Instant Pot Chicken Stroganoff- Quick and Easy Chicken Stroganoff made in the instant pot! A creamy Russian inspired dish, made with Chicken, onions, mushrooms, Worcestershire sauce and Sour Cream.
A good Chicken stroganoff can be can solve so many dinner woes! It has the potential to be both a fancy dinner side or an easy weeknight dinner. This is a simplified instant pot recipe.
Everybody has a different stroganoff recipe,some like to add soy sauce,some dont,some add a tonne of mustard and some like it spicy with lots of black pepper.You can view this recipe more as a guide than the absolute truth and alter it according to your taste.
In fact, thats the truth for all my recipe. Having said that, you should measure the main ingredients properly, especially the liquids.Otherwise you might end up with a burn notice or a too liquidy curry.
Ingredients for Instant Pot Chicken Stroganoff
Chicken Thighs- Chicken breast would also work but the pressure cooking time should be reduced to 1 minute.
Mushrooms- Earthy Mushrooms would work here the best. You can use button or brown mushrooms.
Onions- White will work best.
Sour Cream- For a healthier version, substitute the sour cream with greek yogurt.
Worcestershire Sauce – in a pinch replace with soy sauce but the flavour wont be the same.
Mustard- Use any smooth mustard you have like Dijon mustard.
Stock – You can use broth or store bought stock or stock cubes in water. Plain water will work too.
How to make Chicken Stroganoff in the instant pot
In this recipe, the chicken is first browned a bit, after which it is pressure cooked with mushrooms and stock(or wine).
Browning the Chicken
Select the Saute mode and heat the instant pot.Once the display shows the instant pot to be “HOT”A, add Oil.Let that heat through before adding the chicken.
The chicken will not brown as well as in a cast iron or nonstick pan and if you don’t like that, you can do this step on stove top.
This step is also important if you don’t like the boiled chicken texture. Also it adds extra flavor. That said, if you are running out of time, then skip this step and increase the pressure cooking time to 5 minutes.
Sautéing the Onions and deglazing
Remove all the chicken from the inner pot.Add more oil and add the onions.At this step, make sure you scrape the bottom with a wooden or silicon spatula.
Whenever you brown or saute anything in the instant pot, it is very essential to deglaze.By doing so, you make sure that there is no BURN notice and add ooadles of flavor to the dish.
To deglaze- Once you are done with the saute and browning step, add the liquid and with a wooden or silicon(not steel or metal as that will be too harsh on the inner pot), rub the bottom of the pan so that all the brown bits come free.
Once you have deglazed, add the mushrooms, dijon mustard and Worcestershire sauce.Add back the chicken along with salt and pepper.Give it a mix.
Close the instant pot lid.Set the time to High Pressure for 3 minutes with the valve in the SEALING position.
As the chicken as been cooked twice already, the pressure should be released in 5 minutes.Which means, after the cooking time is over,let the instant pot release pressure naturally for 5 minutes,after which you can quick release the pressure by turning the pressure valve from sealed position to venting.
Add Sour Cream and Finish
Once you open the instant pot,give it a mix. Next add Sour cream and parsley. Give it a good mix.
Taste check and add more salt or pepper if needed.
How to serve Chicken Stroganoff
Ideally, chicken stroganoff is served with egg noodles or spiral pasta. It can also be had over mashed potatoes.
More Instant Pot Chicken Recipes
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- 1 lbs Chicken Thigh cut into 1 inch pieces
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1/2 Cup Onion white about 1 medium sized onion
- 2 Cups Mushrooms
- 1 Cup Stock or white wine
- 1.5 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 1 tbsp Garlic Powder
- 1 Cup Sour Cream
- 1 tbsp Corn Starch mixed with 1/4 cup water
- parsley for garnish
- Heat the instant pot in saute mode. Add olive oil and once it's heated through, add the chicken.
- Sauté till it gets a bit of color .This step can be done on the stove too.Remove from the pot.
- Add butter to the pan and let it melt.
- To that, add onion, scrape with a wooden spoon. Add Mushrooms and saute for 1 minute.
- Add Stock and deglaze well. Scrape the bottom of the instant pot and free any stuck caramelized bits.
- Add the Chicken,Paprika,garlic powder,dijon mustard and Worcestershire sauce. Season with salt.Cancel Saute.
- Close the lid, select HIGH PRESSURE for 2 minutes with the pressure valve in sealing position.
- Once the cooking time is done, let the pressure release naturally for 5 minutes after which quick release the pressure.
- Open the pot. Add Sour cream and give it a mix.
- Mix the corn starch in 1/8 cup water. Add to the pot and switch to sauté till the gravy thickens slightly.
- Garnish with Parsley.
The major reason for the burn notice is brown caramelized bits on the pan.
No Deglazing- Burnt bits left in the pan after sautéing. When you make a recipe that calls for sautéing or browning before pressure cooking, make sure you deglaze. Deglazing is a way of getting more flavor but in this case, more importantly it’s to avoid the burn notice.
To deglaze– After you have finished sautéing, add the liquid to the pan and using a wooden or silicon spatula, rub the bottom of the pan so all burnt bits get mixed up in the liquid. Only after than, pressure cook.