Step 1

Heat 1 tablespoon of butter over medium high heat in a skillet and season the chicken generously with salt (2 teaspoons salt) and pepper (1/2 teaspoon pepper).

Step 2

Brown the chicken for 3 minutes per side. Remove and set aside.

Step 3

Heat the remaining 2 tablespoons of butter in the Instant Pot on the normal sauté setting. Add the onions and garlic and sauté until soft, about 2-3 minutes.

Step 4

Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.

Step 5

Add the tomatoes, chicken stock, fish sauce, salt and pepper. Stir and bring to a simmer.

Step 6

Add the chicken back to the pot and pressure cook on high for 12 minutes.

Step 7

Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.

Step 8

Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary. Serve over egg noodles or rice.