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Slow Cook Chicken Paprikash
By :Time Inc.
Print Recipe
Serve this flavorful slow-cooker chicken over egg noodles, rice, or mashed potatoes. Make sure the mushrooms are submerged in liquid while cooking. From Time Inc's "Instant Pot Weekday Meals"
Votes: 2
Rating: 3.5
Rate this recipe!
Course Main Course
Cuisine European
Difficulty Easy
Browse Category Poultry
Cooking Technique Slow Cook
Main Ingredient Chicken, Chicken Broth, Vegetables
Prep Time 25 minutes
Cook Time 3 hours
Servings
6 people
Ingredients
  • 6 chicken thighs skinless and boneless, trimmed, about 1 3/4 pounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 3 tablespoons white rice flour
  • 1 tablespoon canola oil
  • 2 cups onion chopped
  • 1 cup red bell pepper chopped
  • 1/2 cup carrots matchstick-cut
  • 3 cloves garlic minced
  • Cooking Spray
  • 1 package mushrooms pre-sliced, 8 ounces
  • 1 1/4 cups chicken broth fat-free, lower-sodium
  • 2 tablespoons Hungarian sweet paprika
  • 1/2 cup sour cream reduced-fat
  • 1 tablespoon parsley chopped fresh
Course Main Course
Cuisine European
Difficulty Easy
Browse Category Poultry
Cooking Technique Slow Cook
Main Ingredient Chicken, Chicken Broth, Vegetables
Prep Time 25 minutes
Cook Time 3 hours
Servings
6 people
Ingredients
  • 6 chicken thighs skinless and boneless, trimmed, about 1 3/4 pounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 3 tablespoons white rice flour
  • 1 tablespoon canola oil
  • 2 cups onion chopped
  • 1 cup red bell pepper chopped
  • 1/2 cup carrots matchstick-cut
  • 3 cloves garlic minced
  • Cooking Spray
  • 1 package mushrooms pre-sliced, 8 ounces
  • 1 1/4 cups chicken broth fat-free, lower-sodium
  • 2 tablespoons Hungarian sweet paprika
  • 1/2 cup sour cream reduced-fat
  • 1 tablespoon parsley chopped fresh
Votes: 2
Rating: 3.5
Rate this recipe!
Instructions
  1. Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Place flour in a shallow dish; dredge chicken in flour, reserving any remaining flour.
  2. Heat a large well-seasoned cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until golden brown. Transfer chicken to a 6-quart Instant Pot.
  3. Add onion, red bell pepper, carrots, and garlic to pan; coat vegetables with cooking spray. Cook, stirring constantly, 6 minutes or just until tender. Transfer onion mixture to cooker.
  4. Coat mushrooms with cooking spray, and add to pan. Cook, stirring constantly, 5 minutes or until browned. Transfer mushrooms to cooker.
  5. Combine reserved flour, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, broth, and paprika in a bowl; stir with a whisk.
  6. Add broth mixture to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 3 hours cook time.
  7. Remove chicken from cooker, and place on a serving platter. Skim fat from surface of cooking liquid.
  8. Stir sour cream into cooking liquid. Serve sauce with chicken, and sprinkle with parsley.