Ingredients
Scale
- 1 large onion (finely diced)
- 2 garlic cloves (minced)
- 3 tablespoons olive oil
- 2 pounds skinless chicken thighs (bone-in)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons sweet paprika
- 1½ cups chicken stock
- 1 bay leaf
- 1 cup heavy cream
- 2 tablespoons sour cream
- 5 tablespoons cornstarch (mixed with cold water)
- Juice of ½ lemon
Instructions
- Finely dice the onion and mince the garlic.
- Set your Instant Pot to SAUTÉ and add olive oil. Sauté the onions until translucent, then add garlic for another 30 seconds.
- Add chicken thighs and sear each side until lightly browned.
- Season with salt, black pepper, and sweet paprika; stir to coat chicken evenly.
- Pour in chicken stock and add bay leaf; scrape any bits from the bottom of the pot.
- Seal the lid and cook on PRESSURE COOK for 5 minutes.
- After cooking, let pressure release naturally for 10 minutes, then vent any remaining pressure and remove the bay leaf.
- Stir in heavy cream and sour cream until combined.
- Activate SAUTÉ again, gradually adding cornstarch slurry until thickened to your liking.
- Finish with lemon juice before serving warm over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 140mg