Chicken Paprikash
By :I Love my Instant Pot by Michelle Fagone
instant pot chicken paprikash
Print Recipe
Of Hungarian origin, this easy-to-make chicken recipe takes hardly any time or effort at all. Chicken Paprikash simply means paprika chicken. Serve it over buttered egg noodles or spiraled zucchini noodles and top with additional sour cream and some chopped green onions to really make this dish a meal.
instant pot chicken paprikash
Votes: 2
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 tbsp ghee
  • 1 medium onion peeled and diced
  • 1 small green bell pepper seeded and diced
  • 4 cloves garlic minced
  • 4 skin-on chicken breast halves about 2 lbs
  • 1 large tomato diced
  • 1/4 cup tomato sauce
  • 2 tbsp Hungarian paprika
  • 1 cup chicken broth
  • 1 tbsp flour
  • 3/4 cup sour cream
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 tbsp ghee
  • 1 medium onion peeled and diced
  • 1 small green bell pepper seeded and diced
  • 4 cloves garlic minced
  • 4 skin-on chicken breast halves about 2 lbs
  • 1 large tomato diced
  • 1/4 cup tomato sauce
  • 2 tbsp Hungarian paprika
  • 1 cup chicken broth
  • 1 tbsp flour
  • 3/4 cup sour cream
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
instant pot chicken paprikash
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Press the Sauté button on the Instant Pot® and heat ghee. Add onion and green pepper and sauté for 3–5 minutes until onions are translucent. Stir in garlic. Add the chicken breast skin-side down and brown for 3–4 minutes. Sprinkle the diced tomato over the chicken.
  2. In a medium bowl, whisk together tomato sauce, paprika, and chicken broth. Pour over chicken. Lock lid.
  3. Press the Poultry button and cook for the default time of 15 minutes.
  4. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F. Transfer chicken to a serving platter.
  5. Whisk flour and sour cream into the juices in the Instant Pot®. Press the Sauté button, press the Adjust button to change the temperature to Less, and simmer unlidded for 5 minutes until sauce thickens. Season with salt and pepper. Pour sauce over chicken and serve warm.
5 replies
  1. MsLauraK
    MsLauraK says:

    Substituted skinless boneless chicken thighs. And of course doubled the sour cream. It is sooooo good! Since its thighs it shredding the way my family likes it.

  2. MrsC
    MrsC says:

    My husband has visited Budapest on work assignments and really likes chicken paprikash. He even brought me some Hungarian paprika as an inducement to try cooking it at home! I love how the Instant Pot makes chicken so tender and this recipe is so simple and can all be done in my Mini IP (yay, less clean-up!). Most paprikash recipes of this size use 3 tablespoons of paprika, so I did that. Also, I was always taught to ladle a bit of a hot mixture into cold (sour cream) then slowly whisk THAT mixture into the overall hot mixture or you’ll get curdling – so I did that, too. Hubby said the flavor was spot-on, but it is served saltier in Budapest (so I’ll add more salt next time) and really thick (so I’ll decrease chicken broth to just cover the chicken next time). I served it over homemade spätzle and even my picky son cleaned the plate. Great recipe!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *