Pressure Cooker Hungarian Chicken
Dive into hearty comfort with this Pressure Cooker Hungarian Chicken, a quick yet flavor-packed dish bursting with traditional Eastern European charm. Tender, juicy chicken thighs are infused with the rich, smoky flavor of Hungarian sweet paprika and braised to perfection in a creamy, vibrant sauce featuring garlic, onions, red bell peppers, and a touch of sour cream for a luxurious finish. The pressure cooker does the heavy lifting, cutting down on cooking time while locking in all the robust flavors you love in classic Hungarian cuisine. Perfectly paired with egg noodles or served on its own, this comforting meal is ready in under an hour, making it an ideal choice for busy weeknights or cozy family dinners. Garnish with chopped parsley for a fresh, herby accent, and savor every bite of this pressure cooker masterpiece.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 large red bell pepper (diced)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley (chopped, for garnish)
- 12 ounces egg noodles (optional, for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of paprika on both sides.
Set the pressure cooker to 'Sauté' mode and add the olive oil. Once hot, sear the chicken thighs in batches until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and diced red bell pepper and cook for another 1-2 minutes.
Stir in the tomato paste and remaining 1 tablespoon of paprika, cooking for 1 minute to release the flavors.
Pour in the chicken broth and deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon.
Return the seared chicken thighs to the pot, ensuring they are nestled in the sauce. Close the lid, set the pressure valve to 'Sealing,' and cook on 'High Pressure' for 15 minutes.
After the pressure cooking cycle is complete, perform a quick release of the pressure valve. Open the lid carefully.
In a small bowl, whisk together the sour cream and all-purpose flour until smooth. Gradually stir this mixture into the sauce in the pressure cooker until fully combined.
Set the pressure cooker back to 'Sauté' mode and simmer the sauce for 3-5 minutes until slightly thickened. Taste and adjust seasoning, if needed.
Sprinkle chopped fresh parsley over the chicken and serve immediately. Optionally, serve over cooked egg noodles for a complete meal.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.6 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
