Ingredients

  • 1 Tablespoon olive oil (or oil of choice)
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3 chicken thighs, deboned
  • 2 bell peppers, chopped
  • 2 Tablespoons paprika
  • Salt and pepper, to taste
  • 1 1/2 cups water or stock
  • 1 Tablespoon tomato paste
  • 2 Tablespoons greek yogurt or sour cream
  • Parsley


Instructions

  1. Place the oil in the IP and select the saute setting.
  2. Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
  3. Turn off the saute setting and add the thighs, peppers and seasoning.
  4. I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.
  5. Add the broth, paste and yoghurt to the pot.
  6. Your preparation is now complete.
  7. Secure the lid and select the “soup/stew” setting for 10 minutes.
  8. Natural release the instant pot lid, then shred the chicken with two forks.
  9. Serve in bowls with a dollop of sour cream, or alongside some mashed potatoes or mashed cauliflower.