2 T. bacon fat (or oil)
1 small onion, diced
4-5 chicken thighs, skin on, bone in, or 2 to 2-1/2 lbs. skinless, boneless, chicken thighs
1 teaspoon salt
1 tablespoon sweet paprika (try to use sweet Hungarian for best flavor)
1-1/4 cups chicken stock
1 small green pepper, large dice
4 tablespoons cornstarch
1/2 cup sour cream
Egg noodles
Preheat instant pot on saute, add bacon fat or oil and saute onion for 2 minutes
Add chicken thighs and sprinkle with salt
Stir around for a few seconds, then add paprika and chicken stock
Turn IP off, close lid, seal, and set on manual high for 10 minutes (15 minutes for bone in thighs)
Let pressure release naturally for 2 minutes, then release pressure manually
Add diced green pepper, close lid and set IP on manual high for 3 minutes
Let pressure release naturally for 3 minutes, then release pressure manually
Check chicken for doneness; cook in additional 2 minute increments if needed
Open lid and let cool somewhat
Remove chicken to plate and cover to keep moist
Remove 1/2 cup liquid and place in a bowl to cool
Whisk in cornstarch, then return to IP
Set IP on saute, and re-heat, stirring, while sauce thickens
Once chicken mixture has reheated and thickened, remove inner pot and stir in sour cream
Taste and add more salt if needed
Serve with egg noodles
Adapted from Antonio Horak, my grandmother
