Instant Pot Chicken Stroganoff

Penna pasta with chicken cubes and mushroom slices on a white bowl

Forget about using 2 pots and a pan and spending hours in the kitchen.

This Instant Pot Chicken Stroganoff is a delicious one-pot meal you can make in only 10 minutes!

Penna pasta with chicken cubes and mushroom slices on a white bowl

Amazing pressure cooker pasta recipe that is soo easy to make and yet delicious.

Chicken breasts, penne noodles, and a creamy sauce are combined for the ultimate comfort food!

Can I Use Beef Instead of Chicken?

Since it's a quick recipe (only 10 minutes), this specific recipe would work better with chicken.

You can make it with beef or pork as well - you just need to follow a different recipe:

If you prefer beef, check out this Instant Pot Beef Stroganoff recipe.

If you prefer pork, check out this Instant Pot Pork Stroganoff recipe.

Recipe Video

Do I Have to use Mushrooms?

No, you don’t have to add in the mushrooms if you don't like them.

Please note that since the mushrooms are placed on top of the dry noodles and they release moisture they help to cook the pasta evenly.

Which Type of Noodles Should I use?

You can use any of your choice and desire.

Penne Pasta works best for this Instant Pot Chicken Stroganoff recipe.

Feel free to use pasta shapes that required a similar cooking time like:


Medium Shells

Wagon wheel

How To Serve?

Instant Pot Chicken Stroganoff can be served on its own as a complete meal.

If you want you can add a fresh salad or veggies on the side.

You can also add extra sauce on top. Some options:

Instant Pot Tomato Sauce

Instant Pot Marinara Sauce

Instant Pot Tabasco Sauce

How Do I Keep the Sour Cream From Curdling?

When cooking in an Instant Pot, this is a common issue a lot of people tend to face.

Remember that sour cream curdles when you add it directly into hot liquid.

So, tempering or heating the sour cream a little by mixing it together with hot liquid.

Now combining might be a little extra step, but it’ll ensure that your sauce is perfectly creamy and rich and has the right texture.

What kind of Chicken should I use?

The traditional recipe calls for chicken breasts but you don't worry if you are short of it.

You can use chicken thighs or anything you wish for just note the timings.

How to make

Gather the ingredients.

Instant Pot Chicken Stroganoff

In a bowl, season the chicken pieces with salt, black pepper, dill, and garlic powder. Mix well.

Add the chicken into the Instant Pot.

Instant Pot Chicken Stroganoff

Now add noodles and the sliced mushrooms.

Instant Pot Chicken Stroganoff

Add chicken broth.

Instant Pot Chicken Stroganoff

Cover the lid and set the pot to High Pressure for 6 minutes.

Instant Pot Chicken Stroganoff

Do a Quick Release and add sour cream.

Mix 2 tablespoon of water with 2 tablespoon of cornstarch and add the mixture to the Instant Pot.

Add Worcestershire sauce as well.

Instant Pot Chicken Stroganoff

Mix everything well for 2 minutes.

Dish out. Feel free to add dill on top.

Instant Pot Chicken Stroganoff

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Penna pasta with chicken cubes and mushroom slices on a white bowl

Instant Pot Chicken Stroganoff

A delicious meal of juicy chicken and mushrooms cooked with sour cream.
4.75 from 8 votes
Print Pin Rate
Course: dinner, lunch, Main Course, party
Cuisine: American
Keyword: chicken, Instant Pot Chicken Stroganoff, stroganoff
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5
Author: Corrie


  • ½ lb chicken breast diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dill
  • 8-16 oz mushroom sliced
  • 8 oz noodles
  • 2 cup chicken broth
  • 1 cup sour cream
  • 2 tablespoon water
  • 2 tablespoon cornstarch
  • 1 tablespoon worcestershire sauce


  • In a bowl, season the chicken in salt, pepper, garlic powder, and dill and mix well.
  • Add the chicken to the Instant Pot.
  • Add noodles, mushrooms and chicken stock to the Instant Pot.
  • Close the lid and cook on high pressure for 6 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Mix water with the cornstarch and add it to the Instant Pot.
  • Add sour cream, and Worcestershire sauce, stir well and let it warm for 2 minutes..
  • Serve and enjoy 🙂


Calories: 1706kcal Carbohydrates: 207g Protein: 92g Fat: 57g Saturated Fat: 29g Polyunsaturated Fat: 5g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 265mg Sodium: 4690mg Potassium: 2966mg Fiber: 10g Sugar: 19g Vitamin A: 1542IU Vitamin C: 45mg Calcium: 379mg Iron: 8mg


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