Sour Cream and Onion Chips are my favorites! I have several “Sour Cream and Onion” recipes on this site, so of course, it’s time to have a sour cream an Instant Pot version! This sour cream and onion chicken recipe is creamy, comforting, and makes a super easy weeknight dinner option! I think that these chicken thighs taste best if you let the chicken marinate in the sour cream and onions for a while, but you can certainly skip that step.
In my opinion, Chicken thighs are the most budget-friendly meats that produce the most flavor. Chicken thighs are budget-friendly, tender, and always win over my three kids with flying colors! These sour cream and onion chicken thighs are creamy, savory, and comforting after a long day. I made these chicken thighs in my Instant Pot, but this recipe can be easily adapted for a slow cooker or a dutch oven.
This recipe is all made in one pot and uses ingredients you probably already have around. One shortcut I take in this recipe is that I use dehydrated onion flakes, so I don’t even need to spend extra time cutting vegetables. This is truly a 30-minute recipe idea!
All you need of this recipe is:
1 package of 6 chicken thighs- these chicken thighs can be bone-in or boneless.
1 8 ounces container of sour cream
1/4 cup of dehydrated onion flakes- you can also cut up one small onion for this recipe
1 teaspoon of minced garlic
salt and pepper
carrots and potatoes
1 cup of water or chicken stock
I love using the Instant Pot for cooking one-pot meals is using the saute function after I pressure cook to make a pan sauce. This sour cream and onion pan sauce tastes awesome on these thighs! If you like a little heat, feel free to add some additional spice to your pot!
Don’t be alarmed by the texture of your sauce right after the meal is done with pressure cooking. You’re going to add cornstarch to the leftover sour cream and juices to create an absolutely delicious pan sauce. Because you are pressure cooking all the food in one pot and making the pan sauce at the end of the cooking process, this is truly a one-pot meal.
I used the PIP method to cook this Instant Pot meal. If you’re not familiar with the pip cooking method, pip stands of pot in pot. I sauteed the chicken thighs and placed a cup of water in with the thighs. I then added a stainless steel bowl on top of the chicken to make a second layer. The potatoes and carrots will get perfectly steamed in your Instant Pot.
- 6 chicken thighs boneless or bone in
- 1 8 ounce container of sour cream
- 1/4 cup dried onion flakes
- 1 teaspoon minced garlic
- 1 cup water
- 1 pound baby potatoes
- 2 cups carrot chunks
- 1 teaspoon cornstarch add at the end
In a bowl, mix together sour cream, dried onion flakes, and garlic. Add chicken thighs and coat chicken thighs completely.
Place the chicken thighs in the inner pot of your Instant Pot. Add water.
Place a vegetable steamer or the trivet that came with your Instant Pot over the chicken. Add the potatoes and carrots.
Place the lid on your Instant Pot and secure it. Rotate the pressure release valve
Cook on high pressure for 15 minutes. Quick Release Pressure
Remove potatoes, carrots, and chicken, from the pot and arrange them on a serving dish
Hit the saute button. Add cornstarch to the leftover cooking juices to create a sauce.
These sour cream and onion chicken thighs taste amazing! They were different, but simple to make! I can’t wait to hear how they turned out for you! Feel free to tag me on Instagram or comment below to let me know how you like them! My Instagram. handle is Kristen_Makethebest