Always looking for more opportunities to use the new pressure cooker! I had a package of chicken thighs, some sour cream and some tomatoes to use up....So Chicken Paprikash was a good fit. As it is a braised recipe....it is well suited for the pressure cooker.
Chicken Paprikash- for the pressure cooker
8-10 chicken thighs, bone in skin on
1/4 cup flour
2 tsp paprika, Hungarian or sweet
Pinch of Salt and Pepper
3 Tbsp oil for frying
1 large onion chopped
4 cloves garlic, minced
4 Tbsp paprika
1/2 tsp cayenne
1 tsp caraway seeds , crushed
1 bay leaf
2 large tomatoes, chopped
1 1/2 cup chicken stock
1/2 cup sour cream
Mix the flour with 2 tsp paprika and pinch of salt and pepper. This flour is for dredging your chicken pieces. Dredge chicken pieces in flour mixture. Heat oil in bottom of pressure cooker on medium high heat and brown chicken pieces on both sides. Remove chicken to side plate and repeat until all pieces are browned. Add chopped onion to pot adding more oil if necessary. Stir and fry until translucent, then add garlic, paprika ,cayenne, caraway seeds and bay leaf. Stir while frying the garlic and seasonings making sure not to burn...for about 1 minute. Add in chopped tomatoes and stir for another minute. Add in chicken stock and stir well making sure to scrap the bottom of the pot so that nothing is sticking to the bottom. Add back in the chicken pieces and attach the lid. Turn heat to high and bring to high pressure (15 psi). Once pressure is achieved....start timing and reduce temperature to medium or low enough to maintain a steady but small stream of steam from the relief valve. Cook at high pressure for 15 minute then remove from heat and allow to depressurize naturally. Once depressurized....remove lid and remove chicken pieces to side plate. You may reduce sauce by slowly boiling until desired thickness is reached. Once thickened, add sour cream heat for one minute and return chicken to the pot. Serve with sauce over buttered noodles, rice or mashed potatoes.
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