Recipe: Yummy Instant Pot "New World" Chicken Paprikash

Recipe: Yummy Instant Pot "New World" Chicken Paprikash Delicious, fresh and tasty.

Instant Pot "New World" Chicken Paprikash. Of Hungarian origin, this easy-to-make chicken recipe takes hardly any time or effort at all. Chicken Paprikash simply means paprika chicken. Serve it over buttered egg noodles or spiraled zucchini noodles and top with additional sour cream and some chopped green onions to really make this dish a meal.

Great recipe for Instant Pot "New World" Chicken Paprikash.

A little personal rendition of my own to one of my all time favourite dishes, Hungary's CHICKEN PAPRIKASH.

This recipe is done in an INSTANT POT pressure cooker.

You can have Instant Pot "New World" Chicken Paprikash using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Instant Pot "New World" Chicken Paprikash

1. Prepare 1 (250 ml) of container of full fat sour creme.

2. Prepare 5 of boneless skinless chicken breasts, cubed.

3. Prepare 2 strips of bacon.

4. It’s 1 of rib celery, minced.

5. You need 3 of roma tomatoes, minced.

6. It’s 1 of large vidalia onion, minced.

7. You need 2 of garlic cloves, minced.

8. It’s 1 1/2 cups of chicken stock.

9. You need 3 tbsp of white flour.

10. You need 1/4 cup of heavy cream (or table cream).

11. Prepare 1 of red pepper minced.

12. It’s 15 of white mushrooms, thinly sliced.

13. You need 1 tbsp of vegetable oil.

14. You need 4 tbsp of sweet paprika.

15. It’s 2 tbsp of dried dill.

I use what I like to refer to as a BAZA.

In the bottom of the pressure cooker, add olive oil and butter.

Turn instant pot on "SAUTE" and add chicken thighs.

Step-by-step how to make Instant Pot Chicken Paprikash.

Instant Pot "New World" Chicken Paprikash instructions

1. Set instant pot to SAUTE function. Add bacon. Remove bacon when nearly cooked/crispy..

2. Remove bacon. Keep bacon grease in pot. Add cubed chicken. Cook until golden brown. Remove from pot, remove liquid and save for further step.

3. Keep instant pot on SAUTE. Add oil. Add mushrooms, celery, pepper, onion. Saute 10 minutes. Stir frequently to avoid burning..

4. Add parika and garlic. Cook 4 minutes. Stir constantly! Make sure garlic does not burn..

5. Mince reserved bacon. Add to pot with cooked chicken, reserved chicken liquid, and chicken stock. Add to pressure cooker..

6. Add diced tomatoes. Saute another 3 minutes. Keep stirring..

7. Cover instant pot, set to pressure cook for 25 minutes.

8. Mix cream, sour cream, and flour in a mixing bowl. Wisk thoroughly so no clumps are seen. Set aside..

9. After timer ends, remove pressure manually from pressure cooker. Slowly stir in flour/cream mixture. Wisk to prevent clumps..

10. Let sit and thicken for about 20 minutes.

11. Add dried dill. Mix well..

12. Serve over pasta of your choice: i prefer Spaetzle or mini shells. Anything works at this point..

Turn on Instant Pot and press the SAUTE function.

Pour in olive oil and add diced onion.

Sauté for about a minute before adding minced garlic.

You don't want the garlic get burnt.

When the onion has translucent color, add in the chicken pieces.