3-4 chicken breasts, cut in half
Salt and pepper to taste
3 tablespoons canola oil
1 onion, chopped
1 red pepper, chopped
5 cloves garlic, minced
1/4 cup tomato sauce
2 tablespoons sugar
2 tablespoons Hungarian-style Paprika
3 tablespoons dill weed
1 cup chicken broth
1 tablespoon flour
3/4 cup sour cream

  • Sprinkle chicken with salt and pepper. 
  • Heat oil in 6-quart pressure cooker. 
  • Sauté onions, red pepper, and garlic until tender; remove. 
  • Brown chicken a few pieces at a time; set aside. 
  • Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. 
  • Add remaining broth, stirring to mix. 
  • Return chicken and vegetables to pressure cooker. 
  • Close pressure cooker cover securely. Place pressure regulator on vent pipe. 
  • Cook for 5 minutes, with regulator rocking slowly. 
  • Cool pressure cooker at once. 
  • Remove chicken and vegetables to a warm dish. 
  • Stir flour into sour cream; add to hot liquid. 
  • Cook and stir until mixture simmers and thickens. 
  • Pour sauce over chicken.

Makes 4 to 6 servings