My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.


Recipe Summary

15 mins
35 mins
10 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 Saute 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 Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Cook's Notes:

You can use white or yellow onions. If you chop them into large pieces, they hold up better.

Feel free to substitute any spice or seasoning blend for poultry seasoning.

Make sure to release pressure naturally; do not rush, as this will make the chicken rubbery and tough.

Nutrition Facts

394 calories; protein 16g; carbohydrates 14.4g; fat 30.9g; cholesterol 100.4mg; sodium 486.1mg. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
Fabulous! All four of the kids really liked it! Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fabulous! All four of the kids really liked it! Read More
Rating: 5 stars
Note: most recipes for the instant pot appear to be made for the 6 quart so do not be surprised when you get a burn makes sense especially because the 8 quart is bigger in volume thus more room for liquid to spread out and become thinner creating the chance of evaporation. Onto the review- I made changes and because I made changes I refuse to lower the rating even though the changes didn t work so well. I reduced the sour cream to 12 ounces and used 12 ounces plain greek yogurt. I did this to lower the overall fat/calories. It worked beautifully until I added in the plain Greek yogurt. Although I was careful the sauce did curdle. I found this remarkably similar to a stroganoff and it was delicious! Read More
Rating: 5 stars
So creamy and good! I made homemade dumplings and served this over the dumplings! Read More