Light Chicken Stroganoff

Love the rich flavor of beef stroganoff but trying to lighten things up? Try this version made with chicken thighs in a yogurt-based sauce served over whole grain noodles.

PREP TIME: 30 minutes

FUNCTION: Sauté (Normal); Manual/Pressure (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 45 minutes

RELEASE: Quick

SERVES: 6

• 1 12-ounce package whole grain wide noodles
• 2 tablespoons olive oil
• 2 skinless, boneless chicken breasts, cut into bite-size pieces
• 4 skinless, boneless chicken thighs, cut into bite-size pieces
• 3 large leeks, cleaned and thinly sliced (white parts only)
• 16 ounces button mushrooms, stems and caps thickly sliced
• 2 teaspoons fresh thyme leaves
• ½ cup dry white wine
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons Dijon mustard
• 2 cups plain low-fat yogurt
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• ¼ cup chopped fresh flat-leaf parsley

PREP

In a large pot of boiling salted water cook noodles according to package directions.

While noodles cook, select sauté on the Instant Pot® and adjust to normal. Add olive oil to pot. Brown chicken pieces in oil for about 10 minutes. Add leeks and mushrooms; continue to cook and stir for 2 to 3 minutes or until leeks soften.

Stir in thyme, wine, Worcestershire sauce, salt, and pepper. Press cancel. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a quick release to depressurize. Press cancel. In a small bowl stir together mustard, yogurt, and flour. Add to pot. Press sauté and adjust to normal. Cook and stir for 2 minutes or until slightly thickened. Press cancel.

SERVE

Spoon stroganoff over noodles. Sprinkle lightly with paprika and chopped parsley.