Instructions

• Heat olive oil in your pressure cooker pot over medium heat. You want that oil nice and hot before chicken goes in.
• Season chicken breasts with a pinch of salt and pepper, then add ‘em to the pot. Cook about 5 to 7 minutes each side till golden brown. You’ll see that crust forming, that’s what you want.
• Take chicken out and set aside for a bit so it can rest and keep juicy. Don’t skip this part or chicken gets tough.
• In same pot, add minced garlic and sliced sun-dried tomatoes. Sauté ‘em for like 2 to 3 minutes until you smell that amazing scent wafting through your kitchen.
• Sprinkle in the flour then stir it around. Cook for one minute. This step thickens your sauce and avoids flour lumps later on.
• Add smoked paprika, oregano, and chilli flakes next. Give it a good stir so all those dry spices wake up and spread evenly.
• Pour in chicken stock and single cream. Stir it till everything’s mixed smooth. Then pop chicken breasts back in and seal the lid tight.
• Bring to pressure then cook for 15 to 20 minutes. When it’s done you can do a natural release or carefully quick release to get that steam out fast. Take chicken out again, slice it up and serve with your ramen noodles and toppings.