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Instant Pot Paprika Chicken
Also known as Chicken Paprikash
40 minutes,   4 servings
recipe image
Ingredients
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
Preparation
1. Dice the onion (1 large) and mince the garlic cloves (2).
2. Press the 'sauté' function on your Instant Pot.
3. Pour 3 Tbsp of olive oil into the pot.
4. Add the diced onion and minced garlic. Sauté for a few minutes.
5. Stir frequently to avoid burning the garlic.
6. After about 3 minutes, add the chicken thighs (2 lbs, skinless and bone-in).
7. Cook the chicken thighs on each side for a few minutes to lock in the juices. Do not fully cook them here.  © FirstPageRecipes.com
8. Add 1 tsp of salt (divided), 1 tsp of black pepper (divided), and 2 Tbsp of paprika.
9. Stir everything with a wooden spoon so the thighs are coated with the seasoning.
10. Add 1 ½ cups of chicken stock and 1 bay leaf.
11. Close and lock the lid, and set the steam release to the '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 'sauté' 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 ½ lemon and taste.
16. Add more seasoning or lemon juice if needed.
17. Serve with dumplings, pasta , or rice.
recipe image Instant Pot Paprika Chicken

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