Chicken Paprika- Pressure Cooking

I love whipping this recipe up with 3 minutes cooking time! Serve this over spiral noodles (they take longer to cook than the chicken....or over pressure cooker mashed potatoes (5 minutes!)

Chicken Paprika

2 T. olive oil
3 cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves, garlic, pressed, chopped
1 medium red bell pepper, chopped
1 jalapeno chili pepper, minced (optional) (I don't usually use)
1 T. sweet paprika or more to taste
salt and freshly ground pepper
2 cups cubes raw, skinless, boneless chicken breasts, seasoned with salt
1 cup homemade chicken stock or chicken broth
2 t. tomato paste (buy in the tube. It is awesome!)
1 cup sour cream
1 T. cornstarch
cooked noodles or rice or mashed potatoes

1. Heat oil in pressure cooker over medium-high heat until hot. Add mushrooms, onion, garlic, red bell pepper and jalapeno and saute until lightly colored.
2. Add paprika, 1/4 tsp. ground pepper, chicken stock and tomato paste and chicken and bring to a boil while stirring. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 3 minutes.
3. Remove from heat and use cold water release method.
Stir in sour cream and simmer 1 minute.
4. Mix cornstarch with a little cold water until smooth. Add to pot and simmer over low heat while stirring until thickened. Season to taste with salt and pepper. Serve immediately over noodles or rice or mashed potatoes.