Name: Instant Pot Chicken Paprikash
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: Hungarian
Ingredients: 1 Tbsp olive oil; 2 Tbsp unsalted butter; 2 lb boneless, skinless chicken thighs; 3 tsp paprika, divided; 1 tsp kosher salt; 1/2 tsp black pepper; 1 small onion, diced; 3/4 cup chicken broth; 1 can (14 oz) diced tomatoes (do not drain); 1/4 tsp red pepper flakes; 1 tsp marjoram; 2 Tbsp cornstarch; 2 Tbsp cold water; 1/2 cup sour cream

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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.

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 is of Hungarian origins. Made with the bold spice of it’s namesake, paprika! The flavor is very similar to a stew that is more common, goulash. Sound more familiar?

Anyway, Chicken Paprikash is an easy weeknight meal, especially when made in the Instant Pot.

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 pork chops to 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).

How to Make Chicken Paprikash (in Instant Pot)

STEP 1. SAUTE Chicken and Vegetables.

Season chicken thighs with 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.

STEP 2. Pressure Cook.

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, paprika, salt, pepper, 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.

STEP 3. Thicken the sauce.

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.

How to serve Paprika Chicken

Creamy paprika chicken can be served in multiple ways. Traditionally, serving over a bowl of egg noodles is top choice.

However, my family loves the creamy sauce over rice!

You can also serve Chicken Paprikash over mashed potatoes for a hearty, complete dinner. Add a side of roasted vegetables for a delicious side!

How to Make Paprika Chicken (on Stove Top)

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.

Turn 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 and serve over rice or egg noodles. ENJOY.

Tips for Chicken Paprikash

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!

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Yield: 8 servings