Instant Pot Sour Cream and Bacon Chicken–Tender chicken with a flavorful sauce made with sour cream, mushrooms and bacon. An easy dump and go recipe!
This recipe can be made in the Instant Pot or the slow cooker. Both instructions are listed in the recipe card below.
Instant Pot Sour Cream and Bacon Chicken
This is an easy dump and go chicken recipe that tastes awesome! The creamy sauce is homemade and the flavor is super yummy and a little different with the combination of sour cream, mushrooms, bacon, dill and Worcestershire sauce. If you’re a fan of mushrooms I think you’ll love this chicken dish. Even my son who “doesn’t like mushrooms” enjoyed this dinner.
Ingredients/Substitution Ideas
- Chicken broth–or water and 1 teaspoon of Better than Bouillon Chicken Base
- Boneless skinless chicken thighs–frozen or fresh
- Kosher salt
- Black pepper
- Dried dill
- Garlic powder
- Worcestershire sauce
- Mushrooms
- Sour cream–or plain yogurt
- Cornstarch
- Bacon crumbles–I find these in the salad dressing aisle. You can also use bacon that you fry up and crumble.
Steps
Pour broth into Instant Pot. Add in the chicken. I used frozen chicken thighs.
Sprinkle the chicken with salt, pepper, dill, garlic powder and Worcestershire sauce. Dump in the mushrooms. I like to chop the mushrooms so my kids don’t know they are there 🙂
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for frozen or 10 minutes for fresh chicken. Always cook on high pressure unless the recipe explicitly tells you differently.
When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together cornstarch with 3 Tbsp of water until smooth. Stir the mixture into the pot. Turn Instant Pot to saute setting. Let the sauce thicken up. Turn off the Instant Pot. Add 1 cup of the sauce into the sour cream in a bowl and whisk. Pour the mixture into the Instant Pot and stir. By tempering the sour cream you will prevent it from separating.
Stir in the bacon.
Salt and pepper to taste. Serve the chicken and sauce over rice, mashed potatoes or egg noodles. I made brown rice in a separate Instant Pot. You can break up the chicken with a fork or you can serve it in whole pieces.
Notes/Tips
- Serve the chicken and sauce over rice, mashed potatoes or egg noodles.
- If you want you can make pot-in-pot white rice at the same time as the chicken. Place a tall trivet in the pot around the chicken. Place a pan* with water and rice inside (1 cup rice to 1.5 cups water ratio) on top of the trivet. Pressure cook the recipe according to directions. Rice will cook perfectly at the same time as the chicken.
- You can also make this with chicken breasts although the chicken won’t be as moist and tender. Use the same cooking time as thighs. You can also make this with chicken tenders but just use a 4 minute pressure cooking time.
- This recipe is low carb and can be keto friendly if you serve over cauliflower rice.
- This recipe can be gluten-free if you use gluten-free Worcestershire sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with Worcestershire sauce are Instant Pot Amish Cabbage And Potato Casserole and Instant Pot Fat Burning Soup.
More Instant Pot recipes with mushrooms…
Instant Pot Amish Beef Noodles
Tender bites of roast with mushrooms and egg noodles. A homey, comforting dish.
Instant Pot Spinach Mushroom Pesto Pasta
An easy, tasty and fast meatless meal of your favorite type of pasta enveloped in a basil pesto sauce with plenty of sauteed mushrooms and spinach. Add bites of chicken if you prefer.
Instant Pot Beef Stroganoff
A super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker.
Instant Pot Hibachi Chicken
A savory sauce with chicken chunks, mushrooms, bell pepper and zucchini. Serve it over rice and drizzle with homemade yum yum sauce for an awesome dinner.
Instant Pot Garlic Mushroom Chicken
A creamy sauce is spooned over mushrooms, tender bites of chicken (and optional broccoli). A delicious dump and go recipe that you can make with frozen chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Sour Cream and Bacon Chicken
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Tender chicken with a flavorful sauce made with sour cream, mushrooms and bacon. An easy dump and go recipe!
Ingredients
- 1 cup chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs (frozen or fresh)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried dill
- 1 tsp garlic powder
- 2 Tbsp Worcestershire sauce
- 8 ounces mushrooms, chopped
- 1 cup sour cream
- 3 Tbsp cornstarch
- 1/3 cup bacon crumbles
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add in the chicken. Sprinkle the chicken with salt, pepper, dill, garlic powder and Worcestershire sauce. Dump in the mushrooms.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for frozen or 10 minutes for fresh chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together cornstarch with 3 Tbsp of water until smooth. Stir the mixture into the pot.
- Turn Instant Pot to saute setting. Let the sauce thicken up. Turn off the Instant Pot.
- Add 1 cup of the sauce into the sour cream in a bowl and whisk. Pour the mixture into the Instant Pot and stir.
- Stir in the bacon.
- Salt and pepper to taste. Serve the chicken and sauce over rice, mashed potatoes or egg noodles.
Slow Cooker Instructions:
- Add broth, chicken, chicken, salt, pepper, dill, garlic powder, Worcestershire sauce and mushrooms into slow cooker.
- Cover and cook on low for 4-6 hours.
- In a small bowl stir together cornstarch with 3 Tbsp of water until smooth. Stir the mixture into the slow cooker. Turn slow cooker to high and let it cook for 10 minutes without the lid.
- Add 1 cup of the sauce into the sour cream in a bowl and whisk. Pour the mixture into the slow cooker and stir.
- Stir in the bacon.
- Salt and pepper to taste. Serve the chicken and sauce over rice, mashed potatoes or egg noodles.
- 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.
Recipe amounts: 1/2X, 1X, ,2X. 2X recipe is doubled. 1/2X recipe is half, 1X Original recipe. I usually need/make 1/2X for 2 of us. Would you recommend using a 3 qt IP? Or making recipe in pot-in-pot method? My IP needs 1 1/2 Cups liquid minimum. Many, many recipes call for 1/4 Cup – 1/2 cup liquid only, hence my question. Until I know we like the recipe, I halve the ingredients. Once we know it’s a keeper, I can made 1X amounts, and freeze any leftovers. PLEASE advise, thank you. : – |
Yes a 3 quart pot would work great. the mushrooms put off liquid too so you should be okay.
I only have an 8 quart and the instructions that came with it said to always use at least 1 1/2 cups to 2 cups liquid to bring to pressure.. Without making a double batch, how do I adjust this recipe to come up to pressure correctly?
You should be good since it uses 1 cup of broth and then the chicken will put off about a half cup of liquid. Plus the mushrooms release liquid too.
Thanks for the recipe ! Do you know if I can use Greek yogurt instead of sour cream ?