Instant Pot Chicken Stroganoff

If you’re looking for the ultimate quick and easy dinner, this Instant Pot Chicken Stroganoff recipe is it! Egg noodles are cooked and smothered with a flavor-packed mushroom and onion sauce along with tender bite-sized chicken before being tossed with a creamy sour cream mixture. It’s a one-pot meal that’s always a family favorite.

If you’re a fan of beef stroganoff, chances are you’ll love this chicken version, too! Best of all, it comes together quickly with hardly any prep work on your part. If you can gather the ingredients, cut the chicken into bite-sized pieces, slice the mushrooms and onion, open a can, tear open a few packages and program your Instant Pot, you’re well on your way to making an epic chicken dinner!

Why You’ll Love This Recipe:

• It’s great if you’re new to the Instant Pot. You’ll look like a rockstar cook with this easy recipe!
• It uses simple pantry ingredients.
• It’s a dump-and-go recipe – no pre-cooking needed.
• It can be on the table in well under 30 minutes.
• Leftovers are easily reheated the next day for lunch or another dinner.

Ingredients Needed:

Chicken Breast – Use boneless and skinless chicken and cut it into bite-sized cubes.

Onion Soup Mix – Use your favorite brand.

Cream Of Mushroom Soup – Helps thicken the sauce.

Uncooked Egg Noodles – Use your favorite brand.

Chicken Broth – Liquid needed to help cook all the ingredients

Worcestershire Sauce – To flavor the sauce

Onion – Chopped. I like to use white or yellow onion.

Mushrooms – Sliced. You can slice them yourself or buy the package that’s already sliced.

Cream Cheese – Use full fat. It will mix well and give a richer texture and flavor.

Sour Cream – Use full fall. If you use reduced fat, it contains more water and won’t be as thick.

Seasonings – Salt and pepper.

Garnishes – Freshly chopped parsley and freshly ground black pepper.

How To Make Instant Pot Chicken Stroganoff:

STEP 1: Layer the ingredients, in this order, in the liner of your Instant Pot: onions, chicken, seasonings, soup mix, cream of mushroom soup, egg noodles, chicken broth, Worcestershire sauce, and mushrooms. Do not stir.

STEP 2: Program the electric pressure cooker with “manual” or “pressure cook” for 3 minutes.

STEP 3: Allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.

STEP 4: Stir in the cream cheese until melted. Then, stir in the sour cream. Allow the stroganoff to keep warm while any uncooked noodles soften. Garnish with parsley and black pepper before serving.

Cooking Tips:

• Use full-fat cream cheese and full-fat sour cream. They contain more fat which helps them from becoming too watery when you mix them in.
• Be sure and mix in the cream cheese first before adding the sour cream to keep it from curdling from the heat.

Variation:

My favorite variation is to make this without the egg noodles and serve it over mashed potatoes or rice. Just follow the recipe for layering the ingredients and omit the egg noodles.

Substitutions:

• Chicken: This recipe calls for boneless skinless chicken breasts, but boneless skinless chicken thighs are fine, too.
• Mushrooms: This recipe calls for fresh, sliced mushrooms, but you can also substitute with canned or jarred mushrooms. Just be sure to fully drain them first.
• Broth: You can substitute chicken broth for vegetable broth.
• Sour Cream: You can substitute the sour cream with full-fat plain Greek yogurt.

Can I Use A Different Noodle?

Absolutely. Fettuccine, linguine, or spaghetti are great pasta substitutes. Just layer them in the recipe where the egg noodles would go.

You also have the option of cooking and draining the noodles separately, on the stovetop, and stirring them in right before serving.

What To Serve With Instant Pot Chicken Stroganoff:

This is really a meal in one, so I typically don’t serve an additional vegetable with it unless it’s a simple garden-side salad. But what I love to have as an accompaniment is some type of bread, such as my sourdough bread or my 3 ingredient sour cream biscuits. They’re both perfect to go along with the creamy sauce.

Storage:

Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop. I don’t recommend freezing the leftovers. The texture of the noodles will not transfer well when thawed and reheated.

More Chicken Recipes:

Instant Pot Hawaiian Chicken

Instant Pot Low Carb Chicken Fajita Bowls

Instant Pot Whole Chicken

Air Fryer Korean BBQ Chicken Wings

Air Fryer Bacon Wrapped Jalapeno Stuffed Chicken

Slow Cooker Mediterranean Chicken and Vegetables

Slow Cooker White Bean and Chicken Enchilada Soup