Chicken Stroganoff Pressure Cooker Recipe
This creamy and flavorful Chicken Stroganoff comes together effortlessly in a pressure cooker, combining juicy chicken, mushrooms, and a rich paprika-sour cream sauce for a comforting meal every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts cut into strips
- 1 tablespoon Olive oil for searing
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 8 oz Mushrooms sliced
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 cup Chicken broth
- ½ cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley chopped
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken strips and brown for 5-7 minutes until cooked through. Remove and set aside.
- In the same skillet, add chopped onion and cook until translucent, about 3 minutes.
- Add minced garlic and sliced mushrooms. Sauté for 5 minutes until mushrooms are tender.
- Stir in paprika, salt, and black pepper to mix evenly.
- Sprinkle flour over the mixture and stir well to coat. Gradually pour in chicken broth while stirring to avoid lumps.
- Bring to a simmer and stir until the sauce thickens, about 5 minutes.
- Reduce heat to low and stir in sour cream and Dijon mustard.
- Add the cooked chicken back to the skillet and stir to coat in sauce.
- Simmer for an additional 5 minutes to combine flavors well.
- Sprinkle with chopped fresh parsley just before serving.
Notes
Serve over egg noodles, rice, or mashed potatoes for a hearty meal.