- 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
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Place the oil in the Instant Pot and select the Sauté setting.
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Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
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Turn off the sauté setting and add the thighs, peppers, and seasonings. (here's where that all-important paprika comes in!)
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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.
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Secure the lid and select the "Soup/Stew" setting for 10 minutes.
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Natural release.
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Shred the chicken with two forks.
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Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.
*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.