You’re not going to believe the ease of this Instant Pot Chicken Stroganoff recipe. Not only is it loaded down with taste and flavor, but it’s packed full of veggies, too! This dish is a surefire way to have everyone scooping out another helping onto their plate. It’s hearty, delicious, and the perfect recipe for fall.
*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*
Why is there cornstarch added to this instant pot chicken stroganoff recipe?
The cornstarch is actually the thickener in this recipe and it helps give this Instant Pot dish it’s creaminess. It really doesn’t enhance the flavor overall much but if you do leave it out, you’ll notice that the dish will have a tad bit more of a soup-like consistency instead of the creamier option you see below.
Instant Pot Chicken Stroganoff Cooking Times
- Serves: 6
- Prep: 10 Minutes
- Cook: 10 Minutes
Ingredients for instant pot Chicken Stroganoff
- 2 lbs chicken tenders; diced
- 4 carrots; diced
- 3 celery stalks; diced
- 1 white onion; diced
- 2 tablespoons garlic
- 2 sprigs rosemary
- 28 oz chicken broth
- 1/3 cup heavy cream
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- 1 package egg noodles
- 2 teaspoons salt
- 2 teaspoon black cracked pepper
Busy Now? Why Not Pin This Stroganoff For Later!
HOW TO MAKE INSTANT POT STROGANOFF
Set instant pot to saute mode. Place diced onion, garlic, carrots, and celery into the pot. Saute for 3 minutes. Add in chicken. Turn off saute mode.
Fill broth to just over the chicken mixture in the pot. Do not fill all the way. You just want to cover the vegetables and chicken.
Add in rosemary, salt, and pepper. Place lid on the pot. Set valve to sealed position. Set high pressure or manual to 10 minutes. Once the pot stops counting release pressure.
Cook pasta on stove as directed. It’s best to cook it separately.
Mix cornstarch and heavy cream together. Whisk well. Add to the pot while stirring. Set saute mode back on and let come to a roaring boil for 5 minutes then turn off and let cool some. The cooling process will help the heavy cream and cornstarch thicken.
Drain pasta and lightly stir it into the instant pot chicken and vegetables mixture. Stir in 1/2 cup of sour cream.
If you would like it thicker then add a little more sour cream.
Serve topped with fresh rosemary and cracked black pepper.
Did you enjoy this Instant Pot chicken recipe? You may also love the following posts:
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Copy Cat Spicy Chipotle Chicken Pasta
- The Best Instant Pot Chicken Soup
- Southwestern Quiche
- Monterey Jack Chicken Spaghetti Recipe
- 31 Lentil Recipes You Can Cook
- Instant Pot Chicken Mango Salad
- Instant Pot Crack Chicken
- Jalapeno Corn Dip
Don’t have time to do this craft now? Pin it to Pinterest so you can save it for later!I appreciate all shares and am grateful for your support!
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in Preschool and Kindergarten teaching. She has a wealth of experience teaching young children and is passionate about kids crafts and having fun as a family. Angela has also taught cooking skills and loves to share both family recipes and easy instant pot recipes here on The Inspiration Edit. Follow her on Pinterest!