Instant Pot Chicken and Potatoes in Sour Cream and Paprika Sauce
Instant Pot Chicken and Potatoes with sour cream and paprika is a quick set and go dinner with minimal prep and loads of cozy creamy and smoky flavours.
Ingredients
- 1 lbs Little Potatoes such as Blushing Belle or Roasted Red Pepper & Onion
- 1.5 lbs boneless skinless chicken thighs, cut into 2" pieces
- 2 tbsp all-purpose flour
- 1 tbsp vegetable oil such as canola or grapeseed
- 1 medium yellow / cooking onion, finely chopped
- 3 cloves garlic, minced
- 2-8 tsp sweet smoked paprika*
- 14 oz canned crushed tomatoes
- 1/2 cup sour cream
- 1/2 tsp kosher salt**
Instructions
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In a large bowl, mix together potatoes, chicken, paprika, flour (if using), and seasoning pack from potatoes OR salt until chicken pieces are coated.
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Place oil, tomatoes, garlic, and onion in the Instant Pot and lower trivet on top of ingredients. Place potato and chicken mixture on top of trivet. Set Instant Pot to HIGH PRESSURE COOK for 4 minutes.
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Allow Instant Pot to naturally release the pressure (until the valve has released and the lid can be opened) and then carefully remove the lid.
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Remove trivet. Add sour cream and mix until sauce is creamy and blended in.
Recipe Notes
* start with the 2 tsp and work your way up. For my family, I found that 1 tbsp is the perfect amount of paprika in this dish. If you'd prefer for this dish to be spicy, swap the sweet paprika for hot.
** skip salt if using the seasoning pack from the Oven | BBQ Ready potatoes.