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 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. © RecipeRoulette.net |
| 8. Add 1 tsp of salt, 1 tsp of black pepper, and 2 tbsp of paprika. |
| 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. |
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