Creamy Instant Pot Chicken Stroganoff Recipe

Step 1: Set the Instant Pot to Sauté (Normal). Add the butter and let it melt. Add the sliced mushrooms, diced onion, and minced garlic. Sauté for 4–5 minutes until the mushrooms soften and the onion becomes translucent.

Step 2: Add the diced chicken to the pot, season with salt, pepper, and paprika, and sear while stirring for 2–3 minutes to develop a little color.

Step 3: Cancel Sauté. Pour in the chicken broth, scraping any browned bits from the bottom. Close the lid, set the valve to Sealing, and pressure cook on High for 6 minutes. When finished, let the pressure sit for 2 minutes, then release remaining pressure and open the lid.

Step 4: Add the wide egg noodles to the pot, pressing them gently so they are mostly submerged in the liquid. Replace the lid, set to Sealing, and pressure cook on High for 8 minutes. Allow a natural release for 5 minutes, then release any remaining pressure and open the lid.

Step 5: Turn off the Instant Pot. Stir in the sour cream, half-and-half, and grated Parmesan until the sauce is smooth and creamy.

Step 6: Mix well, taste and adjust seasoning with salt and pepper. Serve immediately, garnished with chopped parsley. If needed, keep the pot on Warm for up to 30 minutes, stirring occasionally.

Pro tips

• Thicker sauce: Reduce the chicken broth by 1 cup before pressure cooking, or allow the noodles to sit on Warm for 20–30 minutes after cooking to thicken the sauce as they release starch. Using heavy cream in place of half-and-half will also yield a richer, thicker sauce.
• Wine pairing: A full-bodied white like Chardonnay or Chenin Blanc complements the creamy sauce. If choosing red, a light Pinot Noir is the best match—avoid heavy reds that overpower the chicken.

Diet variations

• Gluten-free: Use gluten-free egg noodles or another gluten-free pasta; the rest of the ingredients are naturally gluten-free.
• Vegetarian: Replace chicken with extra-firm tofu cubes and use vegetable broth to keep the same technique and flavor profile.

Storage options

• To store: Refrigerate leftovers in an airtight container for up to 5 days.
• To reheat: Warm on the stovetop over medium heat for 8–10 minutes, stirring until heated through, or microwave individual portions for 2–3 minutes.
• Freezing: Freezing is not recommended; dairy can separate and noodles may lose texture.

What to serve with it

This stroganoff is hearty on its own but pairs well with a crisp salad, simple roasted vegetables, or crusty bread to mop up the sauce. A toasted baguette or a green vegetable like garlic green beans or roasted asparagus makes an excellent accompaniment.

• Garlic green beans
• Maple bacon Brussels sprouts
• Garlic lemon grilled asparagus
• Broccoli cheese casserole
• Rosemary focaccia or toasted baguette

More Instant Pot recipes

Try these other comforting Instant Pot dinners:

• Instant Pot Ribs
• Instant Pot Risotto
• Instant Pot Pulled Pork
• Instant Pot Beef Ragu
• French Onion Pot Roast
• Instant Pot BBQ Chicken

Instant Pot Chicken Stroganoff

Ingredients

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

Instructions

1. Turn the Instant Pot to Sauté (Normal) and melt the butter.
2. Add mushrooms, onion, and garlic and sauté 4–5 minutes.
3. Add diced chicken, salt, pepper, and paprika; sear for 2–3 minutes while stirring.
4. Cancel Sauté and pour in the chicken broth, scraping up any browned bits.
5. Secure the lid, set valve to Sealing, and pressure cook on High for 6 minutes. When finished, wait 2 minutes then release remaining pressure and open the lid.
6. Add egg noodles, pressing them into the liquid so they are mostly covered. Close the lid, set to Sealing, and pressure cook on High for 8 minutes.
7. Allow a 5-minute natural release, then release remaining pressure and open the lid.
8. Stir in sour cream, half-and-half, and Parmesan until smooth. Adjust seasoning and garnish with parsley before serving.

Notes

• When adding noodles, it’s okay if they aren’t completely submerged; they will cook fine under pressure.
• For a richer sauce, substitute heavy cream for the half-and-half or reduce the broth by 1 cup.
• Refrigerate leftovers in an airtight container for up to 5 days; freezing is not recommended.

Nutrition Facts (per serving)