Transport your taste buds straight to the heart of Hungary with this incredibly simple yet deeply flavorful Chicken Paprikash. Forget hours of simmering; this classic comfort dish comes together in under an hour thanks to the magic of the Instant Pot. We’re talking fall-off-the-bone tender chicken legs smothered in a luscious, creamy sauce infused with the smoky warmth of authentic paprika. It’s the kind of soul-warming meal that makes any weeknight feel special. Let’s get cooking!
Ingredients
• 4 bone-in, skin-on Chicken Legs
• 1 tbsp / 15 ml Olive Oil
• ½ large Yellow Onion, finely diced
• 1 ripe Tomato, chopped
• 2 tsp Hot Hungarian Paprika
• ½ cup / 120 ml Chicken Stock
• ½ cup / 120 g Full-Fat Sour Cream, room temperature
• Salt and Freshly Ground Black Pepper, to taste
Instructions
1. Directions
2. Season the chicken legs generously with salt and pepper. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the olive oil.
3. Carefully place the chicken legs in the pot, skin-side down. Sear for 3-4 minutes per side, until the skin is golden brown and crisp. Do this in batches if necessary to avoid overcrowding. Transfer the browned chicken to a plate.
4. Add the diced onion to the pot and sauté for 3-4 minutes, scraping up any browned bits from the bottom, until softened and translucent.
5. Stir in the hot paprika and cook for 30 seconds until fragrant, then immediately pour in the chicken stock to deglaze the pot.
6. Return the chicken legs to the Instant Pot, nestling them into the sauce. Scatter the chopped tomatoes over the top.
7. Secure the lid, set the steam valve to ‘Sealing,’ and cook on high pressure (MANUAL) for 10 minutes.
8. Once the timer finishes, press ‘CANCEL’ and perform a quick release of the pressure by carefully turning the steam valve to ‘Venting.’
9. Remove the chicken legs and set them aside. Select the ‘Sauté’ function again. To prevent curdling, temper the sour cream by whisking a few spoonfuls of the hot sauce into it before stirring the mixture back into the pot.
10. Simmer gently for 1-2 minutes until the sauce has slightly thickened. Season with additional salt and pepper to your liking.
11. Serve the chicken immediately, generously smothered in the creamy paprika sauce.
Nutritional Information
• (Per Serving)
• Calories: 420
• Total Fat: 10g
• Net Carbs: 6g
• Protein: 30g
• Fiber: 1.3g
Pro Tips
• For the richest flavor, don’t skip browning the chicken. This creates a deep, savory base for the sauce.
• Use high-quality Hungarian paprika. It’s the star of the dish! For a milder flavor, substitute sweet Hungarian paprika.
• Ensure your sour cream is at room temperature and temper it before adding to the hot sauce to prevent it from curdling.
• Serve this classic dish over traditional egg noodles, spätzle, or creamy mashed potatoes to soak up every last drop of the delicious sauce.
FAQ
Q: What kind of paprika is best for this recipe
A: For the most authentic and flavorful dish, use high-quality Hot Hungarian Paprika. If you prefer a milder taste, you can substitute it with sweet Hungarian paprika.
Q: How do I stop the sour cream from curdling
A: To prevent curdling, make sure your sour cream is at room temperature. Before adding it to the pot, temper it by whisking a few spoonfuls of the hot sauce into the sour cream, then stir the tempered mixture back into the pot.
Q: What should I serve with Chicken Paprikash
A: This dish is traditionally served over egg noodles, spätzle, or creamy mashed potatoes. These are perfect for soaking up the delicious, creamy paprika sauce.
Q: Is browning the chicken really necessary
A: Yes, this step is crucial for the best flavor. Browning the chicken creates a deep, savory base for the sauce and is not recommended to be skipped.
