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
