🐓Instant Pot Chicken Paprikash Recipe2022-02-26
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 18m
- Ready In: 28m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.6 g
Trans Fat1.2 g
Unsaturated Fat0.5 g
Instant pot chicken paprikash recipe. Homemade Chicken Paprikash is easier to make than you imagine, and it is one of the easiest recipes on our site. The vegetables give this chicken paprikash an instant taste of the farms.
What are the benefits of cooking in an instant pot?
Instant pot is a multi-cooker that allows people to cook in a fraction of the time. It cooks food quickly and efficiently, saving users both time and money.
An instant pot has many benefits for people who are busy or have limited space in their homes. It can help you save time by cooking all your meals at once and it can also save you money because it’s cheaper than buying individual appliances.
If you’re looking for an appliance that saves you time and money, then the instant pot is perfect for you!
What is the best way to serve chicken paprikasih?
A well-known way of serving chicken paprikasih is by frying it with onions and tomatoes, creating a thick sauce that coats the chicken and creates an interesting flavor combination.
This recipe can also be served with rice or by itself as a meal on its own. It can also be served as a side dish for any type of meat or vegetable dish.
What are the flavors of chicken paprikash?
Chicken paprikash is a Hungarian dish that is typically made with chicken, paprika, sour cream, and tomatoes.
Chicken Paprikash can be made in a variety of flavors. These flavors include:
What other dishes can I cook in an instant pot?
Instant pot is a multi-cooker that has so many uses. It can be used to cook main dishes, side dishes, soups, desserts, and more.
There are so many recipes that you can make in an instant pot. Some of the popular ones are the following:
Instant Pot Chicken Paprikash Recipe
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- 2 tablespoons unsalted butter
- 2-3 pounds (960-1.44 kg) boneless and skinless chicken breasts or thighs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium yellow onion, peeled and chopped
- 6 oz (180 g) mushrooms, thinly sliced
- 1 teaspoon dried thyme
- 2/3 cup (160 ml) chicken broth
- 15 oz (450 ml) can diced tomatoes, drained
- 1½ tablespoons sweet paprika
- 1/3 cup (80 ml) sour cream
Melt the butter in an electric instant pot turned to browning function. Season the chicken with salt and black pepper and, working in batches, add seasoned meat and brown lightly, for about 2-3 minutes. Transfer browned chicken to a large bowl. Repeat with the remaining chicken.
Add the onion to the pot. Cook, stirring occasionally, until softened, for about 2 minutes. Stir in mushrooms and thyme. Cook, stirring, for a further 5 minutes.
Pour in the broth and, using a wooden spatula, scrape any browned bits from the bottom of the cooker. Stir in drained tomatoes and paprika. Return browned chicken to the instant pot.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using a slotted spoon, remove cooked chicken from the cooker and transfer it to a serving bowl.
Switch the instant pot to browning function. Bring the sauce to a simmer. Cook, stirring occasionally until the sauce is reduced to half, for about 3-4 minutes.
Add sour cream and mix well. Pour the sauce over the cooked chicken. Stir well. Serve hot.