A delicious Instant Pot chicken recipe, this Instant Pot Chicken Paprika is the epitome of delicious, comfort food – hearty, rich, filling and flavorful.
Instant Pot Paprikash Recipe
Last year, my favorite Hungarian restaurant in my city closed down so the owners could retire. It was such a fun place with lush furniture, great staff and heaping plates of delicious Hungarian food, like this chicken paprika.
Of course, after my initial mourning period, I set out to recreate their flavorful and creamy chicken paprika recipe with pull-apart chicken and a richly spiced stew-like broth.
It may not look like much, but this chicken paprika is comfort food at it’s finest. Healthy, delicious and super filling. Plus, it’s low-carb if that’s something you’re trying to do. It’s simple enough to throw together on a weeknight, but delicious enough to serve to guests.
While I love my Crockpot Rotisserie Chicken Soup and Instant Pot Chicken and Dumplings, this chicken stew kind of blows them out of the water in terms of flavor. Once you try it, you’ll start craving it whenever the weather starts getting colder. (Plus all those spices, veggies and protein would be great if you were fighting a cold.)
If it’s not obvious enough by the name, this recipe requires a great-quality paprika. Fresh (not the stuff that’s been in the back of the cupboard for two years), preferably Hungarian. Paprika is made from dried peppers and is usually categorized as either hot, sweet or smoked. I used smoked paprika in my recipe, but sweet would also be great – bringing a fruity, slightly bitter, flavor profile.
Is Chicken Paprika spicy? If you use hot paprika, or double the amount of paprika called for in this recipe, you can make this chicken paprika recipe spicy. However, the amount called for in the recipe below is just enough to add a bit of warmth and flavor, without making it spicy – so it’s perfect for the whole family. Use sweet paprika if you really want to avoid heat, or smoky paprika if you want to add a smoky flavor profile to your stew.
Can this Instant Pot Chicken Paprika be frozen? Absolutely, you can store in your favorite freezer bags or airtight freezer containers for up to two months. (This set of freezer containers is a crazy bargain.) You may want to omit the sour cream if you plan on freezing it, as sour cream can separate when reheating, but it will still be safe to eat.
What kind of chicken should I use for chicken paprika? I personally like using chicken thighs for fall-apart chicken with great flavor. Bone-in has the best flavor but it can be tricky to ensure you get all of the bones afterwards, so go with your personal preference of bone-in or boneless. Chicken breasts can also be used.
What is the difference between goulash and paprikash? While both are paprika-based stews, goulash often contains potatoes and beef or veal, while paprikash does not contain potatoes and usually uses chicken or veal.
What to Serve with Chicken Paprika
- Instant Pot Bread
- Homemade Pretzel Rolls
- Crunchy green vegetables, like green beans, asparagus, etc.
- Homemade Spaetzle from the Wanderlust Kitchen
- Egg Noodles
- Colcannon Mashed Potatoes
- Brussel Sprout Salad
- Cauliflower Rice
- Homemade French Fries
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Instant Pot Chicken Paprikash Ingredients
- Olive oil (or oil of choice)
- Onion, chopped
- Garlic, chopped
- Chicken thighs <– you can debone before adding to the recipe, or carefully remove after cooking
- Sweet bell peppers, chopped
- Paprika <– sweet or smoky are my suggestions
- Salt and pepper, to taste
- Water or stock <– check out our recipe for Instant Pot Chicken Stock
- Tomato paste
- Greek yogurt or sour cream
- Parsley, optional garnish
- Lemon juice, optional for serving
Scroll down to the printable recipe card for full measurements.
Tip: you can chop the chicken in advance or shred after cooking. Shredded after is way easier!
Kitchen Tools You May Find Helpful
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
- Measuring cups and spoons
How to Make Instant Pot Chicken Paprika
Place the oil in the IP and select the saute setting.
Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
Turn off the saute setting and add the thighs, peppers and seasoning.
I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.
Secure the lid and select the “soup/stew” setting for 10 minutes.
Natural release, then shred the chicken with two forks.
Serve in bowls with a dollop of sour cream, or alongside some mashed potatoes or mashed cauliflower.
Grab our free printable recipe for our Instant Pot Chicken Paprika stew recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 129mgSodium: 344mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 27g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this flavorful chicken stew recipe as much as mine does! It’s a staple in our house once the weather starts to get chilly.