Why You’ll Love This Recipe
- Rich & Creamy: Sour cream adds luxurious creaminess to the flavorful paprika sauce.
- Easy Instant Pot Prep: Cuts cooking time while building complex flavors.
- Juicy Chicken Thighs: Bone-in, skin-on thighs provide tender, succulent meat.
- Balanced Spice: A blend of sweet, smoked, and hot paprika gives depth without overpowering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 2 pounds chicken thighs, bone-in, skin-on
- 4 cups sliced onions
- 2 cloves garlic, minced
- 2 cups low or no sodium chicken broth
- 4 teaspoons paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot paprika (or to taste)
- 2 tablespoons all-purpose flour
- 1/3 cup full-fat sour cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Directions
- Set Instant Pot to Sauté, High, and heat olive oil.
- Season chicken thighs and sear skin-side down in batches for 2-3 minutes until browned. Remove and set aside.
- Add sliced onions to the pot and sauté 4-5 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Deglaze pot with 1/4 cup chicken broth, scraping up browned bits from the bottom. Turn off Sauté mode.
- Add remaining chicken broth and stir in paprika.
- Return chicken to pot, seal, and cook on Soup/Stew setting for 15 minutes. Natural release for 10 minutes.
- Remove chicken and set aside.
- Mix flour with 1/4 cup water to form a slurry. Add slowly to the boiling liquid while whisking continuously. If not boiling, turn on Sauté again until gravy thickens.
- Temper sour cream by mixing with a few spoonfuls of hot sauce, then stir into the gravy.
- Season with salt and pepper. Serve sauce over chicken thighs and enjoy!
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 697 kcal per serving
Variations
- Skinless Chicken: Use skinless thighs for less fat but retain moisture with careful cooking.
- More Heat: Add extra hot paprika or cayenne for spicier sauce.
- Serve With: Traditional egg noodles, mashed potatoes, or crusty bread soak up the delicious sauce.
- Herbs: Garnish with fresh parsley or dill for freshness.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave until warmed through.
- Sauce may thicken upon cooling; stir in broth or water to loosen if needed.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more flavorful in this recipe.
What if I don’t have smoked paprika?
Use all sweet paprika or add a dash of liquid smoke for flavor.
How do I prevent chicken from sticking while searing?
Let chicken brown undisturbed until it releases easily before flipping.
Can I skip the sour cream?
Sour cream adds signature creaminess, but you can substitute with Greek yogurt.
How thick should the gravy be?
It should coat the back of a spoon but still be pourable.
Is this recipe gluten-free?
No, but use gluten-free flour or cornstarch as a thickener.
Can I prepare this in a slow cooker?
Yes, cook chicken with onions, paprika, and broth on low for 6-8 hours.
Can I double the recipe?
Yes, but make sure your Instant Pot is large enough.
What’s the best side dish?
Egg noodles, rice, or mashed potatoes complement the sauce well.
Can I freeze leftovers?
Yes, freeze chicken and sauce in a sealed container for up to 2 months.
Conclusion
Chicken Paprikash in the Instant Pot is a quick, flavorful way to enjoy a classic dish. The tender chicken thighs in a smoky paprika cream sauce are comforting and rich, perfect for family dinners or special occasions. With easy prep and satisfying flavors, it’s sure to become a favorite in your recipe collection.
Chicken Paprikash Instant Pot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Hungarian
- Diet: Gluten Free
Description
Chicken Paprikash Instant Pot recipe features tender bone-in, skin-on chicken thighs simmered in a rich, creamy paprika sauce made with sour cream for a comforting and flavorful classic.
Ingredients
2 tablespoons olive oil
2 pounds chicken thighs, bone-in, skin-on
4 cups sliced onions
2 cloves garlic, minced
2 cups low or no sodium chicken broth
4 teaspoons paprika
1 teaspoon smoked paprika
1/2 teaspoon hot paprika (or to taste)
2 tablespoons all-purpose flour
1/3 cup full-fat sour cream
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Instructions
- Set Instant Pot to Sauté, High, and heat olive oil.
- Season chicken thighs and sear skin-side down in batches for 2-3 minutes until browned. Remove and set aside.
- Add sliced onions to the pot and sauté 4-5 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Deglaze pot with 1/4 cup chicken broth, scraping up browned bits from the bottom. Turn off Sauté mode.
- Add remaining chicken broth and stir in paprika.
- Return chicken to pot, seal, and cook on Soup/Stew setting for 15 minutes. Natural release for 10 minutes.
- Remove chicken and set aside.
- Mix flour with 1/4 cup water to form a slurry. Add slowly to the boiling liquid while whisking continuously. If not boiling, turn on Sauté again until gravy thickens.
- Temper sour cream by mixing with a few spoonfuls of hot sauce, then stir into the gravy.
- Season with salt and pepper. Serve sauce over chicken thighs and enjoy!
Notes
Use skinless chicken thighs for less fat but keep moist with careful cooking.
Add extra hot paprika or cayenne for more heat.
Serve with egg noodles, mashed potatoes, or crusty bread.
Garnish with fresh parsley or dill for freshness.
Store leftovers in airtight container in fridge up to 3 days.
Reheat gently on stovetop or microwave; add broth if sauce thickens.
Substitute Greek yogurt for sour cream if desired.
Use gluten-free flour or cornstarch for gluten-free option.
Slow cooker option: cook on low 6-8 hours with onions, paprika, and broth.
Double recipe if Instant Pot size allows.
Freeze leftovers in sealed container for up to 2 months.
Prevent sticking by letting chicken brown undisturbed before flipping.
Gravy should coat spoon back but remain pourable.
Nutrition
- Serving Size: 1 serving
- Calories: 697
- Sugar: 3g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 220mg
