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chicken paprikash with drumsticks served on a white plate with buttered pasta on the side

Instant Pot Chicken Paprikash

Instant Pot Chicken Paprikash inspired from Hungarian Chicken Parikash yeilds perfectly cooked juciy chicken smothered in a creamy paprika based sauce. Your whole family will enjoy this Paprika Chicken recipe.
5 from 1 vote
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Course: Main Course
Cuisine: Hungarian
Keyword: Chicken Paprikash Instant Pot, Hungarian Chicken Paprikash Instant Pot, Instant Pot Chicken Paprikash, Paprika Chicken
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 497kcal
Author: Meghna
Cost: $5


  • 5 Chicken Drumsticks **can use bone-in skin-on thighs or boneless breasts or thighs. Read the post to check out the perfect cook time.
  • 1 cup onion **yellow onion finely chopped
  • 1 cup green bell pepper **de-seeded & finely chopped.
  • 1 tbsp garlic **minced
  • 4 tbsp sour cream
  • 2 tbsp All-Purpose Flour
  • 4 tbsp Olive Oil **equally divided
  • salt **according to taste preference



  • 1.5 cups chicken stock **we used 1 tbsp Better than Bouillon paste in 1 cup hot water.


  • Sear Chicken: Set the Instant Pot on SAUTE function & set it on HIGH heat. Add 2 tbsp olive oil, when the oil is hot gently release the chicken drumsticks and sear both sides until golden. Set them aside.
    seared chicken drumsticks in instant pot
  • Saute aromatics & Pepper: Use the same settings and the same pot. Add the rest of the 2 tbsp oil. Saute the onion and garlic until the onion becomes limp. Add salt to quicken the process. Than, add the green bell pepper & saute until the pepper begins to turn soft.
    aromatics in instant pot
  • Saute Seasonings: CANCEL the SAUTE function. Than, add all the seasonings - ground black pepper, cayenne pepper & paprika. Stir immediately and saute for just 30 seconds. The residual heat should be enough to slightly saute the seasonings. NOTE: Paprika burn quickly, so DO NOT saute more than 30 secs. It'll make the sauce bitter!
    seasonings in instant pot
  • De-glaze pot: Now, pour chicken stock and de-glaze the pot very well scraping the bottom & the sides of the pot with the help of a spatula. There should not be any food particles stuck at the bottom of the pot. This will prevent the BURN error. DO NOT rush this step!
    de-glazing pot with a ladle
  • Pressure Cook: Transfer back the seared chicken into the pot. Coat the chicken with the sauce. Close the lid of the pot, seal the valve and PRESSURE COOK on HIGH for 5 mins. Once, the pressure cooking cycle is over the Instant Pot will begin to beep, perform a natural pressure release (NPR) for 5 mins and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. When the floating pin drops open the lid carefully.
    chicken drumsticks in sauce
  • Stabilize cold sour cream: Now, fish out the cooked chicken, set them aside. Stabilize the sour cream by adding 2-3 ladles of the hot sauce from the pot into the cream. Also, add the thickener (flour or cornstarch) and whisk them well until a smooth mixture forms. There should not be any flour lumps.
    stabilized sour cream in a pyrex measuring cup
  • Thicken Sauce: Now, add this stabilize sour cream into the hot sauce in the pot and stir well to mix. Hit back the SAUTE function and set the heat to LOW. Simmer the sauce stirring frequently until it thickens and reaches your preferred consistency.
    simmering sauce in instant pot
  • Serve: Transfer back the cooked chicken into the pot. Coat them well with sauce and simmer for just 1 minute. Garnish with chopped parsley and serve hot over. Enjoy!
    chicken paprikash in instant pot garnished with chopped fresh parsley



  1. Heat Intolerant: Skip adding the cayenne pepper.
  2. Sour Cream Curdled why? Do not add fridge cold sour cream into the hot sauce ever. The cream will curdle. Stabilize the sour cream first by mixing in some of the hot sauce and than add it to the sauce. 
  3. Can I make Paprika Chicken with boneless chicken? Yes, you can. Do check out the detailed cook times mentioned in the post for boneless and bone-in chicken pieces.
  4. Can I add tomato? If you prefer tomato than do add 2 tbsp tomato paste just after adding the chicken broth. We love the recipe without tomatoes and that's how we made it today.
  5. Gluten free thickener: Use cornstarch (same amount) instead of flour. Cornstarch is naturally gluten free.
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Instant Pot Chicken Paprikash
Amount Per Serving
Calories 497 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 8g50%
Cholesterol 127mg42%
Sodium 269mg12%
Potassium 772mg22%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 6g7%
Protein 27g54%
Vitamin A 5057IU101%
Vitamin C 45mg55%
Calcium 73mg7%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 497kcal | Carbohydrates: 19g | Protein: 27g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 269mg | Potassium: 772mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5057IU | Vitamin C: 45mg | Calcium: 73mg | Iron: 3mg