Instant Pot Chicken Paprika
Try this Instant Pot Chicken Paprika recipe
Try this Instant Pot Chicken Paprika recipe
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 medium brown onion diced
- 2 large cloves of garlic finely diced
- 1 teaspoon salt (use a little less if the stock is salty)
- 1.3 lb / 600 g diced chicken (mix of breast and thigh mea
- 3 tablespoons paprika powder (mild or sweet)
- 1 1/2 cups chicken stock (stock cube and water is also fine)
- 2 heaped tablespoons crã¨me fraã®che or sour cream
- 1/2 cup frozen garden peas (thawed out in warm water)
- 1 teaspoon arrowroot flour/starch (or corn starch)
- more sour cream to serve with if you wish
- 2 medium cucumbers sliced thinly
- 2 tablespoons finely chopped dill
- 2 tablespoons crã¨me fraã®che or sour cream
- generous pinch of salt
- Carbohydrate 3.3447562493465 g
- Cholesterol 7.62578125327025 mg
- Fat 3.76736093907929 g
- Fiber 0.635343759067031 g
- Protein 0.509498437363429 g
- Saturated Fat 1.95410750082783 g
- Serving Size 1 1 Serving (183g)
- Sodium 25.558750005377 mg
- Sugar 2.70941249027947 g
- Trans Fat 0.237794375091214 g
- Calories 47 calories
Step-by-step
- Turn the pressure cooker on. It should display OFF. Press Sauté function key (it will show Normal, 30 minutes). The Instant Pot will beep 3 times to let you know it’s ready to cook.
- Add 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.
- Then press the Keep Warm/Cancel function key. 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.
- Wait for 3 beeps and walk away.
- 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 allow us to evaporate some of the liquid and to thicken the sauce.
- After 5 minutes, scoop ½ cup of the sauce liquid into a small bowl and add the arrowroot flour (corn flour is also ok, if that’s all you have). 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.
My Go-To Weeknight Dinner: Instant Pot Chicken Paprika
As a busy working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, a frantic scramble to get something nutritious and satisfying on the table before bedtime. That’s why I’ve become obsessed with my Instant Pot. It’s a lifesaver, and this Instant Pot Chicken Paprika recipe is a perfect example of why. This dish is incredibly flavorful, surprisingly easy to make, and requires minimal cleanup – a trifecta for any busy weeknight!
The beauty of this recipe lies in its simplicity. I love that it uses ingredients I usually have on hand: chicken, paprika, onion, garlic – pantry staples that come together to create a rich and satisfying meal. The Instant Pot does all the heavy lifting, allowing the chicken to cook perfectly while I attend to other tasks. No more hovering over a stove, meticulously monitoring cooking times! The result is tender, juicy chicken coated in a luscious, slightly tangy paprika sauce. It’s a flavour explosion in every bite!
I often serve this with a simple side salad, as described in the recipe. The refreshing crunch of cucumbers and dill perfectly complements the richness of the chicken paprika. Sometimes I’ll add a dollop of extra sour cream to the salad or the chicken for an extra layer of creamy goodness. Other times I might serve it with some crusty bread for soaking up the delicious sauce – it's incredibly versatile!
This Instant Pot Chicken Paprika recipe is a winner for weeknights, but it's also impressive enough for a casual weekend dinner with friends or family. It's a dish that never fails to impress, and it's always a crowd-pleaser. The vibrant color alone makes it visually appealing, while the depth of flavor ensures everyone will be asking for seconds.
Beyond its ease and deliciousness, this recipe offers flexibility. I’ve experimented with different variations, adding vegetables like bell peppers or carrots for extra nutrients and flavor. You can also adjust the spice level to your preference, using more or less paprika depending on how bold you want the flavor to be. The possibilities are endless!
So, if you’re a busy professional, a stay-at-home parent, or simply someone who appreciates quick, healthy, and delicious meals, I highly recommend giving this Instant Pot Chicken Paprika a try. It’s become a staple in my home, and I’m confident it will quickly become one of your favorites too. The ease of preparation, combined with the impressive results, makes it a recipe you’ll return to again and again.
Trust me; once you experience the ease and deliciousness of this Instant Pot wonder, you’ll be adding it to your weekly meal rotation immediately. It's a testament to how simple, yet incredibly flavorful, home-cooked meals can be. So ditch the takeout menus and embrace the convenience and taste of this phenomenal recipe. You won't regret it!
