Instant Pot Cheesy Sour Cream Chicken–an easy dump and go recipe with a homemade creamy, cheesy sauce that tastes so good you’ll be licking your plate clean.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Cheesy Sour Cream Chicken
Mmmmm! That’s what Greg, Skyler, Reagan and I ALL said when we ate this chicken and sauce. Lots of good flavor. And the best part is that it’s one of those dump and go recipes that takes only a few minutes to get started. Finding the spices in your spice cupboard will be the hardest part of getting this chicken going. The sauce is better than alfredo in my opinion (much for flavorful!). Try this creamy, cheesy, sour cream chicken with rice for dinner this week!
Can I use chicken breasts instead of thighs? Yes, you can. The chicken won’t be as moist and tender. I’d use the same cooking times listed in the recipe for breasts.
How do I make this low carb? You can leave out the cornstarch slurry and this recipe will be super low carb and keto friendly. Try serving over cauliflower rice or spaghetti squash.
Can I make pot-in-pot rice at the same time? Yes, if you can fit it in the pot. I used frozen chicken thighs so there wasn’t room in my pot to make pot-in-pot rice. But if you use fresh chicken place a tall trivet* on top of the chicken and place a pan with water and rice* on top of the trivet. You can cover the rice pan or leave it uncovered. I use the ratio of 1 cup of white rice to 1.5 cups of water.
What should I serve with Instant Pot Cheesy Sour Cream Chicken? Try serving the chicken and sauce over rice, egg noodles, mashed potatoes, cauliflower rice. Serve with a side salad, steamed broccoli or sautéed spinach.
Can I freeze the leftovers? Yes you can. Freeze in an airtight container for up to 3 months.
More Instant Pot Chicken Recipes…
Instant Pot Karen’s Killer Chicken
Instant Pot Million Dollar Chicken
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Instant Pot Cheesy Sour Cream Chicken
- Prep Time: 15 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
An easy dump and go recipe with a homemade creamy, cheesy sauce that tastes so good you’ll be licking your plate clean.
Ingredients
- 1 cup chicken broth
- 1 bay leaf
- 8 boneless, skinless (or bone-in) chicken thighs (frozen or fresh)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 2–3 Tbsp cornstarch + 3 Tbsp water
- 1 cup sour cream
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan cheese
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add in the bay leaf.
- Add chicken into Instant Pot and sprinkle with oregano, basil, garlic powder, parsley, salt, pepper and rosemary.
- 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 chicken or 15 minutes for frozen. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Use tongs to place chicken onto a platter. Turn Instant Pot to sauté setting. Stir 2-3 Tbsp of cornstarch together with 3 Tbsp of water until smooth. Stir the mixture into the pot.
- Stir in the sour cream, mozzarella and cheeses. Let melt. Salt and pepper to taste. Turn off Instant Pot.
- Serve the chicken with sauce drizzled on top. You can serve the chicken and sauce over rice, noodles, potatoes or cauliflower rice.
Slow Cooker Instructions:
- Pour broth into slow cooker. Add in the bay leaf.
- Add chicken into slow cooker and sprinkle with oregano, basil, garlic powder, parsley, salt, pepper and rosemary.
- Cover and cook on low for 4-6 hours.
- Use tongs to place chicken onto a platter. Turn slow cooker to high. Stir 2-3 Tbsp of cornstarch together with 3 Tbsp of water until smooth. Stir the mixture into the slow cooker.
- Stir in the sour cream, mozzarella and cheeses. Let melt. Salt and pepper to taste. Let sauce thicken for 10-15 minutes.
- Serve the chicken with sauce drizzled on top. You can serve the chicken and sauce over rice, noodles, potatoes or cauliflower rice.
- 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.
Yummy, but it made too much sauce. Next time I will put half amounts of sour cream & cheeses
Good to know!
This was so good. I used Greek yogurt 🙂 and no cornstarch. I recommend!
Thanks Brittany!
Another winner, Karen. The only change I made was using a combination mozzarella/provolone cheese because that’s what I had. I served it over egg noodles. One warning for people who make this…Even though the instructions say to stir in the cornstarch/water mix, I was afraid it wouldn’t get thick enough so I let it sauté a bit. Don’t! Once you add the sour cream and cheeses, the sauce will be plenty thick (and deliciously gooey). I added about a half cup of broth to the sauce when I reheated it because the sauce was too thick! The sauce is indeed slurp-worthy and the chicken thighs are fall apart tender!
★★★★★
Thanks for the tip Jeanie!
Delicious! So fast and easy. Didn’t have chicken thighs so used chicken breast. Probably even better with chicken thighs. Served over riced cauliflower. Even the kids ate it.
I really love this one too! Glad you like it with the chicken breasts.
It was very good. I used half the amount of salt and rosemary and less sour cream and it was still delicious. I served it over both mashed potatoes and brown rice.
★★★★★
Thanks for the suggestions and for the 5 stars!
This recipe is so delicious!!! To save time in the evening I did it in my slow cooker. Didn’t change a thing. Will try my IP the next time. I will make the meat portion of a recipe for the two of us and double the sauce to save for reuse. One question I haven’t seen anyone ask is can the sauce be frozen? Haven’t had a bad recipe of yours yet. 🙂
I bet you could freeze it! I haven’t tried it myself.
Oh my goodness, I used this recipe as a jumping off point to make something that was so good I ate every bit of it within a couple of days! I used chicken tenderloins, cheddar cheese and a bit of Capitol Hill seasoning because I didn’t have the all the things you suggested and it was fabulous! My favorite way to eat it is in a soft corn tortilla with some pico de gallo. Thank you so much for such a great and versatile recipe.
Sounds like a winner!
Thank you Karen! So easy and so delicious! Lucky me I was able to use ALL fresh herbs–have them growing in pots by my kitchen door (and basil growing in my community garden plot). Only had half the amount of chicken (and no mozarella) but only myself to serve it to so that works. I had it for dinner after playing tennis for over an hour–what a nice treat.
★★★★★
The fresh herbs sound wonderful and so does tennis! Good for you!
Thank you Karen for this recipe. We have gone Keto for health reasons and I have converted a number of your recipes into Keto. I have made so many of your delicous recipes and always 5 stars. I really appreciate you!
★★★★★
Oh thanks so much Kathie that is so nice!
Hello Karen my hero ! Is it possible to do PiP noodles with this and how ?
Yes! Add noodles and water to cover them to a pot in pot dish. cover with foil. place a tall trivet into the pot. Place dish on top of trivet. Should work well! Drain any excess water.
Any chance you could cook rice or potatoes PIP?
You are always my ‘go to gal’ for recipes! Recipes are always great & easy too.
★★★★★
I am also interested in PIP rice or potatoes. Thanks in advance.
Can I make pot-in-pot rice at the same time? Yes, if you can fit it in the pot. I used frozen chicken thighs so there wasn’t room in my pot to make pot-in-pot rice. But if you use fresh chicken place a tall trivet* on top of the chicken and place a pan with water and rice* on top of the trivet. You can cover the rice pan or leave it uncovered. I use the ratio of 1 cup of white rice to 1.5 cups of water.
Hi KAREN,
Do have any chicken recipes that dont call for alot of cheese or any others?
Hi Doris, you can peruse all my chicken recipes here! https://www.365daysofcrockpot.com/recipes/?fwp_ingredient=chicken-dishes
My sauce was too thick with cheese. Can I thin with more broth? Will it stay smooth?
Sure! I would add in more…it will be fine.
I’m making this for the 2nd time. It smells so good when it is cooking. So easy too. I serve it with mashed potatoes and broccoli. The sauce goes so well over everything on the plate!
Thank you for sharing this recipe.
★★★★★
mmmm! Love that sauce! Thanks for the 5 stars!
Hi Karen,
The recipe card says it serves 4 but the nutrition info says 6. Which is correct, please?
It’s 4 large servings or 6 smaller servings…I know my husband eats about 2 servings so I guess it depends on how big of appetites your family have
Thanks Karen, that helps a lot!
Do you use the trivet at the bottom of the instant pot?
I did not for this recipe
OH MY GOSH Karen!!!!
Made this tonight, sooo sooo good!!!
Karen I don’t know what I would do without you! never leave me😂
★★★★★
Haha Jenny I will never leave you!
Hi Karen,
This was a winner! I didn’t have enough boneless chicken thighs, so I added in a partially frozen chicken breast, and it still came out great. My husband is slurping the excess sauce as I write this.
★★★★★
I also slurped the sauce…no judgment! haha!
My guys don’t like dark meat. Can you use boneless, skinless breasts instead?
Yes, you can. The chicken won’t be as moist and tender. I’d use the same cooking times listed in the recipe for breasts.
How long to cook if I’m using bite-sized pieces of fresh boneless thighs? (Am cooking for older folks who have trouble cutting up meat)
As always, THANKS, & I’ll be back soon with stars!
I would cook for 4 minutes with 5 minute natural pressure release!
My husband looked like a pig at the trough. He said, “give that lady 15 stars!” So, from that, I’m assuming he liked it. Ha.
Thanks so much for this recipe & for getting back to me so quickly on my question. You are my hero!
★★★★★
ahhh thanks Kim for always leaving reviews of the food you try! I appreciate it!
Hi Karen, an off content question please. Do you have any general information on doubling your recipes? As you can tell, I’m very new at this and I normally need to serve 6 to 8 people.
Thanks for your time
Conn
Sure here you go! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
can you use greek yogur tinstead of sour cream?
Yes you could do that!