Instant Pot Chicken Stroganoff
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 people
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Calories
727 kcal
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Course
Main Course
Instant Pot Chicken Stroganoff
Description
This recipe uses butter to sauté sliced baby bella mushrooms, diced onions, and garlic, building the base flavor. Seasoned chicken breast pieces are seared briefly before adding chicken broth. The mixture cooks under pressure, tenderizing the chicken fully. Noodles are then added to the hot broth, cooking under pressure to absorb flavors.
The dish finishes by stirring in half-and-half, sour cream, grated Parmesan, and fresh parsley, creating a creamy, mildly tangy sauce with subtle mushroom umami. The wide egg noodles provide a tender, chewy texture that contrasts with the silky sauce. This one-pot approach streamlines Stroganoff preparation.
This meal pairs well with steamed vegetables or a crisp salad. The recipe advises covering noodles with sauce when adding them and suggests ways to thicken sauce by reducing broth or extending warm resting time. Ingredients are naturally gluten-free except for noodles — for gluten-free diets, substitute gluten-free noodles. Leftovers store well refrigerated for up to five days.
Ingredients
- 2 tablespoons butter
- 8 ounces baby bella mushroom sliced
- 1 cup onion diced
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 ½ teaspoons black pepper
- 1 teaspoon paprika
- 2 pounds chicken breast diced, boneless, skinless
- 3 ½ cups chicken broth
- 12 ounces egg noodles wide
- 1 cup half-and-half
- ½ cup sour cream
- ½ cup Parmesan Cheese grated
- 2 tablespoons parsley chopped, fresh
Instructions
- Turn the saute function on the Instant Pot on to “normal”, add the butter.
- Once the butter is melted, add the mushrooms, onion and garlic, saute 4-5 minutes.
- Add the diced chicken, salt, black pepper and paprika to the Instant Pot.
- Sear the chicken while stirring constantly for 2-3 minutes.
- Press the Keep Warm/Cancel button on the pressure cooker.
- Add the chicken broth.
- Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
- Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 6 minutes.
- When the cooking time is up, wait 2 minutes, then release the remaining pressure before unlocking the lid.
- Add the egg noodles to the Instant Pot, make sure they're almost all the way covered in liquid. Secure the lid back on the Instant Pot and make sure the steam release is set to “sealing”.
- Press the “keep warm/cancel” button, then the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 8 minutes.
- When the cooking time is up, wait 5 minutes, then release any remaining pressure before unlocking the lid.
- Add the sour cream, half and half and parmesan cheese to the Instant Pot.
- Stir everything together then serve topped with fresh parsley.
Notes
- When adding egg noodles, ensure they are mostly submerged in the liquid for even cooking.
- For a thicker sauce, omit one cup of chicken broth or let the dish sit on warm for 20-30 minutes after cooking to thicken naturally.
- Using heavy cream instead of half-and-half increases creaminess.
- Substitute gluten-free noodles to make the dish gluten-free; other ingredients are naturally gluten-free.
- Store leftover stroganoff in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 42g | 84% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 201mg | 67% |
| Sodium | 1067mg | 44% |
| Potassium | 826mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 990mg | 20% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 224mg | 22% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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