Season chicken lightly with salt. In pressure cooker pot brown the chicken in the oil in batches. Remove to plate. Add butter to pot, add the onions and sugar. Cook until the onions are golden, about 7 minutes. Sprinkle the onions with flour, cook stirring 1 minute. Pour in the beer and let it come to a boil. Add the mustard, tomato paste and bay leaf. Return the chicken to the pot.
Lock the lid in place and cook on high pressure for 11 minutes. Quick release the steam. Remove the lid. Remove the bay leaf and discard. Let the chicken sit to settle the flavors, then season to taste with salt and pepper. Serve over egg noodles.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (50%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 53mg||16 %|
|Sodium 121.6mg||4 %|
|Potassium 221.6mg||6 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 11.5g|
|Protein 10.9g||16 %|
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Calories per serving: 217
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