Instant Pot Chicken Stroganoff with Greek Yogurt
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.
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.
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
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.
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 make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
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. 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.
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!
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. 🙂
DELICIOUS! and so filling! even the 3 year old loved it!
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.
This recipe was so easy for meal prep and tasted amazing!
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!
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!!
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.
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. 🙂
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.
Super easy to make and delicious! Generous portion for the macros as well, which is an extra plus in this hungry mama’s books!
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 !!
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!
I am so glad to hear that!! Thank you!!
So delicious and creamy. Quick and easy to make. Whole family loved it !
I made this tonight & it’s fantastic!