Pressure Cooker Chicken Paprikash Recipe 375 Food

INSTANT POT CHICKEN PAPRIKASH

Steps:

• Dice the onion and mince garlic.
• Press "SAUTE" function on your Instant Pot. Pour 3 tablespoons of olive oil in the inner pot. Add the onion and garlic. Sauté this for a few minutes. Stir frequently to avoid burning the garlic. In about 3 minutes, add the chicken thighs. Cook them on both sides for a few minutes. All you need is to lock the juices inside.
• Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the thighs are coated with the seasoning.
• Throw in bay leaf and pour in the chicken stock. Close and lock the lid, set the steam release to "SEALING" position. Press "MANUAL" and adjust the time to 5 minutes.
• After the cycle is finished, wait for 10 minutes before releasing the pressure manually.
• Press "SAUTE" and pour in heavy cream, sour cream and corn starch diluted in little water.
• At last, squeeze in the juice of ½ lemon and taste. Add more seasoning or lemon juice, if needed.
• Serve with dumplings, or pasta of your choice.

INSTANT POT® CHICKEN PAPRIKASH

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.

PRESSURE-COOKER CHICKEN PAPRIKA

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.

RICE COOKER CHICKEN PAPRIKASH

Steps:

• Hit cook and brown onions.
• Then combine flour and chicken in a medium bowl; toss well.
• Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms) into the pan. Hit cook.
• When it switches to warm, add the sour cream and mix and allow to heat for a few minutes while you get the rest of the dinner completed.
• Then serve it with either, noodles, rice or dumplings.
• Yield: 6 servings (serving size: 1 cup).

CHICKEN CACCIATORE (PRESSURE COOKER)

Steps:

• Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
• Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
• Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
• Lock the lid in place.
• Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
• Turn off the heat.
• Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
• Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.

PRESSURE COOKER HUNGARIAN CHICKEN

Steps:

• Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
• Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
• Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
• With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
• Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
• Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.

PRESSURE COOKER CHICKEN PAPRIKASH RECIPE - (3.7/5)

Steps:

• *I used imported Hungarian Paprika and reduced this to 1 1/2 tablespoons. Next time, I might reduce it to one tablespoon. Just know that paprika can be powerful, and the imported version packs a flavor punch! **Diced tomatoes would work fine. Pre-heat the pressure cooker using the BROWN/SAUTE setting. Add the oil, then a layer of chicken and season with salt and pepper. Sear the chicken pieces until lightly brown (I did this in two batches, so as not to crowd the chicken). Remove and set aside. Add the onion, bell pepper, mushrooms and garlic to the cooker and cook until tender (about 3 minutes), then add the paprika and tomato paste. NOTE: I buy tomato paste in a tube. If I use a partial can, I freeze it in 1 tablespoon measurements. No need to thaw, just pop it in!) Cook for 2 to 3 minutes. Add the flour and cook for 1 to 2 minutes. Add the chicken stock and tomatoes, stirring well, and scraping up any browned bits at the bottom of the pot. NOTE: I squeezed the tomatoes, over the pot, to break them down a bit. Return the chicken to the pressure cooker and any liquids. Lock the lid in place. Pressure cook on HIGH for six minutes. Meanwhile, cook the noodles, drain and keep warm. Reduce the pressure with a QUICK RELEASE and carefully remove the lid. Stir in the sour cream and stir to combine. Season with salt and pepper, to taste. Add the lemon juice, and stir. Most delicious served over noodles, though rice could work.