Instant Pot Chicken Paprikash Stew
Course: Main Course
Cuisine: Hungarian
Keyword: chicken, paprikash, stew
  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 3 cloves garlic minced or chopped
  • 3 chicken thighs boneless, skinless
  • 2 red or orange peppers chopped
  • 2 Tbsp. paprika
  • salt and pepper to taste
  • 1 1/2 cups water or chicken stock
  • 1 Tbsp. tomato paste
  • 2 Tbsp. sour cream*
  • optional: parsley for garnish
  • optional: extra sour cream for serving
  1. Place the oil in the Instant Pot and select the Sauté setting.
  2. Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
  3. Turn off the sauté setting and add the thighs, peppers and seasonings. (here's where that all important paprika comes in!)
  4. In a medium mixing bowl, stir the tomato paste and sour cream into the broth or water before adding them all to the Instant Pot.
  5. Secure the lid and select the "Soup/Stew" setting for 10 minutes.
  6. Natural release.
  7. Shred the chicken with two forks.
  8. Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.
Recipe Notes

*You can substitute greek yogurt for the sour cream if you prefer.

Make Ahead Instructions: This meal is freezer friendly. Transfer the cooked chicken paprikash into a freezer safe container or large resealable freezer bag. Remove the excess air and seal before freezing. On cooking day, thaw and reheat on the stovetop or in the microwave.