Instant pot chicken stroganoff is a one-pot meal with bite-sized boneless chicken and mushrooms in a creamy sauce. The egg noodles are cooked right along with the other ingredients in the pot, and the whole dish comes together in 30 minutes. A quick and easy dinner for busy weeknights that everyone will love!
Another instant pot dinner with chicken is this easy chicken thighs and rice recipe. Think juicy browned chicken and fluffy rice that the whole family will adore:)
If getting dinner on the table FAST is your priority, but you don’t want to compromise on taste and quality, here’s a surefire gem that ticks all the right boxes. This pressure cooker chicken stroganoff is a dump and go recipe (almost) where you can literally just pile up the ingredients in the instant pot, set it, and walk away.
I say ‘almost’ ’cause the chicken tastes nicer when you cook it for 2 minutes in butter before pressure cooking. Builds the flavor profile. But 2 minutes of saute and 3 minutes of cooking under pressure (yes, 3 minutes only!) is all it takes to create this finger-lickin’ stroganoff.
And if the instant pot is your best friend, do try these chicken legs with gravy. The gravy gets made at the same time as the chicken legs so you end up saving a bit of time!
Why this instant pot chicken stroganoff recipe works
- One pot dinner – egg noodles go into the pot with the other ingredients, no extra dishes to clean
- Easy ingredients – freezer and pantry staples
- Quick – 2 minutes on saute, 3 minutes pressure cooking…done!
- Filling and satisfying – comfort food at its best!
Ingredients
Note: See recipe card further down for exact amounts.
Ingredient Notes
- Chicken – You can use boneless breasts or thighs in this recipe. It doesn’t matter. Just make sure that you dice the chicken into small cubes so that it gets cooked along with the noodles at the same time. We don’t want to complicate things by cooking the chicken and pasta separately.
- Mushrooms – Any kind will work. Button, cremini, or any other variety of mushrooms that you like.
- Egg noodles – While egg noodles are traditionally used in stroganoff, the choice of the pasta is also up to you. Use macaroni if you like.
Basically, this is a pretty customizable recipe, so go with the ingredients you have. Not a lot of hard and fast rules here.
Instructions
1. Preparation
Dice the chicken into small, bite-sized cubes. Slice the mushrooms and chop the onion and garlic.
2. Saute the chicken
Press the saute button (normal) on your instant pot and melt the butter in the steel insert. Add the onions and garlic, along with the chicken, salt, black pepper, and paprika. Cook for 2 minutes only. Deglaze the pot with a little broth or water, and cancel saute. Deglazing just means scraping off the stuck bits so you don’t get a burn notice.
3. Layer the noodles
Pile the noodles on top of the chicken and pour the broth over the noodles.
4. Layer the mushrooms
Pile the mushrooms on top of the noodles. There’s no need to stir or mix anything. Pressure cook on high for 3 minutes. The pot will take 10 minutes to build pressure. Once the pressure cooking cycle is over, wait for 5 minutes before releasing the steam, then open the pot.
5. Add the half-and-half and sour cream
Pour the half-and-half and the sour cream into the pot and stir until combined with the pasta. Chicken stroganoff is ready to be served.
Top tips
- If the sauce is too thin for your liking, add a slurry made of 1 tbsp cornstarch or plain flour mixed in 2-3 tbsp water. Add it to the pot in the last step. Not necessary, but you can do this if you like the stroganoff on the dry side.
- Garnish with fresh or dried herbs of your choice. I used dried parsley, but you can go with thyme, rosemary, dill or whatever herbs you might happen to have.
Pro tip: Don’t let the stroganoff sit in the pot for too long after it is pressure cooked. Do a QPR (quick pressure release) after 5 minutes and remove the lid immediately. If you don’t do this, the residual heat and steam inside the pot will cook the pasta further and turn it mushy.
Variations
- Want a low carb or keto chicken stroganoff? Skip the pasta and follow the recipe without it. In this case, serve the stroganoff over a bed of cauliflower rice or mashed cauliflower.
- You can also serve stroganoff with mashed potatoes. Again, all you have to do is make the stroganoff without the pasta and serve it with mashed potatoes on the side. You can also serve it with brown rice if you want. I do this when I have company and want something more elaborate.
- Some recipes for stroganoff also call for dijon mustard and Worcestershire sauce. You can certainly add a teaspoon of each, but if you want to keep it simple, stick with the basic ingredients. Stroganoff tastes great even without the mustard and Worcestershire.
Recipe FAQs
Yes! Don’t worry, it will be tender and cooked through. Remember, the chicken is boneless and bite-sized. Plus, you are sauteing it first before pressure cooking it.
Again, yes. I often make chicken stroganoff with frozen chicken. You can’t use whole frozen breasts or thighs, but as long as you cut the chicken into bite-sized cubes, you should be fine.
Sadly, sauces with pasta, cream or cheese don’t really freeze well. So, I wouldn’t recommend freezing the prepared dish. It won’t have the same taste or texture after thawing.
That’s easy! Add a little milk or cream to the stroganoff and heat it in the microwave or stovetop (medium heat) until smooth and creamy again. Adjust the seasoning if you want to.
More easy chicken dinners
- Jerk Chicken Quesadillas
- Air Fryer Orange Chicken
- Air Fryer Parmesan Crusted Chicken
- Crispy Chicken Fajitas
Instant Pot Chicken Stroganoff
Equipment
- Instant pot 6 quart DUO
Ingredients
- 2 tbsp butter
- 1 cup white onion chopped
- 3 cloves garlic chopped
- 1 ½ lb chicken boneless breasts or thighs, small pieces
- 1 tsp paprika
- 1 tsp black pepper ground
- 1 tsp sea salt
- 2 ½ cups chicken broth
- 12 oz egg noodles
- 8 oz button mushrooms sliced
- 1 cup half and half cream
- 1 cup sour cream
Instructions
- Dice the chicken into small, bite-sized cubes. Chop the onion and garlic and slice the mushrooms.
- Press the saute button (normal) on your instant pot and melt the butter in the steel insert. Add the onions and garlic, along with the chicken, salt, black pepper, and paprika. Cook for 2 minutes. Deglaze the pot with a little broth or water, and cancel saute.
- Pile the noodles on top of the chicken and pour the broth over the noodles.
- Pile the mushrooms on top of the noodles. Don't stir. Secure the lid and make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer for 3 minutes. Once the timer beeps, wait for 5 minutes before releasing steam, then open the pot.
- Pour the half-and-half and the sour cream into the pot and stir until combined with the pasta. Serve hot.
Notes
- Garnish with the herbs of your choice – parsley, rosemary, thyme, or dill.
- If the sauce is too thin for your liking, thicken it with a slurry made of 1 tbsp cornstarch or plain flour mixed in 2-3 tbsp water or broth. Add the slurry after adding the half and half and sour cream and cook on saute for 2 minutes.
- Don’t let the stroganoff sit for too long in the pot after the pressure cooking cycle is over or the noodles will be overcooked.
- See the post for variations and serving suggestions.