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
Chicken Paprika Soup
- Prep Time: 20
- Cook Time: 60
- Total Time: 80
Print Recipe
Pin RecipeDescription
Chicken Paprika Stew that features three different peppers, two different onions, and plenty of paprika.
Ingredients
- 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
Instructions
- 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 1 hour on high pressure. Let pressure cooker release the pressure or if on old pot release pressure. Be careful!
- 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
Nutrition
- Serving Size: 6
Disclaimer: This post may contain affiliate links by Amazon. If you purchase a product from one of our links, we could receive a commission from the seller. Rest assured, we only recommend products we believe in, and all opinions are 100% truthful.
Â
Print
Chicken Paprika Soup
- Prep Time: 20 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 20 minutes
Description
Chicken Paprika Stew that features three different peppers, two different onions, and plenty of paprika.
Ingredients
- 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
Instructions
- 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
Nutrition
- Serving Size: 6
- Calories: 215
- Sugar: 6 g
- Sodium: 455 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 69 mg
jack says
January 15, 2016 at 9:44 amThis recipe looks so good. Does the pressure cooker thicken this up? I don’t have a pressure cooker. Would this recipe work using a pot on the stove? I have tried a couple of your recipes, they were great. I would definitely like to see more Italian recipes, especially a nice spaghetti sauce.
Jenne says
January 15, 2016 at 1:33 pmHello Jack!
The pressure cooker just allows for the meat to become really tender. You can cook this recipe in a pot on the stove. I suggest cooking it for about 1 1/2 hours at a low to medium heat. Just do everything it says for the pressure cooker but cook it in the pot. Add the sour cream once the chicken is at your desired texture. Thank you and I am very happy that you like the recipes here. While my spaghetti sauce recipe is a secret I would be happy to bring some more authentic Italian dishes to the blog! Please let me know if you have any other questions about the recipe.
Ann says
January 12, 2017 at 10:56 amRecipe sounds great but I question the timing. I have a Wolfgang Puck electric pressure cooker and I think the timing for boneless skinless chicken breasts is like 5 minutes. I am afraid an hour sounds too long. Thoughts?
Jenne Kopalek says
January 15, 2017 at 6:33 pmNever ever cook chicken for just 5 minutes. That’s not even food safe. Four large chicken breasts would never cook in that amount of time. Yes, I’ve made this over and over the hour is a must for this recipe and breaking down the breast with the spices. Thanks for your concern.
Ella says
February 23, 2017 at 2:15 pm1hr in the pressure cooker? Are you sure that seems way too long
Jenne Kopalek says
February 24, 2017 at 7:56 pmYes. I’ve answered this question above also. In order for the chicken and sauces to break down it must be an hour. I’ve been making this for years and every time it’s an hour 🙂
John says
June 3, 2017 at 12:01 pm5 minutes is the time after it has reached high pressure. The chicken is also cooking during the 15-20 minutes it takes to get there. Maybe we’re talking different generations of pressure cookers.
Jenne Kopalek says
June 3, 2017 at 3:18 pmI have a Cuisinart that is newer (maybe a two years old)and like I have already mentioned above in order for the juices to thicken and chicken to be tender enough for a stew the time is correct. However, you can choose to cook it as directed by your cooker for chicken time. I can promise it will not come out as good and still be tough not like a stew.