Ingredients
8
8 servings
- •3 onions, coarsely chopped
- •1 stick butter, melted
- •0.25 cup chicken broth
- •2 tablespoons minced garlic
- •1 tablespoon poultry seasoning
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •0.5 teaspoon paprika
- •0.5 teaspoon smoked paprika
- •4 skinless, boneless chicken breasts, cut in half
- •2 tablespoons all-purpose flour
- •1 (24 ounce) container sour cream
Instructions
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Sauté function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Sauté function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutritional Facts
Per 8 servings
- Calories: 394
- Carbohydrate: 14g
- Fat: 31g
- Fiber: 2g
- Protein: 16g
- Sugar: 4g
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