14 Delicious Instant Pot Chicken Paprikash Recipes You Must Try

Warm, comforting, and bursting with flavor, chicken paprikash is the ultimate dish to cozy up with any night of the week. Whether you’re craving a quick dinner solution or a taste of Hungarian tradition, these 14 Instant Pot recipes are here to transform your mealtime into something extraordinary. Dive into our roundup and discover your next favorite way to enjoy this creamy, paprika-infused delight. Let’s get cooking!

Classic Instant Pot Chicken Paprikash

Comfort comes in many forms, and today, it arrives in the warmth of a simmering pot, where tender chicken meets the smoky sweetness of paprika, creating a dish that feels like a hug from the inside out.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3-4 minutes on each side. Remove and set aside.
3. In the same pot, add the sliced onion and cook until soft, about 3 minutes. Add the garlic and cook for another 30 seconds.
4. Stir in both paprikas, then pour in the chicken broth, scraping the bottom to release any browned bits.
5. Return the chicken to the pot. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Remove the chicken and set aside. Whisk together sour cream and flour, then stir into the sauce to thicken.
8. Return the chicken to the pot, stirring to coat in the sauce.

Zesty yet comforting, this chicken paprikash boasts a velvety sauce that clings to each piece of chicken, offering a perfect balance of smoky and sweet. Serve it over egg noodles or with a side of crusty bread to soak up every last drop of sauce.

Creamy Instant Pot Chicken Paprikash with Sour Cream

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that wraps you in warmth. This Creamy Instant Pot Chicken Paprikash, with its velvety sauce and tender chicken, is just that—a hug in a bowl.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3 minutes on each side. Remove and set aside.
3. In the same pot, add the sliced onion and cook until soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic and paprika, stirring for 1 minute until fragrant.
5. Pour in the chicken broth, scraping the bottom to deglaze the pot.
6. Return the chicken thighs to the pot. Secure the lid and set to ‘Manual’ for 10 minutes at high pressure.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This step ensures the chicken remains tender.
8. Remove the chicken and set aside. Stir in the sour cream until the sauce is smooth and creamy. Tip: For a thicker sauce, let it simmer on ‘Sauté’ for a few minutes.
9. Return the chicken to the pot, coating it in the sauce.

Buttery soft chicken and a sauce rich with paprika’s warmth make this dish a standout. Serve it over egg noodles or with a side of crusty bread to soak up every last drop of the creamy sauce.

Spicy Instant Pot Chicken Paprikash with Peppers

Comfort comes in many forms, and today, it arrives as a bowl of Spicy Instant Pot Chicken Paprikash with Peppers, a dish that wraps you in warmth with its vibrant colors and deep flavors. This recipe is a testament to the joy of slow cooking, where every ingredient has its moment to shine, creating a harmony that’s both comforting and exhilarating.

Ingredients

• For the chicken: 2 lbs boneless, skinless chicken thighs, 1 tsp salt, 1 tsp black pepper
• For the sauce: 2 tbsp olive oil, 1 large onion (diced), 2 bell peppers (sliced), 3 cloves garlic (minced), 2 tbsp sweet paprika, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 cup chicken broth, 1/2 cup sour cream
• For serving: Fresh parsley (chopped), cooked egg noodles

Instructions

1. Season the chicken thighs with salt and black pepper on both sides.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3 minutes on each side. Remove and set aside.
3. In the same pot, add the diced onion and sliced bell peppers. Sauté for 5 minutes until softened.
4. Add the minced garlic, sweet paprika, smoked paprika, and cayenne pepper. Stir for 1 minute until fragrant.
5. Pour in the chicken broth, scraping the bottom to deglaze the pot.
6. Return the chicken thighs to the pot. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken and shred it with two forks. Stir the sour cream into the sauce until smooth.
9. Return the shredded chicken to the pot and stir to combine with the sauce.
10. Serve over cooked egg noodles, garnished with fresh parsley.

Vibrant and velvety, this dish balances the heat of the cayenne with the creaminess of the sour cream, creating a texture that’s both rich and light. For an extra touch of color and crunch, serve it with a side of roasted red peppers or a crisp green salad.

Instant Pot Chicken Paprikash with Mushrooms

Falling into the rhythm of cooking can feel like a dance, especially when the dish is as comforting as Chicken Paprikash. This version, enriched with mushrooms and made effortlessly in the Instant Pot, brings a touch of Hungarian warmth to your table with minimal fuss.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3 minutes on each side. Remove and set aside.
3. In the same pot, add the onion and mushrooms. Sauté for 5 minutes until softened.
4. Add the garlic, sweet paprika, and smoked paprika. Stir for 1 minute until fragrant.
5. Pour in the chicken broth, scraping the bottom to deglaze the pot.
6. Return the chicken thighs to the pot. Secure the lid and set to ‘Manual’ for 10 minutes at high pressure.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. In a small bowl, whisk together the sour cream and flour. Stir this mixture into the pot to thicken the sauce.
9. Serve hot, garnished with additional sour cream if desired.

Unassuming yet deeply flavorful, this Chicken Paprikash boasts a velvety sauce that clings to each piece of tender chicken. The mushrooms add an earthy depth, making it perfect over a bed of egg noodles or with a side of crusty bread to soak up every last drop.

Healthy Instant Pot Chicken Paprikash with Low-Fat Ingredients

Venturing into the heart of comfort food without the guilt, this dish marries the warmth of traditional flavors with a mindful approach to ingredients. It’s a gentle reminder that nourishment and indulgence can coexist, especially when prepared with care and simplicity.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup low-sodium chicken broth
  • 1/2 cup plain, low-fat Greek yogurt
  • 1 tbsp all-purpose flour

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken pieces, salt, and pepper. Cook until the chicken is lightly browned, about 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pot to ensure even browning.
2. Remove the chicken and set aside. In the same pot, add the onion, garlic, and bell pepper. Sauté until softened, about 3 minutes.
3. Stir in both types of paprika and cook for 1 minute to release their flavors. Tip: Toasting the paprika enhances its depth and aroma.
4. Return the chicken to the pot. Add the chicken broth, stirring to combine. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
5. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the chicken tender.
6. In a small bowl, whisk together the Greek yogurt and flour until smooth. Stir this mixture into the pot to thicken the sauce. Serve hot.

The chicken is irresistibly tender, enveloped in a sauce that’s creamy yet light, with a smoky sweetness from the paprika. Try serving it over a bed of zucchini noodles for an extra dose of vegetables, or alongside a crisp green salad to balance the richness.

Instant Pot Chicken Paprikash with Dumplings

Kindly imagine a dish that wraps you in warmth, a comforting embrace of flavors that speak of home and heart. This Instant Pot Chicken Paprikash with Dumplings is just that—a tender, savory stew crowned with fluffy dumplings, all coming together in your pressure cooker with minimal fuss.

Ingredients

• For the chicken paprikash:
  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • 1/2 cup sour cream
• For the dumplings:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 tbsp butter, melted

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs, skin-side down, and cook for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic. Sauté for 3 minutes until softened. Stir in the paprika, salt, and pepper, cooking for 1 minute until fragrant.
3. Pour in the chicken broth, scraping the bottom to loosen any browned bits. Return the chicken to the pot, ensuring it’s submerged in the liquid.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
5. While the chicken cooks, prepare the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
6. Remove the chicken from the pot and shred the meat, discarding bones and skin. Stir the sour cream into the pot until smooth.
7. Drop tablespoonfuls of the dumpling batter into the simmering sauce. Cover and cook on ‘Sauté’ low for 10 minutes, without stirring, until dumplings are fluffy and cooked through.

The chicken paprikash emerges richly flavored, the paprika lending a sweet depth that’s beautifully cut by the tangy sour cream. The dumplings, light as clouds, soak up the sauce, making each bite a harmonious blend of textures. Serve it in deep bowls, perhaps with a sprinkle of fresh dill, for a meal that feels like a hug.

Quick Instant Pot Chicken Paprikash for Weeknights

Today feels like one of those evenings when time slows down, and the kitchen becomes a sanctuary. The aroma of chicken paprikash simmering in the Instant Pot fills the air, promising comfort without the fuss.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken, browning each side for 3 minutes. Remove and set aside.
3. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes. Tip: Scrape the bottom to release any browned bits for extra flavor.
4. Stir in both paprikas, cooking for 1 minute until fragrant.
5. Pour in the chicken broth, stirring to combine. Return the chicken to the pot.
6. Secure the lid, set to ‘Manual’ high pressure for 10 minutes. After cooking, let the pressure release naturally for 5 minutes, then quick release the rest.
7. In a small bowl, whisk the sour cream and flour until smooth. Stir into the pot, setting to ‘Sauté’ until the sauce thickens, about 2 minutes. Tip: Temper the sour cream with a bit of hot sauce first to prevent curdling.
8. Serve hot, garnished with fresh parsley if desired. Tip: For a heartier meal, spoon over egg noodles or mashed potatoes.

Dishes like this chicken paprikash remind us of the magic in simplicity—tender chicken enveloped in a creamy, smoky sauce that clings lovingly to every bite. Try serving it with a crisp green salad to balance the richness.

Instant Pot Chicken Paprikash with Noodles

Kindly imagine the warmth of a dish that wraps around you like a soft blanket on a chilly evening, a dish that brings the comfort of home with every bite. This Instant Pot Chicken Paprikash with Noodles is just that—a creamy, flavorful embrace that’s both simple to make and deeply satisfying.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
• For serving:
  • 8 oz egg noodles
  • Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the sliced onion and sauté until softened, about 3 minutes. Add the garlic and cook for another 30 seconds.
4. Stir in both paprikas, then pour in the chicken broth, scraping the bottom to deglaze the pot.
5. Return the chicken to the pot. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Remove the chicken and shred it with two forks. Meanwhile, set the pot to ‘Sauté’ and stir in the sour cream until the sauce is smooth and heated through.
8. Cook the egg noodles according to package instructions. Drain and set aside.
9. Return the shredded chicken to the pot and stir to combine with the sauce.
10. Serve the chicken paprikash over the cooked noodles, garnished with fresh parsley.

Just as the paprika lends a vibrant hue and smoky sweetness to the dish, the tender chicken and creamy sauce create a harmony of textures and flavors. Consider serving it with a side of crusty bread to soak up every last bit of the delicious sauce.

Vegetable-Loaded Instant Pot Chicken Paprikash

Remembering the warmth of my grandmother’s kitchen, this dish brings comfort with every spoonful, blending tender chicken and vibrant vegetables in a rich, paprika-infused sauce.

Ingredients

• For the chicken and vegetables:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup diced onions
  • 1 cup diced bell peppers
  • 1 cup diced carrots
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Add the chicken pieces and sauté for 5 minutes, until lightly browned on all sides. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the onions, bell peppers, and carrots, sautéing for another 3 minutes until slightly softened.
4. Stir in the sweet paprika, smoked paprika, garlic, salt, and black pepper, cooking for 1 minute until fragrant. Tip: Toasting the spices enhances their flavor.
5. Pour in the chicken broth and add the tomato paste, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the chicken tender.
8. Stir in the sour cream until fully incorporated and the sauce is creamy.

Offering a harmonious blend of creamy and tangy, this paprikash pairs beautifully with wide egg noodles or a slice of crusty bread to soak up the velvety sauce.

Instant Pot Chicken Paprikash with a Twist of Lemon

Remembering the warmth of my grandmother’s kitchen, this dish brings a comforting embrace with every bite, blending traditional flavors with a bright, modern twist.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • Zest and juice of 1 lemon

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the sliced onion and minced garlic. Sauté until the onion is soft, about 5 minutes.
4. Stir in the sweet paprika and cook for 1 minute to release its flavors.
5. Pour in the chicken broth, scraping the bottom of the pot to deglaze.
6. Return the chicken thighs to the pot. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken and set aside. Stir in the sour cream, lemon zest, and lemon juice into the sauce until well combined.
9. Shred the chicken and return it to the pot, mixing it with the sauce.

Perfectly tender chicken enveloped in a creamy, tangy sauce, this dish sings with the brightness of lemon against the deep warmth of paprika. Serve over a bed of egg noodles or with a side of crusty bread to soak up every last drop of sauce.

Gluten-Free Instant Pot Chicken Paprikash

Sometimes, the most comforting meals come from the simplest ingredients, simmered slowly to perfection. This gluten-free Instant Pot Chicken Paprikash is a testament to that, blending tender chicken with a rich, smoky paprika sauce that feels like a warm hug on a chilly evening.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3 minutes on each side. Remove and set aside.
3. In the same pot, add the onion and garlic. Sauté for 2 minutes until soft.
4. Stir in the paprika and cook for 1 minute to release its flavors.
5. Pour in the chicken broth, scraping the bottom to deglaze the pot.
6. Return the chicken to the pot. Secure the lid and set to ‘Manual’ for 10 minutes at high pressure.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken and stir in the sour cream until the sauce is smooth.
9. Return the chicken to the pot, coating it in the sauce.

The chicken emerges fork-tender, enveloped in a velvety sauce with a deep, smoky sweetness. Serve it over a bed of steamed rice or gluten-free noodles for a meal that comforts and satisfies.

Instant Pot Chicken Paprikash with Herbs and Spices

Gently, as the morning light filters through the kitchen window, the thought of a comforting meal begins to take shape. Today, we’re embracing the warmth of spices and the tenderness of chicken, slow-cooked to perfection in the Instant Pot, a dish that feels like a hug in a bowl.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3-4 minutes on each side. Remove and set aside.
3. In the same pot, add the sliced onion and cook until soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant.
5. Pour in the chicken broth, scraping the bottom to deglaze the pot. Tip: This step ensures all the flavorful bits are incorporated into the sauce.
6. Return the chicken thighs to the pot. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken and set aside. Whisk together the sour cream and flour, then stir into the sauce. Tip: This thickens the sauce without lumps.
9. Return the chicken to the pot, stirring to coat in the sauce.

Every bite of this Chicken Paprikash offers a creamy, velvety sauce clinging to tender chicken, with a depth of flavor from the smoked paprika. Serve it over a bed of egg noodles or with a side of crusty bread to soak up every last drop of sauce.

Rich and Flavorful Instant Pot Chicken Paprikash

Many evenings call for a meal that wraps you in warmth, much like a cherished memory. This Instant Pot Chicken Paprikash does just that, blending tender chicken with a smoky, sweet paprika sauce that whispers of home.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3 minutes on each side. Remove and set aside.
3. In the same pot, add the sliced onion and cook until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant.
5. Pour in the chicken broth, scraping the bottom to loosen any browned bits. Tip: This adds depth to the sauce.
6. Return the chicken thighs to the pot. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. In a small bowl, whisk together the sour cream and flour. Stir this mixture into the pot to thicken the sauce. Tip: Do this off the heat to prevent curdling.
9. Serve hot, garnished with additional sour cream if desired.

Creamy and comforting, this Chicken Paprikash pairs beautifully with egg noodles or a slice of crusty bread to soak up the rich sauce. The smoky paprika lends a depth that’s both surprising and familiar, making each bite a discovery.

Instant Pot Chicken Paprikash with a Creamy Paprika Sauce

Comforting and rich, this Instant Pot Chicken Paprikash brings a creamy paprika sauce to life with minimal effort, perfect for those evenings when time is scarce but the desire for a hearty meal isn’t.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour

Instructions

1. Season the chicken thighs with salt and pepper.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs and brown them for 3 minutes on each side. Remove and set aside.
3. In the same pot, add the sliced onion and cook until soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant.
5. Pour in the chicken broth, scraping the bottom of the pot to deglaze. Tip: This step ensures all the flavorful bits are incorporated into the sauce.
6. Return the chicken thighs to the pot. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken and set aside. Whisk together the sour cream and flour, then stir into the pot to thicken the sauce. Tip: For a smoother sauce, whisk the flour and sour cream together before adding.
9. Return the chicken to the pot, coating it in the sauce.

Perfectly tender chicken swims in a velvety, paprika-infused sauce, its richness balanced by the slight tang of sour cream. Serve over egg noodles or with a side of crusty bread to soak up every last drop.

Conclusion

Kitchen adventures await with these 14 Delicious Instant Pot Chicken Paprikash Recipes! Each dish promises a blend of convenience and flavor that’s hard to resist. We’d love to hear which recipe stole your heart—drop a comment below. And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to spread the joy of cooking to fellow food enthusiasts!