Turn Instant Pot to saute.

While Instant Pot is heating, take chicken and trim skin and fat. (Optional, but I find that chicken skin gets a bit rubbery in the Instant Pot).

Season chicken liberally with salt and pepper on both sides and set aside.

Drizzle in about a tablespoon of olive oil. 

Place chicken in Instant Pot and brown, about 3 minutes per side. Remove chicken and place on a plate.

Add the onions and garlic and saute for 2 minutes. 

Add in the sliced red bell pepper and continue to cook, another 2 minutes.

Add in 3 tablespoons of paprika and stir well to coat. 

Stir in 1/2 tsp salt

Pour in the chicken broth and scrape up any browned bits with a wooden spoon.

Place chicken in the Instant Pot and nestle down into the liquid. 

Turn saute feature off.

Cook on high pressure for 20 min.

Let pressure naturally release for 10 minutes, and then turn the valve to release the rest of the pressure. 

Remove about a 1/4 cup of the liquid and mix in the arrowroot (or cornstarch) and pour back into the pot. Turn on saute and stir slowly until the liquid thicken. 

Add in the lemon juice. Turn off saute.

Slowly mix in the sour cream.

Stir in half the parsley. Reserve the rest for a garnish.

Taste, and add salt & pepper if desired.

Serve over hot egg noodles, rice, or mashed potato