Best 2 Instant Pot Chicken Paprikash Recipes

Are you craving a delicious and comforting meal that combines the flavors of paprika, chicken, and creamy sauce? If so, instant pot chicken paprikash is the perfect recipe for you. With its tender chicken, vibrant sauce, and ease of preparation in an instant pot, this dish is sure to become a family favorite. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create the ultimate instant pot chicken paprikash.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CHICKEN PAPRIKASH

Instant Pot® Chicken Paprikash image

This chicken paprikash can be made either in an Instant Pot® or on the stovetop. No matter which method you use, it will be cooked in less than 30 minutes! Feel free to use a blend of paprika--I used 3 different types: smoked paprika, sweet paprika, and regular paprika.

Provided by thedailygourmet

Categories World Cuisine Recipes European Eastern European Hungarian

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (12 ounce) package egg noodles
2 tablespoons butter
1 tablespoon minced parsley
1 ½ teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
3 shallots, thinly sliced
6 cloves garlic, coarsely chopped
2 cups arrabbiata pasta sauce
¼ cup chicken broth
3 tablespoons red wine vinegar
2 pounds boneless, skinless chicken thighs
1 cup plain yogurt, divided
3 tablespoons paprika

Steps:

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 42.1 g, Cholesterol 113.3 mg, Fat 17.7 g, Fiber 3.6 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 889 mg, Sugar 6.4 g

INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES

Instant Pot® Chicken Paprikash with Egg Noodles image

Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.

Provided by Tom G.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
2 cups chicken stock
2 tablespoons paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 ½ tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

Steps:

Pat chicken dry; season with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.2 g, Cholesterol 141.6 mg, Fat 30.3 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 11.7 g, Sodium 559.4 mg, Sugar 1.9 g

Tips:

For a richer flavor, use a whole chicken cut into 8 pieces instead of boneless, skinless chicken breasts.
If you don't have paprika on hand, you can substitute a blend of cumin, coriander, and chili powder.
To save time, use pre-cut vegetables.
Serve chicken paprikash over egg noodles, mashed potatoes, or rice.
Garnish with fresh parsley or dill before serving.

Conclusion:

Chicken paprikash is a classic Hungarian dish that is easy to make in the Instant Pot. This hearty and flavorful stew is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and creamy. Serve chicken paprikash over your favorite sides, such as egg noodles, mashed potatoes, or rice. You can also garnish it with fresh parsley or dill before serving.