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Instant Pot Chicken Paprikash
This flavorful Instant Pot Chicken Paprikash brings the rich, traditional flavors of Hungary to your table in no time! Tender chicken thighs are cooked in a creamy, paprika-infused sauce that’s both savory and slightly smoky. Using the Instant Pot makes this classic dish quick and easy, perfect for busy weeknights. Serve it over egg noodles or mashed potatoes for a hearty, comforting meal that the whole family will love. With just a few simple ingredients, this dish delivers bold flavors in under 40 minutes!
Equipment
- Instant Pot
- Tongs
- Mixing Bowls
- Measuring Cups and Spoons
- Wooden spoon
- Knife and cutting board
Ingredients
- 1.5 lbs bone-in skinless chicken thighs: $6.00
- 1 large onion chopped: $0.75
- 3 cloves garlic minced: $0.30
- 2 tbsp Hungarian sweet paprika: $0.50
- 1 tsp smoked paprika optional: $0.30
- 1 cup chicken broth: $0.50
- ½ cup sour cream: $0.75
- 1 tbsp flour or cornstarch for thickening: $0.05
- 2 tbsp vegetable oil: $0.20
- Salt and pepper to taste: $0.10
- Fresh parsley chopped (for garnish, optional): $0.50
Instructions
Sauté the chicken:
- Set the Instant Pot to the "Sauté" function. Add 2 tablespoons of vegetable oil and brown the chicken thighs for about 3-4 minutes on each side. Remove the chicken and set aside.
Cook the onions and garlic:
- In the same pot, add the chopped onion and garlic. Sauté until the onions are soft and translucent, about 3 minutes.
Add the paprika:
- Stir in the Hungarian sweet paprika and smoked paprika (if using). Sauté for 30 seconds, just until fragrant.
Deglaze with chicken broth:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Pressure cook:
- Return the chicken to the Instant Pot. Close the lid, set the valve to "Sealing," and cook on high pressure for 12 minutes. After cooking, do a natural release for 5 minutes, then perform a quick release.
Make the creamy sauce:
- In a small bowl, whisk together the sour cream and flour (or cornstarch). Slowly stir this mixture into the sauce in the Instant Pot. Use the "Sauté" function to simmer the sauce for 2-3 minutes until it thickens.
Season and serve:
- Add salt and pepper to taste. Serve the chicken paprikash over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley if desired.
Notes
Tips
- Choose the right paprika: Hungarian sweet paprika is key to the authentic flavor of this dish. If you like extra smokiness, add a touch of smoked paprika.
- Thicken the sauce: To avoid lumps when thickening the sauce, mix the sour cream with a bit of flour or cornstarch before adding it to the pot.
- Side dish options: Serve this dish with traditional egg noodles, or opt for mashed potatoes, rice, or even polenta.
Nutritional Information (per serving)
- Calories: 400
- Protein: 30g
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 450mg