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Chicken Paprikash

Chicken Paprikash

  • Makes
    4 servings
  • Cook Time
    55 minutes
  • Slow Cook Time
    3½ to 4½ hours
  • Active time plus cooling
    25 minutes active
  • Rating

Pressure cooked in the Instant Pot, this Hungarian classic can be on the table in an hour, and with fewer than 10 ingredients. To streamline the process even more, prep the dill while the chicken cooks, as it’s not used until the end of cooking to finish the sauce and as a garnish. Paprika is a key ingredient in this dish, so make sure yours is fresh and fragrant; paprika that has gone stale and lost its flavor and color will result in a bland, lackluster stew. Buttered egg noodles are the perfect accompaniment.

Tip

Don’t use low-fat sour cream. It lacks richness and body and will make a lean, watery chicken paprikash.

Ingredients
  • 2

    tablespoons salted butter

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons sweet paprika

  • 1

    tablespoon tomato paste

  • 3

    pounds bone-in, skin-on chicken thighs, skin removed and discarded

  • 1

    cup sour cream

  • 1

    tablespoon cornstarch

  • 4

    tablespoons chopped fresh dill, divided

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until the onion is golden brown, about 6 minutes. Add the paprika and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in ½ cup water, scraping up the browned bits. Nestle in the chicken in an even layer, slightly overlapping the pieces if needed.

Step 2

Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot.

Step 3

Using tongs, transfer the chicken to a dish and tent with foil. In a small bowl, whisk together the sour cream and cornstarch. Stir the mixture into the pot, then select More/High Sauté and cook, whisking constantly, until the sauce begins to simmer and is lightly thickened.

Press Cancel to turn off the pot, then taste and season with salt and pepper. Stir in 2 tablespoons of dill. Using potholders, carefully remove the insert from the housing and pour the sauce over the chicken. Sprinkle with the remaining 2 tablespoons dill.

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