Ingredients
2 bone-in chicken breast halves (about 2 pounds)1 small onion, chopped1 cup chicken broth, divided 2 teaspoons paprika2 teaspoons tomato paste1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon dried thymeDash hot pepper sauce1 tablespoon all-purpose flour1/2 cup sour cream
Preparation
Place chicken in a 3- or 6-qt. electric pressure cooker; top with onion. In a small bowl, whisk 3/4 cup broth, paprika, tomato paste, garlic, salt, thyme and hot pepper sauce; pour over chicken.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°.
Remove chicken; keep warm. In a small bowl, whisk flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until sauce is thickened and slightly reduced, 8-10 minutes. Press cancel; stir in sour cream. Serve with chicken.
