Click on a category to see more recipes in this category
Ingredients
1 Large onion, diced
2 Garlic cloves, minced
3 Tablespoons olive oil
1 1/2 Pounds skinless chicken thighs, bone in
1 Teaspoon salt
1/4 Teaspoon black pepper
2 Tablespoons sweet paprika
1 Bay leaf
1 1/2 Cups chicken stock
1 Cup heavy cream
2 Tablespoons sour cream
5 Tablespoons corn starch
1/2 Lemon or more to taste
Instructions
Press �SAUTE� function on your Instant Pot. Pour olive oil in the inner pot; add the onion and garlic and saut� for a few minutes. Stir frequently to avoid burning the garlic. In about 3 minutes, add the chicken thighs; cook on both sides for a few minutes.
Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the thighs are coated with the seasoning.
Throw in bay leaf and pour in the chicken stock. Close and lock the lid, set the steam release to �SEALING� position. Press �MANUAL� and adjust the time to 5 minutes.
After the cycle is finished, wait for 10 minutes before releasing the pressure manually.
Press "SAUTE" and pour in heavy cream, sour cream and corn starch diluted in little water.
Squeeze in the juice of 1/2 lemon and taste. Add more seasoning or lemon juice, if needed.
Serve with dumplings, or pasta of your choice.
Recipe Notes
The cooking time does not include time needed for the pot coming to the pressure and also time needed to release the pressure.