Easy Instant Pot Chicken Paprikash

Okay, let’s talk Easy Instant Pot Chicken Paprikash — it’s this hearty, warm-you-to-the-bones kinda dish that feels like a big Hungarian hug. This is not just some soulless meal; it’s a blend of rich, spicy paprika and tender chicken cozied up together in your Instant Pot. Fast to make but feels fancy enough to impress the in-laws (or the picky teenager in your family). Seriously, give it a whirl!

So, when I first made this dish, my husband was skeptical. He’s the type who believes in the sanctity of a good burger. Well, one rainy Wednesday, I whipped this up, the kitchen a music-fueled war zone, and laid it down with fluffy noodles. You’d think I’d just discovered fire. Now, it’s become our rainy-day ritual — a dish to lift even the gloomiest spirits.

Why You’ll Love This Easy Instant Pot Chicken Paprikash

– It’s like a warm hug that you eat. Perfect for chilly nights when you can’t face leaving your couch.
– Super fast. Because let’s be honest, who’s got time for hours in the kitchen on a weeknight?
– It tastes fancy, but you could probably make this in your sleep after just a couple of times.

How to Make It

Alright, grab that Instant Pot and a glass of wine (or two)! First, get your chicken cozy with salt and pepper, lounging like they’re at the spa. Sauté them until they’ve got some color — not like dark tan, more like healthy glow. Toss in onions till translucent, then the garlic (just a quick minute — no one likes bitter garlic!). Add that paprika, making sure it coats everything like a good blanket in winter. Pour tomatoes and broth, then stir like you mean it. Seal the lid, click it to “Manual” and let the magic happen. Ten minutes later… you’ve got dinner, my friend.

Ingredient Notes

– Chicken: One time I totally left it in the fridge… It’s kinda the star, so yeah, don’t forget it.
– Paprika: Sweet Hungarian is best, but any paprika will strut its stuff here. Just maybe not the five-year-old stuff from your spice rack.
– Onions: Because who doesn’t love a little tear-jerker? Also, sweet, white, red – all are welcome. Just not the tiny green ones, k?

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Season chicken with salt and pepper, then sauté in Instant Pot until browned.
2. Add onions, sauté until translucent. Stir in garlic briefly.
3. Incorporate paprika, tomatoes, and broth, stirring well.
4. Seal the Instant Pot, cook on “Manual” for 10 minutes.
5. Release pressure, stir, and serve. Voilà!

What to Serve It With

Oh, this dish loves a good sidekick! Traditionally, you want it with some noodles or rice to catch all that sauce. Bread is also a popular choice because, carbs, right?

Tips & Mistakes

Hit that “Saute” button right, or it might get too hot – you’re no fire juggler.

Storage Tips

When you’ve licked the pot clean and thought about seconds but decided to save some, just tuck it in the fridge snug in a container. Keeps about three days unless someone beats you to it for breakfast — cold chicken paprikash is bizarrely good.

Variations and Substitutions

If your paprika supply ran dry, smoked paprika can step in, but tread lightly — it’s powerful! Tried tzatziki on top instead of sour cream once; that was an…interesting week.

Frequently Asked Questions

Easy Instant Pot Chicken Paprikash

A quick and comforting Hungarian chicken paprikash made effortlessly in the Instant Pot with a rich, creamy sauce.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb bone-in chicken thighs
• ▢ 1.5 tbsp sweet paprika preferably Hungarian
• ▢ 1 cup chicken broth
• ▢ 1 cup sour cream for stirring in at the end
• ▢ 1 tbsp vegetable oil
• ▢ 1 medium onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 1 tbsp all-purpose flour
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Set the Instant Pot to sauté mode and heat the vegetable oil.
• Add the chopped onions and garlic, sauté until translucent, about 3 minutes.
• Turn off sauté mode, add the paprika and flour, stirring quickly to avoid burning.
• Place chicken thighs in the pot and pour chicken broth over them.
• Close the lid and set the Instant Pot to pressure cook on high for 20 minutes.
• After cooking, release pressure naturally for 10 minutes, then quick release remaining pressure.
• Carefully remove chicken and stir in sour cream, salt, and pepper to the sauce.
• Return chicken to the pot, coat with sauce, and serve hot over noodles or rice.

Notes

Use Hungarian paprika for the best authentic flavor. Serve with egg noodles or mashed potatoes.