Easy Creamy Mushroom Chicken Stroganoff Instant Pot Recipe
Easy and creamy Chicken Stroganoff Instant Pot recipe! A quick dinner idea perfect for meal plans. Tender chicken, rich sauce, and noodles in one pot!
Chicken Stroganoff is a creamy, comforting dish that’s packed with flavor. Making it in the Instant Pot makes it quick and easy. This recipe delivers tender chicken, savory mushrooms, and a rich, creamy sauce that pairs perfectly with egg noodles. It’s a great meal for busy nights when you want something homemade without spending hours in the kitchen. The perfect easy dinner with this Instant Pot Chicken Stroganoff recipe.
What Is Chicken Stroganoff?
Chicken Stroganoff is a variation or chicken version of the classic beef stroganoff. Instead of beef, this version uses chicken breast, which cooks up tender and juicy in the Instant Pot. The dish features a creamy mushroom sauce, seasoned with onion soup mix and Worcestershire sauce for added depth. Egg noodles soak up the rich flavors, making this meal both hearty and satisfying.
This dish is perfect for family dinners, meal prep, or even a special occasion. The best part? The Instant Pot does most of the work for you, cutting down on cooking time and effort.
Contains affiliate links for your convenience; learn more and see our full disclosure policy here.
Ingredients You’ll Need
Here is what you’ll want to have on hand for this one-pot meal, grab them out of your pantry your stop by your local grocery store before making this easy chicken stroganoff recipe.
- 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 fresh mushrooms
- 4 ounces cream cheese, cubed
- ½ cup sour cream
- Freshly chopped parsley and/or freshly ground black pepper, for garnish
How to Make Chicken Stroganoff in the Instant Pot
Get ready to make a quick homemade dinner for a busy weeknight with this pressure cooker chicken stroganoff.
- Layer the Ingredients – In the Instant Pot, add the onions first in the bottom of the pot, followed by the cubed chicken. Season with salt and black pepper.
- Add Soup and Seasoning – Sprinkle in the onion soup mix, then pour the cream of mushroom soup over the chicken.
- Include the Noodles and Liquid – Add the uncooked egg noodles, chicken broth, and Worcestershire sauce. Top everything with the sliced mushrooms. Do not stir.
- Pressure Cook – Secure the lid and set the Instant Pot to “manual” or “pressure cook” mode for 3 minutes (this is pressure cooking time, it will take longer to let the pot come to high pressure).
- Natural Release – Allow the pressure to release naturally for 10 minutes, then perform a quick release of the pressure valve to remove any remaining pressure.
- Stir in Dairy – Mix in the cream cheese until melted using a wooden spoon, then stir in the sour cream.
- Let It Rest – Keep the dish on “warm” for a few minutes to let the noodles fully soften.
- Garnish and Serve – Sprinkle with fresh parsley and black pepper before serving. Feel free to add salt, garlic powder or salt, onion powder, or any other favorite seasonings.
Best Places to Enjoy Chicken Stroganoff
This creamy chicken stroganoff is great comfort food option for:
- Family Dinners – A comforting meal the whole family will love. It will become an easy option for a new family favorite.
- Meal Prep – Make ahead and enjoy for lunch or dinner throughout the week.
- Potlucks – Bring it to gatherings for a crowd-pleasing dish.
- Holiday Meals – A cozy and easy recipe perfect for fall and winter.
Variations to Try
- Swap the Protein – Use boneless, skinless chicken thighs for a richer flavor. Or use tender pieces of chicken by replacing boneless skinless chicken breasts with chicken tenderloins.
- Make It Lighter – Use Greek yogurt instead of sour cream.
- Add Vegetables – Stir in peas or spinach after cooking for extra nutrition. Or skip the egg noodles and substitute with cauliflower rice.
- Spice It Up – Add red pepper flakes or smoked paprika for a bit of heat.
- Use a Different Pasta – Swap egg noodles for rotini or bowtie pasta.
Storing and Making Ahead
- Storage – Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – This dish is not ideal for freezing due to the dairy-based sauce.
- Reheating – Warm on the stovetop over low heat or in the microwave, adding a splash of broth if needed.
- Make Ahead – Prep the ingredients in advance, then cook in the Instant Pot when ready.
Common Questions About Chicken Stroganoff Instant Pot
Can I use frozen chicken?
Yes! Just increase the cooking time to 10 minutes and make sure the chicken is fully cooked before serving.
Can I make this recipe without mushrooms?
Absolutely. If you’re not a fan of mushrooms, simply leave them out or substitute with another vegetable like zucchini.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or make a homemade version using a roux with milk and chicken broth.
Can I use whole wheat noodles?
Yes, but they may take slightly longer to cook. Adjust the time accordingly.
How can I make this dish gluten-free?
Use gluten-free noodles and a gluten-free onion soup mix to keep the recipe gluten-free.
Instant Pot Chicken Stroganoff
Equipment
- 1 Pressure Cooker
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. Allow to come to pressure and cook.Allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.
- 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.
Conclusion
Chicken Stroganoff Instant Pot is a delicious, creamy, and comforting meal that’s easy to make. The Instant Pot saves time while delivering amazing flavors. Whether you’re making it for a quick weeknight meal, a family gathering, or meal prep, this dish is a winner with only a handful of simple everyday ingredients.
Try this recipe today and let us know how it turns out! Don’t forget to share it with friends and family. Happy cooking!
More Simple Dinner Recipes:
Please pin this post for later and follow along on Pinterest:
Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
