Pressure Cooker Chicken Paprikas

pressure cooker chicken paprikas
  • 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
  • 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.

Ingredients

  • 3 tablespoons light olive oil
  • 2 pounds (960 g) boneless and skinless chicken thighs
  • 1 white onion, peeled and chopped
  • 1 red bell pepper, seedded and sliced
  • 1 tablespoon Hungarian paprika, sweet or hot
  • 1 teaspoon dried dill
  • 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

Method

Step 1

In a pressure cooker, heat olive oil over medium-high heat. Working in batches, brown chicken thighs on both sides (for about 4-5 minutes per side). Transfer browned chicken to the plate.

Step 2

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

Step 3

Close pressure cooker and lock the lid. Set the burner temperature to high pressure. When pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 7 minutes.

Step 4

Remove pot from the heat. 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.

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