Okay, Instant Pot Chicken Stroganoff — What’s the Story?

So, you know those nights when it feels like the fridge is giving you the side-eye because you haven’t been grocery shopping in ages? That was me about two weeks ago. I mean, there I was, half-distracted by a rerun of my favorite detective show, trying to whip up something (anything!) halfway decent for dinner. My cousin had just given me her old Instant Pot — bless her, really, but she warned me she could never figure out how to use it. I decided it was time to prove that thing could actually make magic, and figured chicken stroganoff sounded easy and comfy. Honestly, I was amazed at how little fuss there was. Plus, my kiddo ate seconds (and he’s picky enough to spot a stray mushroom from a mile away).

Why I Keep Making This — You Probably Will Too

I make this when I forget to defrost proper dinner and need something that tastes kinda like I actually put some planning in. My family goes crazy for this because it’s creamy, cozy, and basically sticks-to-your-ribs food, which is just what you want on a cold evening (or a random Tuesday). And it’s quick, which is key — I have, let’s say, a complicated relationship with patience. Oh, and this is one of the only meals where no one whines about leftovers (just me complaining about “who ate all the sauce”).

What You’ll Need (And What You Can Get Away With)

About 1.5 lbs chicken breast, chopped. But look, boneless thighs totally work, maybe even taste better if you ask me.
1 medium onion, diced — sometimes I just use that frozen pre-chopped mix if I’ve had a day.
2–3 cloves garlic, minced. Garlic powder works in a pinch but, you know, fresh is better. My old neighbor always insisted on six garlic cloves but that’s a power move.
250g mushrooms, sliced. I sometimes skip them because my son insists they’re “mini umbrellas” (???)
2 cups chicken broth — homemade if you’re a kitchen overachiever, carton stuff if not.
1.5 cups egg noodles (the little curly ones), but penne works. One time I tried whole wheat noodles… wouldn’t recommend, at least for this.
1 cup sour cream. Greek yogurt if someone’s “watching their cholesterol” again.
2 tablespoons flour or cornstarch — or just mash a couple tablespoons of noodles to thicken, which I totally didn’t learn from panic once.
2 tablespoons butter (honestly, margarine was fine, too — sorry grandma!)
Salt, pepper, and a good pinch of paprika. Sometimes a splash of Worcestershire sauce if I’m feeling snazzy.

Quick-and-Chatty How-To

Set your Instant Pot to “Sauté” and glop in the butter. Once it melts, toss in onions (they’ll look translucent when they’re ready—but if they go a tad brown, eh, more flavor!).
Stir in garlic; it smells amazing here—careful though, blink and it burns. Add the mushrooms too. Now, this is where I usually sneak a taste (uncooked mushrooms, I know, living on the edge).
Dump in your chicken pieces. Toss ’em ’round to coat. Sprinkle salt, pepper, and a bit of paprika. I sometimes skip measuring spices… it’s a vibe thing.
Pour in chicken broth and toss in noodles. Now, give everything a good stir. It looks kinda messy at this point — like, where’s the sauce?! Don’t panic, it always comes together.
Lock the Instant Pot lid (I have to wiggle mine a bit — not sure if that’s normal), set to “Manual” or “Pressure Cook” for 6 minutes. Yes, really, that’s it.
Once it’s done, quick release the steam (I use a wooden spoon to nudge the valve, because ow). Give it a quick stir. If you like it thicker, stir the flour/cornstarch with a splash of water and add in. Set to sauté and let it thicken for a couple minutes.
Turn off the heat and let it cool for just a tick. Stir in sour cream — do this off the heat or it can split. Trust me. Actually, I find it works better if I just plop the pot onto a cork trivet while adding.
Taste, adjust salt, maybe a smidge more paprika or some black pepper. Serve warm and cozy.

Little Notes (Because Nothing’s Ever Perfect)

If your noodles come out a bit mushy, maybe add them halfway through next time. Or maybe use less broth. I tend to eyeball it more than I should.
Sour cream sometimes curdles if you’re rushing or add it while things are still bubbling. Learned that the ugly way.
I once forgot mushrooms altogether — it was still decent. Not award-winning but definitely edible.
If you like things tangier, chuck in a spoonful of Dijon mustard. Or just more sour cream/salt. Up to you.

How I’ve Tweaked This (And Where I’ve Goofed)

I tried swapping in leftover roast chicken and just stirred it in at the end — honestly, it’s a solid shortcut.
Swapped egg noodles for ramen in a pinch; weird, chewy, but not disastrous. Maybe don’t repeat.
One time I added spinach — it turned kinda greenish. My family looked at me like I’d lost the plot, but I liked it.

What to Use If You Don’t Have Everything

So, if you don’t have an Instant Pot, a big stovetop pot with a lid does the trick — just simmer covered, check noodles after about 10–12 minutes. Not quite as boom-bam quick, but still works. Plastic spoon instead of a wooden one? Sure, just don’t melt it (done that)! No measuring cups? I call one coffee mug “one cup” which sometimes means more leftovers. Never a bad thing.

How I (Don’t) Store the Leftovers

Supposedly, you can keep this in the fridge 2–3 days. Just pop it in an airtight container. Reheat gently; maybe add a splash of broth if it gets stodgy. Though, honestly, in my house there’s never any by day two — if that.

Serving — Family Style, Always

We usually serve this in bowls (easier for sopping up sauce with crusty bread). Sometimes with steamed green beans on the side, or, if I’m feeling fancy, a sprinkle of fresh parsley. Sundays we eat it in front of the TV — it’s pretty forgiving on the couch, to be fair.

Pitfalls I’ve Fallen Into (So You Don’t Have To)

I tried rushing the “let it cool before stirring in sour cream” step and regretted it because the whole thing looked like some science experiment gone wrong. So now, I wait a few minutes — patience really does pay off here.
Overcrowding the Instant Pot once to stretch the recipe for extra guests — noodles on top never cooked, ended up microwaving them. Don’t do what I did, friend.
Trying to clean the sealed lid while distracted is a recipe for watery floors. Just saying.

Random Notes While We’re Here

Oh, by the way, if you love swapping recipe ideas, the forums at Serious Eats are a goldmine. And if you want to get deeper into pressure cooking basics, Amy & Jacky really know their stuff. I just kinda bumble along, but those folks are pros.

Your Questions (Because I Get These A Lot)

Can I make it dairy-free? Yep! Use plain coconut yogurt instead of sour cream and a plant-based butter. It’ll taste a bit different, but still good!
Is it okay to double the recipe? Actually, yes, but only if your pot’s big — otherwise, you’ll be scrubbing sauce off your backsplash. Ask me how I know.
Can I use frozen chicken? I do, but I cut it into bite-sized bits first and add a couple extra minutes to cook time. Or just wing it — sometimes that’s all you can do.
Help! My sauce is too runny! No worries, just stir in a teaspoon of cornstarch mixed with cold water and sauté until it thickens. Or just call it ‘creamy soup’ and grab a spoon.
What if I don’t like mushrooms? Just skip ’em. Maybe add some diced carrots or peppers for bulk if you want. Or leave as is — works either way.
Will picky eaters tolerate this? Mine do, but every family is different. Sometimes I puree the onions and mushrooms just so they can’t spot them. Sneaky, I know.

So that’s it — my kind of messy, very real-world take on Instant Pot Chicken Stroganoff. Try it, tweak it, and let me know if you come up with a quirkier version! Now, off to clean up before the dog gets to the leftovers (again…)

Instant Pot Chicken Stroganoff