Quick & Creamy Instant Pot Chicken Paprikash: A Flavorful Weeknight Delight
Craving a rich, comforting meal that comes together effortlessly? This Instant Pot Chicken Paprikash is your answer! In under 30 minutes total time, you can transform simple ingredients into a deeply flavorful, wonderfully creamy Hungarian classic. Tender, fall-off-the-bone chicken is bathed in a vibrant paprika-infused sauce, making it the perfect irresistible lunch or dinner. Serve it over fluffy egg noodles, hearty dumplings, or your favorite low-carb alternative, and don’t forget that essential dollop of cool sour cream for the ultimate finishing touch.
Why You’ll Fall in Love with This Instant Pot Paprikash
- Unbeatable Flavor in Record Time: Forget long simmering! This Instant Pot Chicken Paprikash delivers authentic, complex flavors in an astonishingly short time. The pressure cooking method infuses the chicken with rich paprika and aromatic spices, creating a deeply satisfying meal in just 15 minutes of active cooking. It’s truly the perfect recipe to effortlessly whip together when you’re short on time and low on energy, yet refuse to compromise on taste.
- Perfectly Tender, Fall-Off-The-Bone Chicken: Thanks to the magic of the Instant Pot, your chicken will be incredibly moist and tender every single time. The high-pressure environment ensures that even bone-in, skin-on chicken pieces cook to perfection, becoming so succulent they literally fall off the bone and into the wonderfully creamy, savory sauce. It’s a testament to how quick cooking doesn’t mean sacrificing quality.
- Naturally Low-Carb and Keto-Friendly (with a simple swap!): This hearty dish isn’t just delicious; it’s also incredibly adaptable to various dietary needs. The core ingredients are naturally low in carbohydrates, making it an excellent choice for those following a keto or low-carb lifestyle. Simply serve your rich chicken paprikash over a bed of zucchini noodles, cauliflower rice, or your favorite roasted vegetables for an easy, satisfying, and guilt-free low-carb meal.
- A Hug in a Bowl: There’s something inherently comforting about a creamy, savory stew. This Chicken Paprikash embodies warmth and nostalgia, making it the ideal dish for cozy weeknight dinners or a comforting weekend treat. It’s a meal that feeds both the body and the soul.
- Minimal Cleanup: Cooking everything in one pot, your Instant Pot, means significantly less cleanup. Fewer pots and pans to wash make this recipe even more appealing on busy evenings when time is of the essence.
Understanding Chicken Paprikash: A Hungarian Culinary Gem
Chicken Paprikash, or Csirke Paprikás in Hungarian, is a quintessential dish of Hungarian cuisine, renowned for its vibrant color, smoky aroma, and rich, creamy texture. At its heart, it’s a stew made with chicken, often bone-in and skin-on for maximum flavor, generously seasoned with paprika – the national spice of Hungary – and finished with sour cream. This dish isn’t just food; it’s a piece of culinary history, a testament to Hungary’s deep connection to its flavorful red spice.
The beauty of paprikash lies in the quality of its paprika. Authentic Hungarian sweet paprika provides a mild, earthy, and slightly sweet flavor, while hot paprika can be added for those who prefer a kick. The addition of sour cream (tejföl) at the end mellows the flavors, adds a tangy creaminess, and gives the sauce its signature silken finish. Traditionally served with Nokedli (Hungarian dumplings), this dish has traveled the world, adapting to various cooking methods, including the modern Instant Pot, which makes this traditional comfort food accessible for today’s busy cooks without sacrificing any of its soul-warming essence.
Chef’s Secrets for Irresistible Instant Pot Chicken Paprikash
- Maximize Flavor by Drying Your Chicken: Before you even think about sautéing, take the time to thoroughly pat your chicken pieces dry with paper towels. Excess moisture on the chicken skin prevents proper browning and crisping. Dry chicken will cook up even crispier, developing a beautiful golden crust that locks in juices and adds an incredible depth of flavor to your paprikash. This simple step makes a significant difference in the final texture and taste.
- Embrace the Paprika – It’s the Star! Yes, a full two tablespoons of quality paprika are not just recommended, but essential for this pressure-cooked chicken paprikash! Paprika is one of the only primary seasonings in this recipe, and its generous quantity is crucial to impart the dish with its characteristic rich color and authentic Hungarian flavor. Don’t be shy with the paprika here; for an even bolder taste, feel free to add a little more if you’d like. Consider using sweet Hungarian paprika for an authentic taste, or a smoked paprika for a deeper, more rustic note.
- Achieving the Perfect Sauce Consistency with a Cornstarch Slurry: If, after adding the sour cream and heavy cream, your sauce isn’t as thick and luxurious as you’d prefer, a cornstarch slurry is your secret weapon. To create one, simply mix 1 tablespoon of cornstarch with 3 tablespoons of cold water in a small bowl until smooth. Then, gradually whisk this slurry into the simmering sauce at the very end, after the heavy cream has been incorporated. Continue to stir gently until the sauce has thickened to your desired consistency, usually within a minute or two.
- Deglaze Your Pot for Unrivaled Flavor: After browning your chicken and sautéing the aromatics, you’ll likely have delicious browned bits stuck to the bottom of your Instant Pot. Before adding the chicken broth and pressure cooking, use a wooden spoon or spatula to scrape up these flavorful bits from the pot. This process, known as deglazing, not only adds incredible depth to your sauce but also prevents the dreaded “burn” error on your Instant Pot.
- The Art of Pressure Release: For this recipe, allowing the steam to naturally release for 10 minutes before manually releasing any remaining pressure (NPR then QPR) is ideal. This hybrid method ensures the chicken finishes cooking gently and remains incredibly tender, preventing it from drying out, while still speeding up the overall process compared to a full Natural Pressure Release.
Frequently Asked Questions About Chicken Paprikash
For the richest flavor and most tender results, I highly recommend using bone-in, skin-on chicken thighs and drumsticks for this recipe. The bones contribute essential flavor to the broth, and the skin, when properly seared, adds a delicious crispiness and richness to the dish. However, if you prefer, any chicken parts will work. Boneless, skinless chicken thighs can be used, but adjust cooking time slightly (around 5-6 minutes on high pressure, followed by a quick release) to prevent overcooking. Always aim for chicken with bones and skin on if possible, as it’ll yield much more flavor and moisture once cooked in the Instant Pot.
I love using ghee in this recipe for its rich, buttery flavor and its high smoke point, which is excellent for searing. Ghee also offers several nutritional benefits, being clarified butter. However, if you don’t have ghee or can’t find it at your local store, two tablespoons of unsalted butter or a neutral vegetable oil (like avocado oil or canola oil) will work perfectly in its place. The key is to use a good quality fat in the bottom of your Instant Pot to help crisp up those chicken pieces until they’re beautifully golden brown, creating a flavor foundation for the entire dish.
While traditional paprikash relies on sour cream and heavy cream for its signature richness, you can adapt this recipe to be dairy-free. Substitute the ghee with olive oil or avocado oil for searing. For the sour cream and heavy cream, you can use full-fat coconut milk (from a can, not a carton) or a dairy-free heavy cream alternative. Keep in mind that coconut milk will impart a subtle coconut flavor, changing the authentic profile slightly, but still creating a wonderfully creamy stew.
For an authentic Hungarian Chicken Paprikash, sweet Hungarian paprika is highly recommended. It provides a vibrant color and a mild, rich, earthy flavor without any heat. You can find it in most well-stocked grocery stores or specialty spice shops. If you prefer a little heat, you can use a combination of sweet and hot Hungarian paprika, or add a pinch of cayenne pepper to sweet paprika. Smoked paprika can also be used for a deeper, smoky flavor profile, but it will deviate from the traditional taste.
You can freeze chicken paprikash, but be aware that dairy-based sauces can sometimes separate or become grainy after freezing and thawing. To minimize this, ensure the sauce is fully cooled before freezing. Store in airtight, freezer-safe containers for up to 2-3 months. When reheating, do so gently on the stovetop over low heat, stirring frequently. You might need to whisk in a splash of fresh cream or broth to restore its smooth consistency.
Serving Suggestions for Your Instant Pot Chicken Paprikash
While classic egg noodles or Hungarian dumplings (nokedli or spaetzle) are the traditional accompaniments, this versatile dish pairs beautifully with a variety of sides:
- Classic Comfort: Serve over wide egg noodles, homemade nokedli, or even fluffy mashed potatoes to soak up every last drop of the luscious sauce.
- Grains: Steamed white rice, brown rice, or even creamy polenta are excellent choices.
- Low-Carb Options: For a lighter meal, spoon your paprikash over zucchini noodles, cauliflower rice, or a medley of roasted vegetables like broccoli, green beans, or asparagus.
- Fresh Garnishes: Always finish with a fresh dollop of sour cream and a sprinkle of chopped fresh dill or parsley. These not only add visual appeal but also a burst of fresh flavor that balances the richness of the stew.
- Side Salad: A simple green salad with a light vinaigrette can cut through the richness and add a refreshing element to your meal.
Storage and Reheating Tips
This Instant Pot Chicken Paprikash makes for fantastic leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to thin the sauce slightly if it has thickened too much in the fridge. For freezing, see the FAQ section above regarding dairy-based sauces.
More Delicious Instant Pot Recipes You Should Try
If you’ve discovered the joy and convenience of cooking with your Instant Pot, you’ll love these other quick and healthy recipes:
- Instant Pot Chicken and Noodles (with dry egg noodles): A hearty, classic comfort meal made simple.
- Old Fashioned Instant Pot Chicken and Rice Soup: Soul-warming goodness, perfect for any season.
- Healthy Instant Pot Chicken Burrito Bowl with Rice: Customizable and packed with flavor for a quick weeknight dinner.
- Easy Instant Pot Flank Steak: Tender, flavorful steak in a fraction of the time.
- Instant Pot Sausage, Peppers and Onions: A versatile and easy family favorite.
- Healthy Instant Pot Japanese Curry: A mild, rich, and deeply satisfying curry.
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Instant Pot Chicken Paprikash
10 minutes
15 minutes
25 minutes
Cheryl Malik
Print
Save
Saved!
4
servings
Ingredients
-
2 pounds chicken pieces bone-in, skin-on (thighs and drumsticks recommended) -
salt and freshly ground black pepper to taste -
2 tablespoons ghee (or butter/vegetable oil) -
1 medium onion finely chopped -
2 garlic cloves minced -
1 medium tomato finely diced -
2 tablespoons sweet Hungarian paprika -
1 cup chicken broth -
½ cup sour cream plus extra to serve -
½ cup heavy cream -
fresh dill or parsley optional, to serve -
1 tablespoon cornstarch + 3 tablespoons cold water (for slurry, if needed)
Equipment
- Instant Pot (6-quart or larger recommended)
Instructions
- Thoroughly pat chicken pieces dry with a paper towel. Season all sides generously with salt and black pepper. This step is crucial for crispy skin and flavor.
- Set your Instant Pot to the “Sauté” setting (Normal or Medium). Add in the ghee (or chosen fat), then add the finely chopped onion and minced garlic. Cook for about 3-4 minutes, stirring occasionally, until the onion is softened and the aromatics are fragrant.
- Carefully place the seasoned chicken pieces into the Instant Pot, skin-side down first if applicable. Brown the chicken on all sides for about 2-3 minutes per side, working in batches if necessary to avoid overcrowding the pot. This step develops deep flavor. Remove chicken and set aside.
- Return the browned chicken to the pot. Add the diced tomato, the full 2 tablespoons of paprika, and the chicken broth. Use a wooden spoon to gently scrape any browned bits from the bottom of the pot (deglazing) to prevent a “burn” notice. Secure the lid, ensure the venting knob is sealed, and cook on High Pressure for 7 minutes. Once the cooking time is up, allow the steam to naturally release for 10 minutes, then carefully manually release any remaining steam.
- Carefully remove the lid. Switch the Instant Pot back to the “Sauté” setting (Low or Less). Stir in the sour cream and heavy cream. Cook and stir gently for 2-3 minutes until the sauce has slightly thickened and is heated through. If a thicker sauce is desired, prepare a cornstarch slurry (1 tbsp cornstarch + 3 tbsp cold water) and whisk it into the sauce, stirring until it reaches your preferred consistency.
- Taste and adjust seasonings as needed. Serve hot over your favorite starch (noodles, rice, or dumplings) with an extra dollop of sour cream and a sprinkle of fresh dill or parsley for garnish. Enjoy your quick and delicious Instant Pot Chicken Paprikash!
Notes
- Chicken Choice: For the best flavor and texture, use bone-in, skin-on chicken thighs and drumsticks. Boneless, skinless thighs can be used, but reduce pressure cooking time to 5-6 minutes.
- Paprika Power: The quality of paprika is key! Opt for sweet Hungarian paprika for authentic flavor. Don’t skimp on the 2 tablespoons; it’s what gives this dish its signature taste and color.
- Thickening the Sauce: If your sauce isn’t thick enough after adding creams, a cornstarch slurry (1 tbsp cornstarch mixed with 3 tbsp cold water) can be whisked in while the pot is on sauté (low) until desired consistency is reached.
- Deglazing is a Must: Always scrape the bottom of the pot after sautéing to remove any browned bits. This prevents a “burn” error and adds flavor.
- Ghee Alternatives: If ghee isn’t available, unsalted butter or a neutral cooking oil like avocado or vegetable oil can be used for browning the chicken.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Cheryl Malik