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Instant Pot Chicken Stroganoff

Bust out your Instant Pot and make this easy Chicken Stroganoff recipe for dinner tonight. Chicken breasts, egg noodles, mushrooms and the best, most creamy sauce are combined for the ultimate comfort food!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 people
Calories: 727 kcal
Course: Main Course
Cuisine: American , Russian

Ingredients

  • 2 tablespoons butter
  • 8 ounces baby bella mushrooms sliced
  • 1 cup onions diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoon paprika
  • 2 pounds boneless, skinless chicken breasts diced
  • 3 ½ cups chicken broth
  • 12 ounces wide egg noodles
  • 1 cup half-and-half
  • ½ cup sour cream
  • ½ cup Parmesan Cheese grated
  • 2 tablespoons fresh parsley chopped

Instructions

    Cup of Yum
  1. Turn the saute function on the Instant Pot on to “normal”, add the butter.
  2. Once the butter is melted, add the mushrooms, onion and garlic, saute 4-5 minutes.
  3. Add the diced chicken, salt, black pepper and paprika to the Instant Pot.
  4. Sear the chicken while stirring constantly for 2-3 minutes.
  5. Press the Keep Warm/Cancel button on the pressure cooker.
  6. Add the chicken broth.
  7. Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
  8. Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 6 minutes.
  9. When the cooking time is up, wait 2 minutes, then release the remaining pressure before unlocking the lid.
  10. 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”.
  11. 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.
  12. When the cooking time is up, wait 5 minutes, then release any remaining pressure before unlocking the lid.
  13. Add the sour cream, half and half and parmesan cheese to the Instant Pot.
  14. Stir everything together then serve topped with fresh parsley.

Notes

  • When removing the lid of the Instant Pot to add the egg noodles, try to cover the noodles in the liquid in the pot. Not all of the egg noodles will be covered and that's okay. 
  • To make the recipe gluten free, substitute gluten-free egg noodles for traditional egg noodles. The other ingredients in the recipe are naturally gluten free.
  • For a thicker stroganoff sauce, omit one cup of the chicken broth. You can also allow the noodles to sit in the sauce for an additional 20-30 minutes in the Instant Pot on warm. The noodles will soak up some of the sauce and release starch into the sauce that will thicken it up. The last option is to use heavy cream, instead of half and half, to make the sauce.
  • Leftover chicken stroganoff can be stored in the refrigerator for up to 5 days. Always store it in an airtight container.

Nutrition Information

Calories 727kcal (36%) Carbohydrates 48g (16%) Protein 42g (84%) Fat 40g (62%) Saturated Fat 16g (80%) Cholesterol 201mg (67%) Sodium 1067mg (44%) Potassium 826mg (24%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 990mg (20%) Vitamin C 13.9mg (15%) Calcium 224mg (22%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 727

% 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.