Description
Tender chicken and potatoes in a creamy sauce, topped with crunchy cornflakes and melted cheddar cheese for the ultimate comfort food dinner.
Ingredients
Scale
- 1/2 cup chicken broth
- 24 oz boneless skinless chicken thighs, cut into bite size pieces
- 20 oz Russet potatoes, peeled and cubed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 3 Tbsp cornstarch
- 2 green onions, diced
- 3/4 cup sour cream, room temperature
- 1 cup shredded cheddar cheese
- 1 cup crushed cornflakes
- 4 Tbsp melted butter
Instructions
- Pour broth into Instant Pot. Add in the chicken and potatoes. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Add in the slurry and gently stir until sauce has thickened. Stir in the sour cream.
- Heat oven to 375° F. Spread chicken mixture into a 9×9 inch pan. Sprinkle the cheese on top. Sprinkle the cornflakes on top and then drizzle the butter over the top.
- Bake for 25 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven