clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot Chicken Paprikash

Instant Pot Chicken Paprikash Stew

  • Author: Instant Pot Eats
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Hungarian


Hearty and delicious, this Instant Pot paprikash chicken will delight the whole family. Serve over pasta, rice, potatoes or veggies.


  • 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


  1. Turn the pressure cooker on. Press the Sauté function key (it will show Normal, 30 minutes).
  2. Add the onion, butter, olive oil and salt and cook for 5 minutes with the lid off. Stir a few times.
  3. 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.
  4. 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.
  5. Once the time is up, let the pressure release naturally or use a quick release method, and open the lid.
  6. 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.
  7. 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.
  8. 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.


  • Serving Size: 1.5 cups of stew + quarter of the salad
  • Calories: 373
  • Sugar: 7 g
  • Sodium: 1079.3 mg
  • Fat: 15.6 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 20.5 g
  • Fiber: 5.3 g
  • Protein: 38.8 g
  • Cholesterol: 131.8 mg

Keywords: Paprika, Poultry