Prep time
10 MIN
Total time
40 MIN
Serves
6
If you are a fan of Beef Stroganoff you will love this version made with chicken, a great alternative to the traditional recipe. This rich and creamy stew is a fast, easy meal with the Instant Pot® pressure cooker. Serve with egg noodles to complete the dish.

Ingredients

Directions

  1. Turn the pressure cooker to the Sauté function key. Add the olive oil, onions and salt to the pot and cook for 3 minutes, until softened slightly.
  2. Add the chicken, mushrooms, garlic, thyme, bay leaves, pepper and broth and stir. Press the Keep Warm/Cancel button. Place and lock the lid on, set the Steam Release handle to the “sealing” position, press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going. Allow the pressure cooker to build up pressure and cook for 15 minutes. Once the timer ends carefully turn the Steam Release handle to “venting” position for a Quick Release. Allow the pressure to release completely before removing the lid.
  3. Using a large strainer, scoop out all of the chicken and mushroom contents until you are left with only the liquid in your pot. Set the Instant Pot ® to Sauté, to bring liquid to a boil. Using a microwavable cup melt the butter, add the flour and stir until well blended. Pour into boiling liquid and whisk until thickened, about 3 minutes.
  4. Press the Keep Warm/Cancel button. Return chicken and mushrooms to the pot, stir in sour cream until well blended. Top with chopped parsley.

Recipe Tips

  • Serve with egg noodles.
  • Can substitute for low-fat sour cream for a healthier version.
  • Serve with your favourite vegetables; pairs well with broccoli, asparagus or green beans.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Customize flavour intensity by adjusting water!
Simply add less water for more flavour.

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Reviews

  • Too much liquid.

    The instructions weren’t given as to how to cut the mushrooms and garlic. I quartered the mushrooms which seemed to work. It also didn’t explain if you were supposed to let the pressure cooker naturally release or do a quick release. I let it naturally release for 5 minutes. I was disappointed the it was more like a soup than a creamy sauce.

    Jennifer W. | July 23, 2018

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