Chicken Paprikash

I made a couple of tweaks to this recipe, and I think they worked. I added tomato paste to give the sauce a richer flavor. I cooked the flour with the vegetables, to thicken the sauce (as opposed to stirring some of the liquid with flour at the end). I also added cremini mushrooms, since I had them on hand. I reduced the paprika by 1/3 and am glad that I did. I also had a squeeze of fresh lemon juice, at the end that gave a "brightness" to the sauce. I served it over papardelle pasta, served it with a dollops of extra sour cream, and it was a good meal. It took about 15 minutes of prep, 5 minutes to come to high pressure and 6 minutes to cook. I'd definitely make this again, as this used ingredients that I always have on hand.