Chicken Paprika

What you'll need:

4 boneless, skinless chicken breasts
1 medium onion, chopped
2 tbsp. flour
1 c. chicken broth
1tbsp tomato paste
1-2 garlic cloves, minced
1 tbsp. paprika
½ tsp. salt
½ tsp. dried thyme
Dash hot pepper sauce
1 c. (8 oz) sour cream

Preparation:
Place chicken in pressure cooker; top with onion. In a small bowl, combine flour and broth until smooth. Whisk in tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over the chicken. Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium-high; cook for 12 minutes (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed). Remove from heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Remove chicken and keep warm. Stir sour cream into cooking juices, then serve over chicken. Enjoy!