The Best Instant Pot Chicken Stroganoff (Quick & Creamy)
There are few dinners more comforting than a big bowl of chicken stroganoff. Creamy sauce, tender chicken, cozy noodles — it’s the kind of meal that feels like a hug after a long day. And when you can make it in the Instant Pot? Even better.
This version of Instant Pot Chicken Stroganoff is quick, creamy, and perfectly balanced. Not too heavy, not too tangy, not bland — just cozy, satisfying, and exactly what you want when dinner needs to feel comforting and doable.
Why This Version Works
If you’ve ever made a stroganoff with Greek yogurt and thought, “Wow… that’s tangy,” you’re not wrong. A lot of recipes lean too hard on nonfat Greek yogurt, which can overpower the sauce and pull it away from that classic stroganoff flavor.
This recipe fixes that.
Instead of relying on just one creamy element, the sauce uses a balanced trio:
- Greek yogurt for a little tang and protein
- sour cream for classic stroganoff richness
- cream cheese for body and ultra-creamy texture
The result is a sauce that’s smooth, rich, and comforting — without tasting sour or heavy.
Choosing Your Greek Yogurt (This Matters)
You can absolutely choose the Greek yogurt that fits your lifestyle — I just want you to know what to expect.
- Whole milk Greek yogurt: creamier, milder, better tasting in this dish, but higher in calories
- Nonfat Greek yogurt: still works, but it will add more tang to the sauce
If you go nonfat, the sour cream and cream cheese help balance it out — just expect a slightly sharper flavor. Not bad, just different.
This is one of those recipes where understanding your ingredients makes all the difference.
Instant Pot = Weeknight Magic
The Instant Pot makes this recipe especially great because:
- the chicken stays tender
- the sauce builds quickly
- everything cooks in one pot
You get all the cozy, slow-simmered flavor without standing over the stove for an hour. Which feels important on a Tuesday.
A Quick Stroganoff Fun Fact 🍜
Classic stroganoff dates back to 19th-century Russia and was originally made with beef and sour cream. Over time, it’s evolved into dozens of versions — chicken, mushrooms, yogurt-based sauces — but that creamy, comforting base is what makes it a classic.
This version keeps that spirit, just modernized and weeknight-friendly.
What This Dish Tastes Like
Think:
- tender sliced chicken
- silky, savory sauce
- subtle smokiness from paprika
- warmth from garlic and Dijon
- cozy egg noodles soaking up every bit
It’s rich without being heavy, creamy without being overwhelming, and familiar in the best way.
Optional Spinach = Bonus Greens
The spinach is totally optional, but it’s an easy way to sneak in some greens. It wilts right into the sauce and doesn’t change the flavor — just adds a little color and balance.
Why This Earns “Best” Status
This recipe is:
- quick
- creamy
- comforting
- customizable
- and actually balanced
It tastes like classic stroganoff, but lighter and easier — which is exactly what I want out of a weeknight dinner.
The Best Instant Pot Chicken Stroganoff (Quick & Creamy)
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced
- 8 oz egg noodles
- 2¼ cups chicken broth
- 2 teaspoons Dijon mustard
- ½ cup Greek yogurt whole milk recommended for creaminess
- ½ cup sour cream
- 4 –6 oz cream cheese
- 2 cups spinach chopped (optional)
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Add the chicken: Slice the chicken into strips or bite-size pieces and place them in the bottom of the Instant Pot. Add some avocado or olive oil and rub all over the chicken. Sprinkle evenly with salt, smoked paprika, garlic powder, and black pepper, mix well.
- Build the pot: Add the Dijon mustard, egg noodles, and chicken broth directly on top of the chicken. Gently press the noodles down so they are mostly submerged in the liquid, some may not be fully.
- Pressure cook: Secure the lid, set the valve to sealing, and pressure cook on High for 6 minutes. When cooking is complete, carefully perform a quick release.
- Stir: Once the pressure is released, open the lid and stir everything together well to combine the chicken, noodles, and sauce.
- Make it creamy: Add the cream cheese, Greek yogurt, and sour cream to the pot. Stir until the dairy is fully melted and the sauce is smooth and creamy.
- Finish with spinach: Stir in the chopped spinach and let it wilt into the hot stroganoff for 1–2 minutes.
- Serve: Taste and adjust seasoning if needed, then serve warm and enjoy.
