Instant Pot Chicken Paprika

  • 3 tablespoons light olive oil
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 white onion, peeled and sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 green bell pepper, seeded and sliced
  • 1 tablespoon Hungarian paprika, sweet or hot
  • 1/4 cup tomato sauce
  • 1 cup chicken broth
  • salt, to taste
  • 1 ¼ cups sour cream
  • 2 tablespoons all-purpose flour

Turn Instant Pot on Saute and lightly brown chicken, on both sides, in olive oil.

Remove chicken to plate when browned.

Add onions and peppers to pot and lightly saute for a couple of minutes.

Combine the chicken broth, tomato sauce and paprika until nicely blended.

Add chicken broth, tomato sauce and paprika to put and let saute for a minute or so…just enough to let the flavors mingle a bit.  Add the chicken back to the pot.

Turn IP off.  Put the lid on the IP and make sure that the pressure valve is in the ‘closed’ position.  Set the IP to ‘Manual’ and cook on ‘High pressure’ for 12 minutes.

When the timer goes off do a Natural Pressure Release (NPR) for about 5 minutes and then do a Quick Release (QR) to release any remaining pressure and turn the IP off.

Remove chicken from pot and set aside.  Turn the IP on ‘Saute’.

Combine the sour cream and flour until blended and smooth.  Add about 1/4 cup of the cooking liquid from the pot to the sour cream mixture.  (this brings the temperature of the sour cream mixture closer to that of the sauce in the pot so that it doesn’t curdle when you add the sour cream mixture to the pot) When mixed well add the cooking liquid/sour cream mixture to the IP and cook, stirring until mixture thickens.

Serve chicken over noodles or rice.

Chicken Paprika over Amish Noodles

 

Taco Dip

This is one of my favorites.  It’s super easy and great for company of for a movie night meal.

1 lb ground beef
16 oz sour cream
8 oz cream cheese
1 pkg taco seasoning, divided
1 – 1 1/2 c shredded lettuce
1 medium tomato, diced
8 oz package shredded cheddar cheese

Brown hamburger meat and add 1/2 package of taco seasoning.  Combine sour cream, cream cheese, and remaining 1/2 package of taco seasoning.  In a 9×13 pan layer:  cream cheese mixture, ground beef mixture, lettuce, tomatoes, & cheese.

Suggestions:

1.  We like to use this as an entire meal.  Omit the ground beef for use as just a ‘dip’.

2.  You could easily add any of the additional ingredients:  taco sauce (layered on top of the cream cheese mixture), refried beans (as bottom layer), black olives, onions, etc.

3.  Great for potlucks!  Goes quickly!

Yum!

Instant Pot Mississippi Pot Roast

3-4 lb Chuck or Arm Roast

½ Cup Beef Broth

½ Cup Pepperoncini Juice

1 envelope Ranch Dressing Mix

1 envelope Au Jus Gravy Mix (or Brown Gravy Mix)

¼ Cup Butter

6-8 Pepperoncinis

  • Add roast to pressure cooker.
  • Pour the broth and juice over the roast
  • Combine mixes (ranch & gravy) and then sprinkle over roast.
  • Place pepperoncinis on top of the mixes.
  • Then top everything with the butter.
  • Cook on manual, high pressure for 90 minutes.
  • When timer goes off turn pressure cooker OFF.
  • Then do a natural pressure  release (NPR) for 15 minutes and then do a quick release (QR) to release any remaining pressure.

 

Amish Meat Loaf

*This is a recipe that was served to us at an Amish home in northern Indiana.

Meatloaf:

3 lb ground beef

2 eggs, beaten

2 cups cracker crumbs

1 cup milk

1 cup tomato juice

Diced onion, to taste

3 teaspoons salt

1/4 teaspoon pepper

Topping:

1/2 cup catsup

1/4 cup brown sugar

1/2 Tablespoon mustard

Combine all meatloaf ingredients and form into a loaf.  Cover loaf with topping.

Bake at 300 for 2 hours.

 

Amish Noodles

*This is a recipe that was served to us at an Amish home in northern Indiana.

1 lb. noodles (I used Katie’s noodles from the Dutch Country Market)

1/2 can Cream of Chicken soup

2 Tablespoons butter

Chicken soup base, to taste

Cook noodles according to package directions.  Mix cooked & drained noodles with soup, butter & soup base.

You’ll go back for seconds!

Al’s Stewed Chicken

A comforting meal from my childhood.  My stepdad used to make this and we all LOVED it.  Sometimes my mom could talk him into making Bisquick dumplings to go with it but he didn’t like to do that very often as he claimed they sucked up all the gravy!

1 whole chicken, cut up (I used 4 chicken thighs)

Flour

Salt

Pepper

EVOO

Chicken bouillon

  1. Season the flour with salt & pepper and then dredge the chicken pieces in the flour mixture (reserve remaining flour mixture).
  2. Heat EVOO in a dutch oven and add chicken pieces.  Saute chicken until lightly browned. Remove chicken.
  3. Add some of the left over flour mixture to the bottom of the dutch oven and combine with tidbits in bottom of pan, making a roux of sorts.
  4. Add 3-4 cups of water to dutch oven and let simmer for 1/2 an hour or so.  While simmering add a chicken bouillon.
  5. Add chicken back to pot and let simmer 3-4 hours until chicken is very tender and broth is gravy consistency.  (If having trouble getting the gravy to thicken combine some of the reserved flour & water until smooth and then add to simmering pot)

Simmering pot of yumminess

My step dad always served this with mashed potatoes but you could serve it with rice or pasta as well.

 

 

Chicken & Rice-A-Roni Casserole

Ingredients

Ingredients

This dish is nice and easy and works well for either a meal at home or a dish to pass at a potluck, but only take it if you don’t want any leftovers!

1 box chicken flavor Rice-A-Roni
1 can cream of chicken soup (or cream of celery, mushroom, onion, etc)
1 cup sour cream

3-4 cups cooked, chopped chicken
1 (6 oz) can French fried onions

Preheat oven to 350 F.

Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken.  Stir to combine.   Spread rice mixture in a lightly sprayed 9×13 pan.  Top rice with fried onions.  Bake uncovered for 30 minutes.

Nice creamy casserole

Nice creamy casserole