Creamy Instant Pot Chicken Stroganoff with Mushrooms and Herbs

 

Creamy Instant Pot Chicken Stroganoff with Mushrooms and Herbs

 

Description:

Indulge in this creamy, savory chicken stroganoff made easy in your Instant Pot! Tender chicken, earthy mushrooms, and fragrant herbs combine in a rich and velvety sauce that’s perfect when served over egg noodles. This one-pot dish takes minimal effort while delivering big flavor, making it ideal for weeknight dinners or a cozy weekend meal.

Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~520 kcal per serving
• Skill Level: Easy
• Best For: Quick dinner, comfort food, meal prep

Ingredients

For the Chicken Stroganoff:

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups cremini or button mushrooms, sliced
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 cups low-sodium chicken broth
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon dried thyme
• 8 oz (225g) egg noodles

For the Creamy Sauce:

• 1 cup heavy cream
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped for garnish (optional)

Instructions

1. Sauté the Chicken and Vegetables

• Set your Instant Pot to the sauté mode. Add olive oil and allow it to heat for 1 minute.
• Add the cubed chicken to the pot, season with a pinch of salt and pepper, and sauté for 5–6 minutes until the chicken is browned on all sides.
• Remove the chicken and set aside.

Tip: Sautéing the chicken first helps to lock in the flavor and texture before pressure cooking.

2. Sauté the Aromatics

• In the same pot, add diced onion and minced garlic. Cook for 2–3 minutes until softened and fragrant.
• Add the sliced mushrooms, smoked paprika, and a pinch of salt and pepper. Cook for 4-5 minutes until the mushrooms release their moisture and soften.

Tip: Use a wooden spoon to scrape up any browned bits left from the chicken. These add extra flavor to the sauce.

3. Pressure Cook the Chicken and Broth

• Stir in Worcestershire sauce, Dijon mustard, chicken broth, and dried thyme.
• Return the chicken to the pot and stir to combine.
• Add the egg noodles and gently press them down to submerge in the liquid.
• Close the lid and set the Instant Pot to manual pressure cook on high for 5 minutes.

Tip: Be sure to push the noodles down into the liquid to ensure they cook evenly.

4. Release the Pressure & Make the Sauce

• Once the cooking time is up, quick release the pressure by carefully turning the valve.
• Open the lid, and give everything a stir. You’ll see that the noodles have absorbed most of the liquid.

5. Add the Creamy Finish

• Stir in the heavy cream to the pot, making sure the sauce becomes smooth and creamy.
• If you prefer a thicker sauce, you can whisk in 2 tablespoons of flour (optional) to help thicken the sauce. Continue stirring for 1-2 minutes to allow the sauce to thicken.

Tip: If the sauce is too thick, add a splash of chicken broth to reach your desired consistency.

6. Garnish and Serve

• Taste and adjust seasoning with additional salt or pepper if needed.
• Spoon the creamy chicken stroganoff into bowls and garnish with fresh parsley for a pop of color and flavor.

Serving Suggestions:

• Serve with steamed vegetables, such as broccoli or green beans, for a complete meal.
• Pair with a side of crusty bread to mop up the creamy sauce.

Storage & Reheating:

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm up leftovers on the stove over low heat, adding a splash of chicken broth or cream if the sauce thickens too much. Alternatively, reheat in the microwave.

Tips & Variations:

• Use Chicken Breasts: For a leaner option, you can substitute the chicken thighs with boneless, skinless chicken breasts.
• Add Veggies: Incorporate other vegetables, like spinach, peas, or carrots, for extra nutrition and color.
• Make it Gluten-Free: Swap the egg noodles with gluten-free pasta and use a gluten-free flour for the sauce.

Why This Recipe Works:

This Instant Pot Chicken Stroganoff brings the classic comfort of a creamy, savory dish to life in just one pot. The pressure cooking method ensures that the chicken is incredibly tender, while the egg noodles absorb the rich flavors of the broth and mushrooms. With the addition of heavy cream, the dish becomes luxuriously creamy without being too heavy.

Enjoy a hearty, flavorful meal in under 40 minutes — perfect for busy nights when you crave something rich and comforting!