Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto®
pressure cooker. Sauté onions, green pepper, and garlic until tender; remove.
Brown chicken a few pieces at a time; set aside. Add tomato sauce, paprika,
dill weed, and a small amount of chicken broth to oil in pressure cooker; stir
until smooth. Add remaining broth, stirring to mix. Return chicken and vegetables
to pressure cooker. Close pressure cooker cover securely. Place pressure regulator
on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking
slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm
dish. Stir flour into sour cream; add to hot liquid. Cook and stir until mixture
simmers and thickens. Pour sauce over chicken.
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