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 Time5 minutesmins
Cook Time16 minutesmins
Total Time21 minutesmins
Course: Main Dish
Cuisine: American
Keyword: instant pot chicken recipes, instapot, pressure cooker dinner, stroganoff
1poundbonelessskinless chicken, cut into small pieces
1cupsliced mushrooms
½onionchopped
½teaspoonkosher salt
½teaspoonpaprika
¼teaspoonpepper
8ounceuncooked egg noodles, 1/2 pound bag
2cupschicken broth
¼cupcream cheese
1cupsour 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).