Also known as Chicken Paprikash
40 minutes, 4 servings
| 1 large | Onion |
| 2 | Garlic cloves |
| 3 Tbsp | Olive oil |
| 2 lbs | Chicken thighs, bone in, skin removed |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 2 Tbsp | Paprika |
| 1 | Bay leaf (whole) |
| 1 ½ cups | Chicken stock |
| 1 cup | Heavy cream |
| 2 Tbsp | Sour cream |
| 5 Tbsp | Corn starch |
| ½ | Lemon |
| for serving | Cooked pasta, rice, or dumplings |
| 1. Dice the onion (1 large) and mince the garlic cloves (2). |
| 2. Press the 'sauté' function on your Instant Pot. |
| 3. Pour 3 Tbsp of olive oil into the pot. |
| 4. Add the diced onion and minced garlic. Sauté for a few minutes. |
| 5. Stir frequently to avoid burning the garlic. |
| 6. After about 3 minutes, add the chicken thighs (2 lbs, skinless and bone-in). |
| 7. Cook the chicken thighs on each side for a few minutes to lock in the juices. Do not fully cook them here. © FirstPageRecipes.com |
| 8. Add 1 tsp of salt (divided), 1 tsp of black pepper (divided), and 2 Tbsp of paprika. |
| 9. Stir everything with a wooden spoon so the thighs are coated with the seasoning. |
| 10. Add 1 ½ cups of chicken stock and 1 bay leaf. |
| 11. Close and lock the lid, and set the steam release to the 'sealing' position. |
| 12. Press 'manual' and adjust the time to 5 minutes. |
| 13. After the cycle is finished, wait for 10 minutes before releasing the pressure manually. |
| 14. Press 'sauté' and pour in 1 cup of heavy cream, 2 Tbsp of sour cream, and 5 Tbsp of corn starch diluted in a little water. |
| 15. Squeeze in the juice of ½ lemon and taste. |
| 16. Add more seasoning or lemon juice if needed. |
| 17. Serve with dumplings, pasta, or rice. |
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