Instant Pot Chicken Paprikash with Egg Noodles: A Quick and Delicious Comfort Food

Chicken paprikash, a creamy, dreamy Hungarian classic, just got a whole lot easier thanks to the Instant Pot. This recipe delivers all the rich flavors you crave, but in a fraction of the time. Forget simmering for hours; with the Instant Pot, you can have tender chicken in a flavorful, paprika-infused sauce served over comforting egg noodles in under an hour. This is perfect for busy weeknights, cozy weekends, or any time you’re craving a taste of Eastern European comfort food without the fuss.

## Why Instant Pot Chicken Paprikash is a Game Changer

Traditional chicken paprikash is a labor of love, involving slow simmering to tenderize the chicken and meld the flavors. While that slow-cooked method yields incredible results, it’s not always practical. The Instant Pot streamlines the process while maintaining the authentic taste. Here’s why this recipe is a winner:

* **Speed:** The Instant Pot dramatically reduces cooking time. The chicken cooks quickly under pressure, resulting in incredibly tender meat.
* **Flavor:** Pressure cooking intensifies the flavors, creating a rich and complex sauce.
* **One-Pot Wonder:** This recipe can be largely made in the Instant Pot, minimizing cleanup.
* **Easy:** The Instant Pot makes this traditionally involved dish incredibly easy to prepare, even for novice cooks.
* **Delicious:** Most importantly, it tastes amazing! The creamy, paprika-infused sauce is irresistible.

## Ingredients You’ll Need

Before we dive into the instructions, let’s gather our ingredients. Here’s what you’ll need to make this delightful Instant Pot Chicken Paprikash:

* **Chicken:** 2-2.5 lbs boneless, skinless chicken thighs (or a mix of thighs and breasts). Thighs are preferred for their richer flavor and ability to stay moist during pressure cooking. If using breasts, reduce the cooking time slightly to prevent them from drying out.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a foundational sweetness and savory flavor to the sauce.
* **Bell Pepper:** 1 red or yellow bell pepper, chopped. Bell peppers add sweetness, color, and a subtle vegetal flavor.
* **Garlic:** 4-6 cloves garlic, minced. Garlic is essential for depth of flavor.
* **Paprika:** This is the star of the show! You’ll need a combination of sweet paprika (about 2 tablespoons) and smoked paprika (about 1 tablespoon). Sweet paprika provides the classic paprika flavor, while smoked paprika adds a subtle smoky dimension. Hungarian sweet paprika is the gold standard for authentic flavor, but readily available sweet paprika will work well too. Avoid using hot paprika unless you specifically want a spicy dish.
* **Chicken Broth:** 1 cup. Use low-sodium chicken broth to control the saltiness of the dish.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained. Diced tomatoes add acidity and body to the sauce. Crushed tomatoes can be substituted.
* **Sour Cream:** 1 cup. Full-fat sour cream is recommended for the richest flavor and creamiest texture. Light sour cream can be used, but it may not thicken the sauce as much.
* **All-Purpose Flour:** 2 tablespoons. This is used to thicken the sauce. Cornstarch can be substituted for a gluten-free option.
* **Olive Oil:** 2 tablespoons. For sautéing the vegetables.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors.
* **Egg Noodles:** 1 pound. Use your favorite brand of egg noodles. Wide egg noodles are a classic choice.
* **Optional Garnishes:** Fresh parsley, dill, or a dollop of extra sour cream.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create a delicious Instant Pot Chicken Paprikash with Egg Noodles:

**1. Prepare the Chicken:**

* Cut the chicken thighs into 1-2 inch pieces. This helps them cook evenly and absorb the flavors of the sauce.
* Season the chicken pieces generously with salt and pepper.

**2. Sauté the Vegetables:**

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

**3. Add the Paprika and Tomatoes:**

* Turn off the “Sauté” function.
* Add the sweet paprika and smoked paprika to the Instant Pot. Stir to coat the vegetables with the spices. This step is important to bloom the paprika, which enhances its flavor.
* Add the can of diced tomatoes (undrained) to the Instant Pot. Stir to combine.

**4. Pressure Cook the Chicken:**

* Add the seasoned chicken pieces to the Instant Pot. Spread them evenly over the vegetables and tomatoes.
* Pour the chicken broth over the chicken.
* Close the Instant Pot lid and seal the valve. Set the Instant Pot to “Manual” or “Pressure Cook” mode and cook for 8 minutes.
* **Important Note:** If using chicken breasts instead of thighs, reduce the cooking time to 6 minutes to prevent them from drying out.

**5. Natural Pressure Release:**

* After the cooking time is complete, let the Instant Pot naturally pressure release for 10 minutes. This allows the chicken to become more tender and helps prevent the sauce from splattering.
* After 10 minutes, carefully release any remaining pressure by opening the pressure release valve.

**6. Thicken the Sauce:**

* Carefully remove the chicken pieces from the Instant Pot and set them aside in a bowl. Cover with foil to keep them warm.
* In a small bowl, whisk together the sour cream and all-purpose flour (or cornstarch if gluten-free) until smooth. This mixture will prevent the sour cream from curdling when added to the hot sauce.
* Turn the Instant Pot back on to the “Sauté” function. Bring the sauce to a simmer.
* Slowly drizzle the sour cream mixture into the simmering sauce, whisking constantly to prevent lumps from forming. Continue to whisk until the sauce has thickened to your desired consistency, about 2-3 minutes.
* Taste the sauce and adjust the seasoning with salt and pepper as needed.

**7. Add the Chicken Back In:**

* Return the cooked chicken pieces to the Instant Pot and gently stir to coat them with the creamy sauce.
* Turn off the “Sauté” function.

**8. Cook the Egg Noodles:**

* While the chicken paprikash is simmering and thickening, cook the egg noodles according to the package directions. Drain well.

**9. Serve and Enjoy:**

* Serve the chicken paprikash over a bed of hot, cooked egg noodles.
* Garnish with fresh parsley, dill, or a dollop of extra sour cream, if desired.
* Enjoy your delicious and comforting Instant Pot Chicken Paprikash!

## Tips and Tricks for Perfect Instant Pot Chicken Paprikash

* **Don’t Skip the Sauté:** Sautéing the vegetables before pressure cooking builds a depth of flavor that is essential to the dish.
* **Bloom the Paprika:** Blooming the paprika in hot oil releases its aroma and intensifies its flavor. Be careful not to burn the paprika, as it can become bitter.
* **Use High-Quality Paprika:** The quality of the paprika will significantly impact the flavor of the dish. Hungarian sweet paprika is the best choice for authentic flavor.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Follow the recommended cooking times and use the natural pressure release method to ensure tender chicken.
* **Adjust the Sauce Consistency:** If the sauce is too thin, continue to simmer it on the “Sauté” function until it reaches your desired consistency. If the sauce is too thick, add a splash of chicken broth.
* **Prevent Sour Cream Curdling:** Whisking the sour cream with flour or cornstarch before adding it to the hot sauce helps to prevent it from curdling. Adding the sour cream mixture slowly while whisking constantly is also important.
* **Customize the Flavor:** Feel free to adjust the spices to your liking. A pinch of cayenne pepper can add a touch of heat. A bay leaf can add a subtle earthy flavor. A squeeze of lemon juice can brighten the dish.
* **Make it Ahead:** Chicken paprikash can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** While you can freeze Chicken Paprikash, the texture of the sour cream sauce may change slightly upon thawing. If freezing, allow the dish to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.

## Variations and Substitutions

* **Vegetarian Paprikash:** Substitute the chicken with mushrooms, tofu, or other vegetables. Increase the cooking time slightly for tougher vegetables like potatoes or squash.
* **Spicy Paprikash:** Add a pinch of cayenne pepper, a dash of hot sauce, or a chopped chili pepper to the dish for a spicy kick.
* **Dairy-Free Paprikash:** Substitute the sour cream with a dairy-free sour cream alternative, such as cashew cream or coconut cream. Note that the flavor and texture may be slightly different.
* **Gluten-Free Paprikash:** Use cornstarch instead of all-purpose flour to thicken the sauce. Serve with gluten-free egg noodles or rice.
* **Serve with Different Sides:** While egg noodles are the classic accompaniment, chicken paprikash can also be served with rice, potatoes, dumplings (like spaetzle), or even crusty bread.

## Serving Suggestions

Instant Pot Chicken Paprikash is a complete and satisfying meal on its own. However, here are a few serving suggestions to elevate your dining experience:

* **Garnish:** Fresh parsley, dill, or a dollop of extra sour cream are classic garnishes that add freshness and flavor.
* **Side Salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the rich and creamy paprikash.
* **Crusty Bread:** Serve with a side of crusty bread for soaking up the delicious sauce.
* **Pickled Vegetables:** Pickled cucumbers, beets, or other pickled vegetables add a tangy and crunchy element to the meal.
* **Hungarian Cucumber Salad (Uborkasaláta):** This refreshing cucumber salad is a traditional accompaniment to chicken paprikash.

## Storage Instructions

* **Refrigerate:** Leftover chicken paprikash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
* **Freeze:** Allow the chicken paprikash to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the sauce may change slightly upon thawing.

## Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*

* **Calories:** Approximately 400-500 per serving
* **Protein:** 30-40 grams
* **Fat:** 20-30 grams
* **Carbohydrates:** 30-40 grams

This Instant Pot Chicken Paprikash with Egg Noodles recipe is a guaranteed crowd-pleaser. It’s easy to make, packed with flavor, and incredibly comforting. So, dust off your Instant Pot and get ready to enjoy a taste of Hungary in your own kitchen!