Remove the skin from the meat as desired. Season the chicken with salt and rub generously with sweet paprika powder.
Chop the onion into small cubes and sauté in a little oil until translucent.
Add the pieces of meat and brown all around over medium heat. For about 3 to 5 minutes, depending on the thickness. Be careful not to burn the paprika.
Add 300 ml of water, a tablespoon of sweetener and a teaspoon of hot paprika in addition, place the lid on top and set to level II. As soon as you see two red lines on the valve, lower the temperature and cook under pressure for 8 to 12 minutes, depending on the thickness of the meat.
Arrange the finished paprika chicken and serve.
It goes well with homemade spaetzle!