Instant Pot Chicken Paprikash
Posted: 09/02/25
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This Instant Pot Chicken Paprikash is the perfect weeknight meal when you’re short on time, but craving something delicious! Rich, creamy, and super flavorful, tender chicken is best served over noodles or dumplings for an irresistible lunch or dinner – just top with a dollop of sour cream for the perfect 15-minute meal!
Why You’ll Love This Recipe
- This Instant Pot Chicken Paprikash delivers so much flavor… in just 15 minutes! It’s the perfect recipe to effortlessly whip together when you’re short on time and/or low on energy.
- It yields perfectly cooked chicken every time! This paprikash will literally fall off the bone and into the wonderfully creamy sauce.
- It’s naturally low-carb and keto friendly! Serve your chicken over a bed of zucchini noodles or your favorite roasted veggies for an easy low-carb meal.
Chef’s Tips
- Dry your chicken pieces as well as you can before sautéing them in your Instant Pot. Dry chicken will cook up even crispier and more delicious.
- Yes, a full two tablespoons of paprika is needed for this pressure cooked chicken paprikash! Paprika is one of the only seasonings in this recipe, therefore a lot is needed to give this dish its flavor. Don’t be shy with the paprika here, even add a little more if you’d like!
- If your sauce isn’t as thick as you’d like, you can add in a cornstarch slurry to help thicken things up. To do this, mix 1 tablespoon of corn starch with 3 tablespoons of water in a small bowl. Then, add in the slurry in with the heavy cream at the very end and stir until the sauce has thickened.
Frequently Asked Questions
What are the best chicken pieces to use in this paprikash?
I recommend chicken thighs and drumsticks for this recipe. However, any chicken parts will work. If you the bones and skin on your chicken, as it’ll yield much more flavor once cooked.
Do I have to use ghee? What if I can’t find it at the store?
I love ghee for its buttery flavor and nutritional benefits. Though if you don’t have ghee, two tablespoons of butter or vegetable oil will work in its place. The key is to get a little bit of fat in the bottom of your Instant Pot to help crisp up those chicken pieces until they’re golden brown!
More Instant Pot Recipe You Should Try
- Instant Pot Chicken and Noodles (with dry egg noodles)
- Old Fashioned Instant Pot Chicken and Rice Soup
- Healthy Instant Pot Chicken Burrito Bowl with Rice
- Easy Instant Pot Flank Steak
- Instant Pot Sausage, Peppers and Onions
- Healthy Instant Pot Japanese Curry
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Instant Pot Chicken Paprikash
Chicken paprikash made in the Instant Pot is the perfect weeknight meal when you're short on time, but craving something delicious! Super flavorful, tender chicken is best served over noodles or dumplings for an irresistible lunch or dinner.
servings
Ingredients
- 2 pounds chicken pieces see note
- salt and pepper to taste
- 2 tablespoons ghee see note
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tomato finely diced
- 2 tablespoons paprika
- 1 cup chicken broth
- ½ cup sour cream plus extra to serve
- ½ cup heavy cream
- fresh dill optional, to serve
Equipment
- Instant Pot
Instructions
- Pat chicken pieces dry with a paper towel and season all sides with salt and black pepper.
- Set Instant Pot to sauté setting and add in ghee, onion, and garlic. Cook for about 3 minutes, or until fragrant.
- Place chicken pieces in Instant Pot and brown on all sides, for about 2-3 minutes per side.
- Add diced tomato, paprika, and chicken broth then secure lid and cook on high pressure for 7 minutes. Once cook time is up, let steal naturally release for 10 minutes before manually releasing any remaining steam.
- Remove lid, set Instant Pot back to saute setting and add in sour cream and heavy cream. Cook and stir until sauce has thickened then serve.
Notes
- Dry your chicken pieces as well as you can before sautéing them in your Instant Pot. Dry chicken will cook up even crispier and more delicious.
- Yes, a full two tablespoons of paprika is needed for this pressure cooked chicken paprikash! Paprika is one of the only seasonings in this recipe, therefore a lot is needed to give this dish its flavor. Don’t be shy with the paprika here, even add a little more if you’d like!
- If your sauce isn’t as thick as you’d like, you can add in a cornstarch slurry to help thicken things up. To do this, mix 1 tablespoon of corn starch with 3 tablespoons of water in a small bowl. Then, add in the slurry in with the heavy cream at the very end and stir until the sauce has thickened.
- I recommend chicken thighs and drumsticks for this recipe. However, any chicken parts will work. If you the bones and skin on your chicken, as it’ll yield much more flavor once cooked.
- I love ghee for its buttery flavor and nutritional benefits. Though if you don’t have ghee, two tablespoons of butter or vegetable oil will work in its place. The key is to get a little bit of fat in the bottom of your Instant Pot to help crisp up those chicken pieces until they’re golden brown!
Nutrition Information
Serving: 1serving | Calories: 587kcal | Protein: 31g | Fat: 48g | Saturated Fat: 22g | Trans Fat: 1g | Total Carbs: 8g | Fiber: 2g | Sugar: 3g | Net Carbs: 6g | Vitamin C: 14mg | Cholesterol: 191mg | Sodium: 363mg | Potassium: 600mg | Calcium: 92mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
The Chicken Paprikash was delicious served on top of roasted cauliflower!
I used a whole cup of sour cream instead of the sour cream+heavy cream which was great. I did have to add cornstarch and reduce the liquid after cooking to get a thicker sauce. I also added cayenne pepper, cherry tomatoes, and a bell pepper before pressurizing. So good.
Yum, that sounds like a great alternative, Julianna! Thank you for sharing!