If you're into creamy, juicy, tender chicken packed with ultimate flavor and served over a bed of egg noodles, then you are going to fall hard for this Instant Pot Chicken Paprika recipe.
It takes less than 30 minutes to make, which means it’s totally doable for an easy, comforting weeknight meal—even when it’s already dark at 4:30 pm and motivation is… questionable.
I mean guys, what’s better than curling up in front of the fireplace with a big ol’ bowl of comfort food? Honestly, this is the ONE thing I like about winter.
Creamy bowls of steaming delicious goodness—like this German goulash recipe or even this paprika schnitzel recipe. It’s SO good. Like lick-the-bowl good. That kind of good.
And the best part? The Instant Pot does almost all the work for you.
If you're into ultimate comfort, you'll probably also love these Instant Pot recipes:
- Instant Pot Coq Au Vin;
- Instant Pot Ground Beef Stroganoff;
- Instant Pot Cauliflower Soup;
- Instant Pot Lemon Chicken;
- Instant Pot French Onion Soup;
- Instant Pot Braised Oxtails.
Jump to:
Why This Recipe Works
This Instant Pot Chicken Paprika is cozy, rich, and deeply flavorful—and here’s why it works so well:
- Using fresh paprika adds the most incredible depth of flavor to the chicken
- Sour cream stirred in at the end gives the sauce a creamy, tangy finish
- Browning the chicken first builds deep flavor and helps keep the meat tender and juicy
- A touch of fish sauce enhances everything and makes the flavors pop (don’t worry—you won’t taste fish!)
Every ingredient has a job here, and together they create magic.
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What Is My Take on Instant Pot Chicken Paprika?
Traditional chicken paprika (or paprikash) is usually simmered low and slow on the stovetop. While that’s delicious, I wanted a version that fits real life—busy schedules, hungry people, and minimal dishes.
This Instant Pot version keeps all the soul of the classic dish but speeds things up without sacrificing flavor. You still get rich paprika flavor, ultra-tender chicken thighs, and that dreamy creamy sauce… just faster and easier.
This is comfort food that works with you, not against you.
Make It a Meal
This dish is absolutely perfect served over:
- Egg noodles (classic and highly recommended)
- Perfect Instant Pot Basmati Rice
- Sour Cream Mashed Potatoes
- Even crusty Garlic Bread for soaking up every last drop of sauce
Easy Side Dishes
Round out your meal with something simple:
- A crisp green salad with Lemon Herb Vinaigrette Dressing
- air fryer pierogies
- Cheesy Roasted Broccoli
- Thai cucumber salad
The Ingredients
The most important ingredient in this recipe is the paprika. It is VERY IMPORTANT to use fresh paprika for the best flavor.
Don't use the 2 year old bottle you have in your pantry - go out and invest in some fresh paprika. It makes a huge difference.
What is Paprika?
Paprika is made from dried peppers and ranges from sweet to savory and mild to spicy. There are many different kinds of paprika. This recipe call for Hungarian paprika, which has an amazing deep flavor, and a little spice. (paid link)
Read this post on the Different Types of Paprika from Bon Appetit for more information.
This easy chicken paprika recipe also calls for fish sauce, which may seem a bit strange for a Hungarian dish, but I promise it adds a delightful umami flavor to the dish. It does not make it taste fishy at all. Just delicious. (paid link)
Is Chicken Paprika Spicy?
This Paprika Chicken recipe can be spicy is you use a hot paprika. Hungarian paprika can be hot or sweet. If you don't enjoy spicy food, I recommend going with the sweet paprika. Either one however, will taste amazing in this recipe.
Step By Step Instructions
Step 1: Heat 1 tablespoon of butter over medium high heat in a skillet and season the chicken generously with salt (2 teaspoons salt) and pepper (½ teaspoon pepper).
Brown the chicken for 3 minutes per side. Remove and set aside. You can do this in the Instant Pot as well for a full one pot meal, but I find the results are much better in a cast iron skillet.
Step 2: Heat the remaining 2 tablespoons of butter in the Instant Pot on the normal sauté setting. Add the onions and garlic and sauté until soft, about 2-3 minutes.
**I use the 6 quart 9-in-1 Instant Pot.
Step 3: Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.
Step 5: Add the tomatoes, chicken stock, fish sauce, salt and pepper. Stir and bring to a simmer.
Step 6: Add the chicken back to the pot and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.
Step 7: Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary.
Serve over egg noodles or rice. You can also serve it with bread such as naan, pita or toasted French bread.
Expert Tips
- Use fresh paprika. Hungarian paprika is highly recommended for the deepest flavor. Sweet Hungarian paprika keeps the dish mild and rich. Regular paprika works in a pinch, but fresh is best.
- Use chicken stock, not broth. Stock has a richer mouthfeel and better flavor. Learn how to make Chicken Bone Broth for even better results.
- Add sour cream only at the end. Heating it too much can cause curdling. Stir it in after cooking for a smooth, creamy sauce.
- I use a 6-quart 9-in-1 Instant Pot for this recipe. Instructions remain the same for larger sizes.
Storing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezing Instructions
If making this dish ahead of time, follow all instructions but leave out the lemon juice and sour cream. Freeze the chicken and sauce in an airtight container.
- Thaw overnight in the refrigerator
- Reheat on the stovetop, adding additional stock if the sauce is too thick
- Stir in the lemon juice and sour cream once heated
To freeze leftovers, store in an airtight container for up to one month. Thaw overnight and reheat until warmed through.
Note: Sour cream may curdle slightly after freezing, resulting in a less smooth texture—but the flavor will still be delicious.
More Recipes Using Paprika
Chicken is such a versatile meat - browse all the Chicken Recipes for some new ideas on how to cook it!
Did you make this Paprika Chicken recipe? Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Instant Pot Chicken Paprika Recipe
Ingredients
- 2 pounds chicken thighs (bone in with skin - about 4 thighs)
- 3 tablespoons butter (or other animal fat)
- 2 teaspoons salt (to season chicken thighs before browning)
- ½ teaspoon pepper (to season chicken thighs before browning)
- 1 medium onion chopped
- 2 garlic cloves minced
- 3 tablespoons Hungarian paprika
- 1 tablespoon flour
- 1-15 ounce can diced tomatoes drained
- 1 cup chicken stock (or chicken bone broth), unsalted
- 1 tablespoon fish sauce
- 1-2 teaspoons salt to taste
- ½ teaspoon pepper
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
Instructions
- Heat 1 tablespoon of butter over medium high heat in a skillet and season the chicken generously with salt (2 teaspoons salt) and pepper (½ teaspoon pepper).
- Brown the chicken for 3 minutes per side. Remove and set aside.
- Heat the remaining 2 tablespoons of butter in the Instant Pot on the normal sauté setting. Add the onions and garlic and sauté until soft, about 2-3 minutes.
- Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.
- Add the tomatoes, chicken stock, fish sauce, salt and pepper. Stir and bring to a simmer.
- Add the chicken back to the pot and pressure cook on high for 12 minutes.
- Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.
- Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary. Serve over egg noodles or rice.
Expert Tips:
- It is very important to use fresh paprika in this recipe. I also highly recommend Hungarian paprika for the best deep flavor. Look for sweet Hungarian paprika if you prefer a less spicy dish. Regular paprika can be substituted in a pinch. While not quite as flavorful, the dish still comes out amazing.
- I highly recommend using chicken stock, not chicken broth. Chicken stock adds a richness to the dish. Also, note the recipe calls for unsalted. If you buy a stock that has sodium, make sure to taste before adding additional salt.
- Do not add the sour cream until the end. Simmering the sour cream may cause the sauce to curdle and get lumpy. Stir it in at the very end after the heat is off for a perfectly creamy texture.
- I use the 6 quart 9-in-1 Instant Pot for this recipe. The instructions should be the same using the larger size.
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