Are you familiar with Chicken Paprikash? It’s a simple, delicious, creamy Hungarian-style dish.
This time of year, I always find myself craving a warm stew. Something about pouring a ladle of deliciousness over some egg noodles or mashed potatoes just sounds….like the right thing to do.
Are you with me?
And when I saw some chicken leg quarters on sale, I knew I had to make up a batch of Instant Pot Chicken Paprikash.
Here’s the thing. I’m normally a chicken breast kind of girl.
No one in my family is a huge fan of meat on the bone.
But stewed recipes really call for some meat on the bone. Chicken thighs, drumsticks, or chicken leg quarters. Even my picky “no meat on the bone” family will happy scarf it down. This dish is best served over some egg noodles, mashed potatoes, or even rice. If you are gluten free, here’s a great recipe for GF egg noodles.
The other non-negotiable? YOU HAVE TO USE A QUALITY PAPRIKA. That’s pretty much where all the flavor comes from, so please make sure you’re using a Hungarian sweet paprika. It will really make or break the dish. I mean, the name of the dish is Instant Pot Chicken Paprikash – so the paprika is pretty dang important.
Now that we have the basics down – let’s get started. Here’s what you do:
Instant Pot Chicken Paprikash
Instant Pot Chicken Paprikash is a simple Hungarian-style creamy chicken dish that is packed with flavor.
- 2 lbs chicken leg quarters or drumsticks
- 1 tbl olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 3 tbl paprika
- 1/2 cup chicken stock
- 1 tbl arrowroot or cornstarch
- 1 tbl fresh lemon juice
- 1/2 cup sour cream
- 1 tbl parsley, chopped
- salt and pepper, to taste
Turn Instant Pot to saute.
While Instant Pot is heating, take chicken and trim skin and fat. (Optional, but I find that chicken skin gets a bit rubbery in the Instant Pot).
Season chicken liberally with salt and pepper on both sides and set aside.
Drizzle in about a tablespoon of olive oil.
Place chicken in Instant Pot and brown, about 3 minutes per side. Remove chicken and place on a plate.
Add the onions and garlic and saute for 2 minutes.
Add in the sliced red bell pepper and continue to cook, another 2 minutes.
Add in 3 tablespoons of paprika and stir well to coat.
Stir in 1/2 tsp salt
Pour in the chicken broth and scrape up any browned bits with a wooden spoon.
Place chicken in the Instant Pot and nestle down into the liquid.
Turn saute feature off.
Cook on high pressure for 20 min.
Let pressure naturally release for 10 minutes, and then turn the valve to release the rest of the pressure.
Remove about a 1/4 cup of the liquid and mix in the arrowroot (or cornstarch) and pour back into the pot. Turn on saute and stir slowly until the liquid thicken.
Add in the lemon juice. Turn off saute.
Slowly mix in the sour cream.
Stir in half the parsley. Reserve the rest for a garnish.
Taste, and add salt & pepper if desired.
Serve over hot egg noodles, rice, or mashed potato
If you loved this Instant Pot Chicken Paprikash, be sure to check out my Instant Pot Sour Cream Pork Loin – another family favorite!
This is a great Hungarian sweet paprika
This is the model of Instant Pot that I have: