Creamy Chicken Stroganoff Pressure Cooker Recipe
This creamy chicken stroganoff made in a pressure cooker features juicy chicken, earthy mushrooms, and a tangy sour cream sauce. It's quick, comforting, and cooked in one pot—perfect for easy weeknight meals.
Equipment
- 1 Skillet deep
Ingredients
Main Ingredients
- 2 chicken breasts sliced thin
- ½ teaspoon garlic powder
- salt & pepper to taste
- flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- ½ medium onion chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- ⅔ cup chicken broth
- ½ cup full fat sour cream
Instructions
Instructions
- Slice the chicken breasts into thin strips. Sprinkle with garlic powder, salt, and pepper, then lightly dredge in flour.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 5–7 minutes. Set aside.
- Add remaining tablespoon olive oil and butter to skillet. Once melted, add mushrooms and sauté until golden brown, about 5 minutes.
- Add chopped onion and cook until softened, about 3–4 minutes.
- Stir in Dijon mustard, Worcestershire sauce, and garlic. Cook for another minute to blend flavors.
- Add chicken broth and scrape up any browned bits from the pan.
- Return the cooked chicken to the skillet and stir to combine. Simmer for 2 minutes.
- Reduce heat and stir in sour cream. Warm through without boiling to prevent curdling.
- Adjust salt and pepper to taste. Serve hot over egg noodles, rice, or mashed potatoes.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth. For freezing, use an airtight container but note the sauce may separate slightly. For thickening without flour, use a cornstarch slurry instead.