Step 1

Add the chopped chicken, diced onion, salt, pepper, and garlic powder to the Instant Pot and mix Spread out the chicken in an even layer.

Step 2

Add in the egg noodles evenly, followed by the fresh mushroom (if using).

Step 3

Pour the chicken broth then the canned cream of mushroom soup over top of everything. Do not stir, but push down the food to be in an even layer.

Step 4

Set the pressure cooker to 3 minutes on high pressure, then let it naturally release.

Step 5

Remove the lid from the Instant Pot and stir ingredients. Place cream cheese and sour cream in a bowl and add 1/4 cup of the chicken stroganoff into the bowl and mix. Add another 1/4 cup of stroganoff and repeat. This tempers the cold ingredients so they do not curdle in the Instant Pot.

Step 6

Add the cream cheese mixture into the Instant, stir all ingredients together, then serve!