Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
3.43
from
7
votes
Instant Pot Chicken Stroganoff with Egg Noodles
Course
Main Course
Cuisine
Chinese
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
425
kcal
Author
Corrie
Ingredients
2
cup
egg noodles
cooked
2
cup
chicken
2
tablespoon
canola oil
1
tablespoon
pepper
freshly ground
1
tablespoon
all purpose flour
3
carrots
diced
½
tablespoon
Kosher salt
1
onion
chopped
½
cup
Neufchatel cheese
2
cup
button mushrooms
2
cup
dry white wine
1
tablespoon
Dijon mustard
2
salks celery
1
cup
chicken broth
½
cup
parsley
chopped
Instructions
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.
Nutrition
Calories:
425
kcal
|
Carbohydrates:
30
g
|
Protein:
14
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
58
mg
|
Sodium:
1297
mg
|
Potassium:
683
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
8586
IU
|
Vitamin C:
20
mg
|
Calcium:
101
mg
|
Iron:
2
mg