Chicken Paprikash in a NuWave Pressure Cooker: Easy Method

Chicken paprikash is a Hungarian dish of chicken cooked with onions and sweet paprika, then finished with a creamy sour cream sauce. This pressure-cooker version keeps the chicken tender and brings the paprika-rich sauce together quickly; family and regional versions vary in seasoning and thickness.

Ingredients

2½ lb (1.13 kg) bone-in, skinless chicken thighs, about 6 pieces
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
1 large yellow onion, finely chopped, about 1½ cups (225 g)
3 garlic cloves, minced, about 1 tbsp (9 g)
2 tbsp (14 g) Hungarian sweet paprika
1 cup (240 ml) low-sodium chicken broth; use more if your NuWave model requires a larger minimum liquid amount
1 tbsp (8 g) all-purpose flour
2 tbsp (30 ml) cold water
¾ cup (180 g) full-fat sour cream, preferably at room temperature
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the chicken and ingredients. Pat the thighs dry with paper towels and trim any loose excess skin or fat. Season all over with the salt and pepper. Chop the onion, mince the garlic, and measure the paprika, broth, flour, water, and sour cream before starting. Drying the chicken helps it brown; it will still cook through under pressure even if it does not develop a deep crust.
Brown the chicken. Select the NuWave cooker’s sauté function and add the oil. When it is hot, arrange the thighs in a single layer, working in batches if necessary. Brown for about 4 minutes on the first side and 4 minutes on the second. Transfer them to a plate. Browning adds savory flavor, but do not crowd the pot or try to cook the chicken through at this stage.
Soften the onion and garlic. Add the chopped onion to the cooker and sauté for about 4 minutes, stirring and scraping up browned bits. Add the garlic and cook for 1 minute. Turn off sauté before adding the paprika. Stir the paprika into the onion mixture for about 20 seconds; prolonged high heat can make paprika bitter, so keep it moving and do not let it scorch.
Deglaze and load the pot. Pour in the broth and scrape the bottom thoroughly with a wooden or silicone utensil to loosen any stuck-on pieces. This step helps prevent a burn warning. Return the chicken and any plate juices to the pot, placing the thighs in the broth and onion mixture. Keep the contents below the cooker’s maximum fill line, and follow the manual if your model specifies more than 1 cup (240 ml) of minimum liquid.
Pressure-cook the chicken. Lock the lid and set the steam release valve to the sealed position, following the directions for your particular NuWave model. Choose high pressure for 10 minutes. Allow about 7 minutes for the cooker to come to pressure, though the actual time varies by model and the temperature of the ingredients. Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure according to the manual.
Check doneness. Open the lid away from your face to avoid the steam. Insert a food thermometer into the thickest part of a thigh without touching the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, return it to the cooker and pressure-cook for 2 more minutes, then check again. Transfer cooked chicken to a clean plate while you finish the sauce.
Thicken the sauce. Whisk the flour and cold water together until smooth. Set the cooker to sauté and bring the cooking liquid to a gentle simmer. Stir in the flour mixture and cook for about 2 minutes, stirring often, until the sauce lightly coats a spoon. If it becomes thicker than you like, loosen it with a splash of broth or water; if it is still thin, simmer another minute rather than adding dry flour directly.
Finish with sour cream and serve. Put the sour cream in a small bowl and whisk in a few spoonfuls of hot sauce, one spoonful at a time, to temper it. Turn off the cooker and stir the warmed sour cream mixture into the pot. Return the chicken to the sauce and turn the pieces to coat. Taste and adjust the salt and pepper. Avoid boiling the sauce after adding sour cream, which can make it grainy. Sprinkle with parsley if using.

Tips

Choose the right paprika. Hungarian sweet paprika gives the dish its characteristic warm, rounded flavor. If you cannot find it, ordinary sweet paprika is a practical substitute, although the sauce may taste a little less earthy. Smoked paprika is not a direct replacement: it brings a noticeable smoky flavor that changes the dish.
Keep the paprika from scorching. Add it after turning off the sauté function, stir briefly, and add the broth soon afterward. Paprika can turn bitter when fried hard in a hot, dry pot. Scraping the bottom after adding broth also reduces the chance of a burn warning.
Temper the sour cream. Bringing the sour cream closer to room temperature and stirring hot sauce into it gradually helps it blend smoothly. Add it after pressure cooking and switch off the heat first; a hard boil can cause the dairy to separate.
Adjust for your cooker, not just the recipe. NuWave pressure-cooker models can have different controls and minimum-liquid requirements. Check your manual, use its pressure and release instructions, and add broth if needed to meet the stated minimum. Keep the pot under its fill line and do not force the lid open while it is pressurized.

Serving Suggestions

Serve the chicken and plenty of paprika-sour-cream sauce over broad egg noodles, spaetzle, or another noodle that can catch the sauce. Buttered noodles are a straightforward option; boiled potatoes, rice, or mashed potatoes also work well. For a lighter contrast, offer steamed green beans, peas, or a crisp cucumber salad alongside the creamy main dish.

For a complete meal, spoon the sauce over the starch first and arrange a thigh on top, then finish with parsley and black pepper. If serving family-style, keep the chicken warm in the sauce while you bring the noodles to the table. A little extra broth can loosen the sauce if it tightens while waiting, but stir it in gradually so the flavor stays concentrated.

Variations

Use boneless thighs: Substitute 2 lb (900 g) boneless, skinless thighs. Brown them as directed, then pressure-cook on high for about 8 minutes, followed by a 10-minute natural release. Check the thickest pieces with a thermometer and continue cooking if needed to reach 165°F (74°C). They may be less rich than bone-in thighs, so taste the sauce before serving.

Make it gluten-free: Replace the all-purpose flour with 2 tsp (6 g) cornstarch mixed with 2 tbsp (30 ml) cold water. Stir it into the simmering sauce and cook until glossy and thickened. Check that the broth and paprika are labeled gluten-free if that matters for your meal.

Use chicken breast: Boneless breasts cook faster and can dry out more readily than thighs. Cut them into similarly sized pieces and use a shorter high-pressure cycle, around 6 minutes, with a 5-minute natural release. Check each piece for 165°F (74°C); the exact timing depends on thickness, so temperature—not the clock alone—determines doneness.

Make the sauce tangier: Stir in a little extra sour cream at the end, tasting as you go. Some cooks add a small spoonful of tomato paste with the onion for a deeper, slightly sweeter sauce, though that is a variation rather than a required ingredient. Avoid adding a large amount of acidic ingredient before pressure cooking, as it can change the sauce’s balance.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered, shallow container. Keep the chicken with its sauce and use it within 3 to 4 days. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Sour cream sauce may look slightly separated after thawing, but gentle reheating and stirring can bring it back together; the texture may not be quite as smooth as when freshly made.

Reheat only the portion you plan to eat. Warm it gently in a covered saucepan over low heat, stirring occasionally and adding a splash of broth if the sauce is too thick. You can also microwave it in a covered, microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), checking the chicken and sauce with a food thermometer. Avoid a vigorous boil, which can make the sour cream sauce separate. Discard food left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I put frozen chicken thighs in the NuWave pressure cooker?

Thawing the thighs first is the better choice for this recipe. It lets you brown them properly, season them evenly, and arrange them in the pot without guessing at a longer cooking time. If starting from frozen, do not use the browning and timing above as written; follow your cooker’s frozen-food guidance, make sure pieces are not stuck together, and verify every thigh reaches 165°F (74°C).

Can I make chicken paprikash without sour cream?

Yes. Plain full-fat Greek yogurt can work, but it is tangier and more prone to curdling, so temper it carefully and stir it in after turning off the heat. Crème fraîche is another option and is generally less likely to split, but it produces a richer, less tangy sauce. The classic creamy character will change somewhat with either substitution.

Why is my paprikash sauce thin?

Pressure cooking releases moisture from the chicken, and the sauce may look loose when the lid first comes off. Simmer it with the flour-and-water mixture for a couple of minutes, stirring until it coats a spoon. If you need more thickening, simmer briefly or add a little more prepared slurry; do not sprinkle flour straight into the hot liquid, because it can form lumps.

Can I use chicken breasts instead of thighs?

Yes, but breasts are leaner and can become dry if cooked as long as bone-in thighs. Use similarly sized boneless pieces and shorten the pressure time, then check the thickest part with a thermometer. The required safe minimum is still 165°F (74°C). For the most forgiving texture and a richer sauce, thighs are the better fit.

Can I make the sauce ahead of time?

You can cook the chicken and paprika-onion base ahead, refrigerate it promptly, and add the sour cream when reheating. Keep it refrigerated for no more than 3 to 4 days, then warm gently and bring it to 165°F (74°C). Stir in tempered sour cream after turning off the heat. Making the dairy-free base ahead helps preserve a smoother texture than storing and reheating the finished sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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