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Chicken Paprikash
Pressure cooked in the Instant Pot, this Hungarian classic can be on the table in an hour, and with fewer than 10 ingredients. To streamline the process even more, prep the dill while the chicken cooks, as it’s not used until the end of cooking to finish the sauce and as a garnish. Paprika is a key ingredient in this dish, so make sure yours is fresh and fragrant; paprika that has gone stale and lost its flavor and color will result in a bland, lackluster stew. Buttered egg noodles are the perfect accompaniment.
4
Servings
Tip
Don’t use low-fat sour cream. It lacks richness and body and will make a lean, watery chicken paprikash.
25 minutes active, Fast: 55 minute
Slow: 3½ to 4½ hours
Ingredients
-
2
tablespoons salted butter
-
1
large yellow onion, finely chopped
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until the onion is golden brown, about 6 minutes. Add the paprika and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in ½ cup water, scraping up the browned bits. Nestle in the chicken in an even layer, slightly overlapping the pieces if needed.
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February 4, 2023
Just wonderful
I grew up on my grandma's chicken paprikash for special occasions and this one hits the mark perfectly. The pressure cooker version is simply outstanding. Note: I see people commenting on the Burn message. When I made this for a friend and used her Instapot, I got that message but we just ignored it. When I cook it in my Ninja, I get no errors.
June 20, 2022
Delicious chicken paprikash
Very good recipe. Very good flavor. 10 minutes in the Instant Pot wasn't quite enough, so I sauteed it on high for a bit longer. Otherwise, cooking the dish went smoothly.
September 30, 2022
My go to!
always a hit!
November 13, 2022
Missing steps
This recipe is missing the step to add flour to the cooking. One step is repeated twice. With the flour for thickening all you get is soup
The final product was quite flavorful and chicken very tender. However, there were areas that I think could be improved. First, I received a “burned food” error requiring me to stop and add more liquid. This was a surprise, as it suggests the recipe has not been fully tested. I also found the chicken under seasoned and would salt it before cooking. Finally — and this is my general complaint about instapot — there did not seem to be significant time savings compared to cooking this conventionally. It is perhaps 20’ shorter, but 10’ of that time is waiting for the instapot up to pressure.
JACKPOT! Finally a recipe from this collection that was perfect (for us) as written ((Zavor Pressure Cooker). No over or undercooking - super flavorful. Super easy. We love it and will add it to our regular rotation I feel sure. NOTE: I feel like I'm rolling the dice anytime I venture into cooking out of this printed edition. I know if it works it will be AMAZING but I'm 2 for 6. I'll keep trying...
Are you supposed to keep the skin on? The ingredient list says to remove, but written instructions and picture show skin on.
We really liked this. I upped the amount of dill, and adjusted with some Spanish smoked paprika at the end because my Hungarian paprika was a bit dull. I also used reduced fat Daisy sour cream- that’s what I had- and it worked fine. I don’t have an instapot, but it cooked beautifully in my cast iron Dutch oven on very low (post browning) on the stove top.
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Delicious! I used the saute function to brown the thighs skin down for extra flavor.