Instant Pot Chicken Stroganoff with Greek Yogurt
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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.
- For the most accurate serving measurement weigh your final dish and divide by the number of servings.Â
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!
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!
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.
One of my favorites. The husband even approved. I also love that it is quick and easy to make.
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!
This is one of my favorite stroganoffs!!
So glad you love it!
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 : )
Has anyone tried freezing this? Wondering how it holds up!
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!
Delicious and easy! This will be on repeat in our home!
So easy and so good. Wanted to lick the sauce off the plate! My kids even ate the mushrooms.
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!
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!
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!
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.