Try this Instant Pot Chicken Paprika recipe
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 medium brown onion diced
- 2 large cloves of garlic finely diced
- 1 teaspoon salt (use a little less if the stock is salty)
- 1.3 lb / 600 g diced chicken (mix of breast and thigh mea
- 3 tablespoons paprika powder (mild or sweet)
- 1 1/2 cups chicken stock (stock cube and water is also fine)
- 2 heaped tablespoons crã¨me fraã®che or sour cream
- 1/2 cup frozen garden peas (thawed out in warm water)
- 1 teaspoon arrowroot flour/starch (or corn starch)
- more sour cream to serve with if you wish
- 2 medium cucumbers sliced thinly
- 2 tablespoons finely chopped dill
- 2 tablespoons crã¨me fraã®che or sour cream
- generous pinch of salt
- Carbohydrate 3.3447562493465 g
- Cholesterol 7.62578125327025 mg
- Fat 3.76736093907929 g
- Fiber 0.635343759067031 g
- Protein 0.509498437363429 g
- Saturated Fat 1.95410750082783 g
- Serving Size 1 1 Serving (183g)
- Sodium 25.558750005377 mg
- Sugar 2.70941249027947 g
- Trans Fat 0.237794375091214 g
- Calories 47 calories
Step-by-step
- Turn the pressure cooker on. It should display OFF. Press Sauté function key (it will show Normal, 30 minutes). The Instant Pot will beep 3 times to let you know it’s ready to cook.
- Add 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.
- Then press the Keep Warm/Cancel function key. Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing. Change the setting to Manual (High Pressure) and set the timer for 12 minutes. Wait for 3 beeps and walk away.
- 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 allow us to evaporate some of the liquid and to thicken the sauce.
- After 5 minutes, scoop ¼ cup of the sauce liquid into a small bowl and add the arrowroot flour (corn flour is also ok, if that’s all you have). 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.
Pressure cooking chicken requires precise timing to prevent the muscle fibers from seizing completely and squeezing out all internal moisture. Maintaining a balance between tenderness and sauce body involves specific starch and dairy management techniques.
- Cut the chicken into uniform chunks averaging 1.5 inches to ensure heat penetrates the center before the exterior overcooks during the 12-minute high-pressure cycle.
- Add the paprika and garlic after browning the onions and meat; high direct heat can scorch paprika within seconds, turning the flavor bitter and astringent.
- Incorporate crème fraîche or sour cream before sealing the cooker because its fat content buffers the dairy proteins against curdling under direct pressure.
- Whisk arrowroot flour or cornstarch into a warm liquid slurry before stirring it into the post-pressure sauce; starches require a 1:1 ratio with cool or warm liquid to disperse without clumping.
- Simmer the sauce uncovered on the sauté function for 5 minutes after releasing the pressure to evaporate excess water and concentrate the aromatic compounds.
- Toss the sliced cucumbers and dill with salt right before plating to draw out surface moisture and keep the salad crisp rather than soggy.
