Instant Pot Chicken Paprikash

Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins

Love comfort food? Try this Instant Pot Chicken Paprikash! Easy-to-pull-apart chicken thighs cooked in plenty of creamy sauce are ready in less than 30 minutes.

Course: Dinner, Lunch
Cuisine: Hungarian
Servings: 4 Portions
Calories: 569 kcal

Ingredients

1 Large Onion
2 Garlic Cloves , minced
3 tbsp Olive Oil
2 lb Skinless Chicken Thighs , bone in (900g)
1 tsp Salt
¼ tsp Black Pepper
2 tbsp Sweet Paprika
1 Bay Leaf
1½ cup Chicken Stock
1 cup Heavy Cream
2 tbsp Sour Cream
5 tbsp Corn Starch
½ Lemon or more to taste

Instructions

Dice the onion and mince garlic.
Press “SAUTE” function on your Instant Pot. Pour 3 tablespoons of olive oil in the inner pot. Add the onion and garlic. Sauté this for a few minutes. Stir frequently to avoid burning the garlic. In about 3 minutes, add the chicken thighs. Cook them on both sides for a few minutes. All you need is to lock the juices inside.
Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the thighs are coated with the seasoning.
Throw in bay leaf and pour in the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.
After the cycle is finished, wait for 10 minutes before releasing the pressure manually.
Press “SAUTE” and pour in the cream and corn starch diluted in little water. Cook until the sauce has thickened.
At last, squeeze in the juice of ½ lemon and taste. Add more seasoning or lemon juice, if needed.
Serve with dumplings, or pasta of your choice.

Recipe Notes

Chicken thighs are the best to use here, but you can also use drumsticks or chicken breasts (bear in mind the cooking time might vary slightly).
Cream can be substituted with sour cream (to achieve smooth and creamy sauce, take about a cup of the juice from chicken and mix with sour cream before you pour this mixture into the inner pot).
If you don’t have chicken stock, use vegetable stock or chicken broth instead.
If you prefer thicker sauce, add more corn starch (always dilute this in a little water first).
This recipe was made in a 6 quart/6 liter Instant Pot.
The cooking time does not include time needed for the pot coming to the pressure and also time needed to release the pressure. Count with extra 15 minutes.

Source: https://www.happyfoodstube.com/instant-pot-chicken-paprikash/

If you like this recipe please upvote,comment and resteem.