Yield: 6 servings

Chicken Stroganoff

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes

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.


  • 1 pound boneless, skinless chicken, cut into small pieces
  • 1 cup sliced mushrooms
  • 1/2 onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 8 oz uncooked egg noodles
  • 2 cups chicken broth
  • 1/4 cup cream cheese
  • 1 cup sour cream


    1. 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!)
    2. 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.
    3. 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.
    4. Garnish with parsley. Serve immediately.


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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 322Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgSodium: 612mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 26g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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