Instant Pot Chicken Paprikash
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
245 kcal
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Course
Main Course
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Cuisine
Hungarian
Instant Pot Chicken Paprikash
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Creamy, flavorful Instant Pot Chicken Paprikash is a delicious comfort food with tangy chicken and sauce. So easy to make, and the stove top recipe is included too.
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Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 2 lb boneless skinless chicken thighs
- 3 teaspoons paprika divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion diced
- ¾ cup chicken broth
- 1 can diced tomatoes (do not drain) 14 oz
- ¼ teaspoon red pepper flakes
- 1 teaspoon marjoram
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- ½ cup sour cream
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Instructions
- Season chicken thighs with 1 tsp paprika, salt, and pepper.
- In the bottom of the pressure cooker, add olive oil and butter. Turn instant pot on "SAUTE" and add chicken thighs. Cook for about 2 minutes per side, until lightly browned. Remove from pot and cut into bite sized pieces. Set aside.
- Add onion to the instant pot and cook for several minutes, until softened.
- Pour chicken broth into the pressure cooker, and using a wooden spoon, deglaze the bottom of the pot. Scrape up ALL the bits stuck to the bottom of the pot.
- Once all the bits have been scraped up, hit cancel on the Instant Pot (to turn off the saute function).
- Add chicken back to the pressure cooker. Add tomatoes, 2 tsp paprika, red pepper flakes, and marjoram.
- Secure the lid and make sure the pressure valve is turned to "SEALING."
- Select "HIGH PRESSURE" and set cook time of 7 minutes.
- Once cook time ends, allow to naturally release for 10 minutes, then do a quick release.
- To thicken the paprikash, whisk together 2 Tbsp cornstarch with 2 Tbsp cold water. Pour into the Instant Pot and select "SAUTE."
- Cook for about 3-5 minutes until thickened. Stir in sour cream and serve.
Notes
- Today’s recipe was made in a 6qt instant pot. Prep time does not include time it takes to come to pressure.
- I love using boneless skinless chicken thighs. You can use breasts if you prefer, no need to change the time.
- Fresh paprika is best. If your paprika has been in your spice cabinet for years, consider ditching it for a new jar!
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
4g
(1%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Cholesterol
146mg
(49%)
Sodium
580mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 146mg | 49% |
| Sodium | 580mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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