This Instant Pot chicken paprika is a quick and flavorful dish that will become a staple in your low-carb meal rotation. With a creamy garlic sauce, perfectly tender chicken thighs, and a touch of cheesy goodness, it’s a meal that satisfies without the fuss.
Why You’ll Love Paprika Chicken
This Instant Pot Paprika Chicken features boneless, skinless chicken thighs, which are known for their juicy texture and rich flavor. The magic happens in the Instant Pot, where the chicken is seared for flavor, then cooked with a creamy garlic sauce made from cream cheese, chicken stock, and mozzarella.
The result? A melt-in-your-mouth chicken dish with a sauce that’s so good you’ll want to spoon it over everything. Paprika adds a smoky depth, while the crushed red pepper brings a gentle kick, perfectly balancing the creaminess.
Perfect Pairings for Paprika Chicken
To keep this meal low-carb, serve the paprika chicken alongside your favorite vegetables. Roasted broccoli, cauliflower mash, or sautéed spinach are excellent choices that pair beautifully with the rich sauce. For a lighter option, a crisp side salad with a simple vinaigrette provides a refreshing contrast. If you’re in the mood for something extra indulgent, try pairing it with a keto-friendly garlic bread or Parmesan asparagus.
Customize Your Paprika Chicken
- Spice Level: If you’re sensitive to heat, feel free to reduce or omit the crushed red pepper. On the flip side, if you want more of a spicy kick, you can add a dash of cayenne pepper or even toss in a few slices of jalapeños.
- Cheese Options: While mozzarella adds a creamy texture to the sauce, you can experiment with other cheeses like cheddar or Parmesan for a different flavor profile. Each will bring its own unique element to the dish.
- Vegetable Add-Ins: You can easily sneak more vegetables into this dish by adding mushrooms, bell peppers, or zucchini when you return the chicken to the sauce. They’ll soak up the flavors and make the meal even more hearty.
Fun Fact About Paprika
Paprika is a spice made from dried peppers and is a key ingredient in many global cuisines, from Hungarian stews to Spanish tapas. It comes in a variety of heat levels, ranging from mild and sweet to hot and smoky. This recipe uses a standard paprika, which provides a subtle smokiness without overpowering the dish. You can easily elevate the flavor by using smoked paprika for a deeper, richer taste that complements the creaminess of the sauce.
Quick Tips for the Best Instant Pot Paprika Chicken
- Searing the Chicken: Don’t skip the step of searing the chicken thighs in the Instant Pot. This step locks in flavor and gives the chicken a golden crust, which makes a big difference in the final dish. Be sure not to overcrowd the pot while searing to allow the chicken to brown evenly.
- Reducing the Sauce: After the chicken is done cooking, you can switch the Instant Pot to sauté mode if the sauce is too thin. Letting it reduce for a few minutes will help thicken the sauce, giving it that perfect, creamy consistency.
- Using Bone-In Chicken Thighs: While the recipe calls for boneless, skinless thighs, you can also use bone-in thighs for added flavor. Just increase the pressure cooking time by a few minutes to ensure the chicken is fully cooked.
Storing and Reheating Leftovers
This paprika chicken stores beautifully, making it perfect for meal prep. Keep any leftovers in an airtight container in the fridge for up to four days. The sauce may thicken as it cools, but you can easily loosen it up by reheating the dish on the stovetop with a splash of chicken stock or water.
If you want to freeze the dish, portion it out into freezer-safe containers and freeze for up to three months. When ready to eat, thaw the chicken in the fridge overnight and reheat it on the stovetop or in the microwave until warmed through.
Why This Recipe is a Keto Game-Changer
Instant Pot paprika chicken combines everything you want in a low-carb meal: simplicity, bold flavors, and rich, satisfying textures. The creamy sauce paired with tender chicken thighs feels indulgent, but with ingredients like cream cheese and mozzarella, it fits perfectly into a keto or low-carb diet. Plus, it’s a one-pot meal, which means fewer dishes and more time to enjoy your dinner.
Instant Pot Chicken Paprika
Ingredients
- 6 boneless skinless chicken thighs
- 4 ounces cream cheese, cubed
- 3 tablespoons garlic cloves, minced
- 2 tablespoons avocado oil, divided
- Salt to taste
- 1 tablespoon paprika
- ½ teaspoon crushed red pepper
- ½ cup chicken stock
- 1 cup shredded mozzarella cheese
Instructions
- In the Instant Pot, cook chicken thighs on saute mode with 1 tbsp of avocado oil. (10-15 minutes depending on size of chicken)
- Set aside once fully cooked.
- Add sauce ingredients: cream cheese, garlic, 1 tbsp avocado oil, salt, paprika, crushed red pepper, chicken stock to the Instant Pot and cook into a sauce. Stir frequently.
- Add cooked chicken back into the sauce.
- Turn on meat mode for 5 minutes then manually release when finished (total takes 15 minutes in my 8qt IP).
- Turn to saute mode to reduce the sauce if it is too thick. Stir in the cheese. Serve immediately.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.