Set the Instant pot to sauté and add the olive oil, chicken and paprika. Cook chicken for 3 minutes on each side.
Remove the chicken and set aside.
Add in sliced onion and sliced garlic and sauté until translucent. Add in soup stock, lemon zest, juice from entire lemon and chicken. On the Instant pot, seal and cook for 6 minutes at high pressure.
Vent steam carefully and remove lid.
Take out ½ cup of broth and mix in a bowl with tapioca starch. Add back into instant pot and mix well.
Serve chicken with a side of choice and enjoy!