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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Servings:
Calories: 120kcal
Ingredients
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.