Instant Pot Mushroom and Potato Paprikash with Sour Cream

Name: Instant Pot Mushroom and Potato Paprikash with Sour Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Hungarian
Ingredients: 2 tbsp Unsalted butter; 1 lb Cremini mushrooms, sliced; 1 large Yellow onion, finely diced; 3 pieces Garlic cloves, minced; 2 tbsp Hungarian sweet paprika; 1 lb Yukon Gold potatoes, peeled and 1-inch cubed; 1 piece Red bell pepper, diced; 2 cups Vegetable broth; 1 tsp Kosher salt; ½ tsp Black pepper; ½ cup Sour cream; 1 tbsp All-purpose flour; 2 tbsp Fresh parsley, chopped

A bowl of creamy mushroom and potato paprikash garnished with fresh parsley and sour cream

Jessica Lee

Published: April 22, 2026

Categories: Instant Pots, Vegetables, Dairy, Vegetarian, European

Tags: Comfort Food, Vegetarian, Mushrooms, Hungarian, Instant Pot

Mushroom Paprikash

A smoky, creamy Hungarian-inspired stew made with tender mushrooms and potatoes in the Instant Pot.

Prep Time:15 minCook Time:20 minTotal Time:35 minServings:4Difficulty:Easy

This Instant Pot Mushroom and Potato Paprikash is a vegetarian twist on the beloved Hungarian classic. Traditionally made with chicken, this version swaps the meat for earthy cremini mushrooms and buttery Yukon gold potatoes, resulting in a dish that is every bit as hearty and satisfying. The soul of this recipe lies in the Hungarian sweet paprika, which lends a deep, smoky richness and that iconic vibrant red hue that makes the sauce so irresistible.

What makes the Instant Pot such a game-changer for this recipe is how it melds the flavors together in a fraction of the time. In just minutes under pressure, the potatoes become perfectly tender, and the mushrooms soak up all that savory broth. Finishing the dish with a swirl of sour cream creates a velvety, luxurious sauce that begs to be served over egg noodles or with a thick slice of crusty bread. It’s pure comfort in a bowl, perfect for those chilly nights when you want something soul-warming without spending hours at the stove.

Nutrition (per serving)

Calories:315 kcal

Protein:9 g

Carbs:36 g

Fat:16 g

Directions

1

Select the 'Sauté' function on your Instant Pot and melt the butter.
2

Add the sliced mushrooms and onions to the pot. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and the onions are soft.
3

Stir in the garlic and red bell pepper, and cook for another 1 minute until fragrant.
4

Add the Hungarian paprika, salt, and pepper. Stir constantly for 30 seconds to toast the paprika, being careful not to let it burn.
5

Pour in the vegetable broth and use a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.
6

Add the cubed potatoes and stir everything together. Cancel the 'Sauté' function.
7

Secure the lid and set the steam release valve to 'Sealing'. Select 'Pressure Cook' on High for 5 minutes.
8

When the cooking time is finished, perform a quick pressure release by carefully turning the valve to 'Venting'.
9

In a small bowl, whisk together the sour cream and flour until smooth. Stir in a few tablespoons of the hot liquid from the pot to temper the cream.
10

Gently stir the sour cream mixture into the Instant Pot. Select the 'Sauté' function again and simmer for 2-3 minutes until the sauce has thickened slightly.
11

Turn off the Instant Pot and serve the paprikash warm over egg noodles or mashed potatoes, garnished with fresh parsley.

Ingredients

Unsalted butter:2 tbsp
Cremini mushrooms, sliced:1 lb
Yellow onion, finely diced:1 large
Garlic cloves, minced:3 pieces
Hungarian sweet paprika:2 tbsp
Yukon Gold potatoes, peeled and 1-inch cubed:1 lb
Red bell pepper, diced:1 piece
Vegetable broth:2 cups
Kosher salt:1 tsp
Black pepper:½ tsp
Sour cream:½ cup
All-purpose flour:1 tbsp
Fresh parsley, chopped:2 tbsp

Tips & Notes

Always use high-quality Hungarian Sweet Paprika; the standard grocery store variety often lacks the deep flavor and color essential for this dish.
Tempering the sour cream with a little hot liquid before adding it to the pot prevents the sauce from curdling.
If you prefer a thicker sauce, you can mash a few of the cooked potato cubes directly into the stew.