Pressure Cooker Chicken Paprikas
- Cuisine: Hungarian
- Course: Main Dish
- Skill Level: Advanced
-
Add to favorites
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
Average Member Rating
(3.6 / 5)
37 People rated this recipe
Related Recipes:
-
Air Fryer Asian Chicken Wings Recipe
-
Air Fryer Chicken Livers Recipe
-
Air Fryer Chicken Kebabs Recipe
-
Instant Pot Honey-Garlic Chicken Drumsticks
-
Instant Pot Honey Orange Chicken Thighs
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
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.
