Effortless Instant Pot Chicken Paprikash: A Flavorful Family Favorite

Chicken Paprikash, a classic Hungarian dish, is traditionally a slow-simmered delight featuring tender chicken in a rich, creamy paprika-infused sauce. But what if you could achieve the same depth of flavor and fall-off-the-bone tenderness in a fraction of the time? Enter the Instant Pot! This recipe for Instant Pot Chicken Paprikash delivers all the comforting flavors of the original, with the added convenience of pressure cooking. Prepare to be amazed at how easy it is to create this restaurant-quality meal at home.

## Why You’ll Love This Instant Pot Chicken Paprikash

* **Speedy Cooking:** The Instant Pot drastically reduces the cooking time compared to traditional methods, making it perfect for busy weeknights.
* **Intense Flavor:** Pressure cooking infuses the chicken with a deep, concentrated paprika flavor.
* **Tender Chicken:** The chicken becomes incredibly tender and practically melts in your mouth.
* **One-Pot Wonder:** Less cleanup is always a win! This recipe mostly cooks in one pot, minimizing dishes.
* **Family-Friendly:** This dish is a guaranteed crowd-pleaser, even for picky eaters.
* **Customizable:** Easily adjust the spice level and ingredients to suit your preferences.

## Ingredients You’ll Need

* **Chicken:** 2-2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best for flavor and tenderness). You can also use boneless, skinless chicken thighs, but reduce the cooking time slightly.
* **Onion:** 1 large yellow onion, chopped.
* **Bell Pepper:** 1 red bell pepper, chopped (you can also use a mix of red, yellow, and orange for visual appeal).
* **Garlic:** 4-5 cloves, minced.
* **Paprika:** This is the star of the show! Use a combination of sweet paprika (2 tablespoons) and smoked paprika (1 tablespoon) for the most complex flavor. You can also add a pinch of hot paprika if you like a little kick. Be sure to use *fresh* paprika, as old paprika loses its potency.
* **Tomato Paste:** 2 tablespoons. This adds richness and depth of flavor.
* **Chicken Broth:** 1 cup. Use low-sodium broth to control the salt level.
* **Sour Cream:** 1 cup. Full-fat sour cream is recommended for the best texture and flavor. Alternatively, you can use Greek yogurt for a tangier and slightly healthier option.
* **All-Purpose Flour:** 1 tablespoon (or cornstarch for a gluten-free option). This is used to thicken the sauce.
* **Olive Oil:** 2 tablespoons.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Fresh parsley, dill, or a dollop of sour cream.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Spatula:** For stirring.
* **Small Bowl:** For mixing the flour/cornstarch slurry.

## Step-by-Step Instructions

Here’s a detailed guide on how to make perfect Instant Pot Chicken Paprikash:

**1. Prepare the Chicken:**

* Pat the chicken pieces dry with paper towels. This will help them brown better.
* Season the chicken generously with salt and pepper.

**2. Sauté the Aromatics:**

* Turn on your Instant Pot and select the “Sauté” function. Add the olive oil.
* Once the oil is hot, add the chopped onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent, stirring occasionally.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

**3. Brown the Chicken (Optional but Recommended):**

* For a deeper flavor, brown the chicken pieces in batches. Push the vegetables to one side of the Instant Pot and add the chicken, skin-side down, to the pot. Brown for 2-3 minutes per side, until golden brown. This step adds a richer, more complex flavor to the final dish. Don’t overcrowd the pot; brown in batches if necessary. Remove the chicken and set aside.

**4. Build the Flavor Base:**

* Add the tomato paste to the Instant Pot and sauté for 1-2 minutes, stirring constantly. This helps to caramelize the tomato paste and deepen its flavor.
* Add the sweet paprika, smoked paprika, and hot paprika (if using) to the pot. Stir for about 30 seconds, until fragrant. Be careful not to burn the paprika, as it can become bitter.
* Pour in the chicken broth and deglaze the bottom of the pot, scraping up any browned bits (fond) with a wooden spoon or spatula. This is where a lot of the flavor comes from!

**5. Pressure Cook the Chicken:**

* Return the chicken pieces to the Instant Pot, arranging them in a single layer. Make sure the chicken is mostly submerged in the liquid.
* Cancel the “Sauté” function. Close the lid of the Instant Pot and set the valve to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 15 minutes for bone-in, skin-on chicken, or 12 minutes for boneless, skinless chicken thighs. The Instant Pot will take some time to come to pressure.

**6. Release the Pressure:**

* Once the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes (Natural Pressure Release or NPR). This helps the chicken retain its moisture. After 10 minutes, carefully release any remaining pressure manually (Quick Pressure Release or QPR) by turning the valve to the “Venting” position. Be careful of the hot steam!

**7. Thicken the Sauce:**

* Carefully remove the chicken pieces from the Instant Pot and set them aside on a plate.
* Select the “Sauté” function again.
* In a small bowl, whisk together the flour (or cornstarch) with 2 tablespoons of cold water to create a slurry. This will prevent lumps from forming when you add it to the hot sauce.
* Slowly pour the slurry into the Instant Pot, stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened to your desired consistency. If the sauce is too thick, add a little more chicken broth. If it’s too thin, continue to simmer it until it thickens.

**8. Finish with Sour Cream:**

* Turn off the “Sauté” function. Let the sauce cool slightly for a minute or two before adding the sour cream (this prevents the sour cream from curdling). Stir in the sour cream until it’s fully incorporated and the sauce is creamy and smooth.

**9. Return the Chicken:**

* Gently return the chicken pieces to the Instant Pot, coating them in the sauce.

**10. Serve and Enjoy:**

* Serve the Instant Pot Chicken Paprikash hot, garnished with fresh parsley or dill, and a dollop of sour cream, if desired.

## Serving Suggestions

Chicken Paprikash is traditionally served with:

* **Nokedli (Hungarian Dumplings):** These small, irregular dumplings are the perfect accompaniment to soak up the delicious sauce. You can find recipes for Nokedli online, or use store-bought spaetzle as a convenient alternative.
* **Egg Noodles:** Wide egg noodles are another popular choice for serving with Chicken Paprikash.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting and satisfying option.
* **Rice:** Simple white rice or brown rice also works well.
* **Crusty Bread:** For sopping up every last drop of sauce!

## Tips and Variations

* **Spice Level:** Adjust the amount of hot paprika to your liking. Start with a small pinch and add more to taste.
* **Vegetables:** Feel free to add other vegetables, such as mushrooms, carrots, or celery, to the pot along with the onions and bell peppers.
* **Wine:** For a richer flavor, add 1/2 cup of dry white wine to the pot after sautéing the vegetables. Let it simmer for a few minutes to reduce slightly before adding the tomato paste and paprika.
* **Boneless vs. Bone-In Chicken:** While bone-in chicken provides more flavor, you can use boneless, skinless chicken thighs for a quicker and leaner option. Reduce the cooking time to 12 minutes.
* **Gluten-Free:** Use cornstarch instead of flour to thicken the sauce. Ensure your chicken broth is also gluten-free.
* **Dairy-Free:** Substitute the sour cream with a dairy-free sour cream alternative or coconut cream (although this will slightly alter the flavor).
* **Make it Ahead:** Chicken Paprikash can be made ahead of time and reheated. The flavors actually deepen overnight. Store in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** Leftover Chicken Paprikash can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate per serving)

(Note: Nutritional information will vary depending on the specific ingredients and serving size used.)

* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 15-25g

## Conclusion

This Instant Pot Chicken Paprikash recipe is a game-changer for busy weeknights. It’s a delicious, comforting, and surprisingly easy way to enjoy a classic Hungarian dish. The Instant Pot locks in all the flavors and creates incredibly tender chicken in a fraction of the time. So, ditch the slow cooker and give this recipe a try – you won’t be disappointed! Enjoy!

## Recipe Card

**Instant Pot Chicken Paprikash**

A flavorful and easy Instant Pot version of the classic Hungarian dish.

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 4-6

**Ingredients:**

* 2-2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
* 1 large yellow onion, chopped
* 1 red bell pepper, chopped
* 4-5 cloves garlic, minced
* 2 tablespoons sweet paprika
* 1 tablespoon smoked paprika
* Pinch of hot paprika (optional)
* 2 tablespoons tomato paste
* 1 cup chicken broth
* 1 cup sour cream
* 1 tablespoon all-purpose flour (or cornstarch)
* 2 tablespoons olive oil
* Salt and pepper to taste
* Fresh parsley or dill for garnish (optional)

**Instructions:**

1. Pat chicken dry and season with salt and pepper.
2. Turn Instant Pot to “Sauté.” Add olive oil, onion, and bell pepper. Sauté until softened, 5-7 minutes. Add garlic and sauté 1 minute more.
3. (Optional) Brown chicken in batches for 2-3 minutes per side. Remove chicken and set aside.
4. Add tomato paste and sauté 1-2 minutes. Add paprika and stir for 30 seconds.
5. Pour in chicken broth and deglaze the pot, scraping up browned bits.
6. Return chicken to the Instant Pot.
7. Cancel “Sauté.” Close lid and set valve to “Sealing.” Cook on “Manual” or “Pressure Cook” for 15 minutes (bone-in) or 12 minutes (boneless).
8. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
9. Remove chicken and set aside.
10. Select “Sauté.” Whisk flour (or cornstarch) with 2 tablespoons cold water. Slowly pour into the Instant Pot, stirring constantly. Cook until thickened, 2-3 minutes.
11. Turn off “Sauté” and let cool slightly. Stir in sour cream until smooth.
12. Return chicken to the pot, coating in sauce.
13. Serve hot, garnished with parsley or dill.

Enjoy!