Pressure Cooker Chicken Paprikash Recipe 375

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
• Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
• Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

Steps:

• Pat chicken dry; season with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
• Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
• Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Steps:

• Place chicken in a 3- or 6-qt. electric pressure cooker; top with onion. In a small bowl, whisk 3/4 cup broth, paprika, tomato paste, garlic, salt, thyme and hot pepper sauce; pour over chicken., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Remove chicken; keep warm. In a small bowl, whisk flour and remaining 1/4 broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and sauce is slightly reduced, 8-10 minutes. Press cancel; stir in sour cream. Serve with chicken.

Steps:

• Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
• Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
• Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

Steps:

• Place chicken in a pressure cooker; top with onion. In a small bowl, combine flour and broth until smooth. Whisk in the tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour 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.