Instant Pot Chicken Stroganoff is a simple and comforting dish that is perfect for busy weeknights.
If you are familiar with Beef Stroganoff, this recipe will feel like second nature, but with tender chicken taking the spotlight.
Using your pressure cooker makes it quick and easy, and the creamy sauce, hearty noodles, and flavorful seasonings come together in no time.
Whether you’re cooking for family or just yourself, this recipe is sure to become a favorite.
How to Make Instant Pot Chicken Stroganoff
The ingredients are quite similar to what you use when making Beef Stroganoff.
For this recipe, you will need:
- Chopped onion
- Boneless skinless chicken breast – although chicken thighs can be used
- Salt and black pepper, to taste
- Onion soup mix – store-bought packet or homemade
- Cream of mushroom soup – store-bought or homemade
- Uncooked egg noodles
- Chicken broth
- Worcestershire sauce – to add depth to the flavor
- Sliced mushrooms – optional if you don’t like mushrooms
- Cream cheese – to give the creamy texture
- Sour cream – adds creaminess and a little tanginess to the sauce
In your pressure cooker, layer the ingredients like this: onions, chicken, seasonings, soup mix, cream of mushroom soup, egg noodles, chicken broth, Worcestershire sauce, and mushrooms. Don’t stir.
Set the cooker to “manual” or “pressure cook” for 3 minutes. Let it sit for 10 minutes to release pressure naturally, then do a quick release for the rest.
Stir in the cream cheese until it melts, then add the sour cream. Keep it warm so any noodles that aren’t fully cooked can soften and absorb the sauce.
Top with parsley or black pepper, if you want.
What to Serve with Instant Pot Chicken Stroganoff
Typically, I will make a green vegetable to serve on the side. Broccoli, green beans, and sweet peas all work well with the flavors of Instant Pot Chicken Stroganoff.
You might also consider serving:
- Green Bean Almondine
- Honey-Glazed Buttermilk Cornbread Muffins
- Buttermilk Biscuits
- Easy Stand-Mixer French Bread
- Italian Squash and Tomatoes
- Jiffy Broccoli Cornbread Recipe
Frequently asked questions
Can I use frozen chicken?
Yes, you can! Just make sure the chicken pieces are not stuck together so they cook evenly.
You don’t need to adjust the cooking time since the Instant Pot will take longer to come to pressure, which helps cook the frozen chicken.
What kind of noodles work best for Instant Pot Chicken Stroganoff?
Egg noodles are the classic choice because they cook quickly and soak up the sauce nicely.
If you don’t have egg noodles, you can try wide pasta like fettuccine broken into smaller pieces, but keep an eye on the cooking time.
Can I substitute the cream of mushroom soup with something else?
Definitely! Cream of chicken or cream of celery soup works just as well.
You can also use a homemade creamy sauce if you prefer to skip canned soup.
What if I don’t have Worcestershire sauce?
No problem! You can substitute with soy sauce, balsamic vinegar, or even a splash of steak sauce. They will give the Instant Pot Chicken Stroganoff a slightly different flavor but still work great.
Can I make this recipe dairy-free?
Yes! Use a dairy-free cream of mushroom soup, swap the cream cheese for a non-dairy alternative, and use a plant-based sour cream. It’ll still be creamy and tasty.
How do I prevent the noodles from getting mushy?
Make sure the noodles are added last, on top of the other ingredients, and don’t stir them in before cooking. This keeps them from soaking up too much liquid too quickly.
What is the best way to thicken the sauce if it is too runny?
You can mix a little cornstarch or flour with cold water to make a slurry, then stir it into the sauce. Turn on the sauté setting and stir until the sauce thickens.
Can I add vegetables, like peas or carrots, to this recipe?
Absolutely! Frozen peas can be stirred in at the end since they don’t need much cooking.
For hardier vegetables like carrots, slice them thin and add them to the pot with the other ingredients so they cook through.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of chicken broth or water to the stroganoff and warm it up in the microwave or on the stove over low heat. This helps keep the sauce from drying out.

Instant Pot Chicken Stroganoff
Ingredients
- 1 cup chopped onion
- 2 to 3 pounds boneless skinless chicken breast cubed
- Salt and black pepper to taste
- 1 packet onion soup mix
- 1 10.5 ounce can cream of mushroom soup
- 8 ounces uncooked egg noodles
- 2 cups chicken broth
- 1 tablespoon worcestershire sauce
- 1 8 ounce package sliced mushrooms
- ½ package 4 ounces cream cheese cubed
- ½ cup sour cream
- Freshly chopped parsley and/or freshly ground black pepper for garnish
Instructions
- In the liner of the electric pressure cooker, layer the ingredients in this order: onions, chicken, seasonings, soup mix, cream of mushroom soup, egg noodles, chicken broth, worcestershire sauce, and mushrooms. Do not stir.
- Program the electric pressure cooker with “manual” or “pressure cook” for 3 minutes and allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.
- Stir in the cream cheese until melted. Then, stir in the sour cream. Allow the stroganoff to keep warm while any uncooked noodles soften.
- Garnish with parsley and/or black pepper, if desired.
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