Pressure Cooker Chicken Paprikas

2021-05-19
  • Yield: 6
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 7m
  • Ready In: 17m

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Nutritional Info

This information is per serving.

  • Calories

    146.4
  • Carbohydrates

    6.1 g
  • Cholesterol

    56.6 mg
  • Fat

    4.8 g
  • Fiber

    0.8 g
  • Protein

    19.0 g
  • Saturated Fat

    2.6 g
  • Serving Size

    1
  • Sodium

    290.4 mg
  • Sugar

    0.2 g
  • Trans Fat

    2.2 g
  • Unsaturated Fat

    0.5 g
  • Potassium

    284.5 mg
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Pressure cooker chicken paprikas. Chicken thighs with vegetables and sour cream cooked in a pressure cooker. I used homemade chicken broth to make this delicious chicken recipe. You may also like Pressure Cooker Spicy Pork Chops or Pressure Cooker Chicken in Beer

Pressure Cooker Chicken Paprikas

Ingredients

  • 3 tablespoons light olive oil
  • 2 pounds (960 g) boneless and skinless chicken thighs, cut into cubes
  • 1 white onion, peeled and chopped
  • 1 red bell pepper, seedded and sliced
  • 1 yellow bell pepper,seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1/4 cup (60 ml) tomato sauce
  • 1 cup (250 ml) chicken broth
  • sea salt
  • 1 ¼ cups (310 ml) sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Hungarian paprika, sweet or hot
  • 1 teaspoon dried dill

Method

Step 1

Heat the olive oil in an electric instant pot turned to the sauté mode. Working in batches, brown cubed chicken thighs on both sides (for about 4-5 minutes per side). Transfer browned chicken to the plate.

Step 2

Add onion, red, yellow, and green bell peppers, paprika, dill, tomato sauce, and chicken broth to the pressure cooker. Mix well. Return browned chicken to the pot. Season with salt.

Step 3

Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker. Using tongs, transfer the cooked chicken to a plate. Cover with an aluminum plate and keep warm.

Step 5

In a small mixing bowl, combine sour cream and all-purpose flour. Mix until smooth. Stir in 1/4 cup (60 ml) of cooking liquid. Mix until smooth. Cook, stirring until the mixture simmers and thickens.

Step 6

Return chicken thighs to the pot. Reheat briefly over low heat without boiling.

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