I got a recipe for paprikash years ago from my friend Katie and I converted it to a dairy free/gluten free recipe. We have made it often, and while it has simple ingredients the cook time was 45m to an hour.* I've been dying to make this in my Instant Pot since I got it and I finally got the chance. It cut the cooking time down to mere minutes, and everyone gobbled it up as usual. It's such a warm, comforting dish.
4 cups of bone broth or chicken broth
1t pink Himalayan salt
2 chicken breasts, cubed
1 medium onion, minced
3T Earth Balance Vegan Buttery Spread
1 container sliced mushrooms
1 container Tofutti Better Than Sour Cream, room temp
2T tapioca or corn starch dissolved in 2T water
1 bag egg noodles or gluten free pasta or rice, cooked to package directions
*If you don't have an instant pot, saute your onion and garlic in a pan or dutch oven. Add whole chicken breasts instead of cubed, and the broth, paprika and salt. Cover and simmer for 45 minutes. Uncover and remove chicken to cut/shred, add mushrooms to the sauce. Continue on from the sour cream steps above.