Flavorful Instant Pot Chicken Paprikash is a delicious comfort food with tangy tender chicken, smoked paprika, sauce, and sour cream for a creamy finish. This easy one-pot dinner can be made on the stove top too.
When the weather turns crisp and you cravy one-pot comfort food, this easy dinner is perfect. With sweet Hungarian flavor, you’ll realize comfort food doesn’t have to be complicated.
This recipe for Instant Pot Chicken Paprikash was originally published in November 2019. I updated the recipe notes and added new images in November 2025.
Aimee’s Recipe Notes
Taste & Texture: Bold paprika flavor with a creamy tomato and sour cream sauce. The juicy chicken with sauce is perfect served with egg noodles or rice.
Tools: I used a 6 quart Instant Pot to make this easy dinner. However, I’ve got notes below on how to make this on the stove top instead.
Top Tip: Don’t add the sour cream until you’ve finished pressure cooking the sauce and chicken.
Ingredient Note: I prefer chicken thighs, but chicken breasts can be used instead. Choose boneless chicken for quick, juicy results.
I love this creamy Chicken Paprikash and making it in my Instant Pot makes it so much more convenient. Thank you for such a lovely recipe!
– Julia
Ingredient Notes
Scroll down to the recipe card below to get the full list of ingredients with measurements.
- Chicken Thighs – I love the flavor from using boneless, skinless chicken thighs in this recipe, but chicken breasts are fine to use, too.
- Chicken Broth – Regular or low-sodium chicken broth are both fine to use here.
- Paprika – Make sure yours is FRESH cause the flavor here is really important for the dish.
- Diced Tomatoes – You’ll need 1 can of regular diced tomatoes, NOT drained. You could use petite diced or fire-roasted diced potatoes as well if you prefer.
- Sour Cream – This adds a creaminess to the sauce and is stirred in at the end. You could also use plain Greek yogurt.
How to Make Chicken Paprikash in the Pressure Cooker
Season and sear the chicken.
- Season the chicken thighs with paprika, salt and pepper. Sear in oil and butter in the Instant Pot on Sauté mode about 2 minutes per side. Remove and cut into bite-size pieces.
- Add the chicken broth and scrape up ALL of the bits stuck on the bottom of the pot. Hit cancel to stop Sauté mode. Add the chicken back to the pressure cooker and add the tomatoes, paprika, red pepper flakes and marjoram.
Cook and Thicken.
- Secure the lid and set the valve to Sealing. Select high pressure and a cook time of 7 minutes. Once the cook time ends, allow to naturally release for 10 minutes, then do a quick release.
- To thicken the paprikash, whisk together cornstarch with cold water and pour into the Instant Pot. Set to Sauté mode and cook for 3-5 minutes, until thickened. Stir in sour cream and serve!
Tips and Tricks
- Prep time does not include time it takes to come to pressure, so please plan accordingly.
- Be sure to scrape the bottom of the pot well when you add the chicken broth. This helps avoid a burn notice.
- Stove Top Directions – Sear chicken, add tomatoes, seasonings, and broth. Simmer for about 30 minutes, then add sour cream.
- Serving Ideas – Serve paprikash over egg noodles for a traditional take, or try it served over steamed rice. Or try it with Instant Pot mashed potatoes. Add roasted broccoli for a delicious side!
- Leftovers. Store in the refrigerator for up to 4 days.
More Instant Pot Recipes
- With this Instant Pot Turkey Breast Recipe, your turkey will never turn out dry again!
- This Instant Pot Chicken Noodle Soup will warm your belly, heart and home!
- Try out this Southern classic Instant Pot Mississippi Pot Roast that is juicy and tender!
- These Mongolian Chicken and Chicken and Dumplings recipes are the best for any healthy dinner!
- Make this creamy Instant Pot Chicken Alfredo for you and your family!
- If you love flavorful dinners, my Instant Pot Chicken Adobo is incredible. Packed with flavor and ready in 30 minutes it’s perfect for a quick weeknight dinner.
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Instant Pot Chicken Paprikash Recipe
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 2 pounds boneless, skinless chicken thighs
- 3 teaspoons paprika, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion, diced
- ¾ cup chicken broth
- 1 can diced tomatoes (do not drain) 14 ounce
- ¼ teaspoon red pepper flakes
- 1 teaspoon marjoram
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- ½ cup sour cream
Instructions
- Season chicken thighs with 1 teaspoon paprika, salt, and pepper.
- In the bottom of the pressure cooker, add olive oil and butter. Turn instant pot on "SAUTE" and add chicken thighs. Cook for about 2 minutes per side, until lightly browned. Remove from pot and cut into bite sized pieces. Set aside.
- Add onion to the instant pot and cook for several minutes, until softened.
- Pour chicken broth into the pressure cooker, and using a wooden spoon, deglaze the bottom of the pot. Scrape up ALL the bits stuck to the bottom of the pot.
- Once all the bits have been scraped up, hit cancel on the Instant Pot (to turn off the saute function).
- Add chicken back to the pressure cooker. Add tomatoes, 2 tsp paprika, red pepper flakes, and marjoram.
- Secure the lid and make sure the pressure valve is turned to "SEALING."
- Select "HIGH PRESSURE" and set cook time of 7 minutes.
- Once cook time ends, allow to naturally release for 10 minutes, then do a quick release.
- To thicken the paprikash, whisk together 2 Tbsp cornstarch with 2 Tbsp cold water. Pour into the Instant Pot and select "SAUTE."
- Cook for about 3-5 minutes until thickened. Stir in sour cream and serve.
Notes
- Today’s recipe was made in a 6qt instant pot. Prep time does not include time it takes to come to pressure.
- I love using boneless skinless chicken thighs. You can use breasts if you prefer, no need to change the time.
- Fresh paprika is best. If your paprika has been in your spice cabinet for years, consider ditching it for a new jar!
Nutrition
Instant Pot Recipes
Creamy, flavorful Instant Pot Chicken Paprikash is a delicious comfort food with tangy chicken and sauce. So easy to make, and the stove top recipe is included too.
Where are the dumplings? I need spaetzle. Actually I will adapt and add some. Thanks for sharing.
This dish was amazing. I used whole bone in chicken thighs, so I added a minute on the cook time and let the pot naturally release all the way. I think the marjoram makes a difference in the flavor. Served it with cous cous and a side of asparagus. Hubby loved it!
Lifesaver! I am always looking for instapot recipes. I am sure it will be great!
Hi! do you ever serve this with spaetzel?? try it- is awesome! been making it this way for 45 years.
Can you share a recipe for spaetzel?
I love easy dinner recipes! This instant pot chicken is delicious!
I love this creamy Chicken Paprikash and making it in my Instant Pot makes it so much more convenient. Thank you for such a lovely recipe!