Step 1

Season chicken thighs with 1 tsp paprika, salt, and pepper.

Step 2

In the bottom of the pressure cooker, add olive oil and butter. Turn instant pot on "SAUTE" and add chicken thighs. Cook for about 2 minutes per side, until lightly browned. Remove from pot and cut into bite sized pieces. Set aside.

Step 3

Add onion to the instant pot and cook for several minutes, until softened.

Step 4

Pour chicken broth into the pressure cooker, and using a wooden spoon, deglaze the bottom of the pot. Scrape up ALL the bits stuck to the bottom of the pot.

Step 5

Once all the bits have been scraped up, hit cancel on the Instant Pot (to turn off the saute function).

Step 6

Add chicken back to the pressure cooker. Add tomatoes, 2 tsp paprika, red pepper flakes, and marjoram.

Step 7

Secure the lid and make sure the pressure valve is turned to "SEALING."

Step 8

Select "HIGH PRESSURE" and set cook time of 7 minutes.

Step 9

Once cook time ends, allow to naturally release for 10 minutes, then do a quick release.

Step 10

To thicken the paprikash, whisk together 2 Tbsp cornstarch with 2 Tbsp cold water. Pour into the Instant Pot and select "SAUTE."

Step 11

Cook for about 3-5 minutes until thickened. Stir in sour cream and serve.