Press “SAUTE” function on your Instant Pot. Pour 3 tablespoons of olive oil in the inner pot. Add the onion and garlic. Sauté this for a few minutes. Stir frequently to avoid burning the garlic. In about 3 minutes, add the chicken thighs. Cook them on both sides for a few minutes. All you need is to lock the juices inside.
Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the thighs are coated with the seasoning.
Throw in bay leaf and pour in the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.
After the cycle is finished, wait for 10 minutes before releasing the pressure manually.
Press "SAUTE" and pour in heavy cream, sour cream and corn starch diluted in little water.
At last, squeeze in the juice of ½ lemon and taste. Add more seasoning or lemon juice, if needed.
Serve with dumplings, or pasta of your choice.
Chicken thighs are the best to use here, but you can also use drumsticks or chicken breasts (bear in mind the cooking time might vary slightly).
Cream can be substituted with sour cream (to achieve smooth and creamy sauce, take about a cup of the juice from chicken and mix with sour cream before you pour this mixture into the inner pot).
If you don’t have chicken stock, use vegetable stock or chicken broth instead.
If you prefer thicker sauce, add more corn starch (always dilute this in a little water first).
This recipe was made in a 6 quart/6 liter Instant Pot.
The cooking time does not include time needed for the pot coming to the pressure and also time needed to release the pressure. Count with extra 15 minutes.
Course: Dinner, Lunch
Keyword: Chicken Paprikash Recipe
Instant Pot Chicken Paprikash
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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