Ingredients Jump to Instructions ↓

  1. 4 bone-in chicken breast halves, with skin

  2. 1 medium onion, chopped

  3. 2 tablespoons all-purpose flour

  4. 1 cup chicken broth

  5. 1 tablespoon tomato paste

  6. 1 clove garlic, minced

  7. 1 tablespoon paprika

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon dried thyme

  10. 1 dash hot pepper sauce

  11. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. 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.


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