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.
If you love flavorful dinners, our Instant Pot Chicken Adobo is incredible. Packed with flavor and ready in 30 minutes it’s perfect for a quick weeknight dinner.
Why This Recipe is Best
Chicken Paprikash is a tasty bowl of comfort food. Smooth paprika sauce with juicy, tender pieces of chicken.
Your family will love the flavor of this dish, and YOU will love how easy it is to make.
You may be wondering, if you’ve never had it, What is Chicken Paprikash?
Chicken Paprikash or Paprika Chicken has Hungarian origins and is made with the bold spice of it’s namesake, paprika! The flavor is very similar to a goulash.
Chicken Paprikash is an easy weeknight meal, especially when made in the Instant Pot.
- Just 5 minutes to prep and cooks in just 15 minutes!
- A thick, rich sauce with BIG flavor!
- Serve over egg noodles, rice or mashed potatoes for a delicious dinner.
If you’ve been around my website for any length of time, you’ll know I’ve been sharing dozens of Instant Pot Recipes, from Instant Pot Pork chops to Instant Pot Cheesecake. All incredibly easy and delicious!
So let’s get started (and be sure to scroll down if you want to make this on the stove top).
Ingredient Notes
- Chicken – I love the flavor from using boneless, skinless chicken thighs in this recipe, but chicken breasts are fine to use, too.
- 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.
Easy Instructions
Step 1. Sear the chicken. Season the chicken thighs with 1 tsp 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.
Step 2. Sauté onion. Add the onion to the pot and cook until softened, about 3-4 minutes. Add the chicken broth and scrape up ALL of the bits stuck on the bottom of the pot. Hit cancel to stop Sauté mode.
Step 3. Make the sauce. Add the chicken back to the pressure cooker and add the tomatoes, 2 tsp paprika, red pepper flakes and marjoram.
Step 4. Cook. 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.
Step 5. Finish the sauce. To thicken the paprikash, whisk together 2 Tbsp cornstarch with 2 Tbsp 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
- Today’s recipe was made in a 6qt instant pot. Prep time does not include time it takes to come to pressure, so please plan accordingly.
- I love using boneless skinless chicken thighs. You can use breasts if you prefer, no need to change the time.
- Be sure to scrape the bottom of the pot well when you add the chicken broth. This helps avoid a burn notice.
- Fresh paprika is best. If your paprika has been in your spice cabinet for years, consider ditching it for a new jar!
- Stove Top Directions – In a large skillet, over medium high heat, add olive oil, butter, onion and chicken thighs that have been seasoned with 1 tsp paprika. Cook until chicken is done, about 7-10 minutes. Reduce heat to low (simmer) and add diced tomatoes, paprika, salt, pepper, red pepper flakes and marjoram. Simmer for 30 minutes, until flavors have mingled completely. Stir in sour cream then serve!
- Serving Ideas – Serve paprikash over egg noodles for a traditional take, or try it served over steamed rice. Or try it with mashed potatoes. Add roasted vegetables for a delicious side!
Recipe FAQs
Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Reheat stovetop or in the microwave until warmed through.
Yes! Once cooled, add the chicken and sauce to a freezer safe bag or container. Label and date it and freeze for up to 3 months.
Yes, you can substitute boneless, skinless chicken breasts in place of the thighs. The cook time will be the same.
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!
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Instant Pot Chicken Paprikash
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 2 lb 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 oz
- 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 tsp 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
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!