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Creamy Paprika Chicken Pressure Cooker Recipe

This pressure cooker creamy paprika chicken is tender, juicy, and full of bold, comforting flavors. Perfectly seasoned with paprika and herbs, with a splash of white wine and a creamy finish – it's a quick and cozy weeknight dinner ready in no time.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 325 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 500 g Chicken thighs cubed
  • 3 teaspoon Olive oil divided
  • 2 teaspoon Red wine vinegar
  • 2 teaspoon Paprika divided
  • 1 teaspoon Dried oregano divided
  • 1 teaspoon Dried thyme divided
  • 1 pinch Chili flakes divided
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black pepper or to taste
  • 1 Onion finely chopped
  • 4 cloves Garlic crushed
  • 0.5 cup White wine
  • 1 cup Chicken stock
  • 0.5 cup Sour cream
  • 1 pinch Sugar optional

Instructions
 

Instructions

  • Marinate chicken with 1 teaspoon olive oil, red wine vinegar, 1 teaspoon paprika, 0.5 teaspoon oregano, 0.5 teaspoon thyme, pinch of chili flakes, salt, and pepper. Let rest for 15 minutes.
  • Heat 2 tablespoon olive oil in pressure cooker. Sauté and brown the marinated chicken pieces on all sides. Remove and set aside.
  • In the same pot, add onion and garlic. Sauté until softened. Add remaining paprika, oregano, thyme, and chili flakes. Stir well for 1-2 minutes.
  • Add the chicken back, pour in white wine and chicken stock while scraping the pot. Close the lid and pressure cook on high for 8 minutes. Quick release pressure carefully.
  • Switch back to sauté mode. Stir in sour cream and a pinch of sugar. Simmer until creamy. Taste and adjust seasoning. Serve with rice or crusty bread.

Notes

To prevent sour cream from curdling, always add it after pressure cooking. Marinating the chicken adds more depth to flavor. Enjoy with crusty bread or rice.