Instant Pot Chicken Paprika

• Gluten free

• Meat

  • 1 1/3 lb Chicken

• Produce

  • 1 Brown onion, medium
  • 2 Cucumbers, medium
  • 2 tbsp Dill
  • 1/2 cup Garden peas, frozen
  • 2 large cloves Garlic

• Canned Goods

  • 1 1/2 cups Chicken stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Arrowroot flour/starch
  • 3 tbsp Paprika, mild or sweet powder
  • 1 tsp Salt
  • 1 Generous pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 4 heaped tbsp Creme fraiche or sour cream
  • 1 More sour cream

Found on instantpoteats.com

Ingredients

• 1 medium brown onion, diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon salt (use a little less if the stock is salty)
• 1.3 lb / 600 g diced chicken (mix of breast and thigh meat is perfect but you can use either)
• 3 tablespoons paprika powder (mild or sweet)
• 2 large cloves of garlic, finely diced
• 1½ cups chicken stock (stock cube and water is also fine)
• 1 tablespoon tomato paste
• 2 heaped tablespoons crème fraîche or sour cream
• ½ cup frozen garden peas (thawed out in warm water)
• 1 teaspoon arrowroot flour/starch (or corn starch)
• More sour cream, to serve with if you wish
• 2 medium cucumbers, sliced thinly
• 2 tablespoons finely chopped dill
• 2 tablespoons crème fraîche or sour cream
• Generous pinch of salt

Directions

• Turn the pressure cooker on. It should display OFF. Press Sauté function key (it will show Normal, 30 minutes). The Instant Pot will beep 3 times to let you know it’s ready to cook.
• Add onion, butter, olive oil and salt and cook for 5 minutes with the lid off. Stir a few times.
• Add the diced chicken and cook for another minute or two together, stirring a few times. Add paprika and garlic and stir through, then add the chicken stock, tomato paste and crème fraîche or sour cream. Stir through.
• Then press the Keep Warm/Cancel function key. Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing. Change the setting to Manual (High Pressure) and set the timer for 12 minutes. Wait for 3 beeps and walk away.
• Once the time is up, let the pressure release naturally or use a quick release method, and open the lid. Add the peas and press Sauté. Cook for 5 minutes with the lid off, stirring a few times. This will allow us to evaporate some of the liquid and to thicken the sauce.
• After 5 minutes, scoop ¼ cup of the sauce liquid into a small bowl and add the arrowroot flour (corn flour is also ok, if that’s all you have). Whisk to dissolve. Turn the Instant Pot to OFF and then stir in the arrowroot liquid and another tablespoon of crème fraîche/sour cream. This will further thicken the sauce.
• To prepare the salad, combine all ingredients in a bowl and serve alongside chicken paprika.