Creamy Pressure Cooker Mushroom and White Bean Paprikash

1.Set the electric pressure cooker (e.g., Instant Pot) to the 'Sauté' function (Normal setting). Add the olive oil. Once hot, add the chopped onion and sauté for 6-8 minutes, or until softened and translucent, stirring occasionally.

2.Add the minced garlic and sliced mushrooms to the pot. Continue to sauté for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown.

3.Press 'Cancel' to turn off the Sauté function. Stir in the sweet Hungarian paprika, smoked paprika, and the mild paprika paste. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor, using the residual heat of the pot. Ensure the spices do not burn.

4.Pour in the vegetable broth, scraping the bottom of the pot with a wooden spoon to ensure no browned bits are stuck (this prevents a 'burn' warning). Add the rinsed cannellini beans, salt, and pepper.

5.Secure the lid, set the valve to 'Sealing,' and cook on High Pressure for 5 minutes. Once cooking is complete, allow for a 5-minute Natural Pressure Release (NPR), then move the valve to 'Venting' for a Manual Quick Release (QR) of any remaining pressure.

6.While the paprikash is releasing pressure, prepare the thickening agent (habarás): In a small bowl, whisk together the sour cream and all-purpose flour until completely smooth.

7.Remove the lid carefully. Set the pressure cooker back to the 'Sauté' function (Low setting).

8.To temper the sour cream mixture, ladle about 1 cup of the hot broth from the pot into the sour cream mixture, whisking continuously until smooth. This tempering step prevents the sour cream from curdling.

9.Pour the tempered sour cream mixture back into the pot, stirring constantly until fully incorporated. Let the mixture come to a gentle simmer for 3-5 minutes, or until the sauce has thickened to a creamy consistency.

10.Taste and adjust seasoning with additional salt and pepper if needed. Press 'Cancel.' Serve hot, garnished generously with fresh chopped dill. This dish pairs well with crusty bread or egg noodles.