Combine ½ cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon freshly ground pepper and a pinch of salt in a bowl. Coat chicken thighs in the flour mixture.

Heat 1 Tablespoon vegetable oil in the Instant Pot on Saute. Brown 3 chicken thighs at a time for 4 minutes per side. Set aside on a plate.

While browning the chicken, prepare the vegetables.

Remove the chicken from the Instant Pot and saute ½ onion and 2 celery sticks coarsely chopped for 3 to 5 minutes - scraping the browned bits off the bottom. Add ½ cup water if necessary to avoid stuck brown pieces.

Add the chicken back to the pot with ¾ cup 10% cream ("Creamo") and ½ cup water.

Stack a wire rack on top of the chicken. Layer in a silicone sling. Combine the carrots and potato halves in the metal baking container with a silicone lid with ½ cup water.

Seal the Instant Pot and set it to cook on Manual for 10 minutes on Normal/High pressure.

Chop up ½ cup fresh dill and 1 green onion.

Wait 10 minutes after the cooking time completes to do a natural pressure release. Unpack everything from the Instant Pot. Set aside the vegetables. Remove the chicken pieces to a casserole.

Strain the curdled cream-onion-celery mixture in a fat strainer. Put the onions and celery in the blender. Add the curdled liquid and discard any fat. Blend until smooth.

Arrange the carrots and potatoes in the casserole. Top with onions and dill.

Pour the cream mixture on top. Serve extra sauce in a gravy boat.

Smachnoho!