Creamy Instant Pot Chicken Stroganoff with Spinach
A quick and comforting one-pot dinner made in the Instant Pot, this Chicken Stroganoff is rich, creamy, and packed with flavor from tender chicken, earthy mushrooms, fresh spinach, and hearty egg noodles. Perfect for busy weeknights or family meals!
Ingredients:
1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt & freshly ground black pepper, to taste
2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz fresh mushrooms, sliced
1½ cups low-sodium chicken broth
1 teaspoon Dijon mustard
½ teaspoon paprika
8 oz egg noodles
4 cups fresh baby spinach
Instructions:
1. Sauté the chicken: Turn on the Instant Pot to Sauté mode. Heat olive oil or butter, then add chicken pieces. Season with salt and pepper, and cook until lightly browned. Remove and set aside.
2. Cook the vegetables: Add onion, garlic, and mushrooms to the pot. Sauté until softened and fragrant, about 3-4 minutes.
3. Deglaze: Pour in the chicken broth, scraping up any browned bits. Stir in Dijon mustard and paprika.
4. Add noodles and chicken: Layer the egg noodles on top, then return the browned chicken to the pot. Gently press everything down without stirring too much.
5. Pressure cook: Close the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Quick release the pressure once done.
6. Finish with spinach: Stir in the fresh baby spinach while everything is still hot, allowing it to wilt.
7. Optional: Add a splash of cream or a dollop of sour cream for extra richness before serving.
Instant Pot Recipes, Chicken Stroganoff, One Pot Meals, Easy Dinner Ideas
