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.