- 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.