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.

Instant pot chicken stroganoff – comfort food classic

Stroganoff is a creamy sauce-based noodle dish traditionally made with beef, sour cream and mushrooms. I grew up on traditional beef stroganoff, every single week and it’s a true comfort food for me.

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’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 and you can do this with everything from spaghetti to 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.
Chicken stroganoff plated with a fork.

Do you have to use the instant pot?

I have the Instant Pot Pressure cooker. We have had this instant pot for years without any issues.

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.

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. 

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 or full fat.

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

Dijon Mustard 

Chicken stroganoff in the instant pot with spinach.

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.

What to serve with this dish and how to store

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.

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.

If you like this recipe be sure to check out some of our other easy meals!

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.
4.86 from 28 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.
  • 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
Tried this recipe?Let us know how it was!

53 Comments

  1. Was really jazzed about trying this but the result was rather liquidy. Maybe I need to reduce the broth? Add more noodles?

    Otherwise it was quite tasty and the highest compliment of all is that my family would like it added to the dinner rotation!

    1. Did you use the exact same measurements as listed for all ingredients (esp. chicken, broth and noodles)? If so, sounds like a difference in pressure cooker cooking for some reason and not getting rid of the broth and chicken juices. You could add more noodles or bring the broth down 1/4 to 1/2 cup depending how liquidy it was. In my experience I haven’t had liquid results, just the normal stroganoff liquid / texture.

      1. Trying it again tonight because we really liked the flavour. Was great as leftovers where all the liquid got absorbed. Going to try with more noodles this time.

        Thanks for this quick and easy dish!

        1. Reporting back: success! It was my noodles or rather lack if noodles. Used a kitchen scale and discovered I needed 4 cups dry noodles.

          Thanks again for adding to my repertoire.

  2. This is so delicious ! I added one more minute to time after mixing in spinach . I like this better than beef stroganoff . Who can beat six minute cook time !!

  3. 5 stars
    Super easy to make and delicious! Generous portion for the macros as well, which is an extra plus in this hungry mama’s books!

  4. 5 stars
    I was skeptical how it would taste after adding the yogurt and cream cheese, holy moly this is bomb! I prepped it for my lunches this week and as soon as it was ready my daughter asked for some for lunch right away.

  5. Looks yummy! Question about the noodles. For the 8 oz. are you measuring out 1 cup of dry egg noodles? Or are you weighing the dry noodles? The pictures seem to be more generous that just 1 cup of noodles, unless the recipe pictured is doubled. Maybe my eye are deceiving me. 🙂 Can’t wait to try this with my family!

  6. 3 stars
    This was a fairly easy recipe. I will say, I picked all the chicken out of mine – because it had a strange flavor & texture. Got my chicken from Aldi, not sure if that had anything to do with it or if it was the quick release method. Overall the flavor surprised me wasn’t sure how I’d feel about using the Greek yogurt.

  7. 5 stars
    First of all can we talk about how EASY and QUICK this recipe is? So then I thought we’ll maybe it won’t taste that great since it’s so easy….UMMM no this is BOMB 💣! My husband literally said this recipe needs to be on repeat weekly! I was amazed at the flavor! Go make this STAT!!

  8. 5 stars
    I’ve made this twice and it’s really good. It doesn’t taste like the InstantPot, if that makes sense. I forgot Greek yogurt, so I substituted with Daisy Light sour cream. It increased the calories, but it was still so good. I got mushroom greedy and put in 16 oz instead of 8 oz. My noodles were undercooked, so I put it back on for 2 minutes. It was perfect after that. I’ll just plan to cook it for 8 minutes next time. All the mushrooms are worth it! Also, this is husband approved. Thank you for another awesome recipe!

  9. 5 stars
    I made this tonight after my son’s basketball practice and it was easy and delicious! (Prepped all the ingredients before leaving). I used 1 cup of peas instead of 2 cups of spinach. Looking forward to leftovers – although there’s aren’t many as a few of us had multiple servings tonight.

  10. Followed the recipe exactly with the exception that I did not have chicken stock, so I used water. Mine too ended up having too much liquid at the end and some of the noodles at the top were not completely cooked.

  11. 5 stars
    The entire family loved it, even the selective 8 year old! Quick, easy, delicious and nutritious. I followed the recipe exactly and added peas to get in more veggies. It was a little liquidy at first but after adding the peas and spinach, and letting it sit on warm for a bit, it thickened up. Definitely putting this one in the rotation. So easy!

    1. 5 stars
      I made this in the crockpot! Followed the directions, just cooked the noodles separately and added them in at the end with the cream cheese and greek yogurt.

  12. 5 stars
    This is unreal! Sooo delicious. The sauce is rich and creamy. The seasonings are perfect. This was my first time using my instant pot (after having it in the cabinet for six years 😂) and it couldn’t have been easier! New favorite meal! And the macros were on point!

  13. 5 stars
    Added a couple laughing cow wedges for extra creamy. I used chicken tenderloins on accident and it turned out so good! We love this recipe and is EXCELLENT through the week!

  14. 5 stars
    We love this recipe! So good and easy! It was a hit w the whole family. We preferred regular paprika to smoked paprika but this is def a big hit!

  15. 5 stars
    We LOVE this recipe! My kids are super picky, and they think it’s super delish! (Minus the spinach – I have to add that in after for my husband and I – kids!). Excellent flavor. Nice, creamy sauce. We skip the mushrooms, but be sure to add everything in the order – otherwise noodles get overcooked. A quick, easy meal, and with ingredients we always have on hand (now!).

  16. Should it the sauce be liquid, almost like soup? I’m wondering if I should add less chicken stock next time.

    1. Hi Claire! It should not be soupy, but more of a creamy sauce. The only thing I can think of is you added too much broth or not enough cream cheese or yogurt that really thickens the sauce. I’m sorry it didn’t work out, hope you try it again! Let me know if you do and if it turns out : )

  17. 5 stars
    If you haven’t tried this..RUN! Go try it immediately if not sooner! It is beyond amazing. Amazes me how all her recipes are simple yet full of flavor!

  18. Hi! I haven’t tried this recipe yet, but I just wanted to ask if this can be made in advance as sort of a meal prep type recipe, and if so, how long will it be good for and is it best preserved in the fridge or freezer? Look forward to hearing from you 🙂

  19. 5 stars
    Love this recipe. Made it before but forgot to rate. I made it again tonight and it came out great. I don’t love mushrooms or spinach so I omit/substitute those out. I had leftover shredded cooked chicken so rather than cooking more chicken, I just folded that in at the end with the cheese/yogurt and added some fresh peas. I added a bit more chicken broth because it was getting a little thick, and it was perfect. Will reheat the leftovers later this week with a bit of extra chicken broth and a touch of greek yogurt if it needs it. So much healthier than a traditional stroganoff and super satisfying!

  20. 5 stars
    I made this today but in a crock pot since I don’t have an instant pot! I added chicken, mushrooms, seasonings, dijon, and chicken stock to the crock pot and cooked on low for ~6 hours. I cooked the egg noodles separately then added them with the cream cheese and Greek yogurt and spinach and then cooked for another hour. It looked pretty soupy when I first mixed everything in but after an hour it thickened up and all came together as a pasta dish. It turned out great – loved the flavors, but would do a few thing differently next time. First I would hold off on putting the mushrooms in until I added the pasta/cream cheese/Greek yogurt later on. I’d also par cook the egg noodles for ~4 mins and let them finish in the crockpot. And lastly, I’d hold off on adding the spinach until the very end. All in all another great recipe and will be making again – thank you!

  21. 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.

  22. 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!

  23. 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!”

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