This Chicken Stroganoff is a take on traditional Beef Stroganoff and is ready in lighting speed! Just a few minutes in the Instant Pot is all it takes to have a meal of tender chicken and creamy egg noodles on dinner table.
Love cheesy pasta? We love our creamy chicken tetrazzini, Instant Pot chicken alfredo, and spinach alfredo recipe so much it’s hard to choose a favorite.
Why Make Chicken Stroganoff
I grew up eating stroganoff. It was one of my all time favorite family meals, and one I requested most often. The creamy mushroom sauce and flavorful meat were just vehicles for slurping up all those wonderful egg noodles!
Nowadays, I still love to make stroganoff for my family. I love it even more since I discovered how easy it is to make in the pressure cooker.
You all liked my Instant Pot Beef Stroganoff so much that I thought I’d share my chicken version with you, too. Using diced chicken, cream cheese and a few pantry staples, this meal is as convenient as it is delicious.
Thanks to the Instant Pot, you can make the best ever Chicken Stroganoff with just 6 minutes of cooking time!
A bowl of egg noodles and chicken in cream sauce, mixed with mushrooms and flavored with paprika, is a belly warming meal that’s perfect for the upcoming chilly nights.
Ingredient Notes
- Chicken- The beauty of this recipe is you can use both chicken thighs or chicken breast, depending on what you have on hand. Whatever kind of chicken you use, just make sure the bones are removed and it is diced into bite sized cubes before adding to the instant pot, for even speedier results.
- Mushrooms- any fresh mushrooms work in this recipe, I usually opt for whole or sliced buttom mushrooms.
- Egg Noodles- while fresh noodles are amazing, don’t use them in this Instant Pot recipe. You can however, skip the noodles in this dish (reduce the liquid) then serve over your freshly cooked noodles. Also delicious with macaroni noodles and fettuccine.
Step By Step Instructions
When I say this dinner is quick and easy, I mean it. You really just throw everything in the instant pot. No pre-cooking chicken or noodles required!
Here’s how I make Chicken Stroganoff in the Instant Pot:
STEP 1. Prep
Cut (uncooked) chicken into small cubes. Slice mushrooms and chop up half and onion.
STEP 2. Cook
Put the chicken, mushrooms and onions in to the Instant Pot along with broth, egg noodles (also uncooked), paprika, black pepper and salt. Cook on high pressure for 6 minutes.
When the cook time ends, let the pressure naturally release. Then move the valve on your pot to “Venting” to release any remaining pressure.
STEP 3. Add cream
Once all the pressure is released, stir in sour cream and cream cheese. Make sure the creams are completely melted and smoothly combined with the noodles and meat.
Serve in bowls or on plates garnished with a bit of fresh parsley.
Recipe FAQs
Yes! First cut the frozen boneless chicken breasts or thighs into bite sized cubes, then add to recipe as directed. It may take longer to come to pressure, but keep the same cook time.
Sure! Penne, rotini, fettuccini noodles are all great options.
Yes. If you want to sear the meat, start by using the SAUTE function on the pressure cooker and add about 1-2Tbsp butter or olive oil to the pan. Be sure to deglaze with broth to make sure you don’t get the burn notice.
Do you have to cook the noodles ahead of time?
No! The Instant pot takes care of every bit of cooking for you, including the noodles.
To ensure the noodles cook fully, you’ll want to make sure the broth covers all of them. Don’t worry about making sure they’re submerged though.
The steam pressure in the pot will cook the noodles entirely even if the broth isn’t fully covering them.
Serving Suggestions
Sometimes, you need a little something else to round things out at dinner.
- If you want some green vegetables in the mix too, a plate of stroganoff pairs wonderfully with a Cucumber Tomato Salad or any fresh mixed green salad you like.
- I’ll never say no to a couple of pieces of crusty garlic bread for soaping up any leftover cream sauce left on my plate, either.
- Or make your own Olive Garden soup, salad, and breadstick trio. Try Pasta e fagioli, with an olive garden salad, and some homemade olive garden breadsticks!
Most of the time, though, I save the greenery for another day and happily eat an entire meal of creamy comfort food. Nothing wrong with that, especially when the kids and husband eat every bite too.
More Tips and Tricks
- Greek yogurt makes a tasty substitute for the sour cream. It adds even more tanginess to the creamy sauce! Make sure to use plain, unsweetened Greek yogurt.
- Vegetable or beef broth could be substituted for the chicken broth. I like the flavor of chicken broth best when paired with chicken (naturally).
- Most white mushrooms tastes great in Stroganoff! I’ve used button mushrooms, baby bellas and cremini mushrooms with fantastic results. I’d steer away from tougher mushrooms like shiitakes. And if you have a mushroom hater in your midst? Feel free to leave them out of the recipe.
More Easy Dinner Recipes
- Instant Pot Pork Chops
- Baked Chicken
- Crack Chicken
- Instant Pot Salisbury Steak
- Baked Ziti
- Instant Pot Chicken Adobo
- Chicken Piccata
Sides for Chicken Dinners
See all Side Dishes recipes
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Chicken Stroganoff
Ingredients
- 1 pound boneless skinless chicken, cut into small pieces
- 1 cup sliced mushrooms
- ½ onion chopped
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 8 ounce uncooked egg noodles , 1/2 pound bag
- 2 cups chicken broth
- ¼ cup cream cheese
- 1 cup sour cream
Instructions
- Add chicken to the bottom of the Instant Pot. Add in mushrooms, onions, spices, and noodles. Pour
chicken broth over the contents and stir to make sure everything is covered with broth. (It won’t
be completely submerged and that’s ok! The noodles will still cook, just fine!) - Close the lid and seal by making sure the valve on top is set to "SEALING." Select HIGH PRESSURE for 6 minutes. Allow to naturally release for 10 minutes, then move the valve to venting.
- Once all pressure has been released, remove the lid and add in sour cream and cream cheese. Stir the sour cream and cream cheese until it has completely melted into the noodle mixture.
- Garnish with parsley. Serve immediately.
Notes
- Recipe tested in 6qt Instant Pot
- Swap plain Greek yogurt for the sour cream for a little tanginess!
- Most white mushrooms tastes great in Stroganoff! I’ve used button mushrooms, baby bellas and cremini mushrooms with fantastic results. I’d steer away from tougher mushrooms like shiitakes. And if you have a mushroom hater in your midst? Feel free to leave them out of the recipe.
- Vegetable or beef broth could be substituted for the chicken broth. I like the flavor of chicken broth best when paired with chicken (naturally).
- See blog post for more recipe tips and tricks.
Nutrition
Make flavorful and easy Instant Pot Chicken Stroganoff for dinner tonight!
Very tasty. I make this regularly!
I’m glad you enjoy this recipe 🙂 Thank you!
How much liquid should you use when omitting the noodles?
Made this tonight and my noodles came out super mushy 😔 Not sure what happened.
Can you double recipe in a 6 qt instapot?
Just doubled it in a 6qt. It all fit!
Thanks for the tip!
You mentioned reducing the liquid if we chose to cook the noodles separately. How much water should be used?
How much liquid do you use if you omit noodles?
Can I double recipe in a 6 quart Insta pot ?
This is so creamy and delicious, my family loved it! IT was so easy to make with the instant pot. It made dinner time a breeze!
I do not own an instant pot. Would you please provide alternate cooking method.
Thank you
Sorry, this recipe is created for the Instant Pot only 🙂 Although, you could probably alter it to cook on the stove top.
My husband and I absolutely loved this. It’s definitely going into my save for the future folder. I’ve been going around the website and I found all kinds of interesting things that I want to make.
So glad to hear it!!
If you have a crockpot you can do the same things except put it on low for 8 hours or medium 4.
If I double the recipe does it affect cooking time? I’m using an 8 qt.
Nope. It just may take longer to come to pressure since there is more food in the pot!