Paprikash comes from the Hungarian word for paprika. Traditionally, these stews do not contain tomatoes (only here in America) and get their red color from the paprika. They also traditionally contain sour cream – my version uses yogurt, a plus for extra calcium and protein.
What you need:
- 2 onions, diced
- 1/2 a celery, chopped
- 6-8 carrots, chopped
- 3 large potatoes, cubed evenly
- 2 chicken quarters
- 1/2 cup chicken stock (low sodium if possible)
- 1 tbsp olive oil
- 1 tsp each dried garlic, sweet paprika, smoked paprika
- Salt and pepper to taste (hold the salt for babies <12 months)
What to do:
- Add oil to IP and sautee onions and celery* (see directions for regular pot below)
- Add the rest of the veg and spices
- Add the chicken
- Add the stock
- Pressure cook for 15 minutes
- Release pressure after 10 minutes of natural release
- Remove chicken and shred (remove bones) add back and lightly mash the potatoes to thicken the dish
- For stronger paprika flavor, add another tsp of sweet paprika before serving
Serve with egg noodles. You can also mix in a dollop of yogurt when serving for a creamier taste
* If you don’t have an IP, sautee your onions and celery in a little olive oil until translucent. Add spices, mix. Add other the other ingredients and cook covered until the chicken and potatoes are cooked through. You may wish to sautee with the lid off to reduce the liquid for a thicker paprikash.
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