Whip up a delicious Instant Pot Chicken Stroganoff with juicy chicken, mushrooms, and a creamy sauce. This simple comfort dish is ready in no time, making it perfect for a hassle-free meal everyone will enjoy!
Contents
Why Make Instant Pot Chicken Stroganoff
- Savory and Creamy: This Chicken Stroganoff offers a delightful balance of rich flavors and textures.
- One-Pot Wonder: Cooking in the Instant Pot means less clean-up and more time to enjoy.
- Weeknight Friendly: It’s a quick, easy-to-follow recipe perfect for busy weeknight dinners.
You’ll also want to try Instant Pot Beef Stroganoff which is a traditional beef stroganoff made in a pressure cooker.
Recipe Ingredients
Here are the ingredients needed for your chicken stroganoff Instant Pot recipe:
- Skinless Chicken Tenders: The star of the dish, it’s tender and absorbs the flavors of the stroganoff sauce beautifully. You can also use thighs or breasts as substitutions.
- Carrots: Adds a sweet note and a bit of texture contrast in the stroganoff.
- Olive Oil: Used to sauté the vegetables and chicken, it adds a depth of flavor.
- Celery Stalks and White Onion: Add a savory base to the stroganoff, enhancing the flavors of the other ingredients.
- Garlic: Brings a punchy, aromatic note to the dish that complements the chicken and vegetables.
- Rosemary: Infuses the stroganoff with a fragrant, earthy flavor.
- Chicken Broth: Provides the liquid base for the stroganoff, enhancing the flavors of the chicken and vegetables.
- Heavy Cream: Gives the stroganoff its characteristic rich and creamy consistency.
- Cornstarch: Thickens the sauce, making it cling to every bite of chicken and noodles.
- Sour Cream: Adds tanginess to the dish, balancing out the richness of the cream.
- Egg Noodles: Soak up the sauce and provide a satisfying bite.
- Salt and Black Cracked Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
How To Cook Instant Pot Chicken Stroganoff
Step One: Set Instant Pot to saute mode. Place olive oil, diced onion, garlic, carrots, and celery into the pot. Saute for 3 minutes. Turn off saute mode.
Step Two: Add the diced chicken to your Inner Pot. Pour chicken broth over the chicken mixture. Do not fill all the way when you add chicken broth. You just want to cover the vegetables and chicken.
Step Three: Add in rosemary, salt, and pepper. Close the Instant Pot lid and set the sealing valve to a sealed position. Set your pressure cooker to high pressure or manual for 10 minutes.
Step Four: Once the Instant Pot stops counting release the pressure by turning the Instant Pot valve to venting Once the pressure has been fully released, open the Instant Pot and remove the lid
Step Five: Cook your pasta on the stove as directed. I find it’s best to cook the egg noodles separately as this will ensure the pasta doesn’t overcook in the Instant Pot. In a small bowl, whisk together heavy cream, and cornstarch. Add to Instant Pot and stir into the chicken broth, chicken and vegetable mixture. Set saute mode back on and let the recipe come to a roaring boil for 5 minutes then turn off and allow to cool.
Step Six: The cooling process will help the heavy cream and corn starch thicken. Drain your egg noodles and add the pasta to your stroganoff mixture. Add 1/2 cup of sour cream and combine until creamy. Ladle your Instant Pot Chicken Stroganoff into bowls. Garnish the dish with parmesan cheese, fresh rosemary or fresh parsley and cracked black pepper. Serve immediately.
Pro Tips For Nailing This Recipe
- Sauté for Extra Flavor: Before pressure cooking, take the time to sauté the chicken and mushrooms. This adds a layer of depth and richness to the dish, giving you that classic stroganoff flavor.
- Add Sour Cream Last: To avoid curdling, make sure to stir in the sour cream after the pressure cooking is complete. This helps keep the sauce smooth and creamy.
Substitutions
There are a few easy substitutions you can make to Instant Pot Chicken Stroganoff if you are looking for a change or don’t have all the ingredients to hand.
- Broth: You can use beef broth instead of chicken broth.
- Flavor: Add a tablespoon of Worcestershire Sauce or Dijon mustard for a bit of extra flavor.
- Sour Cream: Switch the sour cream for greek yogurt or cream cheese.
- Garlic: You can use 1/2 teaspoon of garlic powder in place of your minced garlic.
- Chicken Thighs: Switch the chicken tenders for skinless chicken breasts or skinless chicken thighs.
Variations
- Cauliflower Mash: For a lower carb option switch the egg noodles and serve on mashed cauliflower.
- Potatoes: You could also serve the stroganoff sauce on mashed potatoes.
- Gluten Free: To make this gluten free: Use gluten free pasta .
How To Store Leftover Chicken Stroganoff
- Fridge: Allow leftover chicken stroganoff to cool before transferring it to an airtight container. Store in the refrigerator and consume within 2-3 days for optimal freshness.
- Freeze: For long-term storage, place the cooled chicken stroganoff in a freezer-safe container. Label with the freezing date and store for up to 2-3 months.
- Reheat: Gently reheat refrigerated chicken stroganoff in a pan on the stovetop over low to medium heat, stirring frequently. From the freezer, thaw in the refrigerator overnight and then reheat on the stovetop, ensuring thorough heating.
What To Serve With Chicken Stroganoff?
- Garlic Parmesan Asparagus: Cooked to perfection to complement the creamy chicken goodness.
- Buttered Herb Mashed Potatoes: Fluffy spuds infused with herbs and butter, a classic side for comfort.
- Sautéed Green Beans: Crunchy beans with a nutty twist for a delightful texture contrast.
- Crispy Brussels Sprouts: Oven-roasted until golden, offering a delightful crunch and flavor.
- Roasted Sweet Potatoes: A sweet and savory pairing that enhances the overall dining experience.
FAQ’S
What Is Instant Pot Chicken Stroganoff?
Instant Pot Chicken Stroganoff is a hearty and delicious recipe that uses tender chicken, vegetables, and creamy sauce to create an incredibly flavorful dish.
The Instant Pot makes the prep work quick and easy, so this dish can be on the table in no time. Whether you’re looking for a comforting dinner after a busy day or a hearty meal to feed a hungry crowd, this pressure cooker Chicken Stroganoff is the perfect option.
How To Pronounce Stroganoff?
Stroganoff is typically pronounced, with the accent on the first syllable. It originates from Russia, so some speakers may also pronounce it with a Russian or Slavic accent, like strah-gah-nahff
Why Use Cornstarch In Instant Pot Stroganoff?
The cornstarch is the thickener in this recipe and it helps give this Instant Pot dish it’s creaminess. However, you can also use flour as a substitute for cornstarch if needed.
Can I Use Frozen Chicken In Instant Pot Stroganoff?
You sure can. Simply slice your frozen chicken breast or chicken tenders and add them to the pot. The chicken will be pressure cooked within 10 minutes so there is no need to change the pressure cooking time.
The great thing about using frozen chicken breasts is you don’t have to prepare in advance and still get a tasty meal on the table in no time.
Instant Pot Chicken Stroganoff
Ingredients
- 2 lbs Skinless Chicken Tenders
- 4 Carrots Diced
- 1 Tablespoon Olive Oil
- 3 Stalks Celery Diced
- 1 Onion Diced
- 2 Tablespoons Garlic
- 2 Sprigs Rosemary
- 3 1/2 Cups Chicken Broth
- 1/3 Cup Heavy Cream
- 2 Tablespoons Cornstarch
- 1/2 Cup Sour Cream
- 1 Pack Egg Noodles
- 2 Teaspoons Salt
- 2 Teaspoon Black Cracked Pepper
Instructions
- Set Instant Pot to saute mode. Place olive oil, diced onion, garlic, carrots, and celery into the pot. Saute for 3 minutes. Turn off saute mode.
- Add the chicken to your inner pot. Pour chicken broth over the chicken mixture. Do not fill all the way when you add chicken broth. You just want to cover the vegetables and chicken.
- Add in rosemary, salt, and pepper. Close the Instant Pot lid and set the sealing valve to a sealed position. Set your pressure cooker to high pressure or manual for 10 minutes.
- Once the Instant Pot stops counting release the pressure by turning the Instant Pot valve to venting Once the pressure has been fully released, open the Instant Pot and remove the lid
- Cook your pasta on the stove as directed. I find it’s best to cook the egg noodles separately as this will ensure the pasta doesn’t overcook in the Instant Pot, given the chicken needs a longer cooking time than pasta. (There is nothing worse than mushy pasta).
- In a small bowl, whisk together heavy cream, and cornstarch. Add to Instant Pot and stir into the chicken broth, chicken and vegetable mixture.
- Set saute mode back on and let the recipe come to a roaring boil for 5 minutes then turn off and allow it to cool. The cooling process will help the heavy cream and corn starch thicken.
- Drain your egg noodles and add the pasta to your stroganoff mixture. Add 1/2 cup of sour cream and combine until creamy.
- Ladle your Instant Pot Chicken Stroganoff into bowls. Garnish the dish with parmesan cheese, fresh rosemary (or fresh parsley) and cracked black pepper. Serve immediately.
Nutrition
Notes
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