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Instant Pot Cheesy Sour Cream Chicken


  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 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
  • 23 Tbsp cornstarch + 3 Tbsp water
  • 1 cup sour cream
  • 1 cup shredded mozzarella
  • 1/2 cup shredded parmesan cheese

Instructions

Instant Pot Instructions: 

  1. Pour broth into Instant Pot. Add in the bay leaf. 
  2. Add chicken into Instant Pot and sprinkle with oregano, basil, garlic powder, parsley, salt, pepper and rosemary.
  3. 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.
  4. 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. 
  5. Stir in the sour cream, mozzarella and cheeses. Let melt. Salt and pepper to taste. Turn off Instant Pot. 
  6. 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: 

  1. Pour broth into slow cooker. Add in the bay leaf. 
  2. Add chicken into slow cooker and sprinkle with oregano, basil, garlic powder, parsley, salt, pepper and rosemary.
  3. Cover and cook on low for 4-6 hours.
  4. 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. 
  5. Stir in the sour cream, mozzarella and cheeses. Let melt. Salt and pepper to taste. Let sauce thicken for 10-15 minutes. 
  6. 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