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Instant Pot Chicken Paprikash

By Katie Workman

5 from 3 votes

on Feb 09, 2020, Updated Dec 28, 2024

Chicken Paprikash is a classic Hungarian dish and the very definition of comfort food. And it comes together really nicely in the Instant Pot, which is cementing itself into the modern kitchen. 

Serve this simple and delicious dish alongside Mixed Greens with Pomegranate Vinaigrette, Romaine, and Slivered Kale Salad with Lemon Dressing or Romaine, Pear, and Goat Cheese Salad.

This Hungarian comfort food classic is delicious, and so perfectly suited to being made in the Instant Pot.

Instant Pot Chicken Paprikash Ingredients

• Chicken thighs – Bone in, skin on.
• Salt and pepper – To taste.
• Canola oil – For cooking.
• Onion and Garlic – Aromatic base of this recipe.
• All-purpose flour –To thicken.
• Sweet paprika – For a sweet, peppery, and zingy flavor.
• Smoked or hot paprika – Optional for a smokey or spicy depth of flavor.
• Bay leaf – Adds a warm and herbaceous depth of flavor.
• Can crushed tomatoes – For acidity and thickness.
• Low-sodium chicken broth – For flavor and texture.
• Sour cream – For creaminess.
• Fresh parsley – For freshness.
• Egg noodles – Optional, but it is the perfect vehicle for the chicken.

How to Make Chicken Paprikash in the Instant Pot

1. Sear the chicken: Season the chicken with salt and pepper. Heat oil in the Instant Pot sauté mode and add the chicken. Cook skin side down for about 8 minutes, flip, and cook for another 6 minutes. Remove the chicken
2. Prepare the marinade: Sauté the onion followed by the garlic. Stir in the flour and the paprika until well incorporated, and add the bay leaves, tomatoes, and broth.
3. Cook: Return the partially cooked chicken to the liquid, skin side up. Close and lock the lid. Set the valve to Sealed. Cook for 20 minutes. 
4. Finish and enjoy: When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 10 minutes. Release the sealing valve, and let the rest of the steam escape. Remove the bay leaves from the sauce, and stir in the sour cream. Serve the chicken and sauce over noodles topped with parsley.

Storage

Leftovers can be stored in a sealed container in the fridge for up to three days. You can reheat it on the stovetop or in the microwave.

What to Serve With Instant Pot Chicken Paprikash

Endive, Radicchio and Citrus Salad with Bacon Vinaigrette

Green Beans with Tarragon Vinaigrette

Mixed Green Salad with Creamy Sesame Dressing

More Instant Pot Recipes

• Instant Pot Turkey Breast
• Instant Pot Shredded Chicken
• Instant Pot Vegetable Chili
• Instant Pot Mediterranean Lamb Stew
• Instant Pot Buffalo Chicken Dip

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5 from 3 votes

Instant Pot Chicken Paprikash

By: Katie Workman

This Hungarian comfort food classic is delicious, and so perfectly suited to being made in the Instant Pot.

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Pressure Release Time: 10 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 People

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Equipment

• Instant Pot

Ingredients 

1x2x3x

• ▢ 2 pounds bone-in, skin-on chicken thighs (about 8 large pieces)
• ▢ Kosher salt and freshly ground black pepper (to taste)
• ▢ 2 teaspoons canola oil
• ▢ 1 large onion (halved and thinly sliced)
• ▢ 2 cloves garlic (finely minced)
• ▢ 1 tablespoon all-purpose flour
• ▢ 1 tablespoon sweet paprika
• ▢ ½ teaspoon smoked or hot paprika (optional)
• ▢ 1 bay leaf
• ▢ 1 (14-ounce) can crushed tomatoes
• ▢ 1 cup low-sodium chicken broth
• ▢ ½ cup sour cream
• ▢ Chopped fresh parsley (to serve)
• ▢ Cooked hot egg noodles (to serve)

Instructions 

• Season the chicken with salt and pepper. Heat the oil in the Instant Pot in the Saute mode. When the oil is hot, add the chicken, skin side down, and cook for about 8 minutes, until the skin is nicely crispy. Flip the chicken and cook for another 6 minutes or so until the bottom of the chicken is nicely browned (it should not be cooked through). Remove the chicken to a plate.
• Add the onion. Sauté for about 3 minutes, until soft and golden brown. Stir in the garlic and sauté for another minute. Stir in the flour and the paprika, as well as the additional paprika if using, until is all well incorporated into the oil, one more minute. Stir in the bay leaves, tomatoes, and broth.
• Return the partially cooked chicken to the liquid, skin side up. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure Level Button to select high pressure. Set the timer for 20 minutes. Note that the timer will not start to count down until the correct pressure has been achieved.
• When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 10 minutes. Release the sealing valve, and let the rest of the steam escape. Meanwhile, place the cooked egg noodles in a shallow serving bowl or platter. Open the pot, and use tongs to place the chicken on the noodles. Remove the bay leaves from the sauce, and stir in the sour cream. Spoon the sauce over the chicken, and sprinkle the dish with parsley.

Notes

You can use chicken breasts if you prefer, but I haven’t tested them. They likely need a slightly shorter cooking time so they don’t dry out.

Nutrition

Calories: 531kcal, Carbohydrates: 8g, Protein: 34g, Fat: 40g, Saturated Fat: 12g, Cholesterol: 204mg, Sodium: 192mg, Potassium: 567mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1315IU, Vitamin C: 3mg, Calcium: 60mg, Iron: 2mg

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