Instant Pot Chicken Paprikash (Paprikás Csirke)

This Instant Pot chicken paprikash comes from a delicious Hungarian stew recipe that is perfect for making in the pressure cooker. Serve with pasta, rice or potatoes for a delicious family dinner. This stew recipe is gluten-free and low-carb.

Instant Pot Chicken Paprika Recipe


Chicken paprikash or paprika chicken (also known as paprikás csirke) is a popular Hungarian dish and one that my family often made when I was growing up. I am not Hungarian, but having grown up in Europe, this creamy chicken stew has certainly made a regular appearance on our table.

This Instant Pot chicken paprikash recipe is a quick and easy way to prepare this dish, which normally requires extended simmering time. It’s perfect for a weeknight dinner and can be served over noodles, pasta, rice, potatoes or veggies.



This dish has two key ingredients: chicken and sweet paprika powder. The rest is really up to you! I love making mine with lots of onions, some butter, sour cream and garden peas. Other recipes call for green peppers or carrots; and, you will find different parts of chicken used depending on who’s cooking.

In this recipe, I am using diced chicken breast and thigh meat. I like to buy a whole chicken and separate the meat that I need and use the rest of the chook to make a lovely soup or chicken bone broth. You can buy chicken thighs or/and breast meat and dice it up; or, you can use chicken drumsticks or whole thighs. If using large chicken pieces, you may need to set the timer to 20 minutes.

Making instant pot chicken paprika


Traditionally, paprikash chicken is served with a small dumpling or gnocchi-like noodles called nokedli. For me, that’s too much extra work, so I usually make a side of boiled or mashed potatoes, steamed rice or pasta.

One thing I do always serve on the side is a simple cucumber and dill salad. It compliments this dish really well. I’ve included it in the recipe below.

Once cooked, this Instant Pot chicken paprika stew can be frozen for up to 3 months. It will keep for 3 days in the fridge, make sure to reheat well.



Instant Pot Chicken Paprikash

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4.75 from 4 votes

Instant Pot Chicken Paprikash Stew

Hearty and delicious, this Instant Pot paprikash chicken will delight the whole family. Serve over pasta, rice, potatoes or veggies.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Author: Instant Pot Eats


  • 1 medium onion diced
  • 1 tablespoon butter or dairy-free alternative
  • 1 tablespoon olive oil
  • 1 teaspoon salt use a little less if the stock is salty
  • 1.3 lb / 600 g diced chicken mix of breast and thigh meat is perfect but you can use either
  • 3 tablespoons paprika powder mild or sweet
  • 2 large cloves of garlic finely diced
  • 1 1/2 cups chicken stock stock cube and water is also fine, we love Kallo organic chicken stock cubes
  • 1 tablespoon tomato paste
  • 2 heaped tablespoons crème fraîche or sour cream
  • 1/2 cup frozen peas thawed out in warm water
  • 1 teaspoon arrowroot flour/starch or cornstarch
  • Extra sour cream to serve with if you wish

Cucumber dill salad

  • 2 medium cucumbers sliced thinly
  • 2 tablespoons finely chopped dill
  • 2 tablespoons crème fraîche or sour cream
  • Generous pinch of salt


  • Turn the pressure cooker on. Press the Sauté function key (it will show Normal, 30 minutes).
  • Add the onion, butter, olive oil and salt and cook for 5 minutes with the lid off. Stir a few times.
  • Add the diced chicken and cook for another minute or two together, stirring a few times. Add paprika and garlic and stir through, then add the chicken stock, tomato paste and crème fraîche or sour cream. Stir through.
  • Press the Keep Warm/Cancel function. Close and lock the lid of the Instant Pot. Check that the lid knob is turned to Sealing. Change the setting to Manual (High Pressure) and set the timer for 12 minutes. After 3 beeps the Instant Pot will start to build up the pressure and the cooking will begin.
  • Once the time is up, let the pressure release naturally or use a quick release method, and open the lid.
  • Add the peas and press Sauté. Cook for 5 minutes with the lid off, stirring a few times. This will evaporate some of the liquid and thicken the sauce.
  • After 5 minutes, scoop 1/4 cup of the sauce liquid into a small bowl and add the arrowroot flour (corn flour is also okay). Whisk to dissolve. Turn the Instant Pot to OFF and then stir in the arrowroot liquid and another tablespoon of crème fraîche/sour cream. This will further thicken the sauce.
  • To prepare the salad, combine all ingredients in a bowl and serve alongside chicken paprika.


For a dairy-free version, use ghee or coconut oil instead of butter and coconut cream instead of sour cream. I would also add a tablespoon of lemon juice in this case. And you can dress the cucumber and dill salad with lemon juice and olive oil.
KeywordPaprika, Poultry
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If you enjoy this recipe, share it with your Instant Pot loving friends and family. Questions and comments are welcome! 



Instant Pot Chicken Paprika Stew Recipe

Instant Pot Recipes
By Instant Pot Eats

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  1. My wife and i enjoyed this recipe tonight. I made a pot of rice to go with it and decided to add some to the insta to give it more body (my way of saying to get us full) the taste was very good – appreciate the recipe’s from this site always tasty. I was thinking for the next time adding diced tomatoes or something to give it more texture maybe even corn but we’ll see – thanks again.

  2. Is it possible to make this with whole bone in chicken tights? If so, how would you adjust the recipe? Thank you!

    1. Boneless chicken cooks faster than bone-in cuts. This recipe is developed for boneless diced chicken. So you would have to experiment with longer cooking time without drying out your chicken. My guess is a 2-minute difference. However, I suggest following the recipe for the first time as written for 12 minutes, check to see if it is fully cooked and rely on saute mode to finish up. Then next time you can adjust to your preference.

  3. In your notes, you say making it dairy free by using ghee. Ghee is clarified butter, therefore is not dairy free.

    I do look forward to trying this recipe.

    1. Ghee is 95-99% free of milk solids and is mostly fat and is very often used as a dairy-free swap by those that avoid dairy. If you’re avoiding dairy for vegan reasons, then, of course, you can use another fat substitute.

  4. This recipe looks delicious and based off the comments, one I’m most certainly going to try. Thanks for also including the side dish recipe. That’s so helpful in getting the whole meal planned. I had to look up “chook” … now I know! Thanks for the great recipes!

  5. Wow, this was sooo good! I served it over mashed potatoes with the cucumber salad on the side. Really, really easy and tasty. I have a good friend whose family is Hungarian and she brings me paprika from Europe every couple of years. It was exciting to make this.

    1. Yep, no problem! The cooking time shouldn’t increase much. You could add about 5 minutes to it if you do, and you don’t necessarily need to double the liquid if you want a thicker consistency.

  6. do you think i could use greek yogurt instead of sour cream? i typically prefer the low fat version as a substitute. thanks!

    1. Hi Michele. You could almost definitely use Greek yoghurt. Enjoy the healthier substitution!

  7. Thank you for offering a dairy-free option!! You don’t know how this excites me, as I have a child who is lactose and milk protein intolerant. This sounds amazing, and will be dinner tonight!

  8. This sounds so good!! Thanks for sharing!!! I think I’d like to add the gnocchi you mentioned. I’m relatively new & was wondering if you have any ideas on how to do so in the instant pot? TIA!!

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