Pressure-Cooker Chicken Paprika
I truly appreciate the speed of the pressure cooker. We use it often to make these tender chicken breasts with a paprika-seasoned sauce that gets its richness from sour cream.—Holly Ottum, Racine, Wisconsin
Total TimePrep: 15 min. Cook: 15 min. + releasing
- 2 bone-in chicken breast halves (about 2 pounds)
- 1 small onion, chopped
- 1 cup chicken broth, divided
- 2 teaspoons paprika
- 2 teaspoons tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- Dash hot pepper sauce
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream
- 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.