Chicken Stroganoff Pressure Cooker Style
A fast and creamy pressure cooker take on chicken stroganoff with tender mushrooms and tangy sour cream, all ready in under 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon Oil
- 1 tablespoon Unsalted butter
- 1 Onion peeled and finely sliced
- 200 g Baby chestnut mushrooms thickly sliced
- 3 Chicken breasts chopped into bite-size pieces
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 teaspoon Paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 240 ml Double cream
- 160 ml Full-fat sour cream
Instructions
Instructions
- Heat oil and butter in the pressure cooker on sauté mode.
- Add sliced onions and cook for 5-6 minutes until softened.
- Add mushrooms and sauté for about 5 minutes until lightly browned.
- Add chicken, salt, black pepper, and paprika. Cook for 6-8 minutes until mostly cooked.
- Stir in Worcestershire sauce and Dijon mustard.
- Pour in approx. 1 cup broth, seal the lid, and pressure cook for 4 minutes.
- Quick release pressure and open the lid carefully.
- Switch to sauté mode, stir in double cream and sour cream, and simmer until thickened.
- Serve hot over rice, noodles, or mashed potatoes.
Notes
Delicious served with rice, noodles, or mashed potatoes. Garnish with extra paprika or chopped parsley if desired.