The Instant Pot-adapted creamy chicken recipe from my grandmother! Serve with pasta, potatoes, or rice.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 3 onions, coarsely chopped
- 1 stick butter, melted
- ¼ cup chicken broth
- 2 tablespoons minced garlic
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- 4 skinless, boneless chicken breasts, cut in half
- 2 tablespoons all-purpose flour
- 1 (24 ounce) container sour cream
Instructions
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Sauté function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Sauté function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
- You can use white or yellow onions. If you chop them into large pieces, they hold up better.
- Feel free to substitute any spice or seasoning blend for poultry seasoning.
- Make sure to release pressure naturally; do not rush, as this will make the chicken rubbery and tough.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 19 g |
| Sodium | 486 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made this last night and it was absolutely delicious! I made no changes except that I added a little Italian seasoning. I served it over linguini….Yum!!!
Fabulous! All four of the kids really liked it!
So creamy and good! I made homemade dumplings and served this over the dumplings!
Note: most recipes for the instant pot appear to be made for the 6 quart, so do not be surprised when you get a burn notice…it makes sense, especially because the 8 quart is bigger in volume, thus more room for liquid to spread out and become thinner creating the chance of evaporation. Onto the review- I made changes and because I made changes I refuse to lower the rating, even though the changes didn’t work so well. I reduced the sour cream to 12 ounces, and used 12 ounces plain greek yogurt. I did this to lower the overall fat/calories. It worked beautifully until I added in the plain Greek yogurt. Although I was careful, the sauce did curdle. I found this remarkably similar to a stroganoff and it was delicious!