Easy 4-Ingredient Weeknight Chicken Paprikash
This easy chicken paprikash delivers cozy flavor and tender meat with just a few ingredients and under 90 minutes using your pressure cooker.
Equipment
- 1 Pressure Cooker with sauté function
Ingredients
Main Ingredients
- 1 tablespoon Vegetable oil to start your cooking on a good note
- 1 Large onion diced or thinly sliced
- Kosher salt to taste
- 0.25 cup Hungarian sweet paprika high-quality
- 4 Whole chicken legs split into thighs and drumsticks (about 2 lbs)
- 0.5 cup Sour cream plus more for garnish
- Egg noodles, boiled potatoes, or spaetzle for serving
- Minced fresh parsley or dill optional, for garnish
Instructions
Instructions
- Heat vegetable oil in your pressure cooker on medium heat.
- Add diced onion and a pinch of salt. Cook until translucent, about 5 to 7 minutes.
- Stir in paprika and cook for 30 seconds to bloom the spices.
- Add chicken legs, turning to evenly coat in onion and paprika mixture.
- Lower heat, seal the pressure cooker lid, and cook for 25 to 30 minutes.
- Let the cooker naturally release pressure then finish with a quick release.
- Remove chicken and stir sour cream into the sauce until smooth and creamy.
- Return chicken to the pot and coat with sauce. Serve hot over noodles, potatoes, or spaetzle. Garnish with more sour cream and herbs if desired.
Notes
Refrigerate leftovers up to 3 days or freeze for 3 months. Add herbs for a fresh pop and serve with your favorite starch base.