Chicken Paprikash Pressure Cooked Recipe Jill Brazi

Name: Chicken Paprikash Pressure Cooked Recipe Jill Brazil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 - 10 pieces of chicken thighs and legs; 1 pint of chicken stock; 8 ounces of Rao's Marinara sauce (optional - not traditional); salt and pepper to taste; 1 large onion chopped; 1 large bell pepper chopped; 2 Tbsp Hot Paprika - good quality - Hungarian; 2 Tbsp olive oil; 2 shallots - chopped; Sour Cream for plating

Servings: persons

1
Salt and pepper chicken to taste.
2
Heat olive oil in base of pressure cooker and brown chicken on both sides and remove to a dish.
3
Add onions, bell pepper and shallot to pan and sautee for a few minutes.
4
Add the paprika over the vegetables.
5
Stir.
6
Add the chicken stock and marinara.
7
Add back the chicken.
8
Close the pressure cooker and bring up to pressure.
9
Cook under pressure for 15 minutes or check your own pressure cookers instruction book for the proper time for your cooker.
10
Mine is a Fagor Duo Cooker.
11
Bring down pressure.
12
Serve over noodles with a dollop of sour cream.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 - 10 pieces of chicken thighs and legs, 1 pint of chicken stock, 8 ounces of Rao's Marinara sauce (optional - not traditional), salt and pepper to taste, and more.

Yes, Chicken Paprikash Pressure Cooked Recipe Jill Brazil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Paprikash Pressure Cooked Recipe Jill Brazil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions