Instant Pot Amish Chicken–an easy, homemade dump and go recipe of chicken with a sour cream dill sauce that you’re going to love! This chicken and sauce taste great served over rice, potatoes or buttered egg noodles.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Amish Chicken
Although this chicken and sauce doesn’t look all that exciting I want to tell you that it tastes exciting! It is sooooo good! I really couldn’t stop eating it. It’s the combination of dill, sour cream, lemon and chicken that makes it so flavorful. The original recipe was made with cream of mushroom soup and a packet of onion soup mix. My version is made from scratch and is really almost just as easy as the original…pinky promise. It’s a simple recipe that you can get going in just a few minutes. You can even use frozen chicken…no thawing necessary.
- Can I make rice at the same time? Yes! After you add the chicken and other ingredients into the pot place a tall trivet* into the pot (move the chicken around so that the trivet is stable). Fill a pan* with water and rice (1 cup rice to 1.25 cups water for white rice) and cover it. Place the pan on top of the trivet. The rice will cook while the chicken cooks.
- Better than Bouillon: I love the Better than Bouillon chicken base and use it for all sorts of recipes. I like to buy it at Costco in the big container. If you don’t have chicken base then you can use bouillon cubes or granules…I’m not exactly sure how many you will need so you may need to experiment a bit.
- Mushrooms: I used a chopper/scraper tool* to chop up my mushrooms. I like the chopped mushrooms for this recipe as opposed to sliced mushrooms for more of a cream of mushroom soup type of feel. Plus if you have mushroom haters in the house they won’t even notice them in this recipe!
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in an 8 quart pot. For the 3 quart pot you can make it with fresh chicken that is more easily manipulated or you can halve the recipe.
More Chicken Recipes You’ll Love…
- Instant Pot Ritz Chicken
- Instant Pot French Chicken Casserole
- Instant Pot Cheesy Sour Cream Chicken
- Instant Pot Chicken Madeira
- Instant Pot Dude Ranch Chicken
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Instant Pot Amish Chicken
- Prep Time: 15 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 27 minutes
- Yield: 4–6 servings 1x
Description
An easy, homemade dump and go recipe of chicken with a creamy mushroom sauce that you’re going to love! This chicken and sauce taste great served over rice, potatoes or buttered egg noodles.
Ingredients
- 1/2 cup water
- 1 1/2 pounds boneless chicken thighs and breasts (one or the other or a combination of the two)
- 8 ounces mushrooms, chopped
- 2 Tbsp dry onion flakes
- 2 Tbsp Better than Bouillon chicken base
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup sour cream
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp dried dill
Instructions
Instant Pot Instructions:
- Pour water into Instant Pot. Place chicken into the Instant Pot. Dump mushrooms on top of chicken. Add in the onion flakes, bouillon, onion powder, paprika, garlic powder and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (for fresh or frozen). Let the pressure release naturally for about 10 minutes then move valve to venting. Remove the lid.
- Move chicken to a cutting board and chop or shred.
- In a small bowl stir together the sour cream, cornstarch, lemon and dill. Turn Instant Pot to saute setting and stir in the sour cream mixture. Once sauce is thickened turn off the pot. Stir in the chicken.
- Serve the chicken and sauce. Try serving over mashed potatoes, egg noodles, rice, cauliflower rice, spaghetti squash, etc.
Slow Cooker Instructions:
- Add water, chicken, mushrooms, onion flakes, bouillon, onion powder, paprika, garlic powder and pepper into slow cooker.
- Cover and cook on low for 4-6 hours.
- Move chicken to a cutting board and chop or shred.
- In a small bowl stir together the sour cream, cornstarch, lemon and dill. Stir the mixture into the slow cooker and turn to high. Stir in the chicken. Cook for 10-20 minutes without the lid until sauce has thickened.
- Serve the chicken and sauce. Try serving over mashed potatoes, egg noodles, rice, cauliflower rice, spaghetti squash, etc.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
WHOA, Mama!! Made this today for Sunday dinner. Am kicking myself that I haven’t done it before now. So EZ to throw together & the flavor was totally out of this world. Served it over mashed ‘taters with steamed broccoli on the side. Hubby took a couple of bites and said, “this tastes like beef stroganoff using yard-bird instead of beef AND I’ve got dibs on the leftovers!” He’s a piece of work, but this time he’s right on it. Was so very good. Thanks again for another winner.
★★★★★
I always love the comments from your husband haha! He is a hoot
Could you use cream of mushroom and onion soup mix instead? Would you put them in the first step? Want to try this with my kids and they can be kinda picky
Sure! I would add them in on top of the chicken. Spoon it over the top so you don’t get the burn error message
I’m going to have to cut this recipe totally in half and use my 3 quart IP. In doing that should I keep with the half cup of liquid or add some extra? Also, my chicken is froze so I know it’s going to take a little longer to come to temperature. I’m making this just for myself as my husband detests anything chicken :-(.
I bet it’ll be ok in the 3 quart. The frozen chicken will release liquid as well as the mushrooms to bring the pot to pressure.
Only 1/2 cup water? That’s enough to bring the IP up to pressure? (We have an 8 quart)
Yes because the chicken and mushrooms both release moisture.
Excellent! Made us just as your recipe stated and we loved it! Thank you.
★★★★★
Thanks so much for the 5 stars Rona!
I’d like to try making this with pre-cooked chicken. What time would you suggest I pressure cook the fresh mushrooms & chicken at?
I would pressure cook for 3 minutes with a 5 minute natural pressure release.
I’m looking forward to making this over the weekend, my only complaint is that there isn’t a serving size, I’m pretty literal when it comes to this, and it drives me nuts when I have to guess at it.
I just made this with about 2.5# of chicken. I cooked all of that chicken, then removed 1#’s worth to freeze. The only difference that I made was using 1/4 of a sweet onion that I had chopped and froze a couple of days ago. I didn’t have dry onion flakes. Oh, and no mushrooms. I made it around lunch time and then put it in a pretty oven safe dish and popped it in the fridge.
I pick my 2 granddaughters up at their bus stop today, so my dinner is made and I just have to plate it up with rice and microwave our plates; or I can pop the dish in the oven. I used frozen chicken thighs and I can’t believe how quickly is was done. When I went into the kitchen to check on it after about an hour, it had already been on keep warm for 33 minutes!
The nice thing about this recipe is that one can use the base part for other chicken dishes without adding the sour cream mixture.
Looking forward to having this easy peazy recipe for dinner tonight!
★★★★★
I hope you and your granddaughters enjoy it!
I’d like to substitute Plain Greek Yogurt for the sour cream? Any reason why it wouldn’t work as a good sub? Looking forward to making this one. Love your website and many of your recipes are staples for me now.
Yes I think that would work great!
Did you try the Greek yogurt instead of the sour cream? Just curious how it turned out?
I did use the Greek yogurt and it worked out great. This was definitely a keeper recipe option.
Is there anything else you can substitute for the better than bouillon chicken base.
If you don’t have chicken base then you can use bouillon cubes or granules…I’m not exactly sure how many you will need so you may need to experiment a bit.
I also was wondering about omitting the mushrooms and how much water to use. I have a mushroom powder I use, (no mushroom chunks for the mushroom haters,) but all the flavor..
Interesting! I would use 1 cup of water instead of 1/2 cup.
As can be seen from my above post, I was questioning the measurement for pepper, I elected to go with 1/4 teaspoon. This was soooo good, but, at least in my house, I think the absolute max we could squeeze out of this would be 3 servings, and that is only because my wife truly eats like a bird…lol. This recipe has moved right up to the top of my favorites list, am looking forward to the words of praise when I serve this to guests… great job Karen, keep up the good work
★★★★★
Yes it was supposed to be 1/4 teaspoon! I’m so glad you loved it. It’s really so good!
My Mom always said don’t let anyone tell you that you eat like a bird. Birds, especially sparrows) are messy pigs. I have them at my feeders daily and they throw seed around, empty feeders within an hour or so. It would be better to say that your wife eats like a cat. They aren’t really messy (at least most aren’t) and they stop when they’ve had enough! 😉🙃
Is that 1/4 tsp or tbsp of black pepper?
I believe it’s teaspoon.
teaspoon! Just corrected it!
I would like to add jarred mushrooms after the pressure cooking cycle. Would I need to increase the water added at the beginning? I would think you are relying on the raw mushrooms to provide some of the liquid to bring the pot to pressure. One half cup water doesn’t seem like much.
I’d increase it to 1 cup.
My mom is allergic to chicken, do you think this would be good using turkey? If so, would the cooking time’s change?
What kind of turkey? Ground turkey, pieces of cooked turkey??
I was thinking turkey breast, maybe the kind that can be roasted in the oven.
Sure you could use that! It would be so yummy. If it’s cooked I would only use a 3 minute pressure cook time.