Name: Chicken Mushroom Stroganoff Made Easy in Your Pressure Cooker
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 tablespoons Salted butter (divided); 1-1¼ lb Chicken thighs (or chicken breast); to taste Salt and pepper; 6 oz Egg noodles; 8 oz Cremini or baby bella mushrooms (sliced); 1 cup Chopped onion; 2 cloves Garlic (minced); 2 tablespoons All-purpose flour; 1 cup Chicken broth; ½ cup Full-fat sour cream (at room temperature); 2 tablespoons Chopped chives

The pot lid rattles and you know dinner is almost ready. That little sound the sealing ring makes when the valve hiss starts is like a dinner bell to me. You remember how waiting around can make you hangry and this recipe cuts straight to the chase.

Chicken Mushroom Stroganoff is comfort food that fills your soul and your belly. The tender pull of chicken thighs mixed with those mushrooms swimming in creamy sauce is dang satisfying. You’ll catch yourself wanting a second helping before you even sit down.

Chicken mushroom stroganoff in creamy sauce served hot — Enjoy this creamy Chicken Mushroom Stroganoff fresh from the pot.

Cooking this up in your pressure cooker speeds things up real good. You get all the broth depth and flavor without standing over the stove all night. This recipe fits right into your busy kitchen life when you need something cozy but quick.

Why This Recipe Works Every Single Time

The sealing ring seals in all those juices for tender, juicy chicken every time.
Using chicken thighs instead of breasts keeps the meat so tender it just melts in your mouth.
The valve hiss tells you the pressure build is just right to cook everything evenly.

Flour and sour cream combine to create that classic creamy stroganoff sauce that clings perfectly.
Cooking mushrooms and onion first brings out their deep flavor before pressure cookin’ it all.

The Complete Shopping Rundown

Butter, trusty salted kind, for sautéing and that rich base flavor.

Chicken thighs (or breast if you gotta) about 1 to 1¼ pounds - they gotta be nice and tender.
Salt and pepper, you probably got these, but they’re important for seasoning right.
Egg noodles, 6 oz pack, for that classic stroganoff noodle bed to soak up all the sauce.

Cremini or baby bella mushrooms, 8 oz sliced, they bring the earthiness you want.
Chopped onion, a cup full of that sweetness when it caramelizes just right.
Garlic cloves, two of ‘em minced fine for that punch of flavor.

Ingredients for chicken mushroom stroganoff including mushrooms and chicken thighs — Fresh ingredients lined up for a delicious chicken mushroom stroganoff.

All-purpose flour, 2 tablespoons, to thicken the sauce just right.
Chicken broth, a cup to build that broth depth you can taste all over the dish.
Full-fat sour cream, half a cup at room temp for smooth, tangy creaminess.

Chopped chives, 2 tablespoons, for that fresh pop at the end.

How It All Comes Together Step by Step

First, bring a large pot of salted water to boil. Cook your egg noodles like the package tells ya. Drain and set aside so they don’t get mushy later.
Next up, season your chicken thighs with salt and pepper all over. You wanna hit both sides good.

Melt 2 tablespoons butter in a big skillet over medium heat. Toss in the chicken and let it cook 5-6 minutes per side till golden brown and done. Rest that chicken once out of the pan.
In the same skillet, melt the rest of your butter. Add mushrooms and cook ‘em about 5 minutes till they’re brown and tender.
Add chopped onion to the pan and cook for 3-4 more minutes till they’re nice and soft. Toss in garlic and cook 1 minute extra so it doesn’t burn but gets that flavor.

Sprinkle the flour over the veggies. Stir good to get everything coated then cook for 1-2 minutes to lose that raw flour taste.

Stroganoff sauce thickening on stove with mushrooms and onions — Thickening the creamy stroganoff sauce just right on the stove.

Gradually pour in chicken broth while stirring so no lumps form. Let it simmer for 3-4 minutes till sauce thickens.
Turn heat low, stir in sour cream til sauce is smooth. Slice or shred the resting chicken and throw it in. Let simmer 2-3 minutes to heat through.

Finally, add your cooked egg noodles to the skillet. Toss ‘em so every noodle is coated with that saucy goodness. Adjust salt and pepper if needed.
Plate it up hot, sprinkle with fresh chopped chives for that fresh flavor burst.

Valve Hacks You Need to Know

Y’all gotta listen for the valve hiss on your pressure cooker. It tells you when it’s reached pressure build and cooking the chicken right. When you hear it start, turn heat down low enough to keep steady hiss without losing pressure.

If you want to save time, do a quick release after your cookin’s done. It helps stop the cookin’ fast so your noodles don’t get soggy. Just be careful with boiling steam, okay?

If the sauce looks too thin when the pot opens, don’t stress. Just hit saute on your cooker and reduce the sauce a bit while stirring ‘til it’s perfect.

Also, if you gotta swap chicken breasts for thighs, just reduce pressure time a bit ‘cause breasts cook faster and dryness is a bummer.

What It Tastes Like Fresh From the Pot

The moment you dig your fork in, you notice the chicken comes apart so tender it almost falls right off. Mushrooms add that earthy, inviting depth that pulls you in closer.

The sauce is creamy with that tang of sour cream that brightens up the whole dish. It wraps around each noodle and bite with smooth, cozy richness that feels like a warm hug on a plate.

There’s a balance here between the savory chicken, sweet onions, and the gentle bite of fresh chives on top. You catch every little flavor mingling and it just feels dang satisfying and comforting.

How to Store This for Later

Let the stroganoff cool a bit at room temp. Store leftovers in an airtight container in the fridge where it should keep for 3-4 days.
If you wanna save it longer, spoon the stroganoff into freezer-safe containers. It freezes well for up to 3 months and reheats nicely.
When reheating, do it slow on the stove or microwave at medium power to keep chicken tender and stop sour cream from splitting.

You can also separate the noodles from the sauce before storing if you think they’ll get mushy. Combine fresh when you’re ready to eat.

What People Always Ask Me

Can I use chicken breast instead of thighs? Yeah, you can. Just watch cook times cause breasts get dry fast if overcooked. Check our ground turkey and zucchini skillet for a quick, tender chicken alternative.
Why do I need to cook the mushrooms and onions first? It brings out their full flavor which you cannot get just pressure cooking alone. See more in our queso chicken enchiladas recipe.

How do I avoid lumps in the sauce? Stir constantly when adding broth and sprinkle flour evenly. Patience here really helps. Also good to check skillet cranberry orange chicken for similar techniques.
Can I swap sour cream for Greek yogurt? You can try but sour cream has that classic tang and richness that works best. For creamy Greek yogurt options, see healthy ground turkey taco skillet.
Is it better to cook noodles separately? Yep, cooking noodles on the side ensures they don’t get mushy or overcooked in sauce. Our white chicken chili tacos recipe explains why.

What’s the best way to reheat leftovers? Reheat slow and low on stove or microwave medium power. Adding a splash of broth or water helps keep it creamy.