Instant Pot Mushroom and Potato Paprikash with Sour Cream
Jessica Lee
Mushroom Paprikash
A smoky, creamy Hungarian-inspired stew made with tender mushrooms and potatoes in the Instant Pot.
Nutrition (per serving)
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.
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
Instructions
-
Select the 'Sauté' function on your Instant Pot and melt the butter.
-
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.
-
Stir in the garlic and red bell pepper, and cook for another 1 minute until fragrant.
-
Add the Hungarian paprika, salt, and pepper. Stir constantly for 30 seconds to toast the paprika, being careful not to let it burn.
-
Pour in the vegetable broth and use a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.
-
Add the cubed potatoes and stir everything together. Cancel the 'Sauté' function.
-
Secure the lid and set the steam release valve to 'Sealing'. Select 'Pressure Cook' on High for 5 minutes.
-
When the cooking time is finished, perform a quick pressure release by carefully turning the valve to 'Venting'.
-
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.
-
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.
-
Turn off the Instant Pot and serve the paprikash warm over egg noodles or mashed potatoes, garnished with fresh parsley.
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.
