Craving a dish that’s pure comfort in a bowl? This Instant Pot Chicken Paprikash is your answer. We’re taking the classic Hungarian stew and giving it a modern, weeknight-friendly twist. The magic happens in the pressure cooker, infusing tender chicken wings with a rich, smoky paprika-infused sauce that’s made unbelievably creamy with coconut milk. It’s a soul-warming meal that tastes like it simmered for hours but comes together in under 40 minutes. Get ready to fall in love with this savory, luscious dish!
Ingredients
• 1 ½ pounds / 680g Chicken Wings
• 1 tbsp / 15g Smoked Paprika
• 2 cups / 480ml Chicken Stock
• 1 cup / 240ml Full-Fat Canned Coconut Milk
• 3 tsp / 15ml Olive Oil
• ½ cup / 120g Tomato Puree
• 2 tsp / 2-3 cloves Garlic, minced
• 1 cup / 1 medium Yellow Onion, diced
• 2 Bell Peppers, any color, diced
• 2 tsp / 6g Arrowroot Powder
• Salt and Freshly Ground Black Pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function and heat the olive oil.
3. Add the diced onions and bell peppers, cooking for 3-4 minutes until they begin to soften.
4. Stir in the minced garlic and cook for one more minute until fragrant.
5. Season the chicken wings with salt and pepper. Add them to the pot, working in batches if necessary, and sear until golden brown on all sides.
6. In a medium bowl, whisk together the chicken stock, smoked paprika, and tomato puree until well combined. Season with a pinch of salt and pepper.
7. Pour the paprika mixture over the chicken in the pot. Secure the lid, set the valve to ‘Sealing,’ and cook on HIGH pressure for 15 minutes.
8. Once the cycle is complete, perform a quick release of the pressure. Carefully open the lid.
9. In a small bowl, create a slurry by whisking the arrowroot powder with the coconut milk until completely smooth.
10. Set the Instant Pot back to SAUTE mode. Stir the coconut milk slurry into the pot and allow it to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened.
11. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately over egg noodles, rice, or with crusty bread.
Nutritional Information
• Per Serving
• Calories: 552
• Total Fats: 18g
• Net Carbs: 8g
• Protein: 24g
• Fiber: 1.6g
Pro Tips
• For a truly authentic flavor, use high-quality sweet Hungarian paprika. If you prefer a spicier kick, substitute half of the smoked paprika with hot paprika.
• To avoid clumps, always mix the arrowroot powder with a cool liquid (like the coconut milk) to create a slurry *before* adding it to the hot pot.
• This recipe also works beautifully with boneless, skinless chicken thighs. Cut them into 1-inch pieces and reduce the high-pressure cook time to 8-10 minutes.
• After searing the chicken, pour a splash of the chicken stock into the hot pot to deglaze, scraping up any flavorful browned bits from the bottom with a wooden spoon.
FAQ
Q: Can I use a different cut of chicken for this paprikash
A: Yes, this recipe also works beautifully with boneless, skinless chicken thighs. Simply cut them into 1-inch pieces and reduce the high-pressure cook time to 8-10 minutes.
Q: How do I make the sauce creamy without lumps
A: To ensure a smooth, creamy sauce, you must create a slurry. Whisk the arrowroot powder with the cool coconut milk in a separate bowl until completely smooth before adding it to the hot liquid in the Instant Pot.
Q: Is this Instant Pot Chicken Paprikash spicy
A: This recipe uses smoked paprika for a rich, smoky flavor, not heat. For a spicier version, you can substitute half of the smoked paprika with hot Hungarian paprika.
Q: What should I serve with Chicken Paprikash
A: This dish is traditionally served over egg noodles, but it’s also delicious with rice or a side of crusty bread to soak up the rich, creamy sauce.
