In a mixing bowl add all the ingredients mentioned under seasoning. Mix well.
Add Chicken thighs to the above seasoning and toss to coat the chicken.
Turn on the Instant Pot to saute mode.
Once the pot is hot enough, add 1 teaspoon butter and oil.
Place the seasoned chicken thigh skin side down and let it brown for 2 minutes.
Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
Add rest of the butter to the pot, followed by chopped onion and garlic.
Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
De-glaze the pan with wine. Scrap the bottom of the pot well to release any stuck brown bits.
Add tomato sauce, Italian seasoning, paprika, salt and pepper. Stir well.
Place the browned chicken thighs in a single layer.
Cover the lid. Switch to manual mode. Cook on high (full pressure) for 5 mins.
Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
Switch back to Saute mode.
Stir in the cream and mix everything well to coat the chicken with the sauce.
Once the sauce looks creamy and chickens are coated well, switch off the pot. ( Cream will split and the sauce will look grainy if the sauce is cooked for too long after adding the cream).
Serve the chicken with creamy tomato sauce over pasta or sides of greens.
Don't miss the step by step detailed video down after the recipe.