Instructions

1. Season chicken thighs with 1 tsp paprika, salt, and pepper.
2. In the bottom of the pressure cooker, add olive oil and butter. Turn instant pot on "SAUTE" and add chicken thighs. Cook for about 2 minutes per side, until lightly browned. Remove from pot and cut into bite sized pieces. Set aside.
3. Add onion to the instant pot and cook for several minutes, until softened.
4. Pour chicken broth into the pressure cooker, and using a wooden spoon, deglaze the bottom of the pot. Scrape up ALL the bits stuck to the bottom of the pot.
5. Once all the bits have been scraped up, hit cancel on the Instant Pot (to turn off the saute function). 
6. Add chicken back to the pressure cooker. Add tomatoes, 2 tsp paprika, red pepper flakes, and marjoram.
7. Secure the lid and make sure the pressure valve is turned to "SEALING."
8. Select "HIGH PRESSURE" and set cook time of 7 minutes.
9. Once cook time ends, allow to naturally release for 10 minutes, then do a quick release.
10. To thicken the paprikash, whisk together 2 Tbsp cornstarch with 2 Tbsp cold water. Pour into the Instant Pot and select "SAUTE."
11. Cook for about 3-5 minutes until thickened. Stir in sour cream and serve.