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August 5, 2020

Instant Pot Chicken Stroganoff

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Instant Pot Chicken Stroganoff—creamy sour cream sauce envelopes egg noodles, tender bites of chicken and mushrooms. All made in one pot, your Instant Pot!

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chicken mushrooms and noodles

Instant Pot Chicken Stroganoff

Creamy and flavorful! I got 2 thumbs up from all my family members on this recipe. I will definitely be making this again! And it was such an easy dump and go recipe!

The coolest thing about this recipe is making the noodles at the same time and in the same pot. Because there is only a 2 minute pressure cooking time the fragile egg noodles hold up quite well.

How can the chicken cook in 2 minutes?

  • Chicken is cut into small bite-size pieces so it cooks quickly
  • Chicken is placed on the bottom of the pot so it’s close to the heating element
  • Chicken is cooking the entire time the pot is coming to pressure and even while the pressure is releasing.

Can I use a different type of noodles?

Yes! Rotini, penne, bowtie pasta, elbow macaroni are all good choices. To figure out pressure cooking time for other types of pasta, take the number of cooking minutes on the back of the box, divide by 2 and subtract 1 minutes (for example, 12 minutes on stove would be 5 minute pressure cooking time).

What if I don’t want the pasta?

If you’re trying to make this dish low carb just cook the chicken and mushrooms with the sauce. You won’t need as much liquid since the pasta doesn’t need to cook. Only add in 1 cup of broth instead of 2. Serve over riced cauliflower.

How can I get tender chicken?

When you cut the chicken breasts make sure to slice across the grain. Then cut each of those wider strips crosswise into bite size cubes. All muscle has a grain to it. The placement of your knife to this grain will determine the length of the muscle fibers in an individual slice of meat, which in turn will have a profound effect on how tender or tough that meat is.

Can I use frozen chicken?

This recipe relies on chicken cubes cooking for only a 2 minute pressure cooking time so that the pasta holds up and doesn’t overcook. So whole frozen chicken breasts won’t work in this recipe. If you have frozen cubes of chicken that will probably work okay.

What if I don’t like mushrooms?

Sad day for you! You don’t have to add in the mushrooms. However since the mushrooms are placed on top of the dry noodles and they release moisture they help to cook the pasta evenly. I can’t say for sure how your pasta will turn out if you don’t add in the mushrooms. You may want to increase the broth amount by a quarter cup.

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chicken and noodles

More Chicken Instant Pot Recipes…

Instant Pot Chicken Taco Salad

Instant Pot Bacon Cheddar Chicken Pot Pie

Instant Pot Olive Garden Chicken Pasta

Instant Pot King Ranch Chicken

Instant Pot Italian Chicken Pasta

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chicken and noodles

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Instant Pot Chicken Stroganoff


★★★★★

4.8 from 22 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 4–6 servings 1x
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Description

Creamy sour cream sauce envelopes egg noodles, tender bites of chicken and mushrooms. All made in one pot, your Instant Pot!


Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 8 oz uncooked egg noodles
  • 2 cups chicken broth
  • 8–16 oz sliced mushrooms
  • 1 cup sour cream
  • 2 Tbsp cornstarch + 2 Tbsp water
  • 1–2 Tbsp Worcestershire
  • Salt and pepper to taste

Instructions

  1. Slice the chicken slightly against the grain into large slices. Then cut each of those wider strips crosswise into bite size cubes. Place chicken into Instant Pot. Add in the kosher salt, pepper, dill, garlic powder. Toss the chicken to coat in the seasonings. 
  2. Add in egg noodles on top of chicken in an even layer. Then pour the broth over the top. Add mushrooms on top of the noodles in an even layer. 
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid.
  4. Stir the contents of the pot. Add ¼ cup of liquid from pot into the sour cream and stir to temper it. Add sour cream into the pot. In a small bowl stir together the cornstarch and water until smooth. Turn Instant Pot to saute and add in the cornstarch slurry. Contents of pot will thicken quickly. Turn off Instant Pot. Add in the Worcestershire sauce. Season with salt and pepper to taste. Scoop onto plates and serve. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in the 8 or 3 quart pot with no changes.

  • Category: Chicken
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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78 Comments Filed Under: All Recipes, Chicken, Dump and Go, Instant Pot, Pasta

Recommendations

Comments

  1. Renee says

    June 10, 2022 at 5:44 pm

    Question: Wondering why the Worscheschire sauce has a line thru it. Does that mean do not add it?

    Reply
    • Karen says

      June 11, 2022 at 3:41 pm

      click it again and the line will go away. that’s just a feature on my recipe cards for people to cross out the ingredients as they are making the recipe.

      Reply
  2. Annie says

    February 9, 2022 at 12:14 pm

    So good and so fast and easy. Followed to a T and the noodles and chicken were perfectly cooked. 1 tsp of black pepper made it too spicy for my little kids so I will cut back or omit next time.

    ★★★★★

    Reply
    • Karen says

      February 10, 2022 at 2:32 pm

      Thanks for the 5 stars Annie!

      Reply
  3. Cody says

    November 29, 2021 at 8:17 pm

    Love how quick and easy this was. I ended up tossing in 12oz of noodles and a can of cream of mushroom over them. I likely added a bit more sour cream (~4 oz more) and skipped on the corn starch because it already looked thick enough. Sprinkled a bit of parmesan cheese over my bowl at the end and 👌 I think in the past I’ve thrown in some red wine and/or some red wine vinegar to sour it up a little extra.

    ★★★★★

    Reply
    • Karen says

      November 30, 2021 at 5:07 pm

      Sounds like an awesome version! Thanks for the 5 stars!

      Reply
      • Cody Swartz says

        December 6, 2021 at 8:20 pm

        Here I am making this a second time in a week! I forgot in my last comment I also added half an onion chop.

        Reply
        • Karen says

          December 7, 2021 at 8:43 pm

          2 times in one week! So glad to hear you enjoyed it so much!

          Reply
  4. De Ann says

    November 2, 2021 at 6:31 pm

    Excellent! The whole family loved this and said they prefer this over beef stroganoff. I doubled the recipe except I only used 16 ounces of mushrooms and no cornstarch slurry.. There was plenty of liquid to mix with the sour cream for the sauce. The final product ended up being the perfect consistency requiring no additional thickening. Thank you for the recipe. This will be made on a regular basis at our house😊

    ★★★★★

    Reply
    • Karen says

      November 3, 2021 at 1:24 pm

      So glad to hear it De Ann! Thanks for the 5 stars!

      Reply
  5. Julie says

    May 3, 2021 at 3:20 am

    Good flavor but the noodles were too soft. I cooked as directed but added in 12 oz noodles and an extra cup of chicken broth-maybe it was too much liquid?

    ★★★

    Reply
    • Karen says

      May 3, 2021 at 12:43 pm

      I bet too much liquid and the extra liquid made the pot take longer to come to pressure. That could have also affected it.

      Reply
      • Julie says

        May 3, 2021 at 1:30 pm

        Thanks so much for responding-I’m sure you’re right!

        Reply
  6. Jenny says

    March 16, 2021 at 5:11 pm

    Delicious! Thanks for the recipe. I only had penne pasta but it worked beautifully. I had to go out in the afternoon so I had the meat ready coated with seasonings, stock etc all ready to throw in the pot when we got home and it was done in no time. Do you think the instant potato flake thickening idea would work in place of the cornflour/water slurry? Thanks again 🌸

    ★★★★★

    Reply
    • Karen says

      March 17, 2021 at 3:18 pm

      Yes I think that the potato flakes would be wonderful with this!!

      Reply
      • Jenny Fleming says

        March 17, 2021 at 10:37 pm

        Thanks, I will try it next time then ..

        ★★★★★

        Reply
  7. lisa garsko says

    February 15, 2021 at 6:15 pm

    I made this. Delicious. Husband approved too!!

    Reply
    • Karen says

      February 16, 2021 at 12:33 pm

      Nice! Love it when that happens 😊

      Reply
  8. Diane says

    January 9, 2021 at 11:37 am

    Am making this tonight. I dumped all my egg noodles into an apothecary jar weeks ago. What does 8 ozs of egg noodles measure out to be ?? Sounds crazy knowing the recipe calls for 8 oz. 🤷‍♀️ Don’t want to add too many so they don’t absorb too much of the sauce. Thanks!!

    Reply
    • Karen says

      January 11, 2021 at 8:12 pm

      4 cups

      Reply
      • Fedoronko Dianne says

        January 11, 2021 at 9:25 pm

        Thanks, Karen…I have printed out so many of your recipes. This may be my favorite so far……it’s quick, easy and the flavor is wonderful. Made it for dinner last night and had the leftovers for lunch. Definitely a winner !

        ★★★★★

        Reply
        • Karen says

          January 12, 2021 at 10:52 am

          I loved this one too!

          Reply
  9. Norine says

    December 7, 2020 at 5:01 pm

    This recipe is SO a easy, fast and delicious! It’s become my go-to for quick dinner along with a salad. We halve recipe since it’s just my husband and I. Now I absolutely have to buy your new cookbook 🙂

    ★★★★★

    Reply
    • Karen says

      December 7, 2020 at 5:05 pm

      Haha! It’s a good one! Glad you liked it!

      Reply
  10. Amanda says

    November 11, 2020 at 4:59 pm

    This recipe was really good! Very comforting and flavorful.

    Made almost exactly as written, except I put all 12oz of the egg noodle bag in. There was still enough sauce to coat everything. Delicious!!

    ★★★★★

    Reply
    • Karen says

      November 12, 2020 at 12:13 pm

      Nice!!

      Reply
  11. Iris Rolls says

    November 8, 2020 at 10:14 am

    Quick question. Would you recommend assembling all the ingredients that will be cooked in the IP and then freeze them to cook for a future time?

    Reply
    • Karen says

      November 9, 2020 at 12:30 pm

      I would not recommend as the chicken will all freeze together in one big clump. Then when you go to cook it it won’t cook as stated in the recipe.

      Reply
  12. Renee says

    October 5, 2020 at 8:45 am

    Hi Karen, This sounds amazing! Can I use Reames frozen egg noodles in this recipe?

    Reply
    • Karen says

      October 5, 2020 at 12:51 pm

      Hi Renee, I am not sure. Are they cooked already? If so I would not add them in as they will get too mushy. I wonder if you could just add them in after the food has pressure cooked?

      Reply
  13. Carrie Anne says

    October 4, 2020 at 3:15 am

    Made as written. Thought there wouldn’t be enough liquid after cooked while tempering sour cream….boy was I wrong!
    Another delicious recipe Karen
    My husband thanks you! 🙂

    ★★★★★

    Reply
    • Karen says

      October 5, 2020 at 1:07 pm

      You’re welcome! I’m so glad he liked it!

      Reply
  14. Joan says

    September 23, 2020 at 9:25 pm

    Mine came out to pasty or thick. I used greek yogurt instead of sour cream. Is 2 tbls of cornstarch too much? Anyone else had this problem? I make excellent beef stroganoff it calls for yellow mustard at the end. I added some to this receipe. My husband didn’t like it..😕

    ★★★★

    Reply
    • Karen says

      September 24, 2020 at 10:56 am

      I am not sure why it was pasty, probably too much cornstarch. Next time you could probably leave it out or just use 1 Tbsp.

      Reply
  15. Nancy says

    September 10, 2020 at 5:07 am

    Delicious and so easy! Made this last night and my husband loved it. The dill gives it a refreshingly different flavor. I also used two cans of mushrooms stirred in before adding the sour cream. So glad I checked your site for a new idea. Can see why another reviewer wanted to double the recipe.

    P.S. I love cooking with my Instant Pot largely due to your sharing and teaching. Thank you so much.

    ★★★★★

    Reply
    • Karen says

      September 10, 2020 at 1:37 pm

      Ahhh, thanks so much Nancy! You are so nice.

      Reply
  16. Annie says

    August 29, 2020 at 11:12 pm

    I love this recipe! Any advice for doubling it?

    Reply
    • Karen says

      August 31, 2020 at 5:38 pm

      This should help! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

      Reply
      • Annie says

        August 31, 2020 at 6:40 pm

        Thank you—great video! I did the full double and for the most part it worked, but it didn’t have much of the broth left, so it came out a little dry, so just wasn’t sure what I did wrong. Thank you!

        Reply
  17. msSally says

    August 28, 2020 at 8:32 am

    Can’t wait to make this! Just added the ingredients to my grocery list.

    Reply
    • Karen says

      August 28, 2020 at 9:19 am

      I hope you like it! We sure did 😊

      Reply
  18. Loretta says

    August 15, 2020 at 12:32 pm

    I made this the other night. It was wonderful, my family loved it. Will be making this again!

    ★★★★★

    Reply
    • Karen says

      August 17, 2020 at 4:12 pm

      We loved this one soooo much! I’m glad you did too Loretta.

      Reply
  19. karen J Blue says

    August 13, 2020 at 6:51 pm

    That was the best chicken stroganoff I’ve ever had and SO easy. I never leave these comments. The only thing was I used a different pasta and needed to cook it for one more minute. Thanks. Wonderful.

    ★★★★★

    Reply
    • Karen says

      August 14, 2020 at 12:01 pm

      Yay!!!! So glad you liked it Karen!

      Reply
  20. Tina says

    August 13, 2020 at 4:20 pm

    I made this tonight and it was so good — and easy too! I’ve only had beef stroganoff in the past, but this was just as tasty. My husband’s cholesterol has gone up so he was told to cut back on red meat, and this dish will help with that.

    I mark recipes that are easy enough to make in our RV. This is definitely one for when we’re on the road.

    Thanks so much for sharing this one.

    ★★★★★

    Reply
    • Karen says

      August 14, 2020 at 12:04 pm

      How awesome! RVing and Instant Potting sound like fun to me!

      Reply
    • Kim says

      September 12, 2020 at 2:11 pm

      This was an awesome recipe. I didnt have mushrooms. Although you mentioned the moisture from them assisst with the cooking, I did add a slight more liquid. Worked perfectly & it was so good!!

      ★★★★★

      Reply
      • Karen says

        September 14, 2020 at 12:48 pm

        Nice!! Glad it worked out well!

        Reply
  21. Brenda Bates says

    August 12, 2020 at 5:05 pm

    Oh my goodness – I made this for last night’s dinner and I think it’s my new favorite IP chicken dish. It was just perfect and tastes so good! The only change I made was I used canned mushrooms because it’s what I had on hand. It’s definitely a keeper!!!

    Thanks, Karen, for all the wonderful recipes you share!

    ★★★★★

    Reply
    • Karen says

      August 14, 2020 at 12:15 pm

      You’re welcome Brenda! So glad you liked it.

      Reply
  22. JOHN VAN DOLAH says

    August 9, 2020 at 4:31 pm

    I ADD BOURSIN GARLIC AND FINE HERBS (5.2 OZ ) AND 6-8 OZ SOUR CREAM THIS REALLY SETS IT OFF !!!!

    ★★★★

    Reply
    • Karen says

      August 10, 2020 at 12:56 pm

      That sounds so amazing! Will try!

      Reply
  23. Kay says

    August 7, 2020 at 7:12 pm

    Perfect. I didn’t have sour cream so I substituted cottage cheese and lemon juice, but followed the recipe. Very delicious and depth of flavor. Thanks

    ★★★★★

    Reply
    • Karen says

      August 10, 2020 at 1:13 pm

      Yum I love cottage cheese!

      Reply
  24. David says

    August 7, 2020 at 6:58 pm

    love the way you present your recipes. your chicken stroganoff (when being stirred) took me right back to my childhood looking at my mom making her famous stroganoff,,,ah what a delight.

    My wife is glutton intolerant, is there a noodle that can be subbed or are there any suggestions?

    Reply
    • Karen says

      August 10, 2020 at 1:14 pm

      Can you try a gluten free pasta? I bet it would be okay!

      Reply
    • Kim says

      December 4, 2020 at 5:07 pm

      I made it without the pasta (use less broth like it says in the recipe)
      I cooked pasta separately. I used jovial foods gluten free tagliatelle. It is a bit expensive but, it really tastes like regular pasta in this dish. It was the first time I actually enjoyed a gluten free pasta.

      Reply
      • Dave M says

        December 4, 2020 at 11:42 pm

        Kim,

        Thank you for your reply and the name of the gluten free pasta, going on a search for it I’m sure it will be as good as you say.

        Thanks again,
        Dave

        Reply
        • Kim says

          December 5, 2020 at 6:44 am

          You’re welcome Dave, let me know if you try it. It took me a long time to find a good gluten free noodle!
          We have this brand in our grocery store (Stop and Shop) it goes on sale sometimes.
          Vitacost has it and you can find coupons for 20% off.

          Reply
  25. Wendy says

    August 7, 2020 at 11:37 am

    We loved this, so good, didn’t change anything, thank you.

    ★★★★★

    Reply
    • Karen says

      August 7, 2020 at 11:41 am

      So glad you liked it Wendy!! 😊

      Reply
  26. Roz says

    August 6, 2020 at 6:06 pm

    Great. Had to make a few adjustments to make it lower in sodium. Will definitely make this again. Will try steak next time

    ★★★★★

    Reply
    • Karen says

      August 7, 2020 at 11:45 am

      Good plan! Steak sounds great 😊

      Reply
  27. Sue says

    August 6, 2020 at 5:32 am

    I made this last night and it was delicious. The flavor of the sauce reminded me of my mom’s beef stroganoff. I did substitute rotini pasta and prepared according to your instructions. Also no fresh mushrooms so I added (2) 4oz. cans of mushrooms (drained) after stirring in the sour cream.

    ★★★★★

    Reply
    • Karen says

      August 7, 2020 at 11:50 am

      Yum! I love rotini! Glad you liked it 😊

      Reply
  28. Jenna says

    August 5, 2020 at 5:01 pm

    Would substituting steak instead of chicken work? I love chicken, but my husband prefers steak. Thank you so much for always providing top notch recipes!

    Reply
    • Karen says

      August 7, 2020 at 11:52 am

      I bet it would work!

      Reply
      • Jenna says

        August 7, 2020 at 2:06 pm

        Thanks for the reply! I’ll give it a try!

        Reply
  29. Jill says

    August 5, 2020 at 1:30 pm

    This looks great!! But I don’t have egg noodles 😕…do you think pasta would work? Or maybe it isn’t long enough time for pasta to cook.

    Reply
    • Karen says

      August 5, 2020 at 1:53 pm

      Rotini, penne, bowtie pasta, elbow macaroni are all good choices. To figure out pressure cooking time for other types of pasta, take the number of cooking minutes on the back of the box, divide by 2 and subtract 1 minutes (for example, 12 minutes on stove would be 5 minute pressure cooking time).

      Reply
      • Jill says

        August 5, 2020 at 2:04 pm

        Thank you so much. I had forgotten that you had given this formula for pasta times.

        Reply
  30. Carole says

    August 5, 2020 at 12:50 pm

    Step 3 should include “add chicken broth” over noodles in the pictures Looks delish!

    Reply
    • Karen says

      August 5, 2020 at 12:51 pm

      yes, just added that. thanks!

      Reply
  31. Louise says

    August 5, 2020 at 12:47 pm

    What is a good veggie substitute for this recipe in lieu of the mushrooms? Broccoli? Brussels sprouts? Other?

    Reply
    • Karen says

      August 5, 2020 at 12:52 pm

      Eggplant perhaps. Or just leave them out.

      Reply
  32. CLAUDIA DAVIS says

    August 5, 2020 at 12:43 pm

    Jut a quick mention that the picture recipe and video Re pie do not mention the broth.

    Reply
    • Karen says

      August 5, 2020 at 12:52 pm

      Just corrected! Thanks!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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