Chicken Paprikas Pressure Cooker Recipe

Recipe Category: Chicken

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SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

2 to 3 tablespoons light olive oil
2 pounds boneless, skinless chicken thighs
1 medium white onion, chopped
1 large green bell pepper, seeded and chopped
1 tablespoon Hungarian paprika, sweet or hot
1 teaspoon dried dill
¼ cup tomato sauce
1 cup chicken broth
few pinches sea salt.
1¼ cups sour cream
2 tablespoons all-purpose flour or rice flour
12 ounces extra-wide dry egg noodles, cooked according to package directions, drained, and buttered, or spatzle (recipe follows) for serving

ALL ABOUT PAPRIKA

In a 5- to 7- quart pressure cooker, heat the oil over medium-high heat until it begins to smoke
Brown the chicken in batches on both sides until golden, 4 to 5 minutes per side
Transfer the browned chicken to a plate
Add the onion, bell pepper, paprika, dill, tomato sauce, and broth to the pot and stir to mix
Return the chicken and any accumulated juice to the pot, nestling it down into the liquid
Add the salt
Close and lock the lid
Set the burner heat to high
When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
Set a timer to cook for 7 minutes
Remove the pot from the heat
Open the cooker with the Natural Release method; let stand for 15 minutes
Be careful of the steam as you remove the lid
Transfer the chicken to a plate and cover with aluminum foil
In a small bowl, whisk the sour cream and flour together until smooth
Whisk in ¼ cup of the liquid from the pot until smooth
Pour the sour cream mixture into the pot and whisk to mix
Cook, stirring, until the mixture simmers and thickens
Return the chicken to the pot
Reheat briefly over low heat without boiling
Spread the warm egg noodles or spatzle on a serving platter
Arrange the chicken over the noodles and pour the sauce over all

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