Chicken goulash with potatoes from the Instant Pot

Ingredients for 3 servings:

• 12 chicken wings, unseasoned
• 1 vegetable onion(s)
• 2 bell peppers, green and yellow
• 1 kg potatoes, medium-sized
• 1 shot of oil, neutral (rapeseed or sunflower oil)
• 1 tbsp paprika powder, sweet
• 1 tsp, crushed paprika powder, hot
• 1 tbsp, heaped Ajvar, hot, or spicy paprika paste
• 800 ml vegetable broth or chicken broth
• 1 tsp, heaped caraway powder
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel and dice the onion. Wash the chicken wings. Peel and cut the potatoes into sixths. Trim and wash the bell peppers, then cut them into 4 x 4 cm pieces. Set the Instant Pot to sauté and pour in the oil. Sauté the onions for a few minutes. Mix the paprika powder with the onions and sauté briefly (not too long, or the powder will become bitter!). Add the broth. It’s best to use hot broth, then the pressure build-up takes less time. Season with ajvar or paprika paste, caraway seeds, and salt. If children are eating with you, simply use mild ajvar and replace the hot paprika with paprika. Add the meat and potatoes to the sauce. Turn off the sauté function, put the lid on the pot, seal it, and set the pressure cooker to 10 minutes. After the cooking time is over, let it set to “Keep Warm” for 10 minutes, then let the steam vent. The result is truly fantastic! The chicken wings are buttery soft without falling apart, and the potatoes are perfect. Of course, you can change the seasoning to your taste.