Instant Pot Chicken Stroganoff

Instant Pot Chicken Stroganoff

This easy recipe shows you how to make a tasty chicken stroganoff in the Instant Pot. It does not take very long to make and using the Instant Pot makes life a lot easier as it can all be done in the one pot from the Instapot. Less work and washing up.

During this recipe, I do use the sauté and the high-pressure functions of the Instant Pot to cook this meal. It is fairly straightforward and is not much work to prepare, so it is fairly quick to make. You can do the preparation work beforehand to speed up the process if you are getting back from a long day at work and need to cook a quick family meal.

Just cook your pasta or rice separately while the Instant Pot is doing its work. 

What is Stroganoff?

Stroganoff is traditionally a Russian meal originating in 19th century Russia, made with sautéed beef, onions and mushrooms cooked in a creamy sauce made with sour cream. I also have a recipe for beef stroganoff on my site, made on the hob, rather than the Instant Pot, where I use double cream instead. It is also very tasty.

There are many other variations of stroganoff now worldwide. My wife makes a Brazilian stroganoff which is very different, which I shall add to this site at some point.

This Instant Pot creamy chicken stroganoff recipe is a stroganoff variation, of which there are many worldwide, except using chicken as the main ingredient. 

Why use an Instant Pot to cook Chicken Stroganoff?

I hope you enjoy making this recipe. If you do try it, please let me know how you got on in the comments section below!

How to make Instant Pot Chicken Stroganoff

Instant Pot Chicken Stroganoff

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This simple recipe shows you how to make Instant Pot chicken stroganoff. A tasty chicken and mushroom meal in a creamy sauce. A perfect family meal served with rice or pasta.

Prep Time 12 minutes

Cook Time 23 minutes

Total Time 35 minutes

Ingredients

• 350ml chicken stock
• 2 large skinless chicken breasts
• 1 onion, sliced
• 1 tbsp olive oil
• 200g button mushrooms, sliced
• 80ml double cream
• 1 tbsp flour
• 1 tsp Dijon mustard
• Knob of butter
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped parsley
• Salt and Pepper

Instructions

1. Boil the kettle to make some chicken broth. I use an OXO cube.
2. Cut the chicken into strips. Then season the flour with salt and pepper and cover the chicken pieces with it.
3. Heat the Instant Pot using the sauté setting and add the olive oil. Then sauté the chicken pieces in the oil until browned on all sides (about 5 minutes).
4. Add the onion and sauté for a further minute, then add the mushrooms and sauté for another minute.
5. Then turn the Instant Pot off and add the stock to deglaze the pan. Add the mustard and Worcestershire sauce and stir well.
6. Then close the Instant Pot with the lid, seal the release valve and set to cook at high pressure for 10 minutes (it took my pot 8 minutes to get up to pressure before it started timing the 10 minutes).
7. When it has finished the cycle, carefully remove the pressure using the pressure release valve, being careful not to burn yourself.
8. Remove the lid and stir the contents. Now put the Instant Pot back on the sauté setting and add the parsley and the cream bit by bit. Then add the knob of butter. Bring to a simmer for a few minutes to reduce the sauce, and remove from the heat.
9. Taste the sauce and season if necessary with salt and pepper.

Notes

Garnish with a bit more chopped parsley and serve with some pasta or rice.

I served up here with some tagliatelle pasta and it was really tasty.

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  Instant Pot Duo Pressure Cooker

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 354Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 438mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 31g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

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