Transform your busy weeknights with this incredibly easy and flavor-packed Instant Pot Chicken Paprikash recipe. Imagine tender, succulent chicken bathed in a rich, creamy, and deeply savory sauce, infused with the vibrant, sweet, and smoky notes of authentic paprika. This classic Hungarian dish, traditionally a labor of love, becomes a convenient masterpiece thanks to the Instant Pot, allowing you to achieve that slow-cooked depth of flavor in a fraction of the time. Perfect for a cozy family dinner, its thick, luscious gravy is simply irresistible, especially when served over fluffy spaetzle, hearty egg noodles, or creamy mashed potatoes. Prepare for a meal so delicious, everyone will be eagerly reaching for a second helping!
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Craving the comforting flavors of a homemade stew but short on time? Our Instant Pot Chicken Paprikash is the answer! This Hungarian classic is renowned for its succulent chicken and a sauce that’s both vibrant and deeply satisfying. While the recipe involves a few simple steps, the beauty of the Instant Pot lies in its ability to handle most of the cooking hands-free. Once your chicken and onions are perfectly sautéed and the aromatic paprika is blended in, you can simply set it and let your pressure cooker work its magic. The result? A mouthwatering, creamy, and smoky-sweet dish that tastes like it simmered all day, making it an ideal choice for a delicious and hassle-free weeknight meal.
Essential Ingredients for Your Instant Pot Chicken Paprikash
Crafting the perfect Chicken Paprikash begins with a selection of fresh, high-quality ingredients that build layers of authentic flavor. Here’s what you’ll need to create this comforting and savory dish in your Instant Pot:
- Instant Pot: Any model will work wonders, but a 6-quart Instant Pot or larger is highly recommended for optimal searing space and generous servings. Its multi-functionality truly shines in this recipe.
- Olive Oil: Or your preferred cooking oil. Essential for achieving a beautiful golden-brown sear on your chicken and caramelizing the onions, laying the foundation for a rich sauce.
- Chicken Thighs: Bone-in, skin-on chicken thighs are the star of this dish. Their dark meat remains incredibly moist and tender under pressure, and the skin adds flavor and helps create a crispy texture when seared. You can use boneless, skinless thighs or even chicken breasts, but adjust cooking time accordingly and note that they may not be as flavorful or moist.
- Onions: Don’t shy away from the quantity! A generous amount of sliced onions might seem excessive initially, but they slowly cook down and virtually melt into the sauce, adding a profound sweetness and thickening the gravy to an unbelievably delicious consistency. They are absolutely critical for that classic paprikash flavor profile.
- Chicken Broth: Opt for a low or no-sodium chicken broth or stock. This allows you to control the overall saltiness of the dish and ensures the rich chicken flavor comes through without being overwhelmed. It’s crucial for deglazing the pot and creating the base for our flavorful sauce.
- Paprika: The Holy Trinity! This recipe truly highlights the versatility of paprika, requiring three distinct varieties for a complex and authentic taste:
- Sweet Paprika: Provides the characteristic vibrant red color and a mild, sweet pepper flavor that forms the backbone of paprikash.
- Smoked Paprika: Adds a wonderfully deep, smoky aroma and flavor, reminiscent of traditional wood-smoked peppers. This variety is often labeled as Spanish paprika.
- Hot Paprika: For that authentic Hungarian kick! Made from spicier pepper varieties, it introduces a gentle warmth that balances the sweetness and richness. Adjust to your personal preference for heat.
(See detailed notes below on how to properly incorporate paprika to avoid bitterness.)
- All-Purpose Flour: Used to create a slurry that thickens the sauce to that perfect, spoon-coating consistency. For a gluten-free alternative, cornstarch or a gluten-free flour blend can be substituted.
- Sour Cream: The essential finishing touch that lends creamy richness and a subtle tangy counterpoint to the savory paprika sauce. Full-fat sour cream is highly recommended for the best texture and flavor. Remember to temper it properly before adding to prevent curdling.
- Salt and Black Pepper: To season the chicken and adjust the overall flavor of the finished dish to perfection. Freshly ground black pepper always makes a difference!
Understanding Paprika: A Flavor Deep Dive
Paprika is far more than just a red spice for garnish; it’s the heart and soul of Chicken Paprikash. Originating from the dried, ground pods of various sweet peppers (Capsicum annuum), paprika’s color can range from a brilliant orange-red to a deep, earthy brown, and its flavor profile from mild and sweet to intensely hot and smoky. Understanding its different varieties and proper usage is key to unlocking the true potential of your dish.
There are three main types of paprika, each bringing a unique dimension to your cooking, and this recipe thoughtfully incorporates all of them to achieve a beautifully complex flavor profile:
- Sweet Paprika (Édesnemes): This is the most common variety, characterized by its vibrant red color and a mild, sweet pepper flavor without any heat. It’s the cornerstone of many Hungarian dishes, providing depth of color and a foundational sweetness.
- Smoked Paprika (Pimentón Ahumado): Hailing predominantly from Spain, smoked paprika is made from peppers that have been dried and smoked over oak fires before grinding. This process imparts a distinctive, rich, and often intense smoky flavor that adds incredible depth and complexity. It can be found in sweet, bittersweet (agridulce), and hot variations, but for this recipe, the sweet smoked variety is generally preferred unless specified. Its color is usually a deeper, less vibrant red than sweet paprika.
- Hot Paprika (Csípős Paprika): As its name suggests, this Hungarian paprika variety delivers a spicy kick. It’s made from peppers with a higher capsaicin content, offering a pleasant heat that awakens the palate. It’s important to use this variety judiciously, adding it to taste to achieve your desired level of warmth.
A Crucial Tip for Using Paprika: Paprika is water-soluble and notoriously delicate; it burns incredibly quickly if added directly to hot oil or fat. Unlike many other spices that benefit from toasting, burning paprika will result in a bitter, acrid, and unpleasant flavor that can ruin your dish. To prevent this, always add paprika to a liquid (like broth or sautéed onions that have been deglazed with broth) and stir it in quickly. This allows the paprika to bloom and release its full flavor and color safely, ensuring your Chicken Paprikash is bursting with deliciousness rather than bitterness.
Storage and Freshness: For the best results, use the freshest paprika possible. Paprika loses its potency and vibrant flavor after about six months, especially once opened. To extend its shelf life and preserve its nuanced flavors, store it in an airtight container in a cool, dark place, or even in the refrigerator for up to a year. Using fresh paprika makes a noticeable difference in the final taste of your Chicken Paprikash, elevating it from good to absolutely outstanding!
How to Prepare Instant Pot Chicken Paprikash: A Step-by-Step Guide
Making this authentic Hungarian Chicken Paprikash in your Instant Pot is surprisingly straightforward, delivering rich, complex flavors with minimal fuss. Follow these detailed steps to create a truly memorable meal:
- Prepare for Sauté: Begin by setting your Instant Pot to the “Sauté” function on “High.” Allow it a couple of minutes to fully heat up. You’ll know it’s ready when the inner pot is sufficiently hot for searing.
- Sear the Chicken: Add 1-2 tablespoons of olive oil to the hot Instant Pot insert. Once the oil is shimmering but not smoking, carefully place the seasoned chicken thighs, skin-side down, into the pot. Sear them for 3-4 minutes until the skin is beautifully golden-brown and crispy, and they release easily from the bottom of the pot. Flip them and sear for another 2-3 minutes on the other side. To avoid overcrowding, which can lead to steaming instead of searing, you may need to sear the chicken in two batches. Remove the seared chicken thighs and set them aside on a clean plate.
- Sauté the Onions: With the Instant Pot still on “Sauté,” add the sliced onions to the hot pot. Stir frequently, sautéing for 6-8 minutes, or until they become soft, translucent, and slightly caramelized. This step is crucial for building the foundational sweetness of the sauce.
- Add Garlic: Stir in the minced garlic and continue to sauté for an additional minute, or until the garlic becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
- Deglaze the Pot: Pour 1/4 cup of the chicken broth into the hot Instant Pot with the onions. Use a wooden spoon or spatula to scrape up all the flavorful brown bits (fond) stuck to the bottom of the pot. This crucial step prevents the “Burn” error and incorporates a tremendous amount of flavor into your sauce. Turn off the “Sauté” function and add the remaining chicken broth.
- Incorporate Paprika: Now, add all three types of paprika (sweet, smoked, and hot) to the liquid in the Instant Pot. Stir thoroughly to ensure the paprika is fully incorporated into the broth and onions. Remember, adding paprika to liquid prevents it from burning and becoming bitter.
- Pressure Cook: Carefully return the seared chicken thighs to the Instant Pot, nesting them into the liquid. Secure the lid, ensuring the sealing valve is in the “Sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” (or “Soup/Stew” if available) for 15 minutes on High Pressure. Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. This allows the chicken to become even more tender and the flavors to meld beautifully. After 10 minutes, manually release any remaining pressure.
- Remove Chicken: Carefully open the lid. Remove the cooked chicken from the Instant Pot and set it aside on a clean plate.
- Thicken the Sauce: In a small bowl, whisk together 2 tablespoons of all-purpose flour with 1/4 cup of cold water until a smooth slurry forms. If the liquid in the Instant Pot is no longer boiling, switch the Instant Pot back to “Sauté” (Low or Normal) and bring it to a gentle simmer. Slowly pour the flour slurry into the simmering liquid while continuously whisking until the gravy thickens to your desired consistency. This may take 2-4 minutes. If it becomes too thick, you can add a little more broth.
- Temper and Add Sour Cream: Turn off the “Sauté” function and, for best results, remove the Instant Pot insert from the base to slightly cool the sauce. In a separate small bowl, add a few spoonfuls of the hot gravy to the sour cream and mix thoroughly. This “tempers” the sour cream, preventing it from curdling when added to the main sauce. Once tempered, gently stir the sour cream mixture back into the rich paprika gravy in the Instant Pot, mixing well until fully blended and the sauce is beautifully creamy.
- Season and Serve: Taste the creamy paprika sauce and adjust seasoning with salt and black pepper as needed. Spoon the glorious sauce generously over your tender chicken thighs. Serve immediately with your favorite accompaniments and savor every bite of your homemade Instant Pot Chicken Paprikash!
Chef Jenn’s Expert Tips for Perfect Paprikash
- Trim Excess Skin: For a crisper skin and less fat in your sauce, consider removing any excessive skin from the chicken thighs before searing them. This ensures a better sear and a cleaner-tasting sauce.
- Patience with Searing: If your chicken thighs are sticking to the bottom of the Instant Pot during searing, resist the urge to force them off. They should release fairly easily once they have achieved a proper brown crust. Give them another minute or two; patience is key to a good sear.
- Avoid Overcrowding: When searing the chicken, work in batches if necessary. Overcrowding the Instant Pot will lower the temperature and cause the chicken to steam rather than brown, preventing that desirable flavorful crust.
- Paprika Safety: Always add paprika to the chicken stock or broth, or to cooled, deglazed onions in the Instant Pot. Never add it directly to hot oil, as it can burn quickly and become bitter, compromising the entire dish.
- Adjusting Gravy Thickness: If your gravy turns out too thin after thickening, don’t worry. Simply mix another tablespoon of all-purpose flour with an equal amount of cold water to form a new slurry. Add this mixture, one tablespoon at a time, to the simmering sauce, whisking constantly until your desired thickness is achieved. Allow it to boil gently for a minute after each addition to ensure the flour cooks out.
- Tempering Sour Cream: To prevent the sour cream from curdling in the hot sauce, always temper it first. Spoon a small amount of the hot sauce into the sour cream, mix well, and then slowly stir this warmed sour cream mixture back into the main pot. This gradual temperature equalization will keep your sauce smooth and creamy.
Delicious Dishes to Complement Your Paprikash
What to Serve with Instant Pot Chicken Paprikash
This creamy and flavorful Instant Pot Chicken Paprikash is a remarkably versatile dish that pairs beautifully with a wide array of side dishes. While purists often advocate for the traditional accompaniment, there are many delightful options to suit any taste or pantry.
Most authentically, Chicken Paprikash is enjoyed with Spaetzle, which are soft, chewy, and eggy German-Austrian noodles that perfectly soak up the rich gravy. Their unique texture and mild flavor make them an ideal canvas for the savory sauce. However, if you don’t have time to make homemade spaetzle, you have plenty of other fantastic choices:
- Pasta or Egg Noodles: Simple dried egg noodles or any broad pasta shape like fettuccine or linguine are excellent for catching every drop of that delicious sauce.
- Rice: Fluffy white rice, brown rice, or even a creamy risotto can provide a wonderful base, absorbing the flavors and adding a satisfying heartiness.
- Mashed Potatoes: Creamy mashed potatoes are another classic comfort food pairing, creating a wonderfully rich and comforting meal experience.
- Polenta or Grits: For a slightly different twist, serve your paprikash over soft polenta or savory grits. The cornmeal base offers a delightful texture and mild flavor contrast.
- Crusty Bread: Don’t forget a good loaf of crusty bread or rolls to sop up every last bit of the incredible sauce – it’s too good to leave behind!
To complete your meal, pair this easy Chicken Paprikash with a vibrant green vegetable. Steamed asparagus, sautéed green beans, a fresh cucumber salad, or a simple side salad with a light vinaigrette will add a refreshing contrast and balance the richness of the stew. With these options, you’ll be all set for a truly satisfying and delicious dinner!
Frequently Asked Questions About Chicken Paprikash
Absolutely! Chicken Paprikash freezes beautifully, making it an excellent meal prep option. To freeze, first ensure the dish is completely cooled in the refrigerator for several hours or overnight. Then, transfer the chicken and sauce to an airtight freezer-safe container or a heavy-duty freezer bag, removing as much air as possible. It can be stored in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and then gently warm it on the stovetop over low heat, in the oven (covered), or in the microwave, stirring occasionally until heated through. You might need to add a splash of broth or water to loosen the sauce if it has thickened too much upon thawing.
Traditionally, Chicken Paprikash is thickened with all-purpose flour, meaning it is not gluten-free. However, it can easily be made gluten-free with a simple substitution! Instead of using a slurry of all-purpose flour and water, you can use cornstarch or a gluten-free flour blend. For cornstarch, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to form a smooth slurry, then stir it into the simmering sauce at the thickening stage until it reaches your desired consistency. Be sure to check all other ingredients, like chicken broth, to ensure they are certified gluten-free.
Yes, this Instant Pot Chicken Paprikash recipe is designed to be incredibly easy and approachable for home cooks of all skill levels! If you can comfortably sauté ingredients and follow a few basic pressure cooking instructions, you can absolutely master this dish. While there are a few distinct steps involved – searing the chicken, sautéing onions, and thickening the sauce – the Instant Pot handles the majority of the cooking time, making it a largely hands-off process. The rich, rewarding flavors you’ll achieve are well worth the minimal effort, proving that gourmet-tasting meals don’t have to be complicated.
While bone-in, skin-on chicken thighs are highly recommended for their flavor and tenderness in this recipe, you can adapt it for other cuts. Boneless, skinless chicken thighs are a great alternative for quicker cooking; reduce the pressure cooking time to 10-12 minutes. Chicken breasts can also be used, but they tend to dry out more easily under pressure. If using breasts, consider cutting them into larger chunks to help them retain moisture, and reduce the pressure cooking time to 8-10 minutes. Always allow a natural release for at least 5-10 minutes to help keep the chicken tender, regardless of the cut.
Tempering the sour cream is a crucial step to prevent it from curdling when added to the hot sauce. Sour cream, especially full-fat varieties, can separate and curdle if introduced directly to a high-temperature liquid, resulting in a grainy or lumpy sauce. By mixing a few spoonfuls of the hot sauce into the sour cream first, you gradually raise the temperature of the sour cream, making it less prone to shocking and curdling when fully combined with the rest of the gravy. This ensures your final paprikash sauce is beautifully smooth, creamy, and inviting.
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Instant Pot Chicken Paprikash
Thick, creamy, and meaty, this Instant Pot Chicken Paprikash recipe is a winner! So easy to make and with so much flavor, everyone will want seconds!
Main Course
European, Hungarian
chicken paprikash, chicken recipes, chicken thighs, instant pot, instant pot recipe, Hungarian chicken
15 minutes
20 minutes
4 servings
697 kcal
Equipment
- Instant Pot (6 quart or larger recommended)
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken thighs (bone-in, skin-on)
- 4 cups sliced onions
- 2 cloves garlic (minced)
- 2 cups low or no sodium chicken broth
- 4 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot paprika (or to taste)
- 2 tablespoons all-purpose flour
- 1/3 cup sour cream (full-fat works best)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Set your Instant Pot to “Sauté” (High) and allow it to heat up for 1-2 minutes.
- Add 1-2 tablespoons of olive oil to the bottom of the Instant Pot. Once shimmering, add seasoned chicken thighs, skin-side down. Sear for 3-4 minutes until golden, then flip and sear for another 2-3 minutes. You may need to do this in batches. Remove chicken and set aside.
- Add the sliced onions to the hot Instant Pot (still on “Sauté”). Sauté for 6-8 minutes until soft, translucent, and slightly caramelized.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Deglaze the Instant Pot with 1/4 cup chicken broth, scraping up any browned bits from the bottom. Turn off the “Sauté” function and add the remaining chicken broth.
- Add the sweet, smoked, and hot paprika to the liquid and mix well.
- Return the seared chicken to the Instant Pot. Secure the lid and set to “Manual” or “Pressure Cook” (High) for 15 minutes. Allow a Natural Pressure Release (NPR) for 10 minutes, then manually release any remaining pressure.
- Carefully remove the chicken from the Instant Pot and set it aside on a clean plate.
- In a small bowl, whisk 2 tablespoons of all-purpose flour with 1/4 cup of cold water to create a smooth slurry. If the liquid in the Instant Pot has stopped boiling, return it to “Sauté” (Low or Normal). Slowly pour the slurry into the simmering liquid while whisking constantly until the gravy thickens to your desired consistency.
- Turn off the Instant Pot and remove the insert from the base to cool slightly. In a separate small bowl, temper the sour cream by mixing a few spoonfuls of the hot gravy into it. Then, stir this tempered sour cream mixture back into the main gravy in the Instant Pot until fully blended and creamy.
- Season the creamy paprika sauce with salt and black pepper to taste. Spoon generously over your chicken and serve immediately. Enjoy your homemade Instant Pot Chicken Paprikash!
Notes
For additional insights and pro tips to perfect your dish, please refer to the “Chef Jenn’s Expert Tips” section above.
Nutrition
Serving: 1 thigh and sauce | Calories: 697kcal | Carbohydrates: 21g | Protein: 42g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 523mg | Potassium: 859mg | Fiber: 3g | Sugar: 8g | Vitamin A: 682IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed, as it can vary based on specific brands and preparation methods.
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