By Sarah DiGregorio
- Total Time
- 30 to 35 minutes
- Rating
- 4(980)
- Notes
- Read community notes
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it’s used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop.
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Ingredients
Yield:6 servings
- ¼cup vegetable oil, plus more as needed
- 2pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
- Salt and black pepper
- 1tablespoon unsalted butter
- 1large yellow or red onion, chopped
- 8garlic cloves, smashed and chopped
- 2tablespoons sweet paprika, preferably Hungarian
- ½teaspoon smoked paprika
- ¼cup dry white wine
- 1cup vegetable stock
- 1½pounds Yukon Gold potatoes, scrubbed and chopped into 1- to 2-inch pieces
- 1cup sour cream, at room temperature
- 3tablespoons all-purpose flour
- 1(14-ounce) can crushed tomatoes
- ½cup chopped dill or 2 teaspoons dried dill
- ½cup chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
375 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 10 grams protein; 1093 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
Step
2
Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
Step
3
Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
Ratings
4
out of 5
980
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Cooking Notes
Sam
This recipe has great bones, but a few basic things: never add salt to browning mushrooms—they’ll just dump liquid and steam; use red wine to deglaze for this, not white; use thyme, not dill; add the tomatoes *before* pressure cooking, not after—they need to be cooked to avoid sharpness (and potatoes aren’t like beans, they cook through fine with tomatoes and other acids).
Anne
Make sure you get the paprika to "bloom" in the oil, when it starts to smell fragrant" before you add the wine.
Alex
This was a great soup! I served it at a dinner party where there were some lactose free guests. So I let people add their own sour cream. People liked it with or without! Otherwise followed the recipe exactly. Will make again.
izzy
one cup of sour cream is far too much for this recipe!! i thought the dish tasted better before adding (i added 3/4 cup because i was rightly skeptical, it was still too much) and diluted a lot of the dish’s complex spices and flavors. if i make this again i’ll make a slurry with just the flour and maybe add sour cream to my bowl, not the pot. but i probably won’t make this again because i am mad that the recipe told me to add so much sour cream lol!!
David D
Used a Dutch oven and simmered for about an hour
Isabel
Made for a vegan dinner, subbing vegan sour cream and removing the butter. Recipe should have said that sour cream is tricky to reheat. I put my sour cream in big dollops on top of the stew, for people to take and mix in.Also, the paprika tends to taste powdery no matter how much you blend it into the onion. I used cornstarch mixed with a bit of the sauce, then mixed back in and cooked for a moment in order to get a silkier sauce. Guests liked it.
Melissa
I am the only person in the western world who does not yet have an instapot. Tips for making this on the stovetop, please? I do have Hungarian roots and make a mean chicken paprikash, but only on the stove.
Kelly
There's a link in the description for a stovetop version; looks like both recipes take about the same amount of time which is a bonus!
MHO
I followed some recommendations which was add tomato with the potatoes (recommend) as well as creating a roux with the butter and flour together with the onions (do not recommend). With the latter, the burn notice constantly came on and I had to finish this recipe in a pot, which took extra time. Next time I’ll finish the dish with flour mixed with some of the hot liquid, and then add sour cream to taste. Also, agree, this kind of stew is supposed to be thick!
Donna
The flour makes a roux.
Linda
Whole pearl onions and whole marble potatoes make this quite pretty.
Sue
Do add tomatoes before pressure cooking. However, layer on top as the last step before cooking, without mixing in. Tomatoes are often the cause of a BURN error.
Kit's Point
Quite nice! It's a versatile recipe that will allow for different additions (like chicken or cauliflower) in the future.This is what worked for me:-no salt when browning (but added it just before pressure cooking)-tomatoes added before pressure cooking-4 minutes cook time instead of 2-used red wine (but I don't think it would make much of a difference)I think a little more heat would make it perfect. Next time I'm going to add hot paprika or cayenne.
madeline
anyone made this with boring grocery store mushrooms? trying to use up some baby bellas.
thenitcherkitchen
Don’t listen to the haters, this recipe was great. The only modification was that I put diced tomatoes and a little baking soda in the instant pot, as I did not have crushed tomatoes. I also used red wine since that was what I had on hand. It was creamy, the potatoes were tender, and the mushrooms added so much flavor. A delicious and filling vegetarian meal on its own!
Alex
This was well received by the whole family, which includes a 12- and 16-year-old. I made modifications: (1) 2 minutes didn't seem like enough time, so I had it under pressure for 3 minutes; it was good. (2) I put the tomatoes in before putting it under pressure; I put them on top, and did not stir it in until after cooking. (3) If I make it again, I'd probably reduce the sour cream to 3/4 cup.
02215
The three tbsps. of flour makes for a very stodgy stew. One tbsp. is enough for basic thickening, without turning the stew into wallpaper paste. On subsequent makes, 1 tbsp. sweet, 1 tbsp. half-sharp, and 1 tsp. smoked paprika was a zipper, more savory version.
TH
One tablespoon of chili powder instead of sweet paprika
Arahbee
Needs a protein. Great recipe!
Stephanie
I made a lot of substitutions based on what I had around…Chili powder for smoked paprika, Greek yogurt for sour cream, fava/garbanzo bean flour for white, dry sparkling cider (non-alcoholic) for white wine. It all seemed to work just fine, though I have found myself adding a little salt and some red pepper flakes when I reheat for a little extra punch. I would make this again for sure!
Sheri
This looks so delicious when you’re done with it, but the flavor is lacking. Also, the mushrooms don’t need 1/4 cup of oil, nor do they need salt up front, nor do they need to be cooked in batches. Just put them all in a hot Dutch oven with a couple tablespoons of oil, and don’t touch them for a few minutes. Give them a quick stir and do it again. When they start to give off liquid, put them in a bowl. Easy!
Anne
Anyone try to halve this? Any tips?
robin j
Agree the sour cream amount should be reduced. I liked it with a little red pepper/cayenne for some heat. Tastes great with some fresh pasta or wide egg noodles, great fall fare.
bauls
Serve with bread. Small potato chunks so they cook. Add hot pepper.
Caity
This was yummy! Subbed beef stock for the wine and veg stock, added a meaty oomf that my meateater husband enjoyed.
Chantal
I'm going to use fake vegan "beef" stock in this for sure!
Sunny
What would the timing be if I wanted to add chicken to this dish? Would I risk overcooking the mushrooms if I adjusted the time to cook the chicken? Thank you, I’m new to the instant pot and I love it - just need more help to understand the timing of everything.
Karen
This works perfectly in a superinsulated Wonderbag, and when you buy one they give one free to an African village family so they don’t spend the whole day gathering wood. Just simmer 15 min and walk away, leaving the bag to do the rest, saving gas and amps. Also quite the conversation starter at the pot luck when you toss it carefully in the trunk to keep cooking on the drive.
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