Chicken Paprikash Instant Pot
Thick, creamy, and meaty, this Chicken Paprikash Instant Pot recipe is a winner! So easy to make and with so much flavor, everyone will want seconds!
Servings: 4 servings
Calories: 697kcal
Equipment
- Instant Pot
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken thighs bone-in, skin on
- 4 cups sliced onions
- 2 cloves garlic minced
- 2 cups low or no sodium chicken broth
- 4 teaspoons paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot paprika or to taste
- 2 tablespoons all purpose flour
- 1/3 cup sour cream full fat works best in this recipe
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Set your Instant Pot to Sautee, High. Give it a minute or two to heat up.
- Add some oil to the bottom of the Instant Pot insert. When the oil is shimmering and hot (but not smoking) add the seasoned chicken thighs, skin side down. Let them sear for 2-3 minutes then flip them over. You may need to do this in two batches so you don't overcrowd the insert.
- Remove the chicken and set aside. Add the sliced onion to the hot Instant Pot - keep it on sautee.
- Stir the onions around, sauteeing them for 4-5 minutes or until they are soft and translucent. Add the garlic and sautee an additional minute or until the garlic is fragrant.
- Deglaze the Instant Pot with 1/4 cup chicken broth. Add it to the hot onions and scrape up all the crunchy bits stuck to the bottom of the IP. Turn off the heat and add the rest of the chicken broth.
- Add the paprika and mix well.
- Return the chicken to the Instant Pot, seal it and set it to Soup/Stew and set it for 15 minutes. Natural release for 10 minutes.
- Remove the chicken from the IP and set aside on a clean plate.
- Mix 2 tablespoons of all purpose flour with 1/4 cup of water to make a thick liquid. Add this in a slow stream while whisking, to the still boiling liquid. If it has stopped boiling, put it back on Sautee for a few minutes.
- When the gravy has boiled and thickened, turn off the heat and remove the insert from the Instant Pot. Add a few spoonfuls of hot sauce to the sour cream (to temper it) and mix thoroughly. Add the sour cream mixture back into the rest of the gravy, stirring well to blend it in.
- Season the sauce with salt and pepper and spoon it over your chicken. Enjoy!
Notes
Chef Jenn's Tips
- Remove excess skin from the chicken thighs before searing them.
- If the thighs are sticking to the bottom of the Instant Pot while searing them, let them go another minute or two. They should release fairly easily when they're browned.
- Don't overcrowd the IP when searing the chicken, or it'll just steam and not brown.
- Add the paprika to the chicken stock or broth in the Instant Pot, so it doesn't burn.
- If your gravy is too thin, mix more flour and water and add 1 tablespoon of it at a time to the sauce and boil it to thicken.
Nutrition
Serving: 1thigh and sauce | Calories: 697kcal | Carbohydrates: 21g | Protein: 42g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 523mg | Potassium: 859mg | Fiber: 3g | Sugar: 8g | Vitamin A: 682IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 3mg