Instant Pot Paprika Chicken
This delicious creamy paprika chicken is made in the Instant Pot. It is a perfect keto chicken thigh recipe to enjoy with your favorite low carb side. The cheesy garlic sauce with paprika is one that will make you lick the bowl (seriously).
If you enjoy switching up your chicken recipe game, this recipe is IT. Using boneless-skinless chicken thighs makes the cooking process brief. The sauce is absolutely scrumptious.
Serve these paprika keto chicken thighs with a low carb vegetable and be sure to make extra for later. I served mine over a bed of greens but you could serve it with broccoli, cabbage, zucchini, mushrooms or any other vegetable you prefer.
Keto Chicken Thighs with a Cream Cheese Sauce
Chicken thighs are much more flavorful than chicken breasts. They are made with dark meat instead of light meat and they have a higher fat content. If I can choose between light and dark meat, I’d choose dark meat any day. Chicken thighs are a great choice for the ketogenic diet! This is chicken paprikash, Instant Pot style!
Ingredients for this Low carb Paprika Chicken Recipe
To make this low carb paprika chicken recipe in the Instant Pot, you’ll need some simple ingredients:
- Boneless, skinless chicken thighs
- Avocado oil
- Smoked Paprika
- Cream cheese
- Garlic
- Chicken Stock
- Crushed Red Pepper
- Salt
- Mozzarella Cheese
Tips for making this Instant Pot Paprika Chicken Recipe
- Either cook chicken thighs all at once or do them in batches (especially if you have a 6qt Instant Pot). Be sure that they all reach 170°F.
- When making the sauce, be sure to not add the shredded cheese. The shredded cheese is added at the very end.
- Serve this with a low-carb vegetable or over a bed of greens.
- Use this recipe for meal prep! These paprika chicken thighs are awesome made ahead of time. (If you want to serve them with greens, store the greens separately.)
- See the recipe notes to verify the actual time it takes to bring the Instant Pot to pressure, cook, and allow the pressure to release.
How to make this Keto Paprika Chicken without an Instant Pot
The steps for making keto creamy chicken paprika without an Instant Pot are pretty simple.
First, you’ll want to use a large frying pan and brown your meat using the avocado oil (or preferred oil)
Make sure that the chicken is fully cooked. Set it aside in another bowl.
Add the cream cheese, garlic, avocado oil, salt, paprika, crushed red pepper, and chicken stock to the frying pan. Heat it on medium and whisk it together into a sauce.
Add the cooked chicken to the paprika sauce then cover with a lid and cook on medium for 10-15 minutes to allow the flavors to infuse.
At this point, you can stir in the shredded cheese. If your sauce is too wet, continue to cook until more moisture evaporates from the tasty paprika chicken.
Can you use chicken breasts instead of chicken thighs for this Chicken Paprikash Instant Pot recipe?
Of course, you may use any cut of chicken that you’d like! If you’re using chicken breasts instead of boneless-skinless thighs, you’ll want to slice them in half so that they’re thinner and faster to cook. Since chicken breasts have a lower fat content, they are generally not as juicy as thighs.
More Awesome Low Carb Chicken Recipes to Try
Red Roasted Chicken
Ginger Garlic Chicken Rice
Lemon Oregano Grilled Chicken
Easy Chicken Bacon Recipe with Cheese
Tomato Mozzarella Baked Chicken
Keto Buffalo Chicken Casserole
Connect with Yellow Glass Dish
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You can also join the YGD Facebook community! Also, get awesome low carb recipe inspiration on Pinterest.
For THM friends, this is an (S)
Instant Pot Paprika Chicken
Ingredients
- 6 Boneless skinless chicken thighs
- 4 oz Cream cheese cubed
- 3 Coves garlic minced
- 2 tbsp Avocado oil Divided
- Salt to taste
- 1 tbsp Paprika
- ½ tsp Crushed red pepper
- ½ c Chicken stock
- 1 c 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.
What a fabulous pressure-cooker recipe. I’m so excited! I’m making this yummy paprika chicken tonight!
Hey Denay! I hope you enjoy it!!
This was so tasty! Everyone at my house loved it!
So glad it was a hit!
This paprika chicken sounds delicious. I love how creamy it is.
Hey Dannii! Yes!! The creamy factor takes it up three levels!!
We made these for Sunday supper and it was so good and EASY!
Hey Suzy! Thanks for letting me know how it went! So glad you enjoyed it!
Oh my goodness. This recipe is amazing. I love chicken and I love the fact that you can use any part of chicken to make this. Yum!
Hey Chichi! Yes, it is a very versatile recipe! Can’t go wrong <3
Copcake RAVED about this chicken!!!! I will Definetly be adding it to our meal plan rotation – with cream cheese goodness, you can’t go wrong. My weenie tastebuds could only handle 1/8 tsp of red pepper flakes, lol.
Hey Rachael! I’m so glad it was a hit in your home!! Thanks for letting me know <3
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I’m planning on making this tonight for dinner. How would I do this in the crockpot?
Hi Kristi,
I haven’t made this using the crockpot but I think that if you mix the sauce ingredients (minus the shredded cheese) to the chicken and allow it to cook on low for 6 hours (make sure the chicken is adequately cooked 😉 then add the shredded cheese at the end it should work. Let me know how it goes!
Using for THM. Do I have to use avacodo oil or can I use olive oil?
Any oil you prefer should work. I like to use avocado oil because it can be heated to a high temperature safely 🙂
I have 12 bone in skin on thighs. Can I just double the recipe? How much time do I need to add?
Hey Eliana, Sorry that I’m late to reply but you can double the recipe! I’ve not tried the recipe with bone-in thighs though, I’d probably pressure cook them for 12-13 minutes on high to make sure they’re cooked through.
Could you just use frozen chicken if you ran out of time to have defrost it? Or is it necessary to sauté the chicken?
Hi Marcail, You could use frozen chicken but add extra cooking time. I prefer to saute the chicken as it adds more flavor. I would cook it on high pressure for 12 minutes.
I’m cooking this tonight as I just started back on strict keto diet after blowing up in isolation. Lol. Sounds delicious
I hope you enjoyed it, Clay!
would I be able to make this recipe in the oven or slow cooker somehow because i don’t have a instant pot….
Hi Tina,
I went ahead and added instructions for cooking this recipe without an Instant Pot. The instructions are for stovetop cooking :). Scroll up in the post to see the instructions.
I’ve made this twice, both times on the stovetop. I have 6 kids, ages 5-18, my husband, and myself, and *everyone* likes it! I know, I shouldn’t say that out loud.😂 My family gets crusty bread and a veggie; I had mine over a large bed of baby spinach. So good. Thanks for an easy, delicious recipe!!
Yay for a winner!!