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.