If you struggle with getting a comforting dinner on the table fast, my Instant pot chicken stroganoff recipe delivers everything you need. Perfectly tender chicken breast bites cook in the pressure cooker along with a rich, creamy mushroom sauce made with sour cream, and it’s ready to serve in 30 minutes. Flavorful, family-friendly and an easy weeknight gluten-free dinner idea.
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Velvety & Creamy Pressure Cooker Chicken Stroganoff
Don’t put that Instant Pot away just yet. It may not quite as popular of an appliance as it once was, but when it comes to certain dishes, like creamy chicken stroganoff, making it in an electric pressure cooker is your best bet.
You can’t beat the time it takes. After the ingredients are prepped the chicken takes only two minutes to cook under pressure. Then it’s time to finish of the creamy mushroom sauce, made extra smooth with a hint of tanginess using sour cream. The full-fat kind works best here!
Since this is one of our favorite weeknight meals among loads of GF chicken dinner ideas, I thicken the sauce with gluten-free flour, or opt for regular flour instead. To make sure the stroganoff sauce is lump-free, add some of the hot cooking broth to the sour cream and flour mixture, before stirring back into the pot.
While the chicken breast pieces are cooking to perfection, you can prep the side dish to serve it over. We usually go for the fluffiest mashed potatoes, but growing up we enjoyed it over buttered egg noodles. Riced or mashed cauliflower, cooked rice, or gluten free pasta also work well.
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(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
Sauté chicken and onions
Add the butter to the pressure cooker and melt using the sauté function. Add the chicken pieces and onions to cook until the meat is just opaque, but not cooked through. It will cook until tender under pressure.
Add mushrooms and cook under pressure
Add the mushrooms, part of the chicken broth, paprika, parsley, onion powder, and salt. Stir, seal, and cook under high pressure for 2 minutes. Let the pressure release for 5 minutes, which will allow the chicken time to finish cooking gently.
Finish off cream sauce
While the pressure is releasing, stir together the remaining broth with flour and sour cream. Take out about ½ cup of hot broth and stir it into the sour cream mixture until it’s nice and smooth. Add that back to the Instant Pot and cook over low sauté until everything is thickened, about 2 minutes.
If you’d like to skip the searing the chicken first for a dump and cook meal, that works too. Just cook the chicken under pressure for 5 minutes with 5 minutes natural release before continuing on with the sour cream mixture.
Looking for a sour cream replacement? Use an equal amount of yogurt, 6 ounces softened cream cheese, cashew cream, or a non-dairy sour cream it its place.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Rich & Creamy Instant Pot Chicken Stroganoff
Ingredients
- 3 tablespoons butter
- 2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 large onion, chopped
- 1 teaspoon salt, divided
- ¼ teaspoon pepper
- 16 ounces white mushrooms, quartered
- 1 ¼ cup chicken broth, divided
- 2 teaspoons paprika
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ cup sour cream
- ¼ cup all purpose flour or gluten free all purpose flour
- For serving mashed potatoes, mashed cauliflower, rice, or cooked egg noodles
Instructions
- Add the butter to the pot and melt on HIGH SAUTE. Add the chicken and onions, seasoning with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until the chicken is just opaque, but not cooked through, about 5-7 minutes.3 tablespoons butter, 2 pounds boneless, skinless chicken breasts, 1 large onion, ½ teaspoon salt, ¼ teaspoon pepper
- Add the mushrooms, 1 cup chicken broth, paprika, parsley, onion powder, and remaining ½ teaspoon salt. Stir to combine.½ teaspoon salt, 16 ounces white mushrooms, 1 cup chicken broth, 2 teaspoons paprika, 2 teaspoons dried parsley, 1 teaspoon onion powder, ½ teaspoon garlic powder
- Close and seal lid and cook on HIGH PRESSURE for 2 minutes, with a 5 minute natural release after the cooking time ends. Let out any remaining pressure.
- In a small bowl stir together the remaining ¼ cup broth, flour, and sour cream until smooth and no lumps remain. Ladle about ½ cup of hot sauce from the pot into the sour cream mixture, stirring to combine. Add the sour cream mixture to the pressure cooker, stirring continuously, until well combined. Cook SAUTE LOW for 2 minutes, or until thickened.¾ cup sour cream, ¼ cup all purpose flour or gluten free all purpose flour, ¼ cup chicken broth
- Serve immediately over mashed potatoes, egg noodles, rice, or cooked pasta.
Notes
crock pot method
Add everything to the slow cooker except the remaining broth / sour cream / flour mixture. Cook on LOW 4-6 hours or HIGH 3 hours. Stir together remaining broth / sour cream / flour mixture with hot broth, stir in pot, and cook UNCOVERED on HIGH for 30 minutes to thicken sauce.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Made this for the first time. Used a bit more chicken and a bit less mushroom because that’s how they were packaged from the store. Chicken was juicy and sauce was creamy, but I felt like it was missing something. Compared this to other recipes and added Dijon and Worcestershire. Still a nice change from the usual beef recipe. Thanks for the inspiration Melissa!
Thanks for your thoughts, Brad. I will put this on my list of recipes to revisit and see if I can put my finger on what’s missing. Thank YOU for the inspiration!
Best,
Melissa
Excellent, easy to follow recipe, thank you for posting the different recipes for slow and pressure cooker
Thank you, Adib! I really appreciate it!
Best,
Melissa
So so bland. Even after tweaking it doesn’t even come close to other stroganoffs
Delicious!! Had to add a little extra salt at the end. But other than that the recipe was spot on. So creamy and easy!
Thank you, Chelsea! I’m so glad you enjoyed the recipe. Thanks for taking the time to write!
Best,
Melissa
Made this last night for dinner. It was super creamy and so easy to prepare.
Thanks for taking the time to write and let me know. It’s always appreciated!
Best,
Melissa
This looks super creamy and moreish! IP is definitely a life saving kitchen gadget.