Creamy Instant Pot Chicken Stroganoff

Learn how to make creamy Instant Pot Chicken Stroganoff with this quick, easy, and ultra flavorful recipe! Tender chicken pieces are coated in a rich mushroom cream sauce with simple adaptations included for gluten free stroganoff as well!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the butter to the pot and melt on HIGH SAUTE. Add the chicken and onions, seasoning with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until the chicken is just opaque, but not cooked through, about 5-7 minutes.

Step 2

Add the mushrooms, 1 cup chicken broth, paprika, parsley, onion powder, and remaining ¼ teaspoon salt. Stir to combine.

Step 3

Close and seal lid and cook on HIGH PRESSURE for 2 minutes, with a 5 minute natural release after the cooking time ends. Let out any remaining pressure.

Step 4

In a small bowl stir together the remaining ¼ cup broth, flour, and sour cream until smooth and no lumps remain. Ladle about ½ cup of hot sauce from the pot into the sour cream mixture, stirring to combine. Add the sour cream mixture to the pressure cooker, stirring continuously, until well combined. Cook SAUTE LOW for 2 minutes, or until thickened.

Step 5

Serve immediately over mashed potatoes, egg noodles, rice, or cooked pasta.

Step 6

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