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!
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.
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
Instant Pot Chicken Stroganoff
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 4–6 servings 1x
Description
Creamy sour cream sauce envelopes egg noodles, tender bites of chicken and mushrooms. All made in one pot, your Instant Pot!
Ingredients
- 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
- 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.
- 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.
- 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.
- 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
*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.
Question: Wondering why the Worscheschire sauce has a line thru it. Does that mean do not add it?
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.
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.
★★★★★
Thanks for the 5 stars Annie!
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.
★★★★★
Sounds like an awesome version! Thanks for the 5 stars!
Here I am making this a second time in a week! I forgot in my last comment I also added half an onion chop.
2 times in one week! So glad to hear you enjoyed it so much!
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😊
★★★★★
So glad to hear it De Ann! Thanks for the 5 stars!
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?
★★★
I bet too much liquid and the extra liquid made the pot take longer to come to pressure. That could have also affected it.
Thanks so much for responding-I’m sure you’re right!
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 🌸
★★★★★
Yes I think that the potato flakes would be wonderful with this!!
Thanks, I will try it next time then ..
★★★★★
I made this. Delicious. Husband approved too!!
Nice! Love it when that happens 😊
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!!
4 cups
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 !
★★★★★
I loved this one too!
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 🙂
★★★★★
Haha! It’s a good one! Glad you liked it!
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!!
★★★★★
Nice!!
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?
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.
Hi Karen, This sounds amazing! Can I use Reames frozen egg noodles in this recipe?
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?
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! 🙂
★★★★★
You’re welcome! I’m so glad he liked it!
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..😕
★★★★
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.
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.
★★★★★
Ahhh, thanks so much Nancy! You are so nice.
I love this recipe! Any advice for doubling it?
This should help! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
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!
Can’t wait to make this! Just added the ingredients to my grocery list.
I hope you like it! We sure did 😊
I made this the other night. It was wonderful, my family loved it. Will be making this again!
★★★★★
We loved this one soooo much! I’m glad you did too Loretta.
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.
★★★★★
Yay!!!! So glad you liked it Karen!
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.
★★★★★
How awesome! RVing and Instant Potting sound like fun to me!
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!!
★★★★★
Nice!! Glad it worked out well!
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!
★★★★★
You’re welcome Brenda! So glad you liked it.
I ADD BOURSIN GARLIC AND FINE HERBS (5.2 OZ ) AND 6-8 OZ SOUR CREAM THIS REALLY SETS IT OFF !!!!
★★★★
That sounds so amazing! Will try!
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
★★★★★
Yum I love cottage cheese!
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?
Can you try a gluten free pasta? I bet it would be okay!
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.
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
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.
We loved this, so good, didn’t change anything, thank you.
★★★★★
So glad you liked it Wendy!! 😊
Great. Had to make a few adjustments to make it lower in sodium. Will definitely make this again. Will try steak next time
★★★★★
Good plan! Steak sounds great 😊
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.
★★★★★
Yum! I love rotini! Glad you liked it 😊
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!
I bet it would work!
Thanks for the reply! I’ll give it a try!
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.
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).
Thank you so much. I had forgotten that you had given this formula for pasta times.
Step 3 should include “add chicken broth” over noodles in the pictures Looks delish!
yes, just added that. thanks!
What is a good veggie substitute for this recipe in lieu of the mushrooms? Broccoli? Brussels sprouts? Other?
Eggplant perhaps. Or just leave them out.
Jut a quick mention that the picture recipe and video Re pie do not mention the broth.
Just corrected! Thanks!