Description
Hearty Hungarian classic Chicken Paprikash emerges effortlessly from your instant pot, blending rich paprika-infused flavors with tender chicken and creamy sauce. Comfort and tradition meld perfectly, inviting you to savor each satisfying spoonful of this soul-warming European delicacy.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) boneless, skinless chicken thighs
Aromatics and Spices:
- 1 large onion, diced
- 2 tablespoons Hungarian paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquid and Thickening Ingredients:
- 1 cup (240 milliliters) chicken broth
- 1/2 cup (120 grams) sour cream
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (16 grams) flour
Garnish and Serving:
- Fresh parsley, chopped
- Egg noodles
Instructions
- Activate the Instant Pot’s sauté function and warm the olive oil until shimmering.
- Introduce diced onions and sauté until they become soft and translucent, approximately 3-4 minutes.
- Sprinkle Hungarian paprika, garlic powder, salt, and black pepper into the pot, stirring to awaken the aromatic spices for about 1 minute.
- Carefully place chicken thighs into the pot, browning each side for 2-3 minutes to develop a rich golden exterior.
- Pour chicken broth into the pot, using a wooden spoon to scrape and release any caramelized bits from the bottom.
- Secure the lid and program the Instant Pot to high-pressure cooking for 15 minutes, ensuring thorough chicken preparation.
- Allow natural pressure release for 10 minutes, then quickly vent any remaining pressure.
- Extract chicken pieces and temporarily transfer to a separate plate.
- Create a smooth thickening agent by whisking sour cream and flour in a small bowl, then gently incorporate into the cooking liquid to create a velvety sauce.
- Reintroduce chicken to the pot, delicately coating each piece with the creamy paprika sauce.
- Plate the chicken paprikash over egg noodles, garnishing with fresh parsley for a vibrant presentation.
Notes
- Always use Hungarian sweet paprika for authentic flavor, as it provides a rich, deep taste distinct from regular paprika.
- Consider using bone-in chicken thighs for extra moisture and deeper flavor profile, which helps prevent dry meat.
- Whisking sour cream with flour before adding prevents curdling and ensures a smooth, creamy sauce texture.
- For gluten-free version, substitute regular flour with cornstarch or almond flour to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg