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
|Sodium per serving for this recipe
|Calories per serving
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.
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 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
- 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
- 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
- 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.
Recipe Equipment & ingredients
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors 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.
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