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+ servings

Instant Pot Chicken Stroganoff

Course Dinner, Main Course
Cuisine American
Keyword Chicken, Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Calories 2487kcal


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced garlic
  • 3-4 medium chicken breasts
  • 1 tablespoon Thyme
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 10-12 ounces egg noodles (you will cook the egg noodles on the stove top.  You do not want to cook them in the IP as they will absorb too much of the sauce.  My family just happens to like less noodles and more meat and sauce so I cooked 10 ounces of noodles for my family of 4). 
  • 2 tablespoons corn starch + 2 tablespoons water (this is the cornstarch slurry.  Mix both together well in a cup)
  • 1 tablespoon Dijon mustard
  • 1.5 cups beef broth (you can also use chicken broth)
  • 1 packet of onion mix
  • 5.2 ounce Boursin Garlic & Fine Herb (you can typically find in the cheese isle at your local grocery store)
  • 8 ounces Baby Belle mushrooms


  • Turn Instant Pot on and select the 'Saute' function on high. 
  • Add olive oil, butter and saute until onions have slightly softened, about 2-3 minutes. 
  • Now, add mushrooms, stir and continue to saute with the onions for an additional 3-4 minutes.  
  • Add garlic, stir and continue to cook for an additional 1-2 minutes.
  • Add Dijon mustard, stir and cook for 1 more minute.
  • Select the 'Cancel' function to reset the cooking function. Add chicken broth, thyme and chicken breasts. Place the Instant Pot lid on the Instant Pot. 
  • Next, select the 'Pressure Cook' function on high and set the timer to 5 minutes.  Press 'Start.' NOTE: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins.
  • Once the timer beeps, allow the pressure to nautrally release for at least 10-15 minutes.  After, quick release allowing any remaining pressure to release from the pot before removing the lid.  Carefully remove the lid. 
  • Once you remove the lid, remove the chicken brests and set aside for now.
  • Select the 'Cancel' function and then select the 'Saute' function on high.  Allow the mixture to come to a bit of a boil. 
  • Mix in the cornstarch slurry and stir immediately.  Next, add the onion mixture and continue to stir.  
  • After 2-3 minutes, select the 'Cancel' function and then the 'Warm' function to slightly cool the mixture.
  • After 3-4 minutes, add in sour cream and Boursin and stir until all ingredients are mixed well. 
  • Serve over egg noodles or other favorite pasta and watch your family come running for more!  
  • Enjoy!



  • This recipe will make a good amount of gravy.  My family loves a good hearty dish of gravy over the pasta noodles so feel free to lessen the ingredients below, if needed. 
  • This recipe can be stored for several days as leftovers.  It tastes just as good the next day as fresh!  Although, I'd be surprised if there are any leftovers at all. 
  • If you choose to use frozen chicken, note it may take the Instant Pot a tad more time to come to pressure compared with thawed chicken.
  • Also, you'll notice I don't cook the egg pasta in the Instant Pot.  The shells have a tendency to absorb too much of the sauce.  Instead, I cook on the stove top for about 5 minutes.  


Calories: 2487kcal | Carbohydrates: 8g | Protein: 193g | Fat: 182g | Saturated Fat: 60g | Cholesterol: 812mg | Sodium: 1380mg | Potassium: 2214mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2134IU | Vitamin C: 23mg | Calcium: 190mg | Iron: 10mg