Deliciously rich and comforting, this Instant Pot Chicken Stroganoff is simple to prepare using everyday ingredients. A lighter twist on traditional beef stroganoff, this version uses tender pieces of chicken, mushrooms, and egg noodles, all coated in a creamy, tangy sauce that’s perfect for a cozy weeknight meal.
This recipe is a go-to when you want a hearty dinner with minimal effort. Layer the ingredients in the pressure cooker, let it do the work, and enjoy a satisfying, family-friendly meal in under 30 minutes. The sauce has a lovely tang from mustard and sour cream, while cream cheese adds silkiness for a luxurious finish.
Why You’ll Love This Chicken Stroganoff
- Quick and low-effort: layer the ingredients and let the Instant Pot do the work—no lengthy sautéing or deglazing required.
- Full of flavor: the creamy, tangy sauce clings to the chicken, mushrooms, and noodles for a comforting, well-rounded bite.
- Uses pantry staples: most ingredients are likely already in your kitchen, so you can make this without an extra trip to the store.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken thighs (or use chicken breasts)
- Salt, pepper, paprika, and garlic powder for seasoning
- 1 onion, chopped (layered on the bottom to prevent burn notices)
- 8 ounces uncooked egg noodles
- 2 cups low-sodium chicken broth (adjust salt if using regular broth)
- 1 cup sliced cremini or white button mushrooms
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup cream cheese (full-fat block recommended)
- 1 cup sour cream (full-fat for best texture)
- Fresh parsley for garnish
How To Make Instant Pot Chicken Stroganoff
- Season the cubed chicken with salt, pepper, paprika, and garlic powder.
- Add the chopped onions to the Instant Pot in an even layer.
- Place the seasoned chicken on top of the onions in an even layer. Do not stir.
- Add the egg noodles over the chicken in an even layer. Do not stir.
- Pour the chicken broth evenly over the noodles and top with the sliced mushrooms. Do not stir.
- Pressure cook on high for 3 minutes, then allow a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Stir in the Dijon mustard, Worcestershire sauce, cream cheese, and sour cream until the sauce is smooth and everything is well combined.
- Garnish with parsley and serve immediately.
Tips and Notes
- Chicken breasts can be substituted for thighs if preferred.
- Cut the chicken into similar-sized pieces so everything cooks evenly.
- Avoid very large chunks to ensure the chicken finishes cooking during the short pressure time.
- This recipe is not tested with frozen chicken. Thaw completely before using to avoid excess liquid and soggy noodles.
- For a complete meal, serve with garlic bread or soft dinner rolls to soak up the extra sauce.
Frequently Asked Questions
Natural pressure release means letting the Instant Pot cool and release steam on its own instead of turning the vent to release pressure immediately. This gradual release helps finish cooking and prevents splattering.
Reheat leftovers in the microwave or on the stovetop. Note that the noodles will absorb some sauce overnight; add a splash of broth or milk while reheating to loosen the sauce if needed.
Recipe
Instant Pot Chicken Stroganoff
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Rate
10 minutes
3 minutes
10 minutes
23 minutes
4 servings
Equipment
- Instant Pot, 6 Qt
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 onion, chopped
- 8 ounces uncooked egg noodles
- 2 cups chicken broth (low sodium)
- 1 cup sliced cremini mushrooms
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup cream cheese
- 1 cup sour cream
- 2 tablespoons fresh parsley, for garnish
Instructions
- Season the cubed chicken with salt, pepper, paprika, and garlic powder.
- Add the chopped onions to the Instant Pot in an even layer, then add the seasoned chicken on top. Do not stir.
- Place the egg noodles over the chicken in an even layer. Do not stir.
- Pour the broth over everything and top with sliced mushrooms. Do not stir.
- Pressure cook for 3 minutes, then allow a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Stir in the Dijon mustard, Worcestershire sauce, cream cheese, and sour cream until smooth. Garnish with parsley and serve immediately.
Nutrition
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Calories: 611kcal
More Recipes You May Like
- Creamy Instant Pot Beef Pasta
- Instant Pot Chicken Alfredo Pasta
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- Instant Pot Buffalo Chicken
- Instant Pot Goulash
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