A flavorful and comforting chicken dish with a Hungarian twist, perfect for a quick and hearty meal.
Heat some oil in the pressure cooker over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the chicken properly.
Add the chicken pieces and brown them on all sides, then remove and set aside.
Browning the chicken enhances the flavor of the dish.
Sauté the diced onion in the same pot until softened.
Stir frequently to prevent the onion from burning.
Stir in the paprika and chicken broth, mixing well.
Adding the paprika at this stage releases its aroma.
Return the chicken to the pot and add the diced tomatoes on top without stirring.
Layering the tomatoes on top prevents them from sticking to the bottom.
Lock the pressure cooker lid and bring to pressure over high heat, then reduce to medium and cook for 7 minutes.
Follow your pressure cooker's instructions for safe operation.
Release the pressure carefully and remove the chicken, keeping it warm.
Use a towel to handle the pressure release valve to avoid burns.
Simmer the liquid in the pot for 15 minutes to reduce slightly.
Stir occasionally to prevent sticking.
Whisk the sour cream with a bit of the hot liquid, then stir it into the pot.
Tempering the sour cream prevents it from curdling.
Return the chicken to the pot to warm through, then serve over egg noodles.
Garnish with fresh parsley for a pop of color and flavor.
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