Step 1

Turn the pressure cooker on. Press the Sauté function key (it will show Normal, 30 minutes).

Step 2

Add the onion, butter, olive oil and salt and cook for 5 minutes with the lid off. Stir a few times.

Step 3

Add the diced chicken and cook for another minute or two together, stirring a few times. Add paprika and garlic and stir through, then add the chicken stock, tomato paste and crème fraîche or sour cream. Stir through.

Step 4

Press the Keep Warm/Cancel function. Close and lock the lid of the Instant Pot. Check that the lid knob is turned to Sealing. Change the setting to Manual (High Pressure) and set the timer for 12 minutes. After 3 beeps the Instant Pot will start to build up the pressure and the cooking will begin.

Step 5

Once the time is up, let the pressure release naturally or use a quick release method, and open the lid.

Step 6

Add the peas and press Sauté. Cook for 5 minutes with the lid off, stirring a few times. This will evaporate some of the liquid and thicken the sauce.

Step 7

After 5 minutes, scoop 1/4 cup of the sauce liquid into a small bowl and add the arrowroot flour (corn flour is also okay). Whisk to dissolve. Turn the Instant Pot to OFF and then stir in the arrowroot liquid and another tablespoon of crème fraîche/sour cream. This will further thicken the sauce.

Step 8

To prepare the salad, combine all ingredients in a bowl and serve alongside chicken paprika.