Instant Pot Chicken Stroganoff
Chicken Stroganoff in the Instant Pot is made with cream of mushroom soup and egg noodles. It's done in just 30 minutes!
Servings: 4 -6 servings
Calories: 609kcal
Ingredients
- 1 1/2 pounds chicken breasts or chicken thighs cut into 1 1/2 inch cubes
- 1/2 cup onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder or 2 cloves of garlic, minced
- 8 ounces wide egg noodles
- 8 ounces fresh mushrooms sliced (optional)
- 1 cup chicken broth
- 1 can cream of mushroom soup 10.5oz
- 4 ounces cream cheese at room temperature
- 1/2 cup sour 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!
Video
Nutrition
Serving: 1 | Calories: 609kcal | Carbohydrates: 29g | Protein: 61g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 208mg | Sodium: 1251mg | Fiber: 3g | Sugar: 6g