Chicken Paprikash for Two
Rich and comforting Chicken Paprikash, scaled for two. The Instant Pot makes this Hungarian classic quick, easy, and full of flavor.
Equipment
- Pressure Cooker
- Wooden or sillicon spoon
Ingredients
- 4 bone-in chicken pieces 2 breast pieces, 1 thigh, 1 leg, or similar mix
- 4 tablespoons ½ stick butter
- ½ large yellow onion sliced into half moons
- 2 cloves garlic minced
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons sweet Hungarian paprika
- ½ cup water or chicken broth
- ⅓ cup full-fat sour cream
- 1½ tablespoons Argo cornstarch
Instructions
- Sauté aromatics: Set Instant Pot to sauté (medium-high). Melt 4 tablespoon butter, then add ½ sliced onion and 2 minced garlic cloves. Cook until softened.
- Season chicken: In a bowl, mix ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and 2 tablespoon sweet Hungarian paprika. Layer chicken over onions and sprinkle with spice blend.
- Pressure cook: Add ½ cup broth or water. Lock lid, set valve to Sealing, and cook on High Pressure for 18 minutes. Let pressure release naturally for 10 minutes, then quick release the rest. Transfer chicken to a platter.
- Thicken sauce: Whisk 1½ tablespoon cornstarch with cold water until smooth. Set Instant Pot to sauté (high), bring liquid to a boil, and stir in slurry. Cook for 1 minute until thickened.
- Add sour cream: Lower heat to simmer. Stir in ⅓ cup sour cream until smooth (do not boil). Adjust seasoning.
- Finish: Return chicken and juices to pot. Simmer for 5 minutes until heated through. Serve over spaetzle, noodles, rice, or mashed potatoes.