Instant Pot Sunday Cream Chicken with potatoes and carrots

Chicken, potatoes and carrots covered in a cream sauce with dill and green onions

This recipe will curdle.  It’s just a fact of pressure cooking dairy with the Instant Pot.  But, it totally works out in the end, and no one will know about the (deliberately curdled) disaster.  Plus, it’s made in half the time. Chicken and vegetables are cooked separately with a pot-in-pot.

Chicken cooked in cream is a standard Ukrainian Sunday dinner.  This manages itself into a one-pot dinner in about an hour.

Jump straight to the recipe

This chicken dinner is the meal my Baba would make on Sunday – though with a whole chicken and not boneless, skinless chicken thighs.  The chicken would slowly cook in the cream.

New potatoes (like I’ve used) were only something in June and July.  It’s somewhat amazing that we can get new potatoes all year round.

Flour, paprika and a generous amount of ground pepper

Mix ½ all purpose flour with 1 teaspoon paprika and 1 teaspoon of freshly ground pepper together in a bowl.

Chicken coated in the flour and seasoning mixture

Coat the chicken pieces in the flour.  If you’re also using chicken thighs, make sure to unfurl them.  Bone-in chicken works just as well.  Or use a variety of pieces – but I found chicken breast didn’t work well unless it’s cut into smaller pieces.

Choose a multiple of 3 for the chicken thighs.  It’s easiest to manage 3 chicken thighs at a time without overcrowding.

Browning 3 chicken thighs in the Instant PotHeat the Instant Pot to Medium with the Saute setting.  Brown three chicken thighs at a time for 4 minutes per side.

Using a frying screen on top of the Instant Pot

Top the Instant Pot with a splatter screen and start chopping.

Carrots cut into chunky matchsticks

While you’re cycling through chicken browning, chop of all of the vegetables. Cut 2 carrots any way you like that’s roughly the same size as halved baby potatoes.  These are chunky matchsticks that are about 1 ½ inches long.

Halved new potatoes and carrot pieces in a pot-in-pot container

Slice the new potatoes in half. If you’re using regular potatoes, just cut into large cubes. Combine the sliced carrots and halved potatoes into a small metal pot-in-pot container.  Add ½ cup of water.  I’m using an Instant Pot metal baking dish with a silicon lid (not an affiliate link).  Seal the top really well or use a glass or metal container that fits inside the Instant Pot and double seal it with aluminum foil.

Chop up half an onion and 2 stalks of celery into chunky pieces.

Chopped celery and onions in the Instant Pot

After you’ve set aside all the browned chicken, saute the chopped onions and celery in the Instant Pot until softened (3 to 5 minutes).  Scrape up any chicken bits off the bottom.  If they don’t come up easily, add ¼ water.

Browned chicken pieces with cream mixture in the Instant Pot

Return the chicken to the Instant Pot.  Add ½ cup water and ¾ cup 10% cream (“creamo”).

A tall egg stand creates a shelf on top of the chickenStart building layers of Instant Pot accessories.  Stack a metal rack on top of the chicken.

A silicone sling over top the metal rackAdd your silicone sling or aluminum foil sling.

Pot-in-pot placed in the slingRest the metal pot with the potatoes and carrots inside the sling. Seal the Instant Pot up and set it to cook for 10 minutes on Manual with Normal/High pressure.  From the start to pressurization, cooking and a 10 minute natural release, the total time is 30 minutes.  While it’s cooking, chop up one green onion and about ½ cup fresh dill.

Chopped dill and green onions

Open up the Instant Pot to see the curdling.

Completely curdled cream and chicken pieces. What a mess!What a total mess! Pull the chicken out and remove as much of the curdled cream as you can. A rubber spatula can help here. Arrange it in the middle of a casserole.

Cooked chicken arranged in the middle of a casseroleStill not great looking but we’ll get there.

Cooked potatoes and carrots arranged on each side of the chickenArrange the cooked potatoes and carrots on either side of the chicken.

Curdled cream mixture in a fat separatorPour the curdled mixture into a fat separator. The OXO one is great because it separates out the celery and onion chunks.  Put the celery and onion into the blender.  Pour the curdled mixture into the blender and discard the fat layer.

All your problems blended away in a Blentec blenderBlend that together.  My Blendtec blender has a “Sauce” setting – but about 90 seconds in any blender will do it.  All the curdled bits will come out smooth.

Top the chicken and vegetables with dill and green onionsTop the chicken and vegetables with the green onion and dill.  Looking better.

Cream sauce poured over the chicken, vegetables, onion and dill in a casserole

Special equipment

This recipes uses more than the average amount of special equipment.  But, there are substitutes for most of the “official” accessories.  Note: none of these are affiliate links.

Time saved

  • In the oven, this can take an hour plus to cook the chicken – 30 minutes saved
  • Doing everything together means a little less clean-up time

Instant Pot Sunday Cream Chicken with potatoes and carrots

Sunday night chicken cooked in cream with new potatoes and carrots all cooked in one Instant Pot.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main, Main Course
Cuisine Ukrainian-Canadian
Servings 4 servings


  • 1.5 pounds boneless, skinless chicken thighs approximately 9
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground pepper
  • pinch salt
  • 1 Tablespoon vegetable oil
  • 2 large carrots cut into thick matchsticks
  • ¾ pound 320 g new potatoes, halved
  • ½ onion coarsely chopped
  • 2 celery sticks
  • ¾ cup 10% cream "Creamo"
  • ½ cup water
  • ½ cup fresh dill
  • 1 green onion chopped


  • Combine ½ cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon freshly ground pepper and a pinch of salt in a bowl. Coat chicken thighs in the flour mixture.
  • Heat 1 Tablespoon vegetable oil in the Instant Pot on Saute. Brown 3 chicken thighs at a time for 4 minutes per side. Set aside on a plate.
  • While browning the chicken, prepare the vegetables.
  • Remove the chicken from the Instant Pot and saute ½ onion and 2 celery sticks coarsely chopped for 3 to 5 minutes - scraping the browned bits off the bottom. Add ½ cup water if necessary to avoid stuck brown pieces.
  • Add the chicken back to the pot with ¾ cup 10% cream ("Creamo") and ½ cup water.
  • Stack a wire rack on top of the chicken. Layer in a silicone sling. Combine the carrots and potato halves in the metal baking container with a silicone lid with ½ cup water.
  • Seal the Instant Pot and set it to cook on Manual for 10 minutes on Normal/High pressure.
  • Chop up ½ cup fresh dill and 1 green onion.
  • Wait 10 minutes after the cooking time completes to do a natural pressure release. Unpack everything from the Instant Pot. Set aside the vegetables. Remove the chicken pieces to a casserole.
  • Strain the curdled cream-onion-celery mixture in a fat strainer. Put the onions and celery in the blender. Add the curdled liquid and discard any fat. Blend until smooth.
  • Arrange the carrots and potatoes in the casserole. Top with onions and dill.
  • Pour the cream mixture on top. Serve extra sauce in a gravy boat.
  • Smachnoho!

Sunday chicken dinner with carrots dill and extra cream sauce

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