Chicken Mushroom Stroganoff Made Easy in Your Pressure Cooker
This easy pressure cooker Chicken Mushroom Stroganoff is creamy, comforting, and ready in just 30 minutes. Tender chicken thighs, sautéed mushrooms, and a rich sour cream sauce served over egg noodles make this a quick cozy dinner for any weeknight.
Equipment
- 1 Deep skillet
- 1 Tongs
Ingredients
Main 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
Instructions
Instructions
- Boil egg noodles in salted water according to package directions. Drain and set aside.
- Season chicken thighs with salt and pepper on both sides.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook chicken 5-6 minutes per side until golden and cooked through. Set aside.
- In same skillet, melt remaining 2 tablespoons butter. Add mushrooms and cook about 5 minutes until tender.
- Add chopped onion and cook 3-4 minutes until soft. Add garlic and cook 1 more minute.
- Sprinkle in flour, stir to coat vegetables, and cook 1-2 minutes to remove raw flour taste.
- Gradually stir in chicken broth. Bring to simmer and cook 2-3 minutes until sauce thickens.
- Lower heat and stir in sour cream until smooth.
- Slice or shred chicken and return to skillet. Simmer 2-3 minutes until heated through.
- Add cooked noodles and toss to coat. Sprinkle with chives before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 3 months. Reheat gently to retain creamy texture. Add a splash of broth when reheating if needed.