Instant Pot Chicken Paprikash
Instant Pot Chicken Paprikash
A Hungarian-style comfort food featuring tender chicken in a creamy, smoky paprika sauce. Traditionally served over egg noodles or dumplings.
Nutrition
Calories: 450cal
Carbohydrate: 15g
Protein: 35g
Fat: 25g
Cholesterol: 145mg
Sodium: 800mg
Difficulty Level: moderate
15 min Prep
25 min Cook
40 min Total
4 Servings
Ingredients
- 4 bone-in, skin-on chicken thighs (2 lbs total)
- 1 tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 1/4 cup tomato paste
- 1 cup chicken broth
- 1/2 cup full-fat sour cream
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Chopped parsley for garnish (optional)
Instructions
- Set Instant Pot to Sauté mode (medium heat/300°F). Add oil and heat until shimmering.
- Pat chicken dry and season with salt/pepper. Brown chicken skin-side down 4-5 minutes (don’t cook through). Remove and set aside.
- Add onions to pot. Cook 3-4 minutes until soft. Add garlic and cook 1 minute more. Tip: Scrape browned bits from chicken – they add flavor!
- Stir in both paprikas and tomato paste. Cook 1 minute until fragrant but not burned. Immediately add broth to stop cooking.
- Return chicken to pot (skin up). Lock lid, set valve to sealing. Cook on High Pressure 10 minutes. Let pressure release naturally 10 minutes, then quick release.
- Remove chicken. In a bowl, whisk flour into sour cream. Ladle 1/2 cup hot sauce into sour cream mixture, then whisk everything back into pot. Simmer 2-3 minutes to thicken (use Sauté mode). Tip: Tempering prevents curdling!
- Serve chicken over egg noodles, spooning sauce generously. Garnish with parsley if desired.