This Pressure Cooker Chicken Paprikash is a simple Hungarian recipe that’s easily made with onions, chicken, paprika and sour cream. This Instant Pot version is gluten free.
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What is Chicken Paprikash?
Chicken Paprikash, or Chicken Paprika as it’s also known is a is a popular recipe of Hungarian origin. The name is derived from the use of paprika, a spice commonly used in Hungarian cuisine.
The Chicken is typically simmered in the sauce to get that wonderful smoky paprika flavor!
How to cook Chicken Paprikash in your Instant Pot pressure cooker
I love this pressure cooker chicken paprikash recipe because it works equally well as a quick weeknight recipe but at the same time it’s fancy enough to serve to your dinner party guests.
I like to brown the chicken thigh skin before I add them to the Instant Pot. The skins don’t stay crispy once the chicken thighs are cooked, but I think this extra step adds a little more flavor to the finished dish.
The thighs are then cooked in the smoky paprika rich tomato sauce, with the peppers added in at the end to cook. It’s finished with a lovely swirl of sour cream, it’s delicious!
Kitchen Items you’ll need to make Pressure Cooker Chicken Paprikash
You’ll need an electric pressure cooker to make this recipe, it will work in any brand. The timings are for an electric pressure cooker, but if you have a stove top pressure cooker you will probably need to adjust the cook time down a little.
I highly recommend choosing one of the Instant Pot brand of pressure cookers, I have two of them.
I also have a helpful post that lists my top ten Instant Pot accessories so make sure you take a look at that too!
Related Instant Pot Chicken Recipes
Chicken Paprikash is a simple Hungarian recipe that's easily made with onions, chicken, paprika and sour cream. This Pressure Cooker (Instant Pot) version is gluten free.
- 8 chicken thighs , skin on
- 2-3 tbsp olive oil
- 1 large onion , chopped
- 14 oz canned chopped tomatoes , 400g
- 1 cup gluten free chicken stock , 250 mls
- 1/8 tsp cayenne pepper
- 1 tbsp paprika , plus a little extra, to sprinkle
- 1-2 tsp salt
- 1 tsp freshly milled black pepper
- 1 medium green or red bell pepper , deseeded and cut into small strips
- 1 tbsp cornstarch
- 1/2 cup sour cream , 125 mls
Turn on the saute function on your electric pressure cooker and adjust to the medium heat option. don't wait for the display to say 'hot' add oil right away. After about a minute add the chicken thighs skin side down a couple at a time and brown the skin, about 5 minutes per batch.
After all the chicken pieces have been browned add the onion and saute in the oil remaining in the bottom of the pot. you want the onion to become soft, not brown so you'll need to watch it and keep stirring them for about 5 minutes
When the onions are softened, turn off the saute function.
Add canned chopped tomatoes, gluten free chicken stock, cayenne pepper, paprika, salt and pepper to the pot and stir well.
Return the chicken pieces to the pot
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 10 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
After 12 minutes you can carefully and slowly release the rest of the pressure.
Remove the lid and take the chicken pieces out and cover them with foil to keep warm.
Mix 1 tbsp cornstarch with 1 tbsp water and add it to the pot and stir well to thicken the sauce.
Add the sliced peppers and turn on the saute function, cook them in the sauce until they are as soft as you like them, and the sauce thickens. Serve the sauce over the top of the chicken.
Just before serving, spoon the soured cream over the tomato sauce, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.
Adapted from Delia