Comments on: Instant Pot Braised Paprika Chicken https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Thu, 30 Sep 2021 14:27:04 +0000 hourly 1 By: Barbara Schieving https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303615 Tue, 31 Aug 2021 05:22:15 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303615 In reply to Karen.

Thanks for the rave review Karen! Sounds like a great way to change it up.

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By: Karen https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303608 Tue, 31 Aug 2021 01:55:14 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303608 Super easy and super delicious.  I upped the red pepper flakes to 1/4 tsp for extra zip and my non-sauce loving husband said it was great on the noodles.  Thank you for the recipe from someone who always forgets to defrost the meat.

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303601 Mon, 30 Aug 2021 22:37:01 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303601 In reply to Lynn.

The breeder is The Perfect Doodle, and she’s just over an hour away from my home. She’s been really great to work with and the puppies have been really well socialized!

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303599 Mon, 30 Aug 2021 22:21:30 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303599 In reply to Laurie Bratten.

Our grocery store sells a pack of four chicken thighs that are usually between 1.5 to 2 lbs for the whole package, so that’s what we usually use. I’ll update the recipe, thanks for the heads up.

If you’re making it with thawed boneless chicken breasts, I’d probably dice it first and cook it for 4 minutes with a 7 minute release. if you’re cooking it whole, 7 minutes with a 5 minute natural release should work.

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303598 Mon, 30 Aug 2021 22:17:09 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303598 In reply to Michael Seale.

She’s part Cavalier King Charles Spaniel, part miniature Poodle. For the breed, so much depends on the size of the poodle parent. 🙂 Since her parents are 14 and 18 pounds, we expect she’ll be somewhere in that range.

Not too big, since we’re looking for an indoor lap dog, but big enough to play with my kids and not get hurt. 🙂 We are SO excited!!!

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303597 Mon, 30 Aug 2021 22:15:18 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303597 In reply to Mary Lynn.

So our regular cook time for chicken legs is 4 minutes with a 10 minute natural release, followed by a quick release. And the shorter cook time shouldn’t affect the other ingredients in the recipe. If you try it, will you please let me know how it turns out?

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303596 Mon, 30 Aug 2021 22:12:43 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303596 In reply to PattiAnn.

For boneless thighs, I use 9 minutes cook time whether they’re fresh or frozen. Thanks for the heads up—I’ll update the post! 🙂

I hope you love it!!!

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303595 Mon, 30 Aug 2021 22:12:31 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303595 In reply to Sunnysewsit.

For boneless thighs, I use 9 minutes cook time whether they’re fresh or frozen. Thanks for the heads up—I’ll update the post! 🙂

I hope you love it!!!

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303594 Mon, 30 Aug 2021 22:11:49 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303594 In reply to Jen.

I use the exact same 9 minute cook time whether my thighs are thawed or frozen! 🙂 I’ll update the post to include that.

I hope you love it!

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By: Jennifer https://www.pressurecookingtoday.com/instant-pot-braised-paprika-chicken/#comment-303593 Mon, 30 Aug 2021 22:10:24 +0000 https://www.pressurecookingtoday.com/?p=43238#comment-303593 In reply to Suzanne.

I think you could be successful either way! I’d probably wait to thicken after freezing, just so you can get an idea of how much liquid evaporated out in the reheating process. (If you’re reheating in the pressure cooker, not much will have evaporated, but more will have if you’re reheating on the stovetop.)

I hope you love it!!!

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