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Instant Pot Chicken Stroganoff

Deliciously rich and easy, this Instant Pot Chicken Stroganoff is going to be your winter staple. It’s made with minimal ingredients and requires zero prep work. Just simply layer everything into your instant pot for a delicious family friendly flavorful dish ready in minutes. 

 

Why you'll love this recipe:

  • This instant pot chicken stroganoff is ready in under 30 minutes.
  • It reheats well and makes for a great meal prep recipe during the week.
  • Bother kids and adults love this recipe! 
  • You can use beef or turkey or chicken in place of chicken. 
  • Easily add additional vegetables like peas or carrots. 
instant pot chicken stroganoff

I grew up on beef stroganoff so recreating a macro friendly version that is ready in the instant pot was very nostalgic. Beef stroganoff is probably one of my favorite meals that I remember my Mom making but I look forward to serving her this new version that doesn’t require a packet of mix. Sorry Mom. 

What instant pot do you use?

I have the Instant Pot 6qt Duo Pressure Cooker. I have honestly never used any other setting than “pressure cook.” We make all sorts of things in our Instant Pot like Creamy Chicken Enchilada Soup and Macro Friendly Chili. We have had this instant pot for years without any issues and I would suggest it for this instant pot chicken stroganoff recipe.

What if I don't have a instant pot?

This recipe is specifically written for the instant pot and has not been tested crockpot or stove top. 

What pasta should I use for this recipe?

Stroganoff is traditionally made with egg noodles, which is what I am using for this instant pot chicken stroganoff. You can substitute with other noodles if you prefer or a high protein noodle to add protein to your dish. 

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Does everything go in uncooked?

Yes! Everything from the chicken to the noodles go into the instant pot raw, uncooked. 

Is this good for meal prep?

Great for meal prep! This dish reheats great in the microwave making it perfect for a on the go at work or school lunch. Put your instant pot chicken stroganoff in individual serving dishes, store in the fridge and reheat when you’re ready to enjoy. 

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 with gluten free by using gluten free noodles for this instant pot chicken stroganoff recipe. 

instant pot chicken stroganoff

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 breast for this recipe. You can also use beef, ground turkey or chicken thighs. 

Egg Noodles: Stroganoff is traditionally 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. 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. 

Cream Cheese: I am using 1/3 less fat cream cheese to lessen the fat in this 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. 

Dijon Mustard: I do not suggest skipping this ingredient. It helps flavor up the dish. 

instant pot chicken stroganoff

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.

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What to serve with this dish

This instant pot chicken stroganoff is terrific as a standalone dish. You can add in your favorite vegetables like peas or carrots or omit all vegetables and it will still be delicious. 

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

Yields 

6 servings 

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“ohsnapmacros Instant Pot Chicken Stroganoff

instant pot chicken stroganoff

Instant Pot Chicken Stroganoff

Deliciously rich and easy, this Instant Pot Chicken Stroganoff is going to be your winter staple. It's made with minimal ingredients and requires zero prep work. Just simply layer everything into your instant pot for a delicious family friendly flavorful dish ready in minutes. 
5 from 7 votes
Prep Time 10 mins
Cook Time 6 mins
Course Main Course
Servings 6
Calories 357 kcal

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

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
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5 from 21 Reviews

21 Comments

  • Ashley Bennett

    I made this tonight & it’s fantastic!

  • Diana Salamanca

    5 stars
    So delicious and creamy. Quick and easy to make. Whole family loved it !

  • Charmaine

    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!

    • daniellelima

      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.

      • Charmaine

        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!

        • Charmaine

          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.

  • Kelly Evans

    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 !!

  • Melissa

    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!

  • Jackie

    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.

  • Jill

    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!

  • Nicole

    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.

  • Kim Berg

    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!!

  • Alyssa

    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!

  • FFoster

    5 stars
    This recipe was so easy for meal prep and tasted amazing!

  • Carissa

    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.

  • Alisha

    DELICIOUS! and so filling! even the 3 year old loved it!

  • Carmen

    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.

  • Andrea

    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!

  • Louisa

    Can you make in the crock pot?

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