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Get ready for a journey into flavor with this instant pot paprikash recipe, my friends! I've been cooking this savory and tangy chicken dish for years, and it's a real crowd-pleaser. Imagine tender chicken swimming in a creamy, paprika-infused sauce. Yeah, it's as mouthwatering as it sounds. Stay tuned, won't you, for a recipe that might very well become your new go-to comfort food. Your taste buds will thank you. Big time. Let's do this!
Ingredients for Instant Pot Paprikash
- Olive oil: Adds richness and flavor to the dish, helping to sauté the onions, garlic, and chicken for a delicious base.
- Onion: Provides a sweet and savory flavor base, enhancing the overall taste of the paprikash dish.
- Garlic: Adds a depth of flavor and aroma to the dish, complementing the chicken and paprika beautifully.
- Chicken thighs: Tender and flavorful, the chicken thighs are the star protein of the dish, soaking up the paprika and broth flavors.
- Sweet paprika: Infuses the dish with a rich, smoky, and slightly sweet flavor, essential for authentic paprikash taste.
- Chicken broth: Provides a savory liquid base for the dish, enhancing the overall flavor and keeping the chicken moist.
- Sour cream: Adds a creamy and tangy element to the dish, balancing out the richness of the paprika and chicken.
Read more: Instant Pot Pozole Recipe: A Simple Delight
Essential Tools for Making This Recipe
- Instant Pot: Essential for pressure cooking the paprikash quickly while keeping the flavors locked in.
- Sauté Mode: Used to sauté the onions, garlic, and chicken before pressure cooking to enhance the flavors.
- Tongs: Handy for turning the chicken pieces while browning and removing them from the Instant Pot easily.
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Instant Pot Paprikash Recipe: A Simple Delight
Equipment
- Instant Pot
- Knife
- Cutting board
- Mixing Spoon
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1.5 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
- 2 tablespoons sweet paprika
- 1 cup chicken broth
- 0.5 cup sour cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, and cook until softened.
- Add the chicken pieces and paprika, and cook until the chicken is browned on all sides.
- Pour in the chicken broth and season with salt and pepper.
- Close the Instant Pot lid and set to high pressure for 8 minutes.
- Once done, quick release the pressure and stir in the sour cream.
- Serve the paprikash over cooked noodles or rice, garnished with chopped parsley.
Notes:
Nutrition value:
Keywords:
Can You Make Paprikash Ahead of Time or Freeze It?
Make Ahead Instructions
- Cook the paprikash as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Cool the paprikash completely before freezing.
- Transfer to a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Hungarian paprikash is traditionally made with chicken or veal, but it can also be prepared with mushrooms for a delicious vegetarian version.
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