1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium onion, chopped
3/4 cup white wine or chicken broth
2 garlic cloves, minced
1/2 teaspoon pepper
1 package (1 pound) wide egg noodles
1 medium tomato, seeded and chopped
6 tablespoons all-purpose flour
1/2 cup cold water
1/4 cup sour cream
1/2 teaspoon browning sauce, optional
In a pressure cooker, saute green pepper in oil until crisp-tender. Remove with a slotted spoon; set aside. Brown pork in pressure cooker over medium-high heat; drain. Stir in the broth, onion, wine or broth, garlic and pepper.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; immediately cool according to a manufacturer's directions until pressure is completely reduced. Meanwhile, cook noodles according to package directions. Stir tomato and reserved green pepper into the pork mixture. Combine flour and cold water until smooth; stir into pork mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in sour cream and browning sauce if desired. Drain noodles; serving with pork mixture.
This recipe was tested at 10/13/15 pounds of pressure (psi).