Go Back
–+ servings
Chicken stroganoff in a bowl.
Print

Instant Pot Chicken Stroganoff

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.
Course Main Course
Cuisine Russian
Keyword chicken strognaoff with egg noodles, pressure cooker chicken stroganoff
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 491kcal
Author Saima Zaidi

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
US Customary - Metric

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

  1. Garnish with the herbs of your choice - parsley, rosemary, thyme, or dill. 
  2. 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. 
  3. 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. 
  4. See the post for variations and serving suggestions. 

Nutrition

Serving: 1cup | Calories: 491kcal | Carbohydrates: 48g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 852mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 531IU | Vitamin C: 13mg | Calcium: 134mg | Iron: 2mg