For an even richer flavor, try browning the chicken thighs in the Instant Pot before adding the sauce ingredients. A dollop of sour cream or crème fraîche can be used in place of the yogurt for a tangier flavor. Adjust the amount of paprika to your preference. Smoked paprika adds a wonderful depth of flavor, but sweet paprika provides a more classic taste.
Instant Pot Chicken Paprikash
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING8 People
-
VIEWS30
Transport yourself to the heart of Hungary with this luxuriously creamy and flavorful chicken paprikash, effortlessly prepared in your Instant Pot. A symphony of sweet, smoky, and tangy notes dances on your palate, all in under an hour!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate42 g
-
Cholesterol113 mg
-
Fiber4 g
-
Protein28 g
-
Saturated Fat6 g
-
Sodium889 mg
-
Sugar6 g
-
Fat18 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Prepare the Noodles: In a large pot, bring lightly salted water to a rolling boil. Add egg noodles and cook until al dente, about 7-9 minutes. Drain well, then toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep warm. (Time: 7-9 minutes)
02
Step
2 mins
Sauté Aromatics: Turn on your Instant Pot and select the 'Sauté' function. Add olive oil, shallots, and garlic to the pot. Sauté until fragrant and softened, approximately 2-3 minutes. (Time: 2-3 minutes)
03
Step
0 mins
Build the Sauce Base: Pour in arrabbiata pasta sauce, chicken broth, and red wine vinegar. Stir to combine.
04
Step
12 mins
Pressure Cook the Chicken: Season chicken thighs with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken to the Instant Pot. Close and lock the lid, ensuring the pressure valve is sealed. Select 'High Pressure' and set the timer for 12 minutes. (Time: 12 minutes)
05
Step
10 mins
Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully release any remaining pressure using the quick-release method, as per the manufacturer's instructions. (Time: 10 minutes natural release + quick release)
06
Step
0 mins
Temper the Yogurt: In a small bowl, place 1/2 cup of plain yogurt. Gradually whisk in 1/2 cup of the hot sauce from the Instant Pot, one tablespoon at a time, to temper the yogurt and prevent curdling. Stir in the paprika until well combined.
07
Step
0 mins
Combine and Serve: Pour the tempered yogurt mixture back into the Instant Pot and stir gently to combine. Shred the chicken thighs directly in the pot using two forks.
08
Step
0 mins
Serve the shredded chicken and luscious sauce over the prepared egg noodles. Garnish each serving with a dollop of plain yogurt for extra creaminess and visual appeal.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kattie Crist
Jun 10, 2025This recipe was a lifesaver on a busy weeknight! The Instant Pot made it so quick and easy, and the flavor was amazing.
Sarah Cummings
Apr 27, 2025My family devoured this! Even my picky eaters loved it. I'll definitely be making this again.
Allen Torphy
Mar 14, 2025The yogurt trick to prevent curdling worked perfectly! My paprikash was so creamy and smooth.
Marcellus Mitchell
Mar 11, 2025I loved the blend of paprikas! It added a really unique and delicious flavor to the dish.