Chicken Paprika in the Instant Pot

My sister EVA sent me some Paprika from her trip to Europe in a little cloth bag. So I just had to use it immediately. This chicken paprika turned out wonderful. The aroma....outstanding and delish.

1 large diced onion any kind
2 minced garlic cloves
3 TBLs olive oil
2 lb. Skinless chicken thighs (bone in)
1 tsp sea salt or salt of choice
1/4 tsp black pepper of pepper of choice
2 TBLs sweet paprika
1 bay leaf
1 1/2 cup GF chicken stock
1 cup of heavy cream (or  non dairy-coconut creme)
2 TBL sour cream of choice (I use Toffutti)
5 TBLs potato starch
1/2 lemon or more to taste

1) Plug in your pot and use the SAUTE function. When it says HOT (you can add a bit of olive oil) and add diced onions/garlic moving them constantly for 3 min. Add the chicken until browned on both sides.

2) Add the salt and pepper and paprika. Stir making sure everything is coated. Add bay leaf and chicken stock. Close and lock the lid. Set sealing position on top . Pressure cook for 5 min.

3)Wait 10 before releasing pressure manually. Take lid off.

4) Add the cream, sour cream and potato starch diluted in a little water and saute until creamy (bring to a boil)

5) Add lemon and or slices of lemon and serve over rice, veggies, GF pasta or homemade dumplings