Instant Pot Chicken Stroganoff

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.

Dinner plate with chicken stroganoff and fresh parsley.

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.

Ingredients for chicken stroganoff in a small bowls on counter.

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

Step by step photos showing how to make chicken stroganoff in the Instant Pot.

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

Can I use frozen chicken in the Instant Pot?

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.

Can I use a different kind of pasta?

Sure! Penne, rotini, fettuccini noodles are all great options.

Can I saute the chicken first?

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.

Chicken stroganoff in the pressure cooker pot.

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

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.)

Or make your own Olive Garden soup, salad, and breadstick trio. Try Pasta e fagioli, with an Italian 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.

Chicken stroganoff on a white dinner plate with parsley as a garnish.

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

Chicken Stroganoff

4.85 from 13 votes
By: Aimee
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.
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 6 servings


  • 1 pound boneless skinless chicken, cut into small pieces
  • 1 cup sliced mushrooms
  • ½ onion chopped
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • 8 oz uncooked egg noodles
  • 2 cups chicken broth
  • ¼ cup cream cheese
  • 1 cup sour cream


  • 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.


  • Recipe tested in 6qt Instant Pot
  • Swap plain Greek yogurt for the sour cream for a little tanginess!


Calories: 322kcal, Carbohydrates: 15g, Protein: 26g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Cholesterol: 112mg, Sodium: 612mg, Fiber: 1g, Sugar: 3g
Course: Main Dish
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Make flavorful and easy Instant Pot Chicken Stroganoff for dinner tonight!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on September 9, 2020

Comments & Reviews

        1. You mentioned reducing the liquid if we chose to cook the noodles separately. How much water should be used?

  1. 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!

    1. Sorry, this recipe is created for the Instant Pot only 🙂 Although, you could probably alter it to cook on the stove top.

      1. 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.

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