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.
Everyone needs a good Chicken Stroganoff recipe in their life. Traditionally made with sour cream and either sauteed beef or chicken, stroganoff is rich, creamy and downright comforting.
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 Recipe 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.
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.
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.
Chicken Stroganoff is a complete meal all on its own. I love making this on busy weeknights when I don’t have the time, let alone the mental energy, to make more than one thing for dinner. Sprinkle some parsley on top for color and freshness and you’re good to go.
Sometimes, though, you need a little something else to round things out. 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.)
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.
This Instant Pot Chicken Stroganoff is a meal with many talents: it saves the day when I’m crunched for time, but it tastes so good that I make it often, even if I have hours of free time to cook.
No one needs to know how little time and effort this meal takes–you can still use “I cooked!” as an excuse to get out of doing the dishes.
More Easy Dinner Recipes
Make flavorful and easy Instant Pot Chicken Stroganoff for dinner tonight!