Bob's Pressure Cooker in Sour Cream Gravy

By pavaldez

Ingredients

• 2 tablespoons butter or margarine
• 1/2 cup flour, mixed with 1/2 teaspoon salt and
• 1/2 teaspoon pepper
• 1 tablespoon paprika
• 4 boneless, skinless chicken breasts
• 1 small onion, diced
• 2 teaspoons minced garlic
• 1 teaspoon chicken base mixed into 1 cup water
• 1 cup reduced fat sour cream
• 1 tablespoon corn starch
• Salt and pepper to taste
• Chopped fresh parsley, for garnish
• Additional paprika, for garnish

Details

Servings 4

Preparation

Step 1

1. Add the butter to the pressure cooker and heat on high or "brown" with the lid off, until sizzling.

2. Combine seasoned flour with paprika and dip chicken breasts in this mixture until they are well coated. Add coated breasts to cooker, lightly browning on both sides before adding onion and garlic to cooker and sauteing for 2-3 minutes more.

3. Cover with remaining ingredients, except for sour cream and corn starch and securely lock on the pressure cooker's lid. Set the cooker to high and cook for 8 minues.

4. Let the pressure release naturally for 10 minutes before quick releasing the remaining pressure and safely removing lid.

5. Use tongs to set aside chicken breasts while you make the sauce. To make the sauce; set the cooker to high or "brown" with the lid off and wait until cooking liquid is simmering. Thoroughly combine the sour cream and corn starch and the slowly stir into simmering cooking liquid until fully integrated and sauce is creamy and thick. Salt and pepper to taste, dip chicken breasts in sauce and serve topped with chopped parsley and a pincn of paprika.