Instant Pot Chicken Stroganoff
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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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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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. 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
Nutrition
I made this tonight & it’s fantastic!
So delicious and creamy. Quick and easy to make. Whole family loved it !
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!
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.
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!
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.
Forgot to rate!
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 !!
Super easy to make and delicious! Generous portion for the macros as well, which is an extra plus in this hungry mama’s books!
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.
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!
Weigh out the noodles dry. 🙂
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.
Sounds like that might be a issue with your chicken.
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!!
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!
This recipe was so easy for meal prep and tasted amazing!
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.
DELICIOUS! and so filling! even the 3 year old loved it!
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.
Once you remove the lid and mix the noodles in they should finish cooking in the hot mixture. 🙂
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!
Can you make in the crock pot?
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.
How long did you cook in the crock pot? And then how much longer did you cook adding the cheese and yogurt?
I do not have a crockpot version. Just stir in both until combined as noted.
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!
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!
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!
So easy and so good. Wanted to lick the sauce off the plate! My kids even ate the mushrooms.
Delicious and easy! This will be on repeat in our home!
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!).
Awesome!! Thanks, Lauren!
Has anyone tried freezing this? Wondering how it holds up!
Should it the sauce be liquid, almost like soup? I’m wondering if I should add less chicken stock next time.
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 : )
This is one of my favorite stroganoffs!!
So glad you love it!
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!
One of my favorites. The husband even approved. I also love that it is quick and easy to make.
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 🙂
Sure, I make it and eat it all week. I’d freeze and use within 3 months.
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!
Love all the substitutes!