My husband and I received a new electric pressure cooker at our wedding. We’ve tried soups, stews, roasts, and so much more in it. Honestly, when he wanted to add it to the wedding registry I said “We will never use it”. I was WRONG! When I was younger my grandmother would always cook with her pressure cooker. She would read at the table while it cooked. Everything that came out of that pressure cooker was always delicious. The tender meat is my downfall. I am not sure how many of you have pressure cookers but I thought a few recipes here and there wouldn’t be a half bad idea. Today, I would like to share my Chicken Paprika Stew that features three different peppers, two different onions, and plenty of paprika.
This can easily be gluten free and paleo friendly. It can be served with pasta, rice, quinoa, and/or just by it’s self. We like to place it over rotini noodles and dab some sour cream on top.
Paprika is a go to spice in my home. If the boys smell it they don’t even look they hoover over me until it’s done. It’s funny how fond they are of it. It’s my plan to make Czech style meals each week since I’ve seen such a high interest in the cuisine here. I am curious what other cuisines from around the world would you like to see here? Let me know in the comments below.
Remember with a pressure cooker to always let the pressure release completely before adding anything into the pot. I was in a rush and lightly burned my chest from the hot liquid. The trick to this soup is slow mixing in the sour cream into the sauce. If you get chunks just strain them out with a spider strainer. (no folks this is not a real spider 😉 )
Be pressure safe! On to the recipe…
ITEMS TO MAKE CHICKEN PAPRIKA STEW
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Chicken Paprika Soup
Chicken Paprika Stew that features three different peppers, two different onions, and plenty of paprika.
- 4 boneless, skinless chicken breasts; cut into threes
- 1 bag of sweet peppers; yellow, orange, red smalls sliced
- 1 white onion; chopped
- 1/2 yellow onion; chopped
- 4 tablespoons paprika
- 1 - 32 oz chicken broth
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In the pressure cooker pot, add in sliced pepper rounds, onion, and chicken breast. Toss together. Add paprika, salt, and pepper to the top. Pour in vegetable broth.
- Cook for 45 minutes to 1 hour on high pressure. Let pressure cooker release the pressure or if on old pot release pressure. Be careful! If your pressure cooker has a different time for chicken that is up to you however, the longer the more tender the chicken will become and it should be super tender for stew.
- Slowly stir in sour cream and stir well. If you get clumps remove them with a strainer.
- Serve by it's self, with noodles, rice, or quinoa. Top with sour cream; optional
Serving Size 6
Amount Per Serving
% Daily Value
Total Fat 10 g
Saturated Fat 5 g
Unsaturated Fat 4 g
Cholesterol 69 mg
Sodium 455 mg
Total Carbohydrates 10 g
Dietary Fiber 3 g
Sugars 6 g
Protein 21 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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