Instant Pot Chicken Paprikash
A Hungarian classic made easy in the Instant Pot. Bone-in chicken pieces simmer in a rich, creamy paprika sauce for a comforting meal that’s ready in under an hour. Serve over egg noodles, rice, or dumplings for a hearty dinner with authentic flavor and minimal effort.
Equipment
- 1 Pressure Cooker
- Wooden or sillicon spoon
Ingredients
- 1 whole chicken, cut into 10 pieces
- 8 tablespoons butter
- 1 large yellow onion
- 3 cloves garlic
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ cup sweet Hungarian paprika
- 1 cup water or chicken broth
- ¾ cup sour cream full-fat
- 3 tablespoons Argo cornstarch
Instructions
Saute the onions and garlic
- Cut both ends off of a large onion. Cut it in half, peel, and then slice it into half moons
- Smash the garlic cloves and then mince
- Set the Instant Pot to sauté (medium-high). Add 8 tablespoons (1 stick) of butter to the insert. Once melted, add the onion and 3 cloves of minced garlic. Cook with a wooden spoon until the onions are softened and translucent.
Mix the seasoning
- In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ¼ cup sweet Hungarian paprika.
Layer and season the chicken
- Place 5 pieces of chicken over the sautéed onions and sprinkle with half of the seasoning mixture. Add the remaining 5 chicken pieces on top and finish with the remaining seasoning.
Pressure Cook the Chicken
- Pour in 1 cup of water or chicken broth. Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes. When done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Remove the lid carefully and transfer the chicken pieces to a platter.
Make the Paprika Sauce
- In a small bowl, whisk together 3 tablespoons cornstarch with a little cold water until smooth. Set the Instant Pot to sauté (high) and bring the sauce to a boil. Slowly stir in the cornstarch slurry, whisking constantly, and cook for 1 minute, or until thickened.
- Turn the pressure cooker down to low heat. Stir in ¾ cup full-fat sour cream until smooth and fully incorporated. Do not allow the sauce to boil. Taste and adjust seasoning as needed.
Back to the pot
- Nestle the chicken pieces and any juices back into the sauce. Simmer gently for about 10 minutes until heated through.
- Serve over spaetzle, egg noodles, rice, or even mashed potatoes.
Notes
- Trim the chicken – Remove any excess skin before cooking.
- Stick with bone-in pieces – The bones create a richer flavor, almost like making stock as the chicken cooks. Boneless just can’t compare.
- Use Argo Corn Starch – It blends smoothly and helps you avoid lumps in the sauce.
- Go full-fat – Sour cream adds creaminess, but don’t let the sauce boil after adding it, or it may curdle. Keep it at a gentle simmer. If it gets too thick, thin with a splash of cream or water.
- Protect your pot – Always use a wooden or silicone spoon so you don’t scratch the insert.
- Any pressure cooker works – Instant Pot, Ninja Foodi, or your favorite brand—just follow the directions for your specific model. I personally use a Ninja Foodi.