EAT HAPPY COOKING VIDEO: Instant Pot Chicken Paprikash Stew

Watch the full cooking video below for Chicken Paprikash Stew made in the Instant Pot, and make sure you subscribe to my YouTube Channel!

This Chicken Paprikash Stew from my second gluten free, low carb, NSNG cookbook Eat Happy Too. The recipe takes out the flour/cornstarch, makes the dairy component optional, but still retains all the fresh flavor of this bright Hungarian pepper stew.

And let’s use an Instant Pot to make it, shall we?

Click here for a downloadable pdf of Instant Pot Paprikash Stew.


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Instant Pot Chicken Paprikash Stew

Serves 4-6
Course Main Dishes, Soups/Stews
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 2-3 pounds skin-on, bone-in chicken thighs
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 2 teaspoons garlic
  • 1 1/2 tablespoons paprika
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 14-ounce can diced tomatoes
  • Sour cream, for garnish


  • Season chicken thighs liberally with salt and pepper. On Sauté setting of Instant Pot, heat olive oil until shimmering and sauté pepper and onion until soft, about 3-4 minutes. Add garlic, sauté 1-2 more minutes. Add paprika, smoked paprika, and onion powder, mixing into vegetables. Add chicken thighs, skin side down, and let brown 3-4 minutes. Stir in diced tomatoes. Place lid on Instant Pot, turn on Manual setting for 20 minutes with vent on “Sealing” setting. Let the setting run its course, waiting for the pressure valve to descend before opening the Instant Pot lid. Remove lid and take out chicken thighs, put them on a plate, and cover with foil. Turn Instant Pot to Sauté setting, bring sauce to boil and let reduce for 8-10 minutes. Plate chicken thighs, pour sauce over them and serve, garnished with sour cream if desired.
Tried this recipe?Let us know how it was!


  • Candy Hill / Reply

    Just made Instant Pot Paprikash Stew. It is so delicious. This was also my first attempt at using my Instant Pot. I was nervous about the sour cream, but it is a must! So creamy and flavorful! Thank you Anna for this dish!

    • Ooooh, I love that you loved it!! Thanks for stopping by to tell me so!!

  • This is our household’s favorite recipe. I make it once a week and my 17yo boy can also make it. We are smoked paprika addicts now! It goes in many recipes. Thank you Anna!

    • ooh yes, I love smoked paprika too! it adds such a certain depth of flavor that keeps you coming back for more. I love that your son is cooking for the fam!!

  • About how long would you cook it if you cooked it on the stove instead of the Instant pot? I’m cooking it now, so I guess I’ll figure it out! 🙂

    • I’m so sorry I’m seeing this 4 days later–I hope you figured it out, but it’s definitely done by now 😉

  • Ashley / Reply

    I know you said you’re dairy free, what is your favorite dairy free cream sour cream to use? So far i don’t like any of them. Or do you just personally omit the cream cheese?

    • Hey Ashley! For this one, I use full fat coconut cream/milk (in the can only–the boxed coconut milk is not preferable).
      As for sour cream, I haven’t found one that works.

  • Ashley / Reply

    I meant sour cream not cream cheese oops! 🙂 so do you just top it with a scoop of the full fat coconut cream for this chicken dish?

  • Lynne Stadler / Reply

    Just served this to my mom, daughter, and husband. We all loved it, and my mom and daughter asked for the recipe. Thanks for a delicious recipe!

    • Well this makes my day to see, thank you, Lynne! I love it when the people love the food!!

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