Serve this delightful chicken with a side salad and warm crusty bread.
Ingredients
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 lb. chicken, diced (I use a mix of breast and thighs)
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp sweet paprika
- 2 bay leaves
- 1½ cup chicken stock
- 1 cup milk (use half and half or heavy cream for a richer sauce)
- 8 oz sour cream
- 5 tablespoons corn starch
- juice of 1 lemon
Method
Dice the onion and mince garlic.
Pour 3 tablespoons of olive oil in the inner pot. Using the sauté function on your Instant Pot, add the onion and sauté for a few minutes until soft but not brown. Add the garlic and sauté for about a minute, stirring to prevent the garlic from burning. Add the chicken to the onions and garlic. Cook for a few minutes until the chicken sears on all sides.
Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the chicken is coated with the seasoning.
Add the bay leaves and the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.
After the cycle is finished, wait for 10 minutes before releasing the pressure manually.
Press the sauté button. Mix the cornstarch in the milk and add to the pot. Add the sour cream and stir to mix. Bring the sauce to a boil and cook until it is thickened.
Just before serving, squeeze in the juice of 1 lemon.
Serve with mashed potatoes or wide egg noodles.