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Slice the onion and mince the garlic.
Press sauté mode on instant pot for medium heat. Season chicken thighs with salt and pepper. When display reads “hot”, add coconut oil and chicken thighs. Cook for a few minutes on each side before transferring to plate.
Add soy sauce, vinegar, onion, garlic, and paprika to the pot, stirring well and scraping up any brown bits stuck to the bottom. Return all chicken thighs to the pot in a single layer. Secure and seal lid. Cook at high pressure for 10 minutes. Turn pressure cooker off and do a quick pressure release.
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