Description
Just the right amount of creaminess for this simple entrée
Ingredients
Scale
- 1 1/2 – 2 pounds frozen boneless/skinless chicken thighs
- Fresh or dried herbs such as sage, rosemary, and thyme, garlic salt, pepper
- 1/4 cup liquid (vodka, white wine, broth, water)
- 2 cups mushroom soup concentrate – homemade or store bought
- 1 cup sour cream
- Parmesan cheese
Instructions
- Put the frozen chicken thighs into the pressure cooker, top with fresh or dried herbs, garlic salt, and pepper
- Cook on high for 8 minutes
- Get water boiling for pasta
- Release the pressure and scoop out the herbs, but leave the liquid
- Add mushroom soup base/concentrate, seal pot and cook on high for 2 minutes
- Generously salt the boiling water, and toss in the pasta to cook
- Release the pressure again
- Stir in sour cream – turning on the “brown” setting to heat stroganoff, if desired – just don’t allow it to boil hard
- Serve over pasta with lots of grated parmesan cheese
- Prep Time: 5 mins
- Cook Time: 25 mins
