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Instant Pot Paprika Chicken in a white bowl.

Instant Pot Chicken Paprika

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Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Calories 311 kcal

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

Serving: 1Calories: 311kcalCarbohydrates: 3gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 142mgSodium: 309mgPotassium: 373mgFiber: 0.5gSugar: 1gVitamin A: 1032IUVitamin C: 1mgCalcium: 129mgIron: 1mg
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