Instant Pot Chicken Mushroom Stroganoff

Instant Pot Chicken Mushroom Stroganoff made with egg noodles and cream cheese makes a quick and easy dinner any day. Make this Instant Pot Chicken Stroganoff with readily available pantry ingredients in a jiffy!

5 from 2 votes

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Course: Main Course

Cuisine: American, Russian

Keyword: Instant Pot Chicken Mushroom Stroganoff, Instant Pot Chicken Stroganoff, Instant Pot Stroganoff, One pot Chicken Stroganoff

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: people

Calories: 522kcal

Author: Meghna

Cost: $4

Equipment

Instant Pot DUO 6 quart

Ingredients

1 pound chicken **boneless, skinless breasts or thighs and cubed into 1 inch pieces.
8 oz Mushrooms **baby bella or cremini or white mushrooms halved.
8 oz egg noodles
1 cup onion **roughly chopped, use yellow onion
½ tbsp garlic
2 tbsp All-Purpose Flour
⅓ cup sour cream
4 oz cream cheese
5 tbsp Unsalted Butter **divided into 2 tbsp & 3 tbsp
2 tbsp Avocado oil **or any neutral oil

Seasonings

For Marinating Chicken

Liquid

2.5 cups chicken stock **or 1.5 tbsp better than bouillon diluted in 2.5 c water.
⅓ cup white wine

Garnish

2 tbsp Parsley **fresh and chopped finely

Instructions

Marinate Chicken

Dice the boneless skinless chicken breasts or thighs into 1 inch cubes and than rub them with all the ingredients mentioned above in the "For Marinating Chicken" section. Allow the chicken to marinate while you prepare the rest of the ingredients.

How to make Instant Pot Chicken Mushroom Stroganoff?

Set the Instant Pot on SAUTE function & keep it on NORMAL heat setting. Add 2 tbsp butter + 2 tbsp oil and saute the chicken until lightly golden around the edges. Set them aside.
In the same pot add the rest of the butter & saute the garlic for 30 seconds.
Add the onion and saute until the onion begins to become limp. Immediately reduce the heat to LOW settings,
Now, add the flour and stir briskly. Saute for about 1 min. Pour the white wine and mix everything briskly with the help of your spatula scraping the bottom of the pot.
Now, add the chicken stock bit by bit in 2-3 batches. Keep stirring everything in the pot every time to add the stock and keep mixing briskly so that the roux is uniformly incorporated without any lumps.
Add all the seasonings mentioned above in the "Seasonings" section and mix well. Also de-glaze the pot very well with the help of your spatula scraping the sides and the bottom of the pot. This will prevent the BURN error. There should not be any food particles stuck at the bottom of the pot.
CANCEL the SAUTE function and add the diced mushrooms. Now add the egg noodles and layer them in a single layer. DO NOT mix or stir anything in the pot. Gently press down the egg noodles with the help of your spatula.
Now, layer the sauteed chicken on top of the noodles in a single layer. DO NOT stir or mix anything in the pot.
Cover the lid. SEAL the valve and PRESSURE COOK on HIGH for 2 minutes.
Once the pressure cooking cycle is over do a quick pressure release (QPR) manually by moving the valve from the SEALING to the VENTING position. Once the metal pin drops open the Instant Pot.
Turn off the Instant Pot immediately.
Now add the sour cream and cream cheese both at room temperature and mix gently with the cooked noodles. If you feel the sauce is thicker you can add an additional ⅓ cup water or stock (not mentioned in the ingredients above).
Remove the steel insert immediately from the base of the Instant Pot and keep it on the counter top. This will prevent the delicate egg noodles from getting over-cooked with the trapped heat from the base of the Instant Pot.
Garnish with chopped parsley and serve immediately for best noodle texture. Enjoy!

Video

Notes

STORING TIPS: We would highly recommend that you make this dish fresh and consume it. Egg noodles are delicate and they always become awfully tender when stored in the fridge and re-heated later. But if you do not mind over-cooked noodles you may store it for 4 days in the fridge. The sauce thickens as it cools down and the noodles clump up in the fridge.
RE-HEATING TIPS: Re-heat this one-pot chicken stroganoff with few splashes of water or stock. This will revive the noodles to extent and shall bring back the solidified sauce. Re-heat in the microwave oven.
FREEZING TIPS: We don't have any! :D
Liquid: Always keep ⅓ cups water or stock handy while you mix the sour cream and cream cheese with the noodles. If you love more sauce add the liquid in and gently mix with the noodles.
Can you use Frozen Chicken? Yes, we used just that. Thaw the frozen skinless and boneless chicken first and than follow the recipe as such.
Seasonings: We love the set of seasonings we mentioned. They always reward us with an outstanding Instant Pot Stroganoff that our friends always rave about! However, you can certainly experiment.
White Wine is it mandatory? Nope, it's not mandatory but it'll certainly make the best pot of Stroganoff.
Expert Tip: Follow the recipe to the T.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Instant Pot Chicken Mushroom Stroganoff

Amount Per Serving

Calories 522 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 14g88%

Cholesterol 115mg38%

Sodium 323mg14%

Potassium 551mg16%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 1099IU22%

Vitamin C 6mg7%

Calcium 71mg7%

Iron 2mg11%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition