Pressure Cooker Chicken Stroganoff

Instructions

• Heat your electric pressure cooker on saute mode.
• Add butter and olive oil to the inner pot. Heat until melted.
• Add the chicken, salt, and fresh ground black pepper (to taste). Cook until completely done (at least 165 degrees).
• When the chicken is done, remove it to a bowl, cover, and set aside.
• Add mushrooms, onion, garlic, salt, and pepper to the inner pot. Cook on saute until tender.
• Add flour and thyme. Stir while cooking a few minutes to get rid of the raw flour taste.
• Deglaze with the wine and cook until evaporated (approximately 2 to 3  minutes)
• Add broth, Worchestershire sauce, Dijon mustard, and chicken broth. Stir to combine.
• Put the lid on the pressure cooker, close, and set to sealing.
• Cook at high pressure for 9 minutes.
• When the cycle is finished, release the pressure manually.
• When all the pressure is released, remove the lid and stir.
• Add the sour cream (or butter) and the parsley. Allow to rest until the gravy is thickened. If needed, put the cooker on saute for a few minutes to thicken the sauce (stirring constantly).
• Serve garnished with parsley, if desired.
• Enjoy!