I got a pressure cooker for Christmas and am not sure how I lived all these years with out one.
Here is my version of chicken paprikash. Serve it over hot buttered egg noodles or with dumplings.
1 Tbs butter
|2 Tbs tomato paste
1 Tbs paprika
1/2 Tsp salt
1 Tsp dried thyme
1 dash hot pepper sauce
1 cup sour cream
Melt butter in pressure cooker over medium-high heat. Add onions and garlic and cook unitl translucent.
In a small bowl, combine flour and broth until smooth. Whisk in the tomato paste, paprika, salt, thyme and hot pepper sauce. Place chicken in the cooker with the onions and garlic. Pour broth mixture over the chicken.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Remove chicken and keep warm. Stir sour cream into cooking juices; serve over chicken.