Instant Pot Chicken and Mushroom Stroganoff
4 boneless skinless chicken breasts, cubed
8 ounce sliced mushrooms
1 8 ounce cream cheese, softened
1 (10½) ounce cream of chicken soup
1 envelope (1¼ ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped for garnish
1 pound large egg noodles for serving
Place the chicken in the Instant Pot add the mushrooms. In a separate bowl mix the cream of chicken soup, and dry onion soup mix together. Mix until incorporated and spread on top of chicken and mushrooms.
Cook on high pressure poultry setting for 12 min (add 10 min if cooking frozen thighs) Release pressure. Remove chicken to plate or bowl and shred. Add cream cheese to Instant Pot whisk on sauté mode to thicken sauce. Add chicken back into the pot and warm briefly on sauté. Serve over egg noodles and top with fresh parsley, salt and pepper.
Add corn starch mixed with water if sauce needs more thickening. Two tablespoons corn starch to one tablespoon of water.
Adapted from the slow cooker recipe found here: