- 4
- 10 mins
- 30 mins
Ingredients
- 3 Tbsp butter
- 1 1/2 lb chicken, cut into bite size pieces
- 1/2 onion, chopped
- 4 cloves garlic
- 2 bell peppers - green, red or yellow, cut into thin strips
- 1 tomato, chopped
- 1/2 C. chicken broth
- 1 Tbsp Hungarian paprika
- salt/pepper, to taste
- 1 Tbsp organic all purpose unbleached flour
- 1/2 C. sour cream
Preparation
Step 1
Using the saute feature, combine butter, chicken, onion and garlic to the Instant Pot and season with salt/pepper - saute until onions/garlic are soft, 2-3 minutes.
Scrape down the sides of the Instant Pot, then add the pepper strips, tomato, chicken broth, Hungarian paprika, and broth.
Place the lid on the Instant Pot and close the valve (seal), push Manual (High) and set the timer for 4 minutes.
Once it beeps, release the pressure, and remove the chicken & veggies, keeping the liquid in the pot.
Temper in the tablespoon of flour and the sour cream little by little (whisk) until it's well blended.
Once the sour cream is blended with the liquid, add the chicken and vegetables back and stir until they are well coated.
If you are using rice or noodles, cook them at this time - or cook the rice prior to making the chicken so it's ready at the same time.
Spoon the sauce with chicken over your choice of rice, noodles, potatoes or dumplings or eat as is.