Pressure Cooker Chicken Paprika Recipes

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.

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.

CHICKEN PAPRIKA

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

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.

CHICKEN PAPRIKA

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.