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 2 garlic cloves. |
2. Press “saute” function on your instant pot. |
3. Pour 3 tablespoons of olive oil in the pot. |
4. Add the onion and minced garlic. saute this for a few minutes. |
5. Stir frequently to avoid burning the garlic. |
6. After about 3 minutes, add the chicken thighs (2 lbs, skinless, bone in). |
7. Cook the chicken thighs (skin removed) on each side for a few minutes to lock the juices inside. We don't need to fully cook them here. |
8. Add 1 tsp of salt, 1 tsp of black pepper, and 2 tbsp of paprika. © FirstPageRecipes.com |
9. Stir everything with a wooden spoon so the thighs are coated with the seasoning. |
10. Add the 1 1/2 cups of chicken stock and 1 bay leaf. |
11. Close and lock the lid, set the steam release to “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 "saute" 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 1/2 lemon and taste. |
16. Add more seasoning or lemon juice, if needed. |
17. Serve with dumplings, or pasta, or rice. |
Instant Pot Paprika Chicken serving suggestion