A quick set-and-go dinner with minimal prep and loads of cozy creamy and smoky flavors.

5 mins
9 mins


  • Large bowl
  • Instant Pot


  • 1 package A Little Roasted Red Pepper & Onion™ Roast or Grill Ready Little Potatoes
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 Tbsp all-purpose flour
  • 1 Tbsp vegetable oil such as canola or grapeseed
  • 1 medium yellow or cooking onion, finely chopped
  • 3 garlic cloves, minced
  • 2 to 8 tsp sweet smoked paprika
  • 14 oz canned crushed tomatoes
  • 1/2 cup sour cream


  • Step 1

    In a large bowl, mix together potatoes, chicken, paprika, flour (if using), and seasoning pack from potatoes until chicken pieces are coated.

  • Step 2

    Place oil, tomatoes, garlic, and onion in the Instant Pot and lower trivet (the metal insert that serves as a raised steam tray) on top of ingredients. Place potato and chicken mixture on top of trivet. Set Instant Pot to ‘High Pressure Cook’ for four minutes.

  • Step 3

    Allow Instant Pot to naturally release the pressure and then carefully remove the lid.

  • Step 4

    Add sour cream and mix until sauce is creamy and blended in.