Instant Pot Chicken Stroganoff with Greek Yogurt

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Dinner tonight just got easier with this instant pot chicken stroganoff. A deliciously rich and easy dinner in less than 30 minutes. With juicy chicken, a creamy sauce and classic egg noodles, this lightened version of a traditional beef stroganoff is guaranteed to please.
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Chicken stroganoff in the instant pot.

If you’ve never put noodles in the instant pot then prepare to be amazed. It’s a truly rewarding moment when you open the instant pot to soft, perfectly cooked noodles in this stroganoff.

Stroganoff is a creamy sauce-based noodle dish traditionally made with beef, sour cream and mushrooms. This instant pot version still has the creamy sauce we all love but with higher protein and lower fat from using Greek yogurt and chicken breast. To get your vegetables in we’re including traditional mushrooms and adding in some spinach too, because greens.

If you love stroganoff and perfectly cooked noodles like I do, check out my greek yogurt beef stroganoff, instant pot chicken spaghetti and instant pot fettuccini alfredo.

Why you’ll love this recipe

  • Comfort food the whole family will love.
  • Lightened version of the traditional dish.
  • One-pot meal with minimal cleanup.

Ingredients and Substitutes:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for Instant Pot Chicken Stroganoff. 

Chicken stroganoff in the instant pot with spinach.

Boneless Skinless Chicken Breasts: chicken thighs, beef, ground turkey or chicken thighs.

Wide Egg Noodles: any preferred noodles but egg noodles are perfect in this.

Fresh Mushrooms: brown mushrooms, baby bellas, button mushrooms, cremini mushrooms or white mushrooms. If you’re not a fan of mushrooms you can omit or substitute with other vegetables.

Spinach: or any preferred vegetables.

1/3 Less Fat Cream Cheese: you can use full fat, heavy cream or extra greek yogurt to get it nice and creamy.

Non-Fat Plain Greek Yogurt: or full fat or sour cream.

How to make this easy Chicken Stroganoff recipe:

Step 1: slice chicken

Slice the chicken into strips or chunks and place at the bottom of the instant pot.

Step 2: layer the instant pot

Top the chicken with salt, paprika, garlic powder and pepper. Add the sliced mushrooms, mustard, egg noodles and chicken broth to the instant pot over the chicken.

Step 3: pressure cook

Seal the instant pot lid and put on high pressure to cook for 6 minutes. Quick release when it’s done cooking.

Step 4: stir

Once done cooking, mix together well to combine, scraping any brown bits from the bottom of the instant pot with a wooden spoon to add it to the sauce.

Step 5: add cheese and yogurt

Add the cream cheese and Greek yogurt to the instant pot and mix together until fully combined.

Step 6: add spinach

Lastly, add the chopped spinach and mix together until it has wilted.

Top with red onion flakes or fresh parsley for garnish, if desired.

Stroganoff in the instant pot with 2 dishes plated.

Expert Tip!

Use egg noodles for this recipe! They cook the best in the instant pot to mix in with this. If using a chickpea noodle it may turn to mush in the IP!

Recipe FAQs

Can you make this stroganoff in the crockpot?

SLOW COOKER Instructions: Add the chicken, 1 cup broth, and seasonings to the crockpot and cook on low for 6 hours. Remove the chicken shred or chop and return to the crockpot. Cook the noodles separately, according to the package instructions until al dente, and add them in 30 minutes before you’re ready to serve. Add in with the spinach, mushrooms, cream cheese, and Greek yogurt and let cook an additional 30 minutes. Thicken as needed with a cornstarch slurry.

What do you serve stroganoff with?

This is a delicious recipe on its own. Add a sprinkle of parmesan cheese or extra vegetables like peas, carrots, or green beans. To make low-carb, do half egg noodles and half zucchini noodles (stried in at the end) and lower the broth to 1.5 cups, just enough to cook the noodles.

How do you store leftover chicken stroganoff?

Store any leftovers in the fridge in an airtight container for up to 5 days. This recipe is a great meal prep option since it reheats great and makes wonderful leftovers.

Chicken stroganoff in the instant pot.

Instant Pot Chicken Stroganoff

Danielle Lima
Dinner tonight just got easier with this instant pot chicken stroganoff. A deliciously rich and easy dinner in less than 30 minutes. With juicy chicken, a creamy sauce and classic egg noodles, this lightened version of a traditional beef stroganoff is guaranteed to please.
4.87 from 29 votes
Prep Time 10 minutes
Cook Time 6 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 357 kcal

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Equipment

  • Instant Pot

Ingredients
  

  • 1.5 lbs. boneless skinless chicken breast sliced
  • 8 oz. egg noodles
  • 2 1/4 cup chicken broth
  • 8 oz. baby bella mushrooms sliced
  • 2 tsp. dijon mustard
  • 3 oz. 1/3 less fat cream cheese
  • 1 cup nonfat plain Greek yogurt 226 grams
  • 2 cups spinach (optional) chopped
  • 1 tsp. salt
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper

Instructions
 

  • Slice the chicken into strips or chunks and place at the bottom of the instant pot.
  • Top the chicken with salt, paprika, garlic powder and pepper.
  • Add the sliced mushrooms, mustard, egg noodles and chicken broth to the instant pot over the chicken.
  • Seal the instant pot and pressure cook for 6 minutes. Quick release when it is done cooking.
  • Once done cooking, mix together well to combine.
  • Add the cream cheese and Greek yogurt to the instant pot and mix together until fully combined.
  • Lastly, add the chopped spinach and mix together until it has wilted.
  • Serve and enjoy.

Notes

  • All nutritional data is an estimate.
  • Always cut chicken against the grain to prevent the meat from getting tough.
  • For a creamier and richer version, use full-fat cream cheese and/or Greek yogurt.
  • For the most accurate serving measurement weigh your final dish and divide by the number of servings. 

Nutrition

Serving: 350gCalories: 357kcalCarbohydrates: 33gProtein: 38gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 112mgSodium: 578mgPotassium: 936mgFiber: 2gSugar: 4gVitamin A: 1459IUVitamin C: 5mgCalcium: 101mgIron: 3mg
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54 Comments

  1. Did nobody else have an issue with the meat burning on the bottom? I got the burn notice twice and tried scraping the bottom of the pot and continuing. All that did was then allow the noodles to also burn! lol. I eventually had to dump it all into a normal pot and finish it on the stove. Any ideas? The taste is quite good, but the texture ended up pretty weird because of my debacle.

    1. Considering it sounds like you may have tripled the recipe based on your comment yesterday that’s probably why it burned. Your instant pot was likely overfilled. “ I’m going to use 93% lean ground turkey and 3x the recipe. I have a hunch the meat is going to burn at the bottom, but nobody has mentioned an issue. I’ll report back!”

  2. I’m going to use 93% lean ground turkey and 3x the recipe. I have a hunch the meat is going to burn at the bottom, but nobody has mentioned an issue. I’ll report back!

  3. 4 stars
    First recipe I’ve made from this site. Overall I liked it but needs some adjusting. I’m usually not one to make changes to recipes. I did it in the crock pot. Way too much liquid. It looked like chicken soup. Ended up adding cornstarch to thicken. Also needed more seasonings. I could have doubled them and I think it would have still been underseasoned. I did add mushrooms and spinach – both could have been doubled without losing anything and also gaining additional vegetable nutrition. I liked how filling it is. I’ll make it again but with some changes.

    1. Sorry it wasn’t flavorful enough for you! Glad you have some ideas to fit your preferences for if you try it again.

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