Best 8 Chicken Paprika In Sour Cream Gravy In An Instant Pot Recipes

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Indulge in the tantalizing flavors of Hungarian cuisine with our authentic Chicken Paprika recipe, prepared effortlessly in an Instant Pot. This delectable dish features tender chicken smothered in a rich and creamy sour cream gravy, infused with the vibrant flavors of paprika, onion, garlic, and bell peppers. Served over fluffy egg noodles or rice, this classic comfort food is sure to warm your heart and satisfy your taste buds.

Embark on a culinary journey as we guide you through the step-by-step process of creating this Hungarian masterpiece. From prepping the ingredients to cooking the chicken and vegetables, and finally simmering the luscious sour cream gravy, we've got you covered. Whether you're a seasoned home cook or just starting out, this recipe is designed to make the cooking process enjoyable and stress-free.

Along with the classic Chicken Paprika recipe, we've also included variations to cater to different tastes and preferences. Discover the zesty and flavorful Spicy Chicken Paprika, sure to set your taste buds alight with its fiery kick. For those who prefer a milder version, the Mild Chicken Paprika is a delightful option that retains the essence of this Hungarian dish without the heat.

If you're seeking a vegetarian alternative, our Tofu Paprika is an excellent choice, offering a plant-based protein option that's every bit as satisfying as the chicken version. And for those with dietary restrictions, the Gluten-Free Chicken Paprika provides a delicious and inclusive way to enjoy this beloved dish.

Whether you're cooking for a cozy family dinner or impressing guests at a special gathering, our Chicken Paprika recipes are sure to be a hit. So, gather your ingredients, prepare your Instant Pot, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®



Grandma's Creamy Chicken in the Instant Pot® image

My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.

Provided by saraeudy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 12

3 onions, coarsely chopped
1 stick butter, melted
¼ cup chicken broth
2 tablespoons minced garlic
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon smoked paprika
4 skinless, boneless chicken breasts, cut in half
2 tablespoons all-purpose flour
1 (24 ounce) container sour cream

Steps:

  • Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
  • Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
  • Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g

INSTANT POT CHICKEN PAPRIKASH STEW



Instant Pot Chicken Paprikash Stew image

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

Provided by Instant Pot Eats

Categories     Main

Time 35m

Yield 4

Number Of Ingredients 17

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
2 medium cucumbers, sliced thinly
2 tablespoons finely chopped dill
2 tablespoons crème fraîche or sour cream
Generous pinch of salt

Steps:

  • Turn the pressure cooker on. Press the Sauté function key (it will show Normal, 30 minutes).
  • Add the onion, butter, olive oil and salt and cook for 5 minutes with the lid off. Stir a few times.
  • 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.
  • 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.
  • Once the time is up, let the pressure release naturally or use a quick release method, and open the lid.
  • 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.
  • 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.
  • To prepare the salad, combine all ingredients in a bowl and serve alongside chicken paprika.

Nutrition Facts : ServingSize 1.5 cups of stew + quarter of the salad, Calories 373 calories, Sugar 7 g, Sodium 1079.3 mg, Fat 15.6 g, SaturatedFat 5.6 g, TransFat 0.2 g, Carbohydrate 20.5 g, Fiber 5.3 g, Protein 38.8 g, Cholesterol 131.8 mg

CHICKEN PAPRIKASH



Chicken Paprikash image

Of Hungarian origin, this easy-to-make chicken recipe takes hardly any time or effort at all. Chicken Paprikash simply means paprika chicken. Serve it over buttered egg noodles or spiraled zucchini noodles and top with additional sour cream and some chopped green onions to really make this dish a meal.

Provided by I Love my Instant Pot by Michelle Fagone

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tbsp ghee
1 medium onion (peeled and diced)
1 small green bell pepper (seeded and diced)
4 cloves garlic (minced)
4 skin-on chicken breast halves (about 2 lbs)
1 large tomato (diced)
1/4 cup tomato sauce
2 tbsp Hungarian paprika
1 cup chicken broth
1 tbsp flour
3/4 cup sour cream
1/2 tsp sea salt
1/4 tsp ground black pepper

Steps:

  • Press the Sauté button on the Instant Pot® and heat ghee. Add onion and green pepper and sauté for 3-5 minutes until onions are translucent. Stir in garlic. Add the chicken breast skin-side down and brown for 3-4 minutes. Sprinkle the diced tomato over the chicken.
  • In a medium bowl, whisk together tomato sauce, paprika, and chicken broth. Pour over chicken. Lock lid.
  • Press the Poultry button and cook for the default time of 15 minutes.
  • When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F. Transfer chicken to a serving platter.
  • Whisk flour and sour cream into the juices in the Instant Pot®. Press the Sauté button, press the Adjust button to change the temperature to Less, and simmer unlidded for 5 minutes until sauce thickens. Season with salt and pepper. Pour sauce over chicken and serve warm.

CHICKEN PAPRIKA IN SOUR CREAM GRAVY IN AN INSTANT POT RECIPE - (4.4/5)



Chicken Paprika in Sour Cream Gravy in an Instant Pot Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 14

2 tablespoons butter (I use ghee)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
4 boneless, skinless chicken breasts
1 small onion, diced
2 teaspoons minced garlic
1 teaspoon chicken base (I use "Better than Bullion") mixed into 1 cup water
1 cup reduced-fat sour cream
1 tablespoon cornstarch
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Additional paprika, for garnish

Steps:

  • Add butter to Instant Pot, turn to saute' until hot. Mix flour, salt, pepper and paprika on a plate. Dip chicken breasts in seasoned flour, coating well. Add chicken to cooker, lightly browning on both sides. Using tongs, remove chicken from pot. Add onion and cook/stir until translucent; add garlic and cook for 1 minute. Return chicken to pot and pour chicken broth to cover. Lock lid, set to high, and cook 8 minutes. Let pressure release naturally 10 minutes before quick releasing remaining pressure and safely removing the lid. Use tongs to set aside chicken breasts. Make sauce by using saute' setting on high with the lid off, and wait until cooking liquid is simmering. Thoroughly combine sour cream and cornstarch, then slowly stir into simmering liquid until fully integrated and sauce is creamy and thick. Salt and pepper to taste. Pour some sauce over chicken and serve topped with parsley and a pinch of paprika. Excellent over rice. This is from Bob Warden's "Slow Food Fast" book.

INSTANT POT® CHICKEN PAPRIKASH



Instant Pot® Chicken Paprikash image

This chicken paprikash can be made either in an Instant Pot® or on the stovetop. No matter which method you use, it will be cooked in less than 30 minutes! Feel free to use a blend of paprika--I used 3 different types: smoked paprika, sweet paprika, and regular paprika.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h10m

Yield 8

Number Of Ingredients 14

1 (12 ounce) package egg noodles
2 tablespoons butter
1 tablespoon minced parsley
1 ½ teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
3 shallots, thinly sliced
6 cloves garlic, coarsely chopped
2 cups arrabbiata pasta sauce
¼ cup chicken broth
3 tablespoons red wine vinegar
2 pounds boneless, skinless chicken thighs
1 cup plain yogurt, divided
3 tablespoons paprika

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
  • Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
  • Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 42.1 g, Cholesterol 113.3 mg, Fat 17.7 g, Fiber 3.6 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 889 mg, Sugar 6.4 g

PAPRIKA CHICKEN



Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

PAPRIKA GRAVY



Paprika Gravy image

Make and share this Paprika Gravy recipe from Food.com.

Provided by figaro8895

Categories     Sauces

Time 1h5m

Yield 7 cups, 1 serving(s)

Number Of Ingredients 11

1 tablespoon freshly rendered lard or 1 tablespoon oil
1 1/2 tablespoons Hungarian paprika (to taste)
1 garlic clove, peeled and chopped
1 cup anaheim green peppers, seeded and chopped or 1 cup cubanelle pepper, chopped but not seeded
1 cup yellow onion, peeled and chopped
1/2 cup chopped ripe tomatoes
1 teaspoon chicken base or 1 teaspoon chicken bouillon
6 cups beef stock
salt & freshly ground black pepper
1 cup sour cream
3/4 cup all-purpose flour

Steps:

  • Heat a 5-quart heave stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with salt and pepper. Cover and simmer for 30 minutes.
  • In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
  • Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
  • Strain the gravy and discard the solids -- or lumps, if you have any.

Nutrition Facts : Calories 1144.8, Fat 64.2, SaturatedFat 33.6, Cholesterol 131.8, Sodium 5585.8, Carbohydrate 110.6, Fiber 12.5, Sugar 22.1, Protein 36.3

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY



Paprika Chicken With Sour Cream Gravy image

Make and share this Paprika Chicken With Sour Cream Gravy recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup flour
2 teaspoons paprika
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
4 boneless skinless chicken breasts
1/4 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup sliced green onion
8 ounces sour cream

Steps:

  • In a ziploc baggie, combine flour and seasonings.
  • Add chicken and shake to coat.
  • Melt butter in a large skillet.
  • Brown chicken in butter, about 4 minutes per side.
  • Add soup and onions to skillet.
  • Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
  • Stir in sour cream.
  • Serve with mashed potatoes or rice.

Tips:

  • For the best flavor, use high-quality paprika. Look for paprika that is deep red in color and has a smoky, slightly sweet aroma.
  • If you don't have sour cream, you can use plain yogurt instead. Just be sure to add a little bit of lemon juice or vinegar to give it a tangy flavor.
  • If you like your paprika chicken with a bit of a kick, you can add a teaspoon or two of cayenne pepper to the gravy.
  • Serve paprika chicken with your favorite sides, such as mashed potatoes, egg noodles, or rice.

Conclusion:

Chicken paprika is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful paprika gravy, and creamy sour cream is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give chicken paprika a try.

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