Step 1

Dice the onion and mince garlic.

Step 2

Press “SAUTE” function on your Instant Pot. Pour 3 tablespoons of olive oil in the inner pot. Add the onion and garlic. Sauté this for a few minutes. Stir frequently to avoid burning the garlic. In about 3 minutes, add the chicken thighs. Cook them on both sides for a few minutes. All you need is to lock the juices inside.

Step 3

Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the thighs are coated with the seasoning.

Step 4

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.

Step 5

After the cycle is finished, wait for 10 minutes before releasing the pressure manually.

Step 6

Press "SAUTE" and pour in heavy cream, sour cream and corn starch diluted in little water.

Step 7

At last, squeeze in the juice of ½ lemon and taste. Add more seasoning or lemon juice, if needed.

Step 8

Serve with dumplings, or pasta of your choice.