Instant Pot Chicken Stroganoff


Enjoy The Perfect Creamy Chicken-Noodle Bite With Our Instant Pot Chicken Stroganoff!

Instant Pot Chicken Stroganoff, has to be one of my new favorites. Who knew a small kitchen appliance could change the way thousands of people now view making dinner.

Beef stroganoff has been a family go-to for years but quite honestly we tend to purchase more chicken in our household.

When my husband recently requested this recipe for dinner, I knew I wanted to make Instant Pot Stroganoff but figured I’d use up some chicken breast we had on hand.

It was the perfect opportunity to get creative and make some Instant Pot Chicken and Mushroom Stroganoff!

And why not enjoy this chicken stroganoff recipe with some crispy fried shredded potatoes for some added delicious crunch.

Ingredients For Instant Pot Chicken Stroganoff

  • Chicken breast (boneless, skinless)
  • Button mushrooms (or alternative like Baby Bella’s)
  • Egg noodles
  • Onion
  • Garlic cloves
  • Chicken broth
  • Sour cream
  • Cream cheese
  • Parmesan or (shaky cheese)
  • Worcestershire sauce
  • Mustard (yellow or Dijon)
  • Paprika/Salt/Pepper/Nutmeg (nutmeg optional)

How To Make Chicken Stroganoff In Your Instant Pot

  1. Turn on your Instant Pot to ‘Saute’ mode on the Normal setting. Add your olive oil and diced onion to the pot.
  2. Sauté your onions for roughly 2-3 minutes until they begin to soften (make sure your stir on occasion).
  3. Add in your chicken breast (bite-size pieces) and dry spices. Stir and cook for 2-3 minutes.
  4. Add in the mushrooms, Worcestershire sauce, and Dijon mustard, and cook for about 2 minutes until the mushrooms begin to soften. In the final minute, add in your garlic stirring often (we don’t want the garlic to burn).
  5. Using the juices from the mushrooms, deglaze the bottom of the pan with a wooden spoon. If your post is a little dry then pour in a couple of tablespoons of the chicken broth to complete the task.
  6.  Place your dry noodles on top of your chicken/mushroom base. Pour your chicken broth on top of the noodles.
  7. Using your wooden spoon, gently press the noodles into the broth as much as it allows for.
  8. Change the cooking setting by selecting the ‘Cancel’ button. Then select the ‘Manual’ or ‘Pressure Cook’ button depending on your appliance and set it to 6 minutes on high pressure.
  9. Press ‘Start’ and you’re ready to go. The Instant Pot will take a few minutes to come to pressure before the 6-minute timer shows up on the screen for the countdown. 
  10. When the 6 minutes are up, your Instant Pot will beep and switch to the ‘Keep Warm’ mode and begin a new timer. Wait 10 minutes and then do a quick release for the remaining pressure to be released.
  11. Carefully remove the lid and switch back to ‘Saute’ mode. Add in your cream cheese and keep stirring until it melts. The mixing and stirring of the sauce will also allow for the pasta to reach the perfect texture.
  12. Turn off the ‘Saute’ mode and after 3-4 minutes of cooling time mix in your sour cream and parmesan.
  13. Serve as is or top with extra parmesan or in my case, some crispy fried shredded potatoes.



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Toppings For Instant Pot Chicken Stroganoff

Top your quick chicken stroganoff with some extra parmesan cheese, shredded parsley, or something crispy.

We love some crunch on ours so I dusted a shredded potato in a little flour and did a quick shallow fry until golden brown. Pat dry in some paper towel and enjoy.

Wine Pairing For Chicken Stroganoff

In my opinion, nothing beats a little wine with dinner.

For a creamy chicken meal, a semi-sweet and light wine like a Jacob’s Creek Moscato is a wonderful pairing that we greatly enjoy. It’s also very lightly sparkling.

If you prefer a rosé wine, then another great affordable tasty option is Gallo’s White Zinfandel, not too sweet or strong.

Other Instant Pot Recipes




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