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Hungarian Chicken Paprikash

Hungarian Chicken Paprikash Related:   Europe, gluten-free, kid-friendly, meat, Passover, poultry

Prep time: 5 hours (soaking cashews) + 40 mins

Cook time: 14 mins

Yield: 8–10 servings

Although my maternal grandmother’s family was Hungarian, I never tried this wonderful chicken dish until I was an adult. The classic recipe is made with sour cream, but I use a homemade cashew cream instead. If you want to skip that step, use the canned thick coconut cream. This recipe yields a lot of sauce so serve with farfalle pasta or use quinoa when you serve it on Passover.

BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
ADVANCE PREP: May be made 2 days in advance, cashew cream may be made 1 day in advance


  • Chicken
  • 2 tablespoons oil
  • 2 medium-size chickens, each cut into eight pieces
  • 1 large onion, chopped into ½-inch (1.2cm) pieces
  • 4 cloves garlic, roughly chopped
  • ¼ cup Hungarian paprika
  • ¼ teaspoon Aleppo pepper or black pepper
  • Pinch smoked paprika
  • 2 cups (473ml) chicken stock
  • 1 cup (242g) crushed tomatoes
  • Cashew Cream
  • 1 cup (137g) raw cashews
  • 2 cups (473ml) water, divided


  • About 5 hours before you want to cook the chicken, place the cashews into a bowl and cover with 1 cup (236ml) of the water. Let sit.
  • Press Sauté and make sure the time is set for 30 minutes. When the display reads “Hot,” add the oil to the inner pot. Brown the chicken in batches, about 4 pieces at a time and about 4 minutes per side, until well-browned. Transfer to a large pan. Add the onions and garlic and cook for 3 minutes, stirring often. Add the paprika, Aleppo pepper and smoked paprika, and cook for 30 seconds, stirring almost the entire time. Add the stock and use a wooden spoon to scrape the bottom of the pot clean. Add the tomatoes and stir. Return the chicken to the pot, placing the dark meat pieces on the bottom and the white meat pieces on top.
  • Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 14 minutes.
  • While the chicken is cooking, drain the cashews and place into the bowl of a food processor. Add the remaining 1 cup of water and process until very creamy, for about 2 full minutes, scraping down the bowl as needed. Set aside.
  • When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
  • Remove the chicken to a serving platter and press Sauté. Cook the sauce for 5 minutes to reduce and thicken, stirring occasionally. Add the cashew cream and cook for 1 minute. Pour over the chicken.
  • Reprinted with permission from The Instant Pot Kosher Cookbook © 2020 Paula Shoyer. Published by Sterling Epicure. Photography by Bill Milne.

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