CHICKEN PAPRIKASH – INSTANT POT RECIPES
Of Hungarian origin, this easy-to-make chicken recipe takes hardly any time or effort at all. Chicken Paprikash simply means paprika chicken. Serve it over buttered egg noodles or spiraled zucchini noodles and top with additional sour cream and some chopped green onions to really make this dish a meal.
Provided by I Love my Instant Pot by Michelle Fagone
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Press the Sauté button on the Instant Pot® and heat ghee. Add onion and green pepper and sauté for 3–5 minutes until onions are translucent. Stir in garlic. Add the chicken breast skin-side down and brown for 3–4 minutes. Sprinkle the diced tomato over the chicken.
- In a medium bowl, whisk together tomato sauce, paprika, and chicken broth. Pour over chicken. Lock lid.
- Press the Poultry button and cook for the default time of 15 minutes.
- When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F. Transfer chicken to a serving platter.
- Whisk flour and sour cream into the juices in the Instant Pot®. Press the Sauté button, press the Adjust button to change the temperature to Less, and simmer unlidded for 5 minutes until sauce thickens. Season with salt and pepper. Pour sauce over chicken and serve warm.
HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 02 hours 40 minutes
Prep Time 10 minutes
Cook Time 02 hours 30 minutes
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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