Pressure Cooker Chicken Paprikas

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.