I use baby portobello mushrooms in this recipe, but you can use white button mushrooms if you prefer.Shallots are great in this dish, but if you prefer, you can use a large sweet onion.I don’t recommend freezing the sauce as it separates. If you want extra leftover sauce like I do, you can keep it in the refrigerator in an airtight container for up to 2 weeks.Here’s the difference if you want to use frozen boneless chicken thighs: Lay the thighs on the vegetables when you get to that step and change the cooking time to 12 minutes.You will also change the cooking time to 15 minutes. Don’t have time to defrost your frozen chicken thighs? Not to worry, skip the step where you sauté the thighs, and place the frozen thighs on the vegetables when you get to that step.The cooking time will remain the same as written in the recipe card. You can also make this recipe with chicken breasts if you like.I make this dish with bone-in, skin-on chicken thighs but if you prefer boneless, skinless chicken thighs, the only thing you will change is the cooking time, which will be 8 minutes.This post may contain affiliate links, which means I get a small commission if you click the link and buy something. Here are some of our favorite foods to ladle this extra delicious sauce over: baked potatoes, pasta, rice, cauliflower, broccoli, green beans, and gnocchi. I like to make more sour cream sauce than is needed because we love to eat it with so many things.
Yes, the thighs are moist, tender, and delicious, but when you ladle this delicious gravy on them, it takes the flavor of this easy instant pot chicken dinner to a new level. One of the things I love so much about this chicken thighs recipe is the sauce. This dreamy meal is perfect for meal prepping and easy weeknight dinners! Instant pot chicken thighs are pressure cooked to perfection with mushrooms and onions in chicken broth, then mixed into a creamy sour cream sauce.
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