Instant Pot Chicken Stroganoff with Egg Noodles

This dish is a healthy combination of chicken with egg noodles and tastes delicious.

Instant Pot Chicken Stroganoff with Egg Noodles
3.43 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
  • 2 cup egg noodles cooked
  • 2 cup chicken
  • 2 tbsp canola oil
  • 1 tbsp pepper freshly ground
  • 1 tbsp all purpose flour
  • 3 carrots diced
  • 1/2 tbsp Kosher salt
  • 1 onion chopped
  • 1/2 cup Neufchatel cheese
  • 2 cup button mushrooms
  • 2 cup dry white wine
  • 1 tbsp Dijon mustard
  • 2 salks celery
  • 1 cup chicken broth
  • 1/2 cup parsley chopped
  • Put oil, chicken, kosher salt and pepper in the instant pot and brwoned and tendered.
  • Add onions in the instant pot and Sauté for 2 minutes.
  • Put mustard, dry wine and floor and cook till reduced half.
  • Stir in the celery, chicken stock, mushrooms and carrots.
  • Close the lid and set the set the instant pot to “Manual” and cook for 20 minutes at high pressure.
  • Release the pressure naturally and put egg noodles, parsley, cheese salt and pepper.
  • Mix well and serve.
Calories: 425kcal Carbohydrates: 30g Protein: 14g Fat: 19g Saturated Fat: 6g Polyunsaturated Fat: 4g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 58mg Sodium: 1297mg Potassium: 683mg Fiber: 4g Sugar: 7g Vitamin A: 8586IU Vitamin C: 20mg Calcium: 101mg Iron: 2mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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