Hungarian Green Beans with Paprika Pressure Cooker Recipe

Hungarian Green Beans With Paprika Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure

Serve this creamy side dish with beef stew or broiled fish

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 large white onion, diced
• 1½ pounds tender young green beans or haricots vert, ends trimmed and cut into 2-inch pieces on the diagonal
• 1 teaspoon sea salt, plus more to taste
• freshly ground black pepper
• 1 cup water
• ¾ to 1 cup sour cream, to taste
• 1¼ teaspoons sweet Hungarian paprika
• 2 tablespoons chopped fresh chives

Method

1. In a 5- to 7-quart pressure cooker over medium-high heat, melt the butter with the oil
2. Add the onion and cook, stirring a few times, until soft, about 3 minutes; do not brown
3. Add the green beans, salt, a few grinds of pepper, and the water
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 2 minutes
8. Remove the pot from the heat
9. Open the cooker with the Quick Release method
10. Be careful of the steam as you remove the lid
11. The beans should be just tender when pierced with the tip of a knife
12. Drain the beans in a colander and return to the pot
13. Combine the sour cream and paprika
14. Add this to the pot and gently stir it into the beans, coating them completely
15. Warm through over low heat; do not boil
16. Taste for salt and pepper
17. Transfer to a serving dish, sprinkle with the chives, and serve immediately

Full List of Vegetables Recipes
Full List of Green-Bean Recipes