Why you’ll love this recipe
- This instant pot chicken stroganoff is ready in a flash with minimal prep work. Throw it all in and walk away!
- Reheats well and makes for a great meal prep recipe during the week.
- Seal of approval by kids and adults alike, no more making 2 different meals!
- No chicken breast on hand? No problem! Use skinless chicken thighs, beef or turkey.
- Easily add additional vegetables like peas, green beans or carrots.
I grew up on traditional beef stroganoff so recreating a macro friendly version was an absolute must and a chicken version seemed fitting for a high protein low fat take on the classic. Stroganoff is a Russian dish that is coated in a heavy sauce and usually takes some time to make. Not this time, this instant pot recipe is a family favorite on busy weeknights! Cut up the chicken, throw the ingredients in the Instant Pot, turn on your favorite show, and prepare to be amazed at the deliciousness of the creamy chicken stroganoff.
What pasta should I use for this recipe?
If you’re a traditionalist, go with wide egg noodles for the instant pot chicken stroganoff. If you want to get a little wild and free with it substitute the noodles for whatever suits your fancy. I prefer a thick noodle to go with this creamy sauce as it really makes it more decadent and hearty. Gluten free or protein plus noodles are a great option for this recipe as well.
Does everything go into the instant pot uncooked?
Yes! Everything from the chicken to the noodles go into the bottom of the pan of the instant pot raw, uncooked.
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Can you make this recipe dairy free and gluten free?
Yes, simply use your favorite dairy free cream cheese and yogurt. Make it gluten free by using gluten free noodles for this instant pot chicken stroganoff recipe.
What instant pot do you use?
I have the Instant Pot 6qt Duo Pressure Cooker. We have had this instant pot for years without any issues and I would suggest it for this instant pot chicken stroganoff recipe. We make all sorts of things in our Instant Pot like Creamy Chicken Enchilada Soup and Macro Friendly Chili. If you don’t have an instant pot you can make this over the stove but I have yet to try it that way with the exact ingredients listed. Let me know in the comments if you did and how it turned out so others can try as well. I have not personally tried this recipe in the slow cooker but it is on my to do list.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Instant Pot Chicken Stroganoff.
Chicken: I am using boneless skinless chicken breasts for this recipe. You can also use boneless chicken thighs, beef, ground turkey or chicken thighs.
Egg Noodles: traditional beef stroganoff is made with egg noodles. I am using standard egg noodles. You can substitute with other noodles if you prefer or a high protein noodle to add protein to your dish.
Chicken Broth: you can use chicken, beef or vegetable broth as desired but to stick with the chicken flavor this recipe calls for chicken broth. I typical use lower sodium broth.
Mushrooms:traditional stroganoff has mushrooms in it. I suggest using brown mushrooms, baby bellas, cremini mushrooms or white mushrooms. If you’re not a fan of mushrooms you can omit or substitute with other vegetables.
Spinach:to add some extra vegetables and fiber to this dish this recipe adds spinach at the end. You can omit for a traditional stroganoff. You can remove the stems if you’d like but sometimes I just leave them on out of pure convivence for a extra easy dinner.
Cream Cheese: I am using 1/3 less fat cream cheese to make this recipe a smidge more low fat than the classic stroganoff recipe. You can substitute with a regular cream cheese as well or a dairy free version.
Greek Yogurt: the base of the creaminess in this recipe come from plain nonfat Greek yogurt. You can substitute with dairy free or for a even more flavorful dish use 5% Greek yogurt. We prefer the brand Fage for a delicious creamy mushroom sauce. You can substitie this with heavy cream as well.
Dijon Mustard: I do not suggest skipping this ingredient. It helps flavor up the dish.
How to make this Instant Pot Chicken Stroganoff
Step 1: Slice the 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 and pressure cook for 6 minutes. Quick release when it is done cooking.
Step 4: Stir
Once done cooking, mix together well to combine.
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 and enjoy your quick and easy delicious meal.
What to serve with this dish and how to store
This instant pot chicken stroganoff is terrific as a standalone dish. You can add in your favorite vegetables like peas, carrots or green beans. You could even top this on some zucchini noodles for extra volume or omit all the vegetables and it will still be delicious. Store any leftovers in the fridge in a airtight container for up to 5 days. This recipe is a great meal prep option since it reheats great and makes wonderful leftovers.
If you like this recipe be sure to check out some of our other easy meals!
- Pumpkin French Toast Casserole
- Air Fryer Smashed Potatoes
- Garlic Parmesan Chicken Pasta
- Hot Honey Lemon Pepper Wings
- Creamy Cajun Shrimp Pasta with Sausage
Instant Pot Chicken Stroganoff
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- Instant Pot
- 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. pepper
- 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.