| Sour Cream and Onion Chicken - Pressure cooker |
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1/4 cup extra virgin olive oil
1/4 - 1/3 cup all-purpose flour with a few dashes of salt, pepper and garlic powder whisked in (you can also use coconut or quinoa flour for a lighter touch and to make it Keto)
1 kg chicken breasts, thinly sliced into 1cm cutlets
2 tablespoons salted butter or ghee
1 large Vidalia (sweet) onion, sliced into thin strands
3 cloves garlic, minced or pressed
1 cup low-sodium chicken broth
1 cup (250ml) sour cream (you can also use reduced fat/fat-free sour cream or Greek yogurt for a lighter touch)
1 packet onion dip mix (any flavor) or French onion soup powder
1 package spreadable herb cheese (like Boursin or Alouette - any flavor) or 114g of cream cheese (optional)
Bunch of chives, sliced into confetti-sized pieces plus some reserved for topping
1/4 - 1/3 cup all-purpose flour with a few dashes of salt, pepper and garlic powder whisked in (you can also use coconut or quinoa flour for a lighter touch and to make it Keto)
1 kg chicken breasts, thinly sliced into 1cm cutlets
2 tablespoons salted butter or ghee
1 large Vidalia (sweet) onion, sliced into thin strands
3 cloves garlic, minced or pressed
1 cup low-sodium chicken broth
1 cup (250ml) sour cream (you can also use reduced fat/fat-free sour cream or Greek yogurt for a lighter touch)
1 packet onion dip mix (any flavor) or French onion soup powder
1 package spreadable herb cheese (like Boursin or Alouette - any flavor) or 114g of cream cheese (optional)
Bunch of chives, sliced into confetti-sized pieces plus some reserved for topping
Dredge (coat) the chicken cutlets in the flour mixture on both sides so it's fully and lightly dusted.
Add the olive oil to the Instant Pot, hit Sauté and adjust to the High setting. After 3 minutes of heating add the chicken in batches (about 2 at a time will fit) and sear on each side for 1 minute until lightly browned. Use tongs to remove the seared chicken to a plate to rest. Repeat until all the chicken is seared.
Add the butter. Once melted, add the onion and sauté for 5-8 minutes until softened like pasta, lightly browned and just appearing a bit caramelized. Add the garlic and sauté for 1 minute longer. (NOTE: As you sauté the onions, the browned bits on the bottoms of the pot will come up as you lightly scrape the bottom of the pot as the onions release water.)
Add the broth and return the chicken to the pot, resting it on top of the onions and broth in a crisscross fashion. Secure the lid, move the valve to the sealing position, Pressure Cook for 5 minutes at high pressure. Quick release when done.
Use tongs to remove the chicken to a serving dish. Hit Sauté so it's on the High setting. Stir in the sour cream, onion dip mix and spreadable herb cheese (if using). Once the dairy is totally melded into the sauce, stir in the chives living some for presentation and turn the pot off.
Serve on top of pasta.
Drape the sauce over the chicken in the serving dish (you'll likely have a good amount of sauce leftover too). Feel free to serve the chicken over a bed of any of the suggested finishes and top with additional chives and crushed sour cream and onion potato chips, if desired.
Tips:
Make it Keto by using quinoa or coconut flour instead of all-purpose flour and leaving out the crushed chip garnish.
If not using the spreadable herb cheese, the sauce may appear thinner at first because of how hot it is. But as it cools a bit, it will thicken nicely.
This freezes well! Just heat it up in the microwave or on Sauté in your Instant Pot!
Add the olive oil to the Instant Pot, hit Sauté and adjust to the High setting. After 3 minutes of heating add the chicken in batches (about 2 at a time will fit) and sear on each side for 1 minute until lightly browned. Use tongs to remove the seared chicken to a plate to rest. Repeat until all the chicken is seared.
Add the butter. Once melted, add the onion and sauté for 5-8 minutes until softened like pasta, lightly browned and just appearing a bit caramelized. Add the garlic and sauté for 1 minute longer. (NOTE: As you sauté the onions, the browned bits on the bottoms of the pot will come up as you lightly scrape the bottom of the pot as the onions release water.)
Add the broth and return the chicken to the pot, resting it on top of the onions and broth in a crisscross fashion. Secure the lid, move the valve to the sealing position, Pressure Cook for 5 minutes at high pressure. Quick release when done.
Use tongs to remove the chicken to a serving dish. Hit Sauté so it's on the High setting. Stir in the sour cream, onion dip mix and spreadable herb cheese (if using). Once the dairy is totally melded into the sauce, stir in the chives living some for presentation and turn the pot off.
Serve on top of pasta.
Drape the sauce over the chicken in the serving dish (you'll likely have a good amount of sauce leftover too). Feel free to serve the chicken over a bed of any of the suggested finishes and top with additional chives and crushed sour cream and onion potato chips, if desired.
Tips:
Make it Keto by using quinoa or coconut flour instead of all-purpose flour and leaving out the crushed chip garnish.
If not using the spreadable herb cheese, the sauce may appear thinner at first because of how hot it is. But as it cools a bit, it will thicken nicely.
This freezes well! Just heat it up in the microwave or on Sauté in your Instant Pot!
| Rating: (2) |  |
printed on: October 8, 2025 |