Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pressure Cooker Hungarian Chicken Recipe
    Lost? Site Map

    Pressure Cooker Hungarian Chicken

    Pressure Cooker Hungarian Chicken. Photo by Chabear01

    1/1 Photo of Pressure Cooker Hungarian Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Mrs Goodall's Note:

    I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 tablespoon vegetable oil
    • 3 1/2-4 lbs chicken leg quarters, bone-in and skinned
    • 1 small onion, finely chopped
    • 2 teaspoons hot paprika, preferably Hungarian
    • 1/2 cup chicken broth
    • 1 medium tomato, peeled and coarsely chopped
    • 1 teaspoon salt
    • 1/2 cup sour cream
    • 6 ounces extra- wide egg noodles, cooked, drained and buttered


    1. 1
      Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
    2. 2
      Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
    3. 3
      Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
    4. 4
      With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
    5. 5
      Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
    6. 6
      Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.

    Ratings & Reviews:

    • on May 21, 2009


      Loved this recipe and my husband declared it "excellent"! It was a taking off point for me because I like to use more veggies. I also substituted non-fat Greek yogurt for sour cream and served it over brown rice. Not sure why 3 1/2 to 4 lbs of chicken is supposed to feed only 4 people. I didn't brown the chicken to avoid drying it out. I diced a carrot and a parsnip and sauted them with the onion before adding the chicken. I used a can of tomatoes instead of fresh and layered thick shreds of green cabbage on top of the chicken before putting the top on the cooker. The cabbage was perfectly cooked, melting into the sauce but not overcooked -- no"cabbagey" smell. The chicken was fork tender but not dry. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2013


      As others suggested, mushrooms are really great w/ this dish. Also, if you have coconut oil, use it here!!! I used 1 tea of Szegeo Hungarian sweet paprika & 1 tea Mas Portell regular paprika and 1/2 tea of red pepper. Just right!! I have found over the years that recipes that call for paprika, that you spend a little extra a get the best the store has to offer. I guess this could pertain to alot of things but good paprika does make all the difference. So I never skimp on this quality item. Badia is also another good brand if you have trouble finding the above 2 items.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2011


      This turned out great! I pressure cooked a whole chicken, and hand shredded it to add back into the sauce. Turned out great. Served over noodles, and rice the next day as leftovers. Family loved it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)


    Nutritional Facts for Pressure Cooker Hungarian Chicken

    Serving Size: 1 (553 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1013.1
    Calories from Fat 535
    Total Fat 59.5 g
    Saturated Fat 17.8 g
    Cholesterol 380.5 mg
    Sodium 1023.5 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 2.4 g
    Sugars 3.5 g
    Protein 79.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes