This Instant Pot chicken paprikash recipe is a staple in my house. It’s easy, and everyone loves it – so why not share? Some links in this post are affiliate links that earn me a commission if you purchase through them.
The first time I had chicken paprikash was when a friend brought some over in a container – just for me to try. I loved it, and my kids did, too.
Then I forgot to ask her for the recipe.
I figured it out after that, and I’ve played with it and tweaked it to fit my family’s preference. This may not be the traditional Hungarian recipe, but it’s a pretty close approximation and totally kid friendly.
How much does my family love this dinner? I may have made this for well over a year before it didn’t all disappear before I could take photos.
I tried doubling the chicken, and it still disappeared. Finally my son ate at a friend’s house, and I managed to snag photos so I can share with you.
Traditionally, you serve chicken paprikash over noodles, rice, or potatoes. Most traditionally noodles, but rice makes it way faster, and we love it this way.
Most people also make it with boneless chicken thighs. While I love it this way, my kids prefer it with chicken breasts. You know how I usually make it now?
Thankfully, this recipe is pretty flexible so it works well with both chicken breasts and chicken thighs. And over noodles or rice – which makes this a perfect gluten free meal.
Whichever way you make it, just make it. This Instant Pot chicken paprikash is a total winner around here – and I bet it will be for you, too!
Are you an Instant Pot fan? Check out all my other favorite Instant Pot recipes at the bottom of this article.
How to Make Instant Pot Chicken Paprikash
Turn your Instant Pot to saute.
While the Instant Pot heats, dice your onion and mince the garlic. Once the Instant Pot heats, add the oil. Waiting helps create a nonstick surface in your Instant Pot, so you’re less likely to have anything stick or end up with a burn error.
Add the onion, tomato paste, and paprika, and cook for a minute, then add the garlic. Then turn off the Instant Pot. The residual heat is plenty to finish softening the onions until they turn translucent and cook the garlic, which is what you want.
Stir periodically to ensure they all cook equally. If you leave the Instant Pot on while you saute them, they often cook too much.
When you add dried spices like smoked paprika to onions while you saute them, it releases the oils more and brings out flavor even better. Even if your recipe doesn’t call for it, think about adding dried spices and tomato paste when you saute your onion and garlic.
Add the chicken stock, lemon juice, and chicken. Close the lid and ensure the vent is set to seal. Cook for 9 minutes. If you have extra thick breasts, add a minute or two, but most chicken cooks just fine at nine minutes.
One great thing about the Instant Pot is that you can use frozen meat and not only fresh. If you plan to use frozen chicken, follow the same instructions, but set the Instant Pot to cook for 16 minutes instead. You don’t want to know how many nights that’s saved me!
Once the cycle finishes on your Instant Pot chicken paprikash, let it do a natural pressure release for 10 minutes. While you wait, add cornstarch to a small bowl with water and use a fork to whisk it together.
After ten minutes, carefully open the lid. Remove the chicken and let it rest on a plate or cutting board. Add the cornstarch mixture to the Instant Pot and turn the pot to saute. Stir and let it thicken for a couple minutes.
Turn the Instant Pot to warm, and add the half and half and salt. Add the chicken and stir gently to coat with the sauce.
Taste to ensure you have the right balance and add more lemon, cream, or salt to fit your preference. Serve immediately over rice.
This reheats well the next day. Store any leftovers in a tightly sealed container in your fridge for up to three days.
- 2 T oil
- 1 onion, diced
- 3 T smoked paprika
- 2 T tomato paste
- 4 cloves garlic, minced
- 2 lb chicken
- 1 c chicken stock
- 1/4 c lemon juice
- 3 T cornstarch
- 2 T cold water
- 1/2 c half and half
- 1 t salt
- Turn Instant Pot to saute. While it heats, dice onion and mince garlic.
- Add oil, then onion, tomato paste, and paprika. Cook for a minute, then add garlic and immediately turn off Instant Pot. Stir periodically until onion softens.
- Add chicken stock, lemon juice, and chicken. Close lid and set vent to seal. Cook for 9 minutes.
- After it finishes cooking, do a natural pressure release for 10 minutes. While you wait, add cornstarch to a small bowl with water and whisk.
- Carefully open the lid. Remove chicken to a plate or cutting board. Add cornstarch to the IP and turn the pot to saute. Stir and let it thicken for a couple minutes.
- Turn to warm, and add half and half and salt, then chicken and stir gently to coat with sauce.
- Taste to ensure you have the right balance and add more lemon, cream, or salt to fit your preference. Serve immediately over rice.
If you have extra thick breasts, add a minute or two to the cooking time, but most chicken cooks just fine at nine minutes.
One great thing about the Instant Pot is that you can use frozen meat and not only fresh. If you plan to use frozen chicken, follow the same instructions, but set the Instant Pot to cook for 16 minutes instead. You don't want to know how many nights that's saved me!
Nutrition Information:Yield: 8 Serving Size: 4 oz chicken
Amount Per Serving:Calories: 205 Total Fat: 7g Sodium: 131mg Carbohydrates: 7g Sugar: 2g Protein: 23g
Have you ever tried Instant Pot chicken paprikash?
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