Step 1

Set your Instant Pot to Sautee, High. Give it a minute or two to heat up.

Step 2

Add some oil to the bottom of the Instant Pot insert. When the oil is shimmering and hot (but not smoking) add the seasoned chicken thighs, skin side down. Let them sear for 2-3 minutes then flip them over. You may need to do this in two batches so you don't overcrowd the insert.

Step 3

Remove the chicken breasts and set aside. Add the sliced onion to the hot Instant Pot - keep it on sautee.

Step 4

Stir the onions around, sauteeing them for 4-5 minutes or until they are soft and translucent. Add the garlic and sautee an additional minute or until the garlic is fragrant.

Step 5

Deglaze the Instant Pot with 1/4 cup chicken broth. Add it to the hot onions and scrape up all the crunchy bits stuck to the bottom of the IP. Turn off the heat and add the rest of the chicken broth.

Step 6

Add the paprika and mix well.

Step 7

Return the chicken to the Instant Pot, seal it and set it to Soup/Stew and set it for 15 minutes. Natural release for 10 minutes.

Step 8

Remove the chicken from the IP and set aside on a clean plate.

Step 9

Mix 2 tablespoons of all purpose flour with 1/4 cup of water to make a thick liquid. Add this in a slow stream while whisking, to the still boiling liquid. If it has stopped boiling, put it back on Sautee for a few minutes.

Step 10

When the gravy has boiled and thickened, turn off the heat and remove the insert from the Instant Pot. Add a few spoonfuls of hot sauce to the sour cream (to temper it) and mix thoroughly. Add the sour cream mixture back into the rest of the gravy, stirring well to blend it in.

Step 11

Season the sauce with salt and pepper and spoon it over your chicken. Enjoy!