Place the oil in the Instant Pot and select the Sauté setting.
Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
Turn off the sauté setting and add the thighs, peppers, and seasonings. (here's where that all-important paprika comes in!)
In a medium mixing bowl, stir the tomato paste and sour cream into the broth or water before adding them all to the Instant Pot.
Secure the lid and select the "Soup/Stew" setting for 10 minutes.
Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.
*You can substitute greek yogurt for the sour cream if you prefer.
Make-Ahead Instructions: This meal is freezer-friendly. Transfer the cooked chicken paprikash into a freezer-safe container or large resealable freezer bag. Remove the excess air and seal before freezing. On cooking day, thaw and reheat on the stovetop or in the microwave.