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2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon smoked paprika (optional for extra flavor)
1 cup chicken broth
1 cup sour cream
2 tablespoons all-purpose flour
1 red bell pepper, thinly sliced
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Cooked egg noodles or rice for serving
Turn on the Instant Pot to the “Sauté” mode. Heat the vegetable oil in the pot.
Add the chopped onions and sauté for about 2-3 minutes until they become translucent.
Add the minced garlic, sweet paprika, and smoked paprika (if using) to the onions. Sauté for another 1-2 minutes, stirring constantly, until the spices become fragrant.
Add the chicken pieces to the pot and season with salt and pepper. Sauté for 3-4 minutes, or until the chicken starts to brown.
Pour in the chicken broth, and use a wooden spoon to deglaze the bottom of the pot by scraping any browned bits. This adds extra flavor to the dish.
Close and lock the Instant Pot lid. Set the valve to the sealing position. Cook on high pressure for 8 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then manually release any remaining pressure.
In a small bowl, whisk together the sour cream and flour until smooth.
Open the Instant Pot and switch it back to the “Sauté” mode. Stir in the sliced red bell pepper and the sour cream mixture. Cook for a few minutes, stirring gently, until the sauce thickens and the peppers become tender.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the Chicken Paprikash hot over cooked egg noodles or rice. Garnish with chopped fresh parsley.
Enjoy your Instant Pot Chicken Paprikash, a delicious and comforting Hungarian dish with tender chicken in a creamy paprika sauce!