How to make Chicken Paprikash in Instant Pot Pressure Cooker. simple Comfort Food Recipe + Useful Tips



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


simple recipe of Chicken Paprikash in the Instant Pot for beginner cooks. Hungarian Comfort Food!

Hi Everyone,

Welcome to my channel. Today I will be making a very famous and traditional Hungarian comfort food called Chicken Paprikash.
What is Chicken Paprikash? Chicken Paprikash is a chicken cooked in a sauce loaded with paprika and sour-cream. It is a very comforting dish and an simple practical dinner. Since I am a big fan of pressure cooking, I will make this dish in Instant Pot which will save me about 30 minutes of cooking time compared to the traditional method. Paprikash could be served with egg noodles, mashed potatoes, dumplings or rice.

Since the recipe called for a lot of paprika, hence the name, it is key to use quality and fresh paprika ( don’t use the one you had in a spice rack for the past 3 years ).

Can you make this dish spicy? It is not traditional, but sure, why not, add some hot and smoked paprika as well if you love.

In my video I will also include some useful cooking tips which you can use for other recipes.

Ingredients: ( servings 8-10 )

Chicken thighs ( bone-in & skin-on ) – 4pcs ( you can use other chicken parts as well )
Chicken drumsticks – 6pcs ( you can use other chicken parts as well )
Yellow onion ( chopped ) – 2pcs
Garlic ( minced ) – 5 cloves
Tomato paste – 2 tablespoons
Sweet paprika ( sweet Hungarian paprika ) – ¼ cup
Smoked paprika – 1 teaspoon
Hot paprika & pepper flakes – ½ teaspoon of each ( only if you love spicy )
Chicken broth – 2 ½ cups
Sour cream – 1 cup ( room temperature )
Kosher salt & black ground pepper – to season chicken + to taste.
Avocado or any frying oil – 2 tablespoons ( for frying )
Corn starch – 2 tablespoons ( mixed with 2 tablespoons of cold water )

For decoration: some chopped chives.

To serve: egg noodles, Hungarian dumplings ( nokedli ), mashed potatoes or rice.

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Step #1

chop onions and mince garlic.

Tip#1

Onion cutting technique:

cut stem side of the onion
cut the onion in half, slicing downwards through the root, then peel.
Lay the onion half flat, slicing horizontally ( leave the root intact )
cut 5-6 vertical slices into each half ( leave the root intact )
And finally, cut across these cuts to chop.

Season chicken with salt and pepper.

Tip#2 I recommend seasoning on wax paper, it is a lot easier to clean up.

Turn on Instant Pot to Saute mode, add a little bit of oil and brown chicken on both sides. Tip#3: Use high heat oil such as avocado or canola oil. Also, always begin with skin side down, it will give you a crisper sear. Sear for 3-4 minutes on each side. Also, don’t overcrowd the pot, sear it in multiple batches.
Take out the chicken in a separate plate, add a little more oil if needed and saute onions for 3-4 minutes or until translucent, then stir in garlic and tomato paste and cook for another minute.

Tip#4 After sauteing and before pressure cooking, we always need to deglaze the instant pot. Add ½ cup of chicken broth ( or other liquid ) and using a silicon or wooden spatula scrape everything from the bottom. This step will assist to avoid the burn message on the Instant Pot.

Now, you can turn off saute mode.

Step #2

Add paprika. make sure to use fresh high quality paprika since it is the main ingredient of this dish. Ideally try to find sweet Hungarian paprika which has a nice rich sweet pepper flavor. It is not traditional, but I love to make this dish a bit spicy by adding some hot and smoked paprika and even some red pepper flakes ( but this is optional ).
Now, add chicken broth and put chicken back into the pot. Close the lid and set Instant Pot to 15 minutes on high pressure. Once cook time ends, allow natural release for 10 minutes, then remove remaining pressure and open up the lid.

Step #3

Take the chicken out to the serving plate. Taste the sauce to see if it needs more salt or pepper. Now, we need to thicken the sauce.
Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, mix it well and add it to the Instant Pot. turn on Saute mode and let it simmer for about 3-5 minutes or until sauce thickens.

Tip#5 Cornstarch has twice the thickening power than flour and doesn’t have a distinctive taste. As a result, with cornstarch you will need to simmer the sauce for less time then with flour.

Turn off saute mode and stir in 1 cup of room temperature sour cream right before serving.

You can serve it with egg noodles or mashed potatoes. I found these noodles in Trader Joe’s which kind of look love Hungarian dumplings.

I got inspired to make this dish after watching Grace and Frankie The Paprikash episode.

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