In a small bowl stir together the sour cream and a quarter cup of the sauce from the slow cooker.Stir the cornstarch slurry into the slow cooker. In a small bowl stir together the cornstarch and water until smooth.Add in the broth, mushrooms, garlic powder, parsley, onion flakes, Dijon mustard and honey.Sprinkle with the seasoning salt and toss so that the chicken is coated. Then stir the mixture into the Instant Pot. In a small bowl stir together the sour cream and a quarter cup of the sauce from the pot.Turn off Instant Pot once the mixture has thickened. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Set the manual/pressure cook button to 4 minutes. Add in the garlic powder, parsley, onion flakes, Dijon mustard and honey. Other recipes you can make with Dijon mustard are Instant Pot Dijon Chicken or Instant Pot Penne In Cajun Mustard Cream Sauce.Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.You can also make this in a 3 or 8 quart pot. Use a 10 minute natural pressure release. Use chicken thighs or chicken breasts (fresh or frozen) and pressure cook for 10 minute for fresh or 12 minutes for frozen. If you’d like to use whole pieces of chicken instead of cutting into cubes you can.You can cover the pot-in-pot dish or leave it uncovered. The dish should have a 1 cup rice to 1.5 cup water ratio in it. Place a pot-in-pot dish* on top of the trivet. Place a tall trivet* into the pot after you add in all the ingredients. You can make pot-in-pot rice at the same time in the same pot.Serve the chicken and sauce over rice, cauliflower rice, mashed potatoes, egg noodles, etc.You can try using chicken breasts instead but I would cut the cooking time down to 2 minutes with a 10 minute natural pressure release. I like using boneless skinless chicken thighs for this recipe because they remain tender and moist.Then stir the mixture into the slow cooker. Temper the sour cream: In a small bowl stir together the sour cream and a quarter cup of the sauce from the slow cooker.Thicken the sauce: In a small bowl stir together the cornstarch and water until smooth.(If you’re using the Instant Pot slow cooker function use the highest slow cooker setting.) Slow cook: Cover and cook on low for 3-4 hours.
Add ingredients: Add in the broth, mushrooms, garlic powder, parsley, onion flakes, Dijon mustard and honey.Season chicken: Add chicken into slow cooker.Serve the chicken and sauce over potatoes, noodles, rice or cauliflower rice.Temper the sour cream: In a small bowl stir together the sour cream and a quarter cup of the sauce from the pot.Set the manual/pressure cook button to 4 minutes (because the chicken is cut into cubes it only needs 4 minutes of cooking time). Pressure cook: Cover Instant Pot and secure the lid.Don’t stir (this will prevent the burn error message). Season chicken: Add chicken into Instant Pot.Real bacon crumbles–you can also fry up some bacon and crumble it.Colby-jack cheese–or another cheese you like.Onion flakes–or ½ cup of fresh diced onion.Mushrooms–I used white button mushrooms.Chicken broth–or water and Better than Bouillon Chicken Base.I find it’s easiest to cut into cubes when it is partially frozen. Boneless, skinless chicken thighs–cut into cubes.