Instant Pot Chicken Paprikash

Chicken paprikash chicken thighs with a dollop of sour cream and herbs served over two bowls of egg noodles.

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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.

Prep: 5

Cook: 10

Total: 15

Recipe makes approximately 4 servings

Equipment Needed

Instant Pot

Ingredients Needed

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)

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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.

Recipe 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 Info (Approximate)