Every so often my brain explodes with an idea to marry things that deserve a wedding. Sour Cream & Onion and Chicken invite you to theirs.
While eating my Beef Stroganoff the other day, I realized it was very reminiscent of a fabulous onion dip. And after seeing a bag of Sour Cream & Onion potato chips in the pantry, an onion on the counter and some chicken cutlets and sour cream in my fridge, a light bulb went off and an instant classic was born. The Instant Pot was born for dishes like these.
Mark my words: This is going to become one of your favorite meals of all time.
Yield: 6
Instant Pot Sour Cream and Onion Chicken
Every so often my brain explodes with an idea to marry things that deserve a wedding. Sour Cream & Onion and Chicken invite you to theirs.
Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 25 minutes
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 - 1/3 cup all-purpose flour with a few dashes of salt, pepper and garlic powder whisked in (you can also use coconut or quinoa flour for a lighter touch and to make it Keto)
- 2 pounds chicken breasts, thinly sliced into 1/4-inch cutlets
- 2 tablespoons salted butter or ghee
- 1 large Vidalia (sweet) onion, sliced into thin strands
- 3 cloves garlic, minced or pressed
- 1 cup low-sodium chicken broth
- 1 cup sour cream (you can also use reduced fat/fat-free sour cream or Greek yogurt for a lighter touch)
- 1 packet onion dip mix (any flavor)
- 1 package spreadable herb cheese (like Boursin or Alouette - any flavor) or 4 ounces of cream cheese (optional)
- Bunch of chives, sliced into confetti-sized pieces plus some reserved for topping
Optional Finishes
- Sour cream and onion potato chips, crushed for topping
- Egg noodles, rice, cauliflower rice or zoodles, prepared separately to serve the chicken and sauce over
Instructions
- Dredge (coat) the chicken cutlets in the flour mixture on both sides so it's fully and lightly dusted.
- Add the olive oil to the Instant Pot, hit Sauté and adjust to the More or High setting. After 3 minutes of heating add the chicken in batches (about 2 at a time will fit) and sear on each side for 1 minute until lightly browned. Use tongs to remove the seared chicken to a plate to rest. Repeat until all the chicken is seared.
- Add the butter. Once melted, add the onion and sauté for 5-8 minutes until softened like pasta, lightly browned and just appearing a bit caramelized. Add the garlic and sauté for 1 minute longer. (NOTE: As you sauté the onions, the browned bits on the bottoms of the pot will come up as you lightly scrape the bottom of the pot as the onions release water.)
- Add the broth and return the chicken to the pot, resting it on top of the onions and broth in a crisscross fashion. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual for 5 minutes at high pressure. Quick release when done.
- Use tongs to remove the chicken to a serving dish. Hit Keep Warm/Cancel and then hit Sauté so it's on the More or High setting. Stir in the sour cream, onion dip mix and spreadable herb cheese (if using). Once the dairy is totally melded into the sauce, stir in the chives and hit Keep Warm/Cancel to turn the pot off.
- Drape the sauce over the chicken in the serving dish (you'll likely have a good amount of sauce leftover too). Feel free to serve the chicken over a bed of any of the suggested finishes and top with additional chives and crushed sour cream and onion potato chips, if desired.
Jeffrey's Tips
Make it Keto by using quinoa or coconut flour instead of all-purpose flour and leaving out the crushed chip garnish.
If not using the spreadable herb cheese, the sauce may appear thinner at first because of how hot it is. But as it cools a bit, it will thicken nicely.
This freezes well! Just heat it up in the microwave or on Sauté in your Instant Pot!
Barbara Altekruse
Jeff,
This looks terrific. I can’t wait to try it!
Barbara
Pat
Made this last night….substituted chicken thighs (skinless/boneless). Was a huge hit! Thanks, Jeff!
Leanne
Big hit with the whole family.
Norma
Just went to Costco here in Superior on Thursday (Colorado) and got a 3 pack of Organic Chicken Thighs (Boneless, Skinless) Kirkland brand and I’ll use your suggestion of Coconut Flour (i can’t do reg. or G-F AP Flour and I’ll season it with some of the Paleo Blend I’ve got which should make a nice flavor to it in the Coconut Flour ( just 1-2 teaspoons) .. Got the Dressing mix to make it in my cabinet . Yummy watching you make this my stomach said find this and get cooking quick ! Looks Delicious Jeffrey ! Thanks for having substitutions..
Alison
Saw your video this morning and immediately went to the store for the ingredients. It did NOT disappoint. It’s a good thing my head is too big to lick the instapot.
Peggy Kneller
Now *that* comment just cracked me up!! Getting ready to wing it with the Instant Pot tonight to make Red Beans & Rice. May the force (or pressure) be with me….. 😉
Tonya
Made this tonight and the chicken was absolutely tender and juicy! It tasted like a big, creamy bag of sour cream and onion chips. A warm, satisfying dish on a cold-Minnesota evening! It doesn’t get better than that!!
Michelle W.
This was delicious! The chicken was so tender! I used chive flavored cream cheese instead of Boursin because that’s what was available. We served it over egg noodles with a salad on the side. Next time I might add mushrooms!
Sally
Could you make this with frozen chicken breast?
Dee
Can you use more than the recommended amount of chicken with the same cooking time? I would like to try it to feed a family of 7. All big eaters
Lisa
Oh my goodness! It was soooo good! Thank you for another great re pie!!
Lynn
We loved the flavors of this IP Soup Cream and Onion Chicken even my 90 year old Mom loved it. I used chicken tenders and they were so moist, also Alouette Jalapeno Dip but there are a lot of choices to change this yummy sauce. Thanks Jeffery
Laurie Mikuta
Do you think I could freeze this in small vacuum sealed packets to give to my dad? I am making him a few homemade meals he can heat up by boiling the bag.
Melanie
I just made this tonight and while serving it, added steamed broccoli. OM GOOD
linda
This sooo yummy and full of flavor. I used cream cheese and not boursin and served it with steamer rice cauliflower to make it lower carb. skipped the chips at the end. Next time I think I might sauté some mushrooms with the onions. This is even better warmed up as leftovers the next day!!
Laura
So… The high this coming Sunday is supposed to be -2. Yes, you heard that right. I am going to make this! Thank you so much for all of your awesome recipes. Continue to be awesome! Also, squeeze banjo for me!
Gwen
Delicious.
I made it a 1 pot meal
Add 1lb mushrooms
Add 1.5cup broth
Add 1 cup sour cream
Add 1 packet onion soup mix
Increase cream cheese to 1 lb
Add 1 bag egg noodles
Jessica
I’m so glad you posted this. I really wanted it to be a one-pot meal but had heard that egg noodles didn’t do well in the Instant Pot. But it came out perfect! I will say I had to add 2.5 more cups of broth (for a total of 3) because of the amount of chicken I had, and I put about 2T of butter on top of the noodles, but they were perfectly cooked!
Dennis
I’d like to try Gwen’s additions with your modifications. Questions:
1) The original recipe called for 1 cup of broth, so when you say you added 2.5 more cups for a total of three, could you clarify?
2) Also, like other recipes, when you put in the noodles do you load them on top, press them down, but don’t stir them in?
3) So per Gwen, when you added another cup of sour cream, you ended up with a total of 2 cups, correct?
Jen
This was so good! Jeffrey has become my go to for instant pot recipes. My family has loved all that I have tried and have requested I make them again and again. This is already on the menu again in two weeks
Chris
We made this last night! It was a hit. We made the pasta with it.
Ate left overs today, and it was even better!!!!
Aileen
Amazing! Another winner (never a doubt) and a huge hit! You rock Jeff!
Tammy
Hello,
Quick question…why did you not use the chicken Better than Bouillon instead of chicken broth?
I’m definitely doing this one.
BTW, you have made me unafraid of my Instant Pot! I am a lousy cook, but your recipes are so easy and delicious!
So far, my favorites are the mushroom risotto, the ribs and the corn chip chili.
Thank you.
ken k
Jeffrey, you called this one right! A huge hit in my house. Next time I add in the chips on top.
Shannon Longcore
My chicken is frozen. Can I skip the dredging and browning step and just throw in the frozen cutlets?