Instant Pot Chicken Paprikash Recipes

INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES

Steps:

• Pat chicken dry; season with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
• Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
• Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

INSTANT POT® CHICKEN PAPRIKASH

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.

CHICKEN PAPRIKASH

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

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.

CHICKEN PAPRIKASH

Steps:

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

INSTANT POT BEEF PAPRIKASH

Steps:

• Turn Instant Pot to sauté.
• Add butter and onions. Cook for 4 minutes then press cancel button.
• Add stew beef, garlic, ketchup, Worcestershire sauce, brown sugar, salt, beef broth, paprika and dry mustard to onion mixture.
• Place lid on pot and turn steam valve to closed.
• Press Manual and set Instant Pot to 20 minutes.
• Once cooked and timer goes off, allow Instant Pot to naturally depressurize for 10 minutes. Do NOT flip the switch.
• After 10 minutes, flip the steam valve to steam and open lid. Stir.
• In a small bowl combine corn starch and water. Mix well and pour into beef mixture.
• Turn Instant Pot to Sautee and cook for approximately 5 minutes or until sauce thickens.
• Serve over mashed potatoes.