I eat a lot of chicken and I’m also a big fan of easy one pot meals. So I am always on the lookout for new ways to prepare chicken. Low Sodium Chicken Paprika in the Instant Pot hit all the buttons. The dish is traditionally of Hungarian heritage and is deeply flavorful without being spicy. It also works perfectly for the Instant Pot, give it a try!
Though I embellished on the traditional Hungarian dish a bit, the base of this dish is still in full form. If you have chicken in your freezer, is super easy and quick to make with an Instant Pot*. Most of the ingredients are pantry staples, so it’s an easy one to cook on a busy weeknight. I find I can’t put the taste test spoon down even before it is plated for the meal. It would make an excellent soup! Hmm….
| Sodium & Calories | |
|---|---|
| Typical sodium amount per serving | 600-800 mg |
| Sodium per serving for this recipe | 82 mg |
| Calories per serving | 244 |
While most recipes aren’t in the screaming high range they are still about 600-800 mg of sodium per serving. It was not much work to bring this very flavorful dish down to less than 90 mg per serving. Which is great because this is so good you’re probably going to want two servings!
THERE ARE MANY TYPES OF PAPRIKA
I personally learned even more about paprika when preparing for this dish. It has been one of my favorite spices for some time. I had regular, smoky and regular sweet Paprika that I use quite often. Now I have also added the Hungarian paprika to my repertoire and it is awesome! I use the Papa “sweet” Hungarian Paprika brand from Kroger and McCormick supposedly makes one too. I will probably order the hot version for the next time I make this.
Hungarian paprika is made from dried peppers and can range from sweet to mild to spicy. There are a few different levels of “paprika”. This recipe calls for Hungarian paprika, which has an amazing deep flavor, and just a little spice. Read this short article on the different types of Paprika from Spices Inc. to learn more.
MY TIPS FOR MAKING LOW SODIUM CHICKEN PAPRIKA
First off, carrots are not part of this traditional Hungarian Meal. I just like them in there, plus more saucy veggies! I listed carrots as optional.
It is important to use fresh paprika in this recipe, not one that’s been sitting in the pantry for a year or more. It is where all the flavor comes from and you don’t want a dull taste. I also recommend Hungarian paprika for the best deep flavor. The sweet Hungarian paprika will make a less spicy dish.
Regular paprika can be substituted if you’re out the Hungarian Paprika. While not quite as flavorful, the dish still comes out tasting decent. It is what I used my first time.
You can use frozen or fresh boneless chicken thighs. I use the frozen for this type of dish. They last longer in the fridge and I can pull some out whenever I need them. I think thighs are more tender and flavorful, but you can also use boneless, skinless chicken breasts and bone-in chicken pieces of either. If cooking bone-in chicken pieces, increase the pressure cooking time to 15-18 minutes.
Be sure to use chicken stock, not broth. The chicken stock has a much richer, fuller taste and adds better flavor.
Be sure not to add the sour cream until the end. Cooking the sour cream may cause the sauce to curdle. Stir it in at the very end after the heat is off for a nice creamy texture.
[su_box title=”A few of my other great dishes to enjoy!” box_color=”#a92224″]
- Low Sodium Chicken Bruschetta
- Low Sodium Savory Honey Baked Chicken Thighs
- Savory Indian Low Sodium Buttered Chicken
- Low Sodium Creamy Garlic Chicken Breast
[/su_box]
MY INSTANT POT
To make this awesome Instant Pot Low Sodium Meal I used my 6 quart Instant Pot LUX60V3 6 in 1*. The Instant Pot multi-cooker, combines 6 kitchen appliances in one, pressure cooker, slow cooker, rice cooker, sauté, steamer, and warmer. This Instant Pot is one of the very few appliances that stay on my counter since I use it several times a week. It’s super easy to use and clean.
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and interested to learn about how you liked and served your Low Sodium Chicken Paprika. So please, leave a comment or rating and share any tips you might have. You can follow me on Facebook and Pinterest also, for new recipes.
Low Sodium Chicken Paprika – Instant Pot
Ingredients
- 2 ½ pounds boneless skinless chicken thighs ((frozen is fine))
- 2 Tbsp olive oil
- 1 cup diced onion chopped (about 1 medium)
- 2 large carrots (optional)
- 1 green bell pepper chopped
- ½ cup chicken stock no salt added
- 1 Tbsp Hungarian paprika (or regular paprika)
- 1 tsp dried marjoram (or substitute 1 tsp dried oregano)
- ½ tsp black pepper, ground
- 1/4 tsp red pepper flakes (or more for spiciness)
- 1 15 oz can crushed tomatoes no salt added
- 2 Tbsp cornstarch + 2 Tbsp water
- ½ cup sour cream reduced fat
Preparation
- Measure sour cream to a small bowl and let come to room temperature while cooking. Chop onion, green bell pepper and carrots. Mix spices together in a small bowl. Prepare rice or noodles of choice to package directions
- Turn your Instant Pot on using the sauté setting. When the display says HOT add in oil and stir to cover bottom. Add in the onion and green bell pepper and sauté for 4-5 minutes. Pour in the chicken broth and scrape the bottom of the pot to deglaze. Turn Instant Pot off.
- Place chicken in pot as evenly as possible. Sprinkle the chicken with mixed spices. Then dump the tomatoes, then carrots on top of the chicken.
- Cover and secure the lid making sure valve is set to sealing. Set the manual-pressure cook button to 12 minutes for unfrozen thighs or 15 minutes for frozen thighs. When the times up let the pot natural pressure release for 10 minutes and then turn the valve to vent. After venting remove the lid.
- In a small bowl stir together 2 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Turn the Instant Pot to saute. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up sauce quickly. Turn off the Instant Pot. Stir in room temperature sour cream into the pot mixing well. Taste sauce and add more paprika and pepper to taste.
- Serve the chicken and sauce over rice, egg noodles or Spaetzle.
Notes ______________________________________________
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
https://tastyhealthyheartrecipes.com/main-dishes/entrees/low-sodium-chicken-paprika-instant-pot/© 2024 Tasty Healthy Heart Recipes
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.
My mom only has the small Instant Pot so I need to cut the recipe in half. How long should it cook?
I don’t have experience with a smaller instant pot but from what I’ve read – add another two or three minutes to cook time.
This has become a family’s favorite. We are going through a lot more paprika in our house lately, time to buy more tomorrow. Thanks Bill for sharing.
Thanks Susan, Be sure to try the Hungarian paprika too! Bill
I haven’t made this yet but so appreciate your Low Sodium Recipes. Please tell me how much one serving is. Is it 1/2 Cup, 1 Cup or what? I really appreciate this !
I did not get an actual size except for the 6 equal servings on this recipe. I think it should be about 1 to 1 1/2 cups though just estimating.
Delicious recipe wish I had more . Quick and easy to make.
Thanks for sharing
Thanks Dawn!
Can I use frozen chicken breast right from the freezer? If so how much should I increase the cooking time for? Thanks? I look forward to trying this recipe.
Same…Cover and secure the lid making sure valve is set to sealing. Set the manual-pressure cook button to 12 minutes for unfrozen thighs or 15 minutes for frozen thighs. When the times up let the pot natural pressure release for 10 minutes and then turn the valve to vent. After venting remove the lid.
Hi, Can I make this with a whole chicken?
I think it would be better off if you cut it up first.
On amazon – it’s from the brand “Pride of Szeged”. My local grocers seemed to be out, so i ordered a pack of 2 x 4 oz. containers – one Sweet and One hot. I believe you can also order singles or 2 packs of a Given variety.
Thanks again – you make eating low sodium so easy and tasty.
Another awesome recipe, bill! I was able to find some sweet hungarian paprika and some hot hungarian paprika and used a bit of both in tge recipe – absolutely amazing. Ill be making this one over and over again. Thanks again!
Thanks, I’m glad you enjoyed it Austin. Where did you find the hot Hungarian paprika? I have one more place to check locally otherwise I’ll have to order it. I will be making this many times again too. I want to try it over the Spaetzle next.
Bill