Instant Pot Chicken Stroganoff
Your Instant Pot will make this Chicken Stroganoff Recipe so simple but taste like you spent hours in the kitchen putting all these flavors together.
- 2 Tbsp butter
- 8 oz mushrooms, sliced
- 1 cup onions, diced
- 2 Tbsp. minced garlic
- 1 tsp kosher salt
- 1 ½ tsp black pepper
- 1 tsp paprika
- 2 Tbsp. cornstarch
- 2 lb boneless, skinless chicken breasts
- 4 1/2 cups chicken broth
- 12 oz wide egg noodles
- 1 cup milk
- ½ cup sour cream or Plain Greek Yogurt
- ½ cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Turn the saute function on the Instant Pot and add the butter.
Once the butter is melted, add the mushrooms, onion and garlic, saute 4-5 minutes.
Toss the chicken breasts in a gallon zip lock back with the salt, black pepper, paprika and cornstarch. Mix to combine evenly and then add the chicken to the Instant Pot.
Brown the chicken while stirring constantly for 2-3 minutes.
Press the Keep Warm/Cancel button on the pressure cooker and then add the chicken broth.
Place the lid on the Instant Pot and make sure the steam release is set to “sealing”. Press the “manual” button and set the pressure cooker to high pressure for 6 minutes.
When the cooking time is up, wait 10-15 minutes, then release any remaining pressure before unlocking the lid. Stir and shred chicken with a fork or cut into large chunks.
Add the egg noodles to the Instant Pot, stirring to make sure they’re almost all the way covered in liquid. Secure the lid back on the Instant Pot and make sure the steam release is set to “sealing”. Press the “keep warm/cancel” button, then the “manual” button, and set the Instant Pot to 8 minutes.
When the cooking time is up, turn off the pressure cooker and wait 5 minutes, then release any remaining pressure before unlocking the lid.
Add the sour cream, milk and parmesan cheese to the Instant Pot.
Stir everything together then serve topped with fresh parsley.