365 Days of Slow Cooking and Pressure Cooking

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Instant Pot Chicken Paprika

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Instant Pot Chicken Paprika—tender chicken thighs in a flavorful creamy tomato and paprika sauce served over pasta or rice.

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Related: SLOW COOKER chicken paprika recipe

Instant Pot Chicken Paprika

This is a comforting stew-like chicken and sauce that was a perfect family dinner to eat this past week. I loved the bright color of the sauce and the tang from the sour cream. We ate ours over orzo and served it alongside a salad.

What kind of paprika should I use? In Hungary this dish is called “Paprikás Csirke”, which means “Paprika Chicken.” This dish is ideally made with Hungarian paprika* that has a sweet, full-bodied flavor profile and a bright red color. But if you’re in a pinch regular paprika will work too.

Can I use another cut of chicken? I used frozen boneless skinless chicken thighs that I get from Costco. Other choices would be boneless, skinless chicken breasts (won’t be as tender) and bone-in chicken pieces. If cooking bone-in chicken pieces then increase the pressure cooking time to 15-18 minutes.

What should I serve with Instant Pot chicken paprika? I boiled orzo on the stove and we spooned the beautiful sauce and chicken over the top of it. It was so tasty. Other choices would be to serve over egg noodles, rice, potatoes or for a low-carb option riced cauliflower.

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More Instant Pot Chicken Recipes…

Instant Pot Chicken Spareribs

Instant Pot Orange Chicken

Instant Pot Veggie Chicken Korma

Instant Pot Chicken Adobo

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Instant Pot Chicken Paprika

★★★★★

4.8 from 5 reviews
  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 27 minutes
  • Yield: 6–8 servings 1x
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Description

Tender chicken thighs in a flavorful creamy tomato and paprika sauce served over pasta or rice. 

Scale

Ingredients

  • 2 Tbsp canola oil
  • 1 cup diced onion
  • ½ cup chicken broth
  • 2 ½ pounds boneless, skinless chicken thighs (frozen is fine)
  • 1 Tbsp paprika (ideally Hungarian paprika)
  • 1 tsp dried marjoram(or you can use ½ tsp dried oregano)
  • 1 ¼ tsp salt
  • ½ tsp pepper
  • ⅛ tsp red pepper flakes
  • 1 (14 oz) can crushed tomatoes
  • 2 Tbsp cornstarch + 3 Tbsp water
  • ½ cup sour cream

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onion and saute for 4-5 minutes. Pour in the chicken broth and scrape the bottom of the pot. Turn off the Instant Pot.
  2. Add in the chicken. Sprinkle the chicken with paprika, marjoram, salt, pepper and red pepper flakes. Then dump the tomatoes on top of the chicken.
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh thighs or 15 minutes for frozen thighs. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  4. Turn the Instant Pot to saute. In a small bowl stir together 2 Tbsp of cornstarch with 3 Tbsp of water, until smooth.Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Turn off the Instant Pot. Stir about 1/2 cup of the sauce from the pot into the sour cream to temper it. Then stir the sour cream into the Instant Pot. Taste test the sauce and add more salt and pepper to taste.
  5. Serve the chicken and sauce over rice, egg noodles, orzo or cauliflower rice. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Chicken
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  3. Karen F. says

    Hi Karen,
    I’m fairly new to the IP family. Where can I get a pot- in- pot to cook the rice. I have an 8 quart pot.

    Reply

  4. Luisa says

    This is my first time using one of your recipes and boy am I going to try more. Lovely delicate flavor. I am on Weight Watchers and I did alter the recipe slightly. I used boneless skinless chicken breasts , only one TBS oil, and low fat sour cream. It is delicious and so simple. Your instructions are very clear. Thanks for sharing your recipes. Looking forward to trying more.

    ★★★★★

    Reply

  5. Judy Price says

    The recipe calls for 1/2 cup chicken broth. I tried that in my IP 6 qt and got the burn indicator. I’ve had a hard day so let my frustration out and just dumped more water in – probably about a cup – which I think was too much and diluted the finished product. The flavor was still evident, so next time I’m going to use 1 cup broth! I think I’m going to add some carrots in it, too.

    ★★★★

    Reply

  8. Lori Sari says

    I love paprikash! I have a favorite crock pot recipe that I like, and I like to serve it over egg noodles. I’ll have to see how this compares! P.S. I have pretty much loved all your recipes that I’ve made!

    ★★★★★

    Reply

  9. Mal says

    Hi, can I substitute sour cream for something else? I don’t have any at home and am avoiding going to the stores as my state has a shelter-at-home order in place.

    Reply

  13. JOHANNA says

    I am loving your recipes. I was thinking of trying the chicken paprika with boneless veal cubes for stew. What would the cooking time be for that? Probably only 1-1.5 lbs

    Reply

  14. patricia says

    The website moves scrollong up, down, freezing then varouis popups display making access to recipes a real challenge.

    Reply

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