Instant Pot Chicken Paprikash
Love comfort food? Try this instant pot chicken paprikash! Easy-to-pull-apart chicken thighs cooked in plenty of creamy sauce are ready in less than 30 minutes.
Servings: 4 Portions
Calories: 569
Ingredients
- 1 Large Onion
- 2 Garlic Cloves , minced
- 3 tablespoons olive oil
- 2 pounds Skinless Chicken Thighs , bone in (900 grams)
- 1 teaspoon Salt
- ¼ teaspoon black pepper
- 2 tablespoons Sweet Paprika
- 1 Bay Leaf
- 1½ cup Chicken Stock
- 1 cup Heavy Cream
- 2 tablespoons Sour Cream
- 5 tablespoons Corn Starch
- ½ Lemon or more to taste
Instructions
- Dice the onion and mince garlic.
- Press “SAUTE” function on your Instant Pot. Pour 3 tablespoons of olive oil in the inner pot. Add the onion and garlic. Sauté this for a few minutes. Stir frequently to avoid burning the garlic. In about 3 minutes, add the chicken thighs. Cook them on both sides for a few minutes. All you need is to lock the juices inside.
- Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the thighs are coated with the seasoning.
- Throw in bay leaf and pour in the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.
- After the cycle is finished, wait for 10 minutes before releasing the pressure manually.
- Press "SAUTE" and pour in heavy cream, sour cream and corn starch diluted in little water.
- At last, squeeze in the juice of ½ lemon and taste. Add more seasoning or lemon juice, if needed.
- Serve with dumplings, or pasta of your choice.
Video
Notes
- Chicken thighs are the best to use here, but you can also use drumsticks or chicken breasts (bear in mind the cooking time might vary slightly).
- Cream can be substituted with sour cream (to achieve smooth and creamy sauce, take about a cup of the juice from chicken and mix with sour cream before you pour this mixture into the inner pot).
- If you don’t have chicken stock, use vegetable stock or chicken broth instead.
- If you prefer thicker sauce, add more corn starch (always dilute this in a little water first).
- This recipe was made in a 6 quart/6 liter Instant Pot.
- The cooking time does not include time needed for the pot coming to the pressure and also time needed to release the pressure. Count with extra 15 minutes.
Nutrition Facts
Instant Pot Chicken Paprikash
Amount per Serving
Calories
569
% Daily Value*
Fat
40
g
62
%
Saturated Fat
17
g
106
%
Cholesterol
216
mg
72
%
Sodium
863
mg
38
%
Potassium
611
mg
17
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
30
g
60
%
Vitamin A
2670
IU
53
%
Vitamin C
10
mg
12
%
Calcium
81
mg
8
%
Iron
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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