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Recipe Category: Vegetables
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Hungarian Green Beans With Paprika Pressure Cooker Recipe
Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure
Serve this creamy side dish with beef stew or broiled fish
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large white onion, diced
- 1½ pounds tender young green beans or haricots vert, ends trimmed and cut into 2-inch pieces on the diagonal
- 1 teaspoon sea salt, plus more to taste
- freshly ground black pepper
- 1 cup water
- ¾ to 1 cup sour cream, to taste
- 1¼ teaspoons sweet Hungarian paprika
- 2 tablespoons chopped fresh chives
Method
- In a 5- to 7-quart pressure cooker over medium-high heat, melt the butter with the oil
- Add the onion and cook, stirring a few times, until soft, about 3 minutes; do not brown
- Add the green beans, salt, a few grinds of pepper, and the water
- 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 2 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- The beans should be just tender when pierced with the tip of a knife
- Drain the beans in a colander and return to the pot
- Combine the sour cream and paprika
- Add this to the pot and gently stir it into the beans, coating them completely
- Warm through over low heat; do not boil
- Taste for salt and pepper
- Transfer to a serving dish, sprinkle with the chives, and serve immediately
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