Directions

1. Program the Duet for combo cooking: Press “COMBO COOK”. “pressure cook” will be displayed. Press “PRESSURE” and select high. Press “TIME” and set for 20 minutes. Press “COMBO COOK” a second time. “air fry” will be displayed. Set temperature to 400°F. Press “TIME” and set for 15 minutes. Press “SEAR” to high 4 minutes. Now the recipe is set and ready to cook.
2. Place all ingredients, except sour cream and flour, into the pot.
3. Place on Pressure Cooker Lid. Make sure the pressure release valve is in the “CLOSE” position.
4. Press “START/PAUSE” to pressure cook.

5. When done, quick release pressure by turning the pressure release valve to the “OPEN” position. Carefully remove lid when duet has finished releasing all pressure.

6. Place on Air Fryer Lid. Press “START/PAUSE” to air-fry for 15 minutes. Cook until skin is blistered, brown, and crisp.

7. When done, remove chicken from the sauce; set aside to rest.

8. Press “SEAR”. Add sour cream and flour to the liquid in pot, whisking constantly. Bring mixture up to a boil. Boil sauce for 4 minutes.
9. Ladle the sauce over the chicken, garnish with parsley, and serve with noodles.