Instant Pot "New World" Chicken Paprikash

Name: Instant Pot "New World" Chicken Paprikash
Cuisine: American
Ingredients: 1 (250 ml) container of full fat sour creme; 5 boneless skinless chicken breasts, cubed; 2 strips bacon; 1 rib celery, minced; 3 roma tomatoes, minced; 1 large vidalia onion, minced; 2 garlic cloves, minced; 1 1/2 cups chicken stock; 3 tbsp white flour; 1/4 cup heavy cream (or table cream); 1 red pepper minced; 15 white mushrooms, thinly sliced; 1 tbsp vegetable oil; 4 tbsp sweet paprika; 2 tbsp dried dill; 1 1/2 teaspoons kosher salt; 1 tsp black pepper; 1 tsp white pepper

Goatermeister @goatermeister

A little personal rendition of my own to one of my all time favourite dishes, Hungary's CHICKEN PAPRIKASH. This recipe is done in an INSTANT POT pressure cooker. I use what I like to refer to as a BAZA.. In culinary terms, the French use a MIREPOIX, Cajuns use a TRINITY, and my own style of new world/old world Ukrainian cooking, I incorporate the BAZA... Which is the Ukrainian word for BASE. 3 parts mushrooms, 1 part celery, 1 part sweet red pepper.

Goatermeister @goatermeister

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Ingredients

1 (250 ml)container of full fat sour creme
5boneless skinless chicken breasts, cubed
2 stripsbacon
1rib celery, minced
3roma tomatoes, minced
1large vidalia onion, minced
2garlic cloves, minced
1 1/2 cupschicken stock
3 tbspwhite flour
1/4 cupheavy cream (or table cream)
1red pepper minced
15white mushrooms, thinly sliced
1 tbspvegetable oil
4 tbspsweet paprika
2 tbspdried dill
1 1/2 teaspoonskosher salt
1 tspblack pepper
1 tspwhite pepper

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Steps

1

Set instant pot to SAUTE function. Add bacon. Remove bacon when nearly cooked/crispy. Add salt, and white and black pepper.
2

Remove bacon. Keep bacon grease in pot. Add cubed chicken. Cook until golden brown. Remove from pot, remove liquid and save for further step
3

Keep instant pot on SAUTE. Add oil. Add mushrooms, celery, pepper, onion. Saute 10 minutes. Stir frequently to avoid burning.
4

Add parika and garlic. Cook 4 minutes. Stir constantly! Make sure garlic does not burn.
5

Mince reserved bacon. Add to pot with cooked chicken, reserved chicken liquid, and chicken stock. Add to pressure cooker.
6

Add diced tomatoes. Saute another 3 minutes. Keep stirring.
7

Cover instant pot, set to pressure cook for 25 minutes. Slowly release pressure. Then cover.
8

Mix cream, sour cream, and flour in a mixing bowl. Wisk it in a seperate bowl with some liquid from instant pot thoroughly so no clumps are seen.
9

Slowly stir in flour/cream/liquid mixture. Stir well.
10

Let sit and thicken for about 20 minutes, covered.
11

Add dried dill. Mix well.
12

Serve over pasta of your choice: i prefer Spaetzle or mini shells. Anything works at this point.