Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Pressure Cooker Paprika Chicken




Source of Recipe


Unknown


List of Ingredients




2 Tblsp. vegetable oil
1 Fryer Chicken, cut up
1 pkg. Lipton's dry Onion Soup Mix
4 Tblsp. Paprika
2 cups Water
2 Tblsp. Flour
1 (8 oz.) carton Sour Cream


Recipe



Put 2 Tblsp. oil into a very hot pressure cooker pot. Brown cut up chicken pieces on all sides. Add the dry onion soup mix, paprika, and water. Stir once to distribute ingredients evenly in pot.

Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.

Mix 2 Tblsp. flour into an 8 oz. container of sour cream. Stir some of the hot liquid from the pot into the sour cream mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat. Serve over hot cooked egg noodles.