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Instant Pot Paprika Chicken
Also known as Chicken Paprikash
40 minutes,   4 servings
recipe image
1 large Onion
2 Garlic cloves
3 Tbsp Olive oil
2 lbs Chicken thighs, bone in, skin removed.
1 tsp Salt
1 tsp Black pepper
2 Tbsp Paprika
1 Bay leaf (whole)
1 ½ cups Chicken stock
1 cup Heavy cream
2 Tbsp Sour cream
5 Tbsp Corn starch
½ Lemon
for serving Cooked pasta, rice, or dumplings
1.  Dice the onion (1 large) and mince the 2 garlic cloves.
2.  Press “saute” function on your instant pot.
3.  Pour 3 tablespoons of olive oil in the pot.
4.  Add the onion and minced garlic. saute this for a few minutes.
5.  Stir frequently to avoid burning the garlic.
6.  After about 3 minutes, add the chicken thighs (2 lbs, skinless, bone in).
7.  Cook the chicken thighs (skin removed) on each side for a few minutes to lock the juices inside. We don't need to fully cook them here.
8.  Add 1 tsp of salt, 1 tsp of black pepper, and 2 tbsp of paprika.  ©
9.  Stir everything with a wooden spoon so the thighs are coated with the seasoning.
10.  Add the 1 1/2 cups of chicken stock and 1 bay leaf.
11.  Close and lock the lid, set the steam release to “sealing” position.
12.  Press “manual” and adjust the time to 5 minutes.
13.  After the cycle is finished, wait for 10 minutes before releasing the pressure manually.
14.  Press "saute" and pour in 1 cup of heavy cream, 2 tbsp of sour cream, and 5 tbsp of corn starch diluted in a little water.
15.  Squeeze in the juice of 1/2 lemon and taste.
16.  Add more seasoning or lemon juice, if needed.
17.  Serve with dumplings, or pasta, or rice.

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Instant Pot Paprika Chicken. Recipe on first page, not a blog.