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: 4 servings
- 2 pounds chicken pieces
- salt and pepper to taste
- 2 tablespoons ghee
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tomato finely diced
- 2 tablespoons paprika
- 1 cup chicken broth
- ½ cup sour cream
- ½ cup heavy cream
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.
Serving: 1serving | Calories: 587kcal | Carbohydrates: 8g | Protein: 31g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 363mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2814IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 2mg | Net Carbs: 6g