Instructions: Serves 6

Rinse the veal, pat dry and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off extra flour. Heat 1 tablespoon butter and the oil in the cooker. Over medium heat, brown the veal on all sides in 2 to 3 batches. Remove the browned veal and set aside on a platter.

Add the remaining butter to the cooker and saute the garlic, shallots (if desired) and onion until the onion is soft; about 2-3 minutes. Pour in the wine, and while cooking for a minute or two over medium-high flame, scrape up any browned bits from the bottom. Add the reserved veal and any juices that have collected in the platter, the stock, paprika, bay leaf, thyme, tomato paste and salt and pepper to taste.

Lock the lid in place and over high heat. Bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove the bay leaf and stir in the parsley and sour cream. Adjust the seasoning before serving.

Preparation Time: 0:00

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