 inch cubes
1/2cuponiondiced
1/2teaspoonsalt
1/2teaspoonpepper
1/4teaspoongarlic powderor 2 cloves of garlic, minced
8ounceswide egg noodles
8ouncesfresh mushroomssliced (optional)
1cupchicken broth
1can cream of mushroom soup10.5oz
4ouncescream cheeseat room temperature
1/2cupsour cream
Instructions
Add the chopped chicken, diced onion, salt, pepper, and garlic powder to the Instant Pot and mix Spread out the chicken in an even layer.
Add in the egg noodles evenly, followed by the fresh mushroom (if using).
Pour the chicken broth then the canned cream of mushroom soup over top of everything. Do not stir, but push down the food to be in an even layer.
Set the pressure cooker to 3 minutes on high pressure, then let it naturally release.
Remove the lid from the Instant Pot and stir ingredients. Place cream cheese and sour cream in a bowl and add 1/4 cup of the chicken stroganoff into the bowl and mix. Add another 1/4 cup of stroganoff and repeat. This tempers the cold ingredients so they do not curdle in the Instant Pot.
Add the cream cheese mixture into the Instant, stir all ingredients together, then serve!