Instant Pot Paprika Chicken & Lentils

Directions

1. Trim excess fat off the chicken. Pat dry with paper towel and season with salt and pepper.
2. Press “sauté” button on Instant Pot and add canola oil. Once hot, add the chicken, skin side down. Cook chicken in batches to avoid overcrowding the pot. Cook until skin is golden, about 5 minutes, then turn over and cook for another 2-3 minutes. Remove and set aside on a separate plate. Continue with remaining chicken. Remove excess fat with a spoon, leaving 1 Tbsp (15 mL) in the pot.
3. Add onions to the pot and sauté for 2-3 minutes, until softened. Add potatoes, peppers, carrots, and garlic and cook for 2-3 minutes, stirring frequently.
4. Press cancel to turn off the sauté function. Pour in stock, scraping up any browned bits. Add paprika, cayenne, and lentils to the pot and stir to combine.
5. Place the chicken thighs on top of the lentil mixture. Seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 10 minutes for the pressure to build, then the timer will begin.)
6. Once the timer has stopped, let the pressure release naturally for 10 minutes, then turn to vent to release the remaining pressure completely before opening the lid. Remove the chicken to a platter.
7. In a small bowl, whisk sour cream and flour together. Whisk until smooth and then whisk in 3 Tbsp (45 mL) of hot cooking liquid into sour cream to temper. Add to Instant Pot and stir until thickened. Season to taste with salt and pepper. Add chicken back to pot, bring to temperature and toss in fresh chopped parsley.
8. Serve the chicken with saucy lentils and vegetables. Accompany with cooked rice, pasta, or dumplings.