Instant Pot Chicken with Smoky Paprika and Sweet Potato Mash

Start by seasoning 4 bone-in, skin-on chicken thighs with 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste.

Heat the Instant Pot on the sauté setting and add 2 tablespoons of olive oil. Once hot, place the chicken thighs skin-side down in the pot and sear for 5 minutes until golden brown.

Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken and set aside.

Add 1 diced onion and 2 minced garlic cloves to the pot, sautéing for 2-3 minutes until softened. Pour in 1 cup of low-sodium chicken broth and scrape the bottom of the pot to deglaze.

Return the chicken to the pot, skin-side up, and add 1 teaspoon of dried thyme and 1 bay leaf. Close the lid and set the Instant Pot to cook on high pressure for 12 minutes.

While the chicken cooks, peel and chop 2 medium sweet potatoes into chunks. Boil them in a separate pot for about 15 minutes until tender.

Once the chicken is done, allow for a natural release for 5 minutes, then quick release the remaining pressure.

Remove the chicken and let it rest. Drain the sweet potatoes and mash them with 2 tablespoons of butter, 1/4 cup of milk, and a pinch of salt and pepper.

Serve the chicken over the sweet potato mash, garnished with fresh parsley if desired.