Pressure Cooker Chicken Paprikas
- Cuisine: Hungarian
- Course: Main Dish
- Skill Level: Advanced
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- 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
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Nutritional Info
This information is per serving.
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Calories
146.4 -
Fat
4.8 g -
Saturated Fat
2.6 g -
Polyunsaturated Fat
0.5 g -
Cholesterol
56.6 mg -
Sodium
290.4 mg -
Potassium
284.5 mg -
Carbohydrate
6.1 g -
Fiber
0.8 g -
Sugars
0.2 g -
Protein
19.0 g
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 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 pressure cooker. Using tongs, transfer cooked chicken to a plate. Cover with 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 mixture simmers and thickens.
Step 6
Return chicken thighs to the pot. Reheat briefly over low heat without boiling.
