In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat.In a pressure cooker, brown chicken in batches in oil over medium-high heat. Return all chicken to cooker; add the green pepper, onion, garlic, tomatoes and water.Close cover securely; place regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat as needed.) Remove from the heat; cool immediately according to manufacturer’s directions until pressure is completely reduced.Using a slotted spoon, remove chicken to a platter. Add tomato paste and mushrooms to pan juices; cook and stir over medium heat until bubbly. Add hot pepper sauce and chicken; heat through. Yield: 6 servings.