Low Sodium Chicken Paprika – Instant Pot. Tender chicken thighs in a robustly flavorful creamy paprika and tomato sauce served over pasta or rice. Traditional Hungrarian dish.
Course Main Course
Cuisine European
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Coming up to teperature and NPR time - 20 minutesminutes
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
Carrots are optional and not part of the traditional dish. I just like them in there!