Instant Pot Chicken Mushroom Stroganoff is bursting with flavor and ready in under 30 minutes. Packed with tender chicken, egg noodles, mushrooms, sour cream and cream cheese, this one‑pot Instant Pot Chicken Stroganoff makes a quick, comforting dinner any night of the week.
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Chicken Stroganoff Instant Pot
This Instant Pot Chicken Stroganoff with egg noodles and cream cheese is cooked entirely in one pot — classic comfort food made fast. A simple combination of seasonings, white wine, Worcestershire sauce and a touch of cream cheese builds a rich sauce that clings to every noodle and bite of chicken.
Let’s make a flavorful, easy Instant Pot Chicken Stroganoff!
Ingredients
Find the ingredients with exact measurements in the recipe card below. The list here is a quick reference.
- Chicken: Boneless, skinless breasts or thighs, cut into cubes. Thawed frozen chicken works well.
- Egg noodles: Use the measured amount for consistent results.
- Mushrooms: Baby Bella (cremini) or white mushrooms, halved or sliced.
- Aromatics: Onion and garlic (or onion/garlic powder if short on time).
- Seasonings: Paprika, Dijon mustard, black pepper and optional red pepper flakes for heat.
- Worcestershire sauce: Adds depth — don’t skip it.
- White wine: Sauvignon Blanc or Pinot Grigio add brightness (optional but recommended).
- Liquid: Chicken stock or diluted bouillon.
- Dairy: Sour cream and cream cheese for a creamy finish.
- Roux: All‑purpose flour and butter to thicken the sauce.
- Neutral oil: For sautéing.
- Garnish: Fresh chopped parsley.
Tips & Tricks
- Sauté the chicken first: Marinate briefly, then brown the chicken to develop flavor and color.
- Quick pressure release: Use a quick release immediately after pressure cooking to avoid overcooking delicate egg noodles.
- Use white wine: It really lifts the sauce and adds complexity.
- Best served fresh: The dish tastes best right away — egg noodles soften when stored and reheated.
- Flavor keys: Seasonings, Worcestershire sauce, white wine and cream cheese create the signature stroganoff taste — follow the recipe for best results.
Method
Detailed step‑by‑step instructions with measurements and a video are available in the recipe card below.
Step #1 Saute Chicken
Rub cubed chicken with paprika, pepper and mustard. Set the Instant Pot to Sauté (Normal) and brown the chicken until edges are lightly golden. Remove and set aside.
Step #2 Prepare Roux
Add garlic and sauté 30 seconds, then add onion and cook until softened. Lower heat. Stir in flour and cook briefly to remove the raw taste. Pour in the white wine and whisk to form a smooth, lump‑free roux.
Step #3 Add Stock
Add chicken stock in batches, stirring after each addition so the roux incorporates smoothly without lumps. Add seasonings and scrape the pot well to deglaze and prevent any stuck bits that could trigger a burn warning.
Step #4 Pressure Cook Egg Noodles
Turn off Sauté. Add mushrooms, then spread egg noodles in an even layer and press them down gently. Layer the sautéed chicken on top. Seal the lid, pressure cook on HIGH for 2 minutes, then perform a quick pressure release. Turn off the Instant Pot immediately to protect noodle texture.
Step #5 Mix the dairy & serve
Stir in room‑temperature sour cream and cream cheese until smooth and combined. If the sauce is too thick, add up to 1/3 cup additional stock or water and mix gently. Remove the inner pot from the Instant Pot base to stop residual heat from overcooking the noodles. Garnish with chopped parsley and serve right away.
Instant Pot Chicken Mushroom Stroganoff
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Ingredients
- 1 pound chicken (boneless, skinless, cubed)
- 8 oz mushrooms (baby bella/cremini/white, halved)
- 8 oz egg noodles
- 1 cup onion (roughly chopped)
- ½ tbsp garlic
- 2 tbsp all‑purpose flour
- ⅓ cup sour cream
- 4 oz cream cheese
- 5 tbsp unsalted butter (divided)
- 2 tbsp neutral oil
Seasonings
- 1 tsp paprika
- ½ tsp ground black pepper
- ½ tbsp Dijon mustard
- 2.5 tbsp Worcestershire sauce
For marinating chicken
- ½ tsp paprika
- ½ tsp Dijon mustard
- ½ tsp ground black pepper
Liquid
- 2.5 cups chicken stock (or diluted bouillon)
- ⅓ cup white wine (optional)
Garnish
- 2 tbsp parsley, chopped
Instructions
Marinate Chicken
- Cut chicken into 1″ cubes and toss with the marinating spices. Let rest while you prep other ingredients.
How to make Instant Pot Chicken Mushroom Stroganoff
- Set Instant Pot to Sauté (Normal). Add 2 tbsp butter and 2 tbsp oil; brown the chicken and set aside.
- Add remaining butter, sauté garlic 30 seconds, then add onion and cook until softened. Reduce heat to Low.
- Stir in flour and cook briefly, then pour in white wine and scrape the bottom to form a smooth roux.
- Add stock in 2–3 batches, stirring to keep the roux lump‑free. Add seasonings and deglaze the pot thoroughly.
- Cancel Sauté. Add mushrooms, then layer egg noodles evenly (do not stir) and press down gently.
- Place the sautéed chicken on top in a single layer. Seal and pressure cook on HIGH for 2 minutes.
- Quick release pressure immediately when cooking ends. Turn off the Instant Pot.
- Stir in sour cream and cream cheese (room temperature). If the sauce is too thick, add up to ⅓ cup stock or water and mix gently.
- Remove the inner pot from the base to stop residual heat, garnish with parsley and serve immediately.
Notes
- Storing tips: Best enjoyed fresh. Noodles soften and sauce thickens after refrigeration; you can store up to 4 days but texture will change.
- Reheating tips: Reheat with a few splashes of water or stock to loosen the sauce; microwave or stovetop works.
- Liquid: Keep up to ⅓ cup extra stock or water on hand when finishing the sauce if you prefer a looser consistency.
- Frozen chicken: Thaw before using, then proceed as instructed.
- White wine: Optional, but it improves the sauce’s flavor.
- Follow the method: For best results, stick to the layering and quick release timing to preserve noodle texture.
Calorie information is provided as an estimate and should be used as a guide only.
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