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Instant Pot Chicken Paprikash

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 servings
Calories: 245 kcal
Course: Main Course
Cuisine: Hungarian

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

Instructions

    Cup of Yum
  1. Season chicken thighs with 1 tsp paprika, salt, and pepper.
  2. 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.
  3. Add onion to the instant pot and cook for several minutes, until softened.
  4. 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.
  5. Once all the bits have been scraped up, hit cancel on the Instant Pot (to turn off the saute function). 
  6. Add chicken back to the pressure cooker. Add tomatoes, 2 tsp paprika, red pepper flakes, and marjoram.
  7. Secure the lid and make sure the pressure valve is turned to "SEALING."
  8. Select "HIGH PRESSURE" and set cook time of 7 minutes.
  9. Once cook time ends, allow to naturally release for 10 minutes, then do a quick release.
  10. To thicken the paprikash, whisk together 2 Tbsp cornstarch with 2 Tbsp cold water. Pour into the Instant Pot and select "SAUTE."
  11. 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

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

% 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.