INSTANT POT® CHICKEN PAPRIKASH
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
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
INSTANT POT CHICKEN PAPRIKASH STEW
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
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
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
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.
PRESSURE-COOKER CHICKEN PAPRIKA
I truly appreciate the speed of the pressure cooker. We use it often to make these tender paprika chicken breasts with a sauce that gets its richness from sour cream. -Holly Ottum, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 3- or 6-qt. electric pressure cooker; top with onion. In a small bowl, whisk 3/4 cup broth, paprika, tomato paste, garlic, salt, thyme and hot pepper sauce; pour over chicken., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Remove chicken; keep warm. In a small bowl, whisk flour and remaining 1/4 broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and sauce is slightly reduced, 8-10 minutes. Press cancel; stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 688 calories, Fat 33g fat (13g saturated fat), Cholesterol 238mg cholesterol, Sodium 999mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 82g protein.
INSTANT POT® CREAMY CHICKEN STEW
A creamy chicken stew that is perfect for when you are craving comfort food.
Provided by My Hot Southern Mess
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
- Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
- Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
- Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
- Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.
Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g
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- Press “SAUTE” function on your Instant Pot. Pour 3 tablespoons of olive oil in the inner pot. Add the onion and garlic. Sauté this for a few minutes. Stir frequently to avoid burning the garlic. In about 3 minutes, add the chicken thighs. Cook them on both sides for a few minutes. All you need is to lock the juices inside.
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