- (2 TBSP) Butter
- (1 large) Onion, finely chopped
- (1/2 tsp) Salt
- (1/4 tsp) Black Pepper
- (2 TBSP) Sweet Paprika
- (1 TBSP) Tomato Paste
- (3 lbs or 3 packs) Chicken Thighs
- (1 cup) Sour Cream
- (1 TBSP) Cornstarch
- (4 TBSP divided) Fresh Dill
You need at least a 6 quart InstaPot for this recipe.
Set it to Saute and melt the butter, then add the chopped onion, salt and pepper. Stir occasionally until the onions are beginning to brown.
Add the paprika and tomato paste and stir to combine. Add 1/2 cup of water and stir to remove anything sticking to the bottom of the pot.
Add the chicken, skin side down.
Press Cancel and lock the lid into place.
Set the pressure valve to Sealing.
Set the pressure to High and the cooking time for 10 minutes.
After cooking is complete allow it to naturally reduce pressure for 10 minutes.
Move the pressure valve to Venting to release the steam.
Press Cancel and remove the chicken pieces with tongs to a dish and tent with foil.
In a small bowl whisk the sour cream with the corn starch and then whisk this mixture into the contents of the pot.
Select the Saute option bringing the mixture to a simmer while whisking constantly until the sauce has thickened.
Turn the pot off by selecting Cancel.
Season to taste with salt and pepper.
Stir in 2 TBSPs of the dill and pour the sauce over the chicken.
Sprinkle with the remaining dill.
Serve over egg noodles, your favorite gluten free noodles, zucchini noodles, rice or nothing at all!