Instant Pot Chicken Stroganoff

Whip up a delicious Instant Pot Chicken Stroganoff with juicy chicken, mushrooms, and a creamy sauce. This simple comfort dish is ready in no time, making it perfect for a hassle-free meal everyone will enjoy!

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📋 Ingredients

Here are the ingredients needed for your chicken stroganoff Instant Pot recipe:

• Skinless Chicken Tenders: The star of the dish, it's tender and absorbs the flavors of the stroganoff sauce beautifully. You can also use thighs or breasts as substitutions.
• Carrots: Adds a sweet note and a bit of texture contrast in the stroganoff.
• Olive Oil: Used to sauté the vegetables and chicken, it adds a depth of flavor.
• Celery Stalks and White Onion: Add a savory base to the stroganoff, enhancing the flavors of the other ingredients.
• Garlic: Brings a punchy, aromatic note to the dish that complements the chicken and vegetables.
• Rosemary: Infuses the stroganoff with a fragrant, earthy flavor.
• Chicken Broth: Provides the liquid base for the stroganoff, enhancing the flavors of the chicken and vegetables.
• Heavy Cream: Gives the stroganoff its characteristic rich and creamy consistency.
• Cornstarch: Thickens the sauce, making it cling to every bite of chicken and noodles.
• Sour Cream: Adds tanginess to the dish, balancing out the richness of the cream.
• Egg Noodles: Soak up the sauce and provide a satisfying bite.
• Salt and Black Cracked Pepper: Basic seasonings that enhance the natural flavors of the ingredients.

🔀 Substitutions & Variations

There are a few easy substitutions you can make to Instant Pot Chicken Stroganoff if you are looking for a change or don't have all the ingredients to hand.

• Broth: You can use beef broth instead of chicken broth.
• Flavor: Add a tablespoon of Worcestershire Sauce or Dijon mustard for a bit of extra flavor.
• Sour Cream: Switch the sour cream for greek yogurt or cream cheese.
• Garlic: You can use ½ teaspoon of garlic powder in place of your minced garlic.
• Chicken Thighs: Switch the chicken tenders for skinless chicken breasts or skinless chicken thighs.
• Cauliflower Mash: For a lower carb option switch the egg noodles and serve on mashed cauliflower.
• Potatoes: You could also serve the stroganoff sauce on mashed potatoes.
• Gluten Free: To make this gluten free: Use gluten free pasta .

🔪How To Cook Instant Pot Chicken Stroganoff

1. Step 1: Set Instant Pot to saute mode. Place olive oil, diced onion, garlic, carrots, and celery into the pot. Saute for 3 minutes. Turn off saute mode.

2. Step 2: Add the diced chicken to your Inner Pot. Pour chicken broth over the chicken mixture. Do not fill all the way when you add chicken broth. You just want to cover the vegetables and chicken.

3. Step 3: Add in rosemary, salt, and pepper. Close the Instant Pot lid and set the sealing valve to a sealed position. Set your pressure cooker to high pressure or manual for 10 minutes.

4. Step 4: Once the Instant Pot stops counting, release the pressure by turning the Instant Pot valve to venting. Once the pressure has been fully released, open the Instant Pot and remove the lid

5. Step 5: Cook your pasta on the stove as directed. I find it's best to cook the egg noodles separately as this will ensure the pasta doesn't overcook in the Instant Pot. In a small bowl, whisk together heavy cream, and cornstarch. Add to Instant Pot and stir into the chicken broth, chicken and vegetable mixture. Set saute mode back on and let the recipe come to a roaring boil for 5 minutes then turn off and allow to cool.

6. Step 6: The cooling process will help the heavy cream and corn starch thicken. Drain your egg noodles and add the pasta to your stroganoff mixture. Add ½ cup of sour cream and combine until creamy. Ladle your Instant Pot Chicken Stroganoff into bowls. Garnish the dish with parmesan cheese, fresh rosemary or fresh parsley and cracked black pepper. Serve immediately.

You'll also want to try Instant Pot Beef Stroganoff which is a traditional beef stroganoff made in a pressure cooker.

Instant Pot Chicken Stroganoff

Angela Milnes

This Instant Pot Chicken Stroganoff is a creamy and flavorful twist on the classic dish. With tender chicken, savory mushrooms, and a rich, tangy sauce, it’s the perfect meal for busy weeknights. Plus, it all comes together in one pot, making cleanup a breeze!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinners

Cuisine American

Servings 6 Servings

Calories 546 kcal

Ingredients

  

1x2x3x

• ▢ 2 lbs Skinless Chicken Tenders
• ▢ 4 Carrots Diced
• ▢ 1 Tablespoon Olive Oil
• ▢ 3 Stalks Celery Diced
• ▢ 1 Onion Diced
• ▢ 2 Tablespoons Garlic
• ▢ 2 Sprigs Rosemary
• ▢ 3 ½ Cups Chicken Broth
• ▢ ⅓ Cup Heavy Cream
• ▢ 2 Tablespoons Cornstarch
• ▢ ½ Cup Sour Cream
• ▢ 1 Pack Egg Noodles
• ▢ 2 Teaspoons Salt
• ▢ 2 Teaspoon Black Cracked Pepper

Instructions

 

• Set Instant Pot to saute mode. Place olive oil, diced onion, garlic, carrots, and celery into the pot. Saute for 3 minutes. Turn off saute mode.
• Add the chicken to your inner pot. Pour chicken broth over the chicken mixture. Do not fill all the way when you add chicken broth. You just want to cover the vegetables and chicken.
• Add in rosemary, salt, and pepper. Close the Instant Pot lid and set the sealing valve to a sealed position. Set your pressure cooker to high pressure or manual for 10 minutes.
• Once the Instant Pot stops counting release the pressure by turning the Instant Pot valve to venting Once the pressure has been fully released, open the Instant Pot and remove the lid
• Cook your pasta on the stove as directed. I find it's best to cook the egg noodles separately as this will ensure the pasta doesn't overcook in the Instant Pot, given the chicken needs a longer cooking time than pasta. (There is nothing worse than mushy pasta).
• In a small bowl, whisk together heavy cream, and cornstarch. Add to Instant Pot and stir into the chicken broth, chicken and vegetable mixture.
• Set saute mode back on and let the recipe come to a roaring boil for 5 minutes then turn off and allow it to cool. The cooling process will help the heavy cream and corn starch thicken.
• Drain your egg noodles and add the pasta to your stroganoff mixture. Add ½ cup of sour cream and combine until creamy.
• Ladle your Instant Pot Chicken Stroganoff into bowls. Garnish the dish with parmesan cheese, fresh rosemary (or fresh parsley) and cracked black pepper. Serve immediately.

Notes

Sauté for Extra Flavor: Before pressure cooking, take the time to sauté the chicken and mushrooms. This adds a layer of depth and richness to the dish, giving you that classic stroganoff flavor.

Add Sour Cream Last: To avoid curdling, make sure to stir in the sour cream after the pressure cooking is complete. This helps keep the sauce smooth and creamy.

Nutrition

Calories: 546kcalCarbohydrates: 53gProtein: 43gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 173mgSodium: 1526mgPotassium: 999mgFiber: 4gSugar: 6gVitamin A: 7290IUVitamin C: 7mgCalcium: 99mgIron: 2mg

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