Juicy Instant Pot Chicken Paprikash Recipe
This Juicy Instant Pot Chicken Paprikash is a rich, flavorful dish that’s perfect for a cozy family dinner. Made with tender chicken, savory vegetables, and smoky paprika, this traditional Hungarian-inspired dish is easy to prepare thanks to the Instant Pot.
It’s a comforting, hearty meal that’s ready in no time, perfect for busy weeknights. Serve it over noodles for a satisfying, full-flavored dish that everyone will love.
Why Will You Love This Recipe?
- Quick and easy – The Instant Pot cuts down the cooking time significantly while still delivering the deep, rich flavors of a slow-cooked dish.
- Tender and juicy chicken – The chicken thighs become incredibly tender and flavorful, absorbing all the delicious smoky paprika and tomato broth.
- Healthy and hearty – Packed with veggies like carrots, celeriac, and parsnip, this dish is as nutritious as it is comforting.
Recipe Variations
- Use chicken breasts – If you prefer, you can use chicken breasts instead of thighs, just be mindful that the texture may be slightly different.
- Add sour cream – For a creamier version, stir in a dollop of sour cream right before serving.
- Spicy option – If you like a bit of heat, add a pinch of cayenne pepper or chili flakes to the dish.
- Serve with potatoes – You can swap out the noodles for mashed potatoes or even rice for a different take on the dish.
Tools You’ll Need
- Instant Pot – To sauté the vegetables and pressure-cook the chicken to perfection.
- Food processor – To finely chop the vegetables if you want to speed up the prep time.
FAQ
Can I freeze it?
Yes, this dish freezes well. Store the chicken paprikash in an airtight container for up to 3 months. Reheat on the stove or in the microwave, adding a little chicken broth if needed to bring back the sauce’s consistency.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
What can I serve this with?
This chicken paprikash is traditionally served over egg noodles, but it’s also delicious with mashed potatoes, rice, or even crusty bread to soak up the sauce.
Is this recipe gluten-free?
As long as you serve it with gluten-free noodles or rice, this recipe is naturally gluten-free.
Other Recipes You’ll Love
- Instat Pot (Pressure Cooker) Shredded Chicken
- Instant Pot Lasagna Soup
- Instant Pot Beef Stroganoff
- Oven Baked Chicken Legs with Potatoes
- Boneless Chicken Thigh Piccata with Pasta
- Sweet and Saucy Chicken Drumsticks
- Air Fryer Chicken and Cherry Tomato Dairy-Free Pasta
Instant Pot Chicken Paprikash Recipe
Equipment
Ingredients
- 3 garlic cloves minced
- 2 onions finely chopped
- 2 medium carrots finely chopped
- 1 oz celeriac root, finely chopped 30 g
- 1 oz parsnip, finely chopped 30 g
- 6 chicken thighs zabatci, seasoned with salt and pepper
- 10.5 oz tomato passata 300 g
- 2 bay leaves
- 1 tsp salt
- 2 tsp smoked paprika
- ½ tsp black pepper
- Chicken broth enough to just reach the level of the chicken, without fully covering it
Instructions
- Set the Instant Pot to the sauté setting. Add a bit of olive oil and sauté the chopped onions and garlic for about 5 minutes until softened.
- Add the finely chopped carrots, celeriac, and parsnip. Cook for another 5 minutes, stirring occasionally.
- Season the chicken thighs with salt and pepper, then add them to the Instant Pot along with the tomato passata, bay leaves, smoked paprika, salt, and black pepper. Pour in enough chicken broth to just reach the level of the chicken without fully submerging it.
- Close the Instant Pot lid, set to cook under pressure for 12 minutes.
- Once the cooking time is up, release the pressure naturally for a few minutes, then quick-release any remaining pressure.
- Serve the chicken paprikash over noodles or your preferred side, and enjoy!
