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.

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.

Sour Cream & Onion Chicken
Onion
It’s gonna be a nice, fat onion to start this one.
Onion sliced into strands
Slice it intro thin strands.
Chives
Grab a bunch of chives
Sliced chives
…and slice them into confetti-sized pieces
Chicken and flour
Place some thinly sliced chicken breasts (cutlets) on a plate and grab another plate with a seasoned flour mixture.
dredging chicken
Dredge (coat) each chicken cutlet in the flour mixture…
dusted chicken
…so both sides are lightly dusted.
Dredged chicken on a plate.
Place the dredged chicken on a plate and set aside.
Adding olive oil to pot
Now it’s time to get cookin’! Add some olive oil to the Instant Pot.
searing chicken
Once heated, quickly sear the chicken on one side…
Flipping chicken with tongs
…and then flip it with tongs to quickly sear on the other side.
Seared chicken on a plate.
When done searing, it should have a very lightly browned hue. Rest the chicken on a plate.
Adding butter to the pot
Now let’s add some butter to the heated pot.
melted butter
Once melted…
Adding onions to pot
…add in the onions!
Sautéing onions
Sauté the onions until softened like a pasta and lightly browned. It should just be in the beginning stages of caramelizing.
adding garlic
Then add some garlic…
Sautéing garlic and deglazing.
…and sauté for a moment longer. Scrape the bottom of the pot to get up any browned flour-bits from searing the chicken which should easily come up thanks to the onion releasing water as it cooks.
Adding chicken broth to pot
Time to add in some chicken broth!
Adding chicken back to pot
Return the seared chicken back to the pot, resting it on top of the onions and stacking in a crisscross fashion. Secure the lid and cook at high pressure.
Removing cooked chicken to a serving dish
When done cooking, remove the chicken to a serving dish to rest.
Sauce in the pot
Now let’s focus on turning this into one of the most irresistible sauces ever! Give it some heat.
Adding sour cream to pot
As we’re waiting for the pot to bubble, add in some sour cream (see recipe card for lighter alternatives)…
Adding onion dip mix to the pot.
…and a packet of onion dip/soup mix (you know, the kind you’d use to make onion dip with).
Stirring the pot
Give it all a good stir…
Adding Boursin to pot
Optionally, you can elevate this sauce even further by adding a spreadable herb cheese (like Boursin or Alouette).
Adding chives to pot.
Add in the chives too.
Stirring pot
Stir everything until the dairy is fully emulsified into the sauce…
Sauce transforming into sour cream & onion.
…transforming it into a sour cream & onion dream! Turn the heat off the pot.
Spooning sauce over chicken
Lastly, spoon the sauce over the chicken.
Sour Cream and onion potato chips
For a final and brilliant touch, feel free to take some sour cream & onion potato chips…
Crushing chips over chicken
…and crush it over the chicken for a beautiful, crunchy and tasty garnish along with some extra chives.
egg noodles
Alternatively, I love preparing some egg noodles (see Jeff’s Tips in the recipe card), placing it in a bowl…
Chicken and sauce over egg noodles
…and laying some of the chicken, sauce and toppings over it! It’s like a stroganoff this way!
Jeffrey holding up finished food
Now just look at what you’ve done!
Jeffrey admiring food
Admire it…
Jeffrey trying food.
…try it…
Jeffrey contemplating
…and allow your brain to process what just happened.
Jeffrey stunned
No, seriously…WHAT JUST HAPPENED?!
Jeffrey satisfied
This is one of the greatest things you’ll ever make and then get to enjoy.
Jeffrey & Richard talking
Invite every sour cream & onion lover to try it and then let them try to convey their thoughts.
Thumbs up
And I’m willing to bet it’ll get the thumbs up!
Yield: 6

Instant Pot Sour Cream and Onion Chicken

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

Instructions

  1. Dredge (coat) the chicken cutlets in the flour mixture on both sides so it's fully and lightly dusted.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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!

Reader Interactions

Comments

  1. 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..

  2. 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….. 😉

  3. 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!!

  4. 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!

  5. 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

  6. 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

  7. 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.

  8. 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!!

  9. 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!

  10. 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?

  11. 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

  12. 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.

  13. Shannon Longcore

    My chicken is frozen. Can I skip the dredging and browning step and just throw in the frozen cutlets?

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