Thursday, September 28, 2017

Instant Pot: Chicken Stroganoff


We had some cooler day (finally!) that had me craving comfort food. Normally, comfort food would equate to spending a lot of time preparing a dish but in this case, you can certainly have a comforting meal in less than 30 minutes (if that!). With some chicken and mushrooms on hand, I was glad to come across this recipe for Chicken Stroganoff. Browned chicken breasts is dressed with a creamy mushroom sauce and served atop sour cream and chive mashed potatoes. Quick comfort food is possible in the Instant Pot!

Similar to beef stroghanoff, this chicken version is just as delicious and even faster to prepare. Both the chicken and sauce can be made in the Instant Pot which makes clean up easy.  Just before serving, stir in the sour cream and allow to warm through.

Chicken Stroganoff
recipe adapted from One Perfect Bite

1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon kosher salt, more if needed
1/4 teaspoon freshly ground black pepper, more if needed
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 cup minced shallots
8 ounces sliced mushrooms
1/4 cup Marsala wine
1 (10.5-oz.) can condensed chicken broth, undiluted
1 teaspoon Dijon mustard
1 teaspoon minced fresh tarragon, plus 6-8 sprigs for garnish
1/4 cup sour cream


In your Instant Pot:

Plug in the IP with insert set in place.


Season chicken with salt and pepper. 

Press SAUTE and add oil and butter to IP. When hot, add the seasoned chicken and cook until lightly browned on each side. Transfer chicken to a plate and set aside.

To the now empty IP, add 2 teaspoons oil and heat up until hot. Add shallots and cook, stirring, until they're a light golden color, about 3 minutes. Add mushrooms and cook until slightly softened.

Add the Marsala wine, scraping brown bits from bottom of pan with a wooden spoon. 

Return the chicken to the IP and add the chicken stock.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 8 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 8 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Press SAUTE and whisk in the mustard and minced tarragon. 


Whisk in sour cream, stirring until smooth. Add salt/pepper to taste if desired.


Remove chicken from IP and serve on top of noodles, mashed potatoes or rice.