paprika cream sauce
Instant Pot Main Dishes pasta Recipes

Paprika Cream Sauce in the Instant Pot

This Paprika Cream Sauce in the Instant Pot is made in mere minutes and is the epitome of cook once, eat twice (or more!). This spice-filled versatile sauce is big on peppers and short on time. This is sure to be a favorite in no time (pun intended). But wait, there’s more…. this is a double-duty recipe, meaning, cook-once eat twice. Which, in my book, is always a family favorite. I will show you below how to repurpose this sauce into a second, equally delicious dish!

So what is the “cook twice” of paprika cream sauce?

When made with hot Mexican paprika, as indicated in the recipe. This sauce makes the perfect sauce for our easy Air Fryer Enchilada Casserole!

paprika cream sauce

If you like Paprika Cream Sauce, try these Instant Pot Pastas:

Instant Pot Italian Drunken Noodles are a saucy dish that cooks all in one pot!

Instant Pot Pasta Margherita tomatoes, basil and a creamy sauce make this Italian-inspired favorite.

Instant Pot Butter Noodles is the epitome of comfort food.

paprika cream sauce on a black and white plate

Paprika Cream Sauce for Pasta

Anne
Prep Time 5 mins
Cook Time 5 mins
Pressurizing time 5 mins
Total Time 15 mins
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 2 Tablespoons butter
  • 1 onion chopped
  • 2 red bell peppers chopped
  • ½ teaspoon garlic powder
  • 3 Tablespoons paprika see note
  • ½ cup vegetable broth
  • 2 roasted bell peppers chopped
  • 1 14 ounce can diced tomatoes drained
  • 1.5 Tablespoons tahini sauce
  • 1 Tablespoon soy sauce
  • Juice of ½ a lemon
  • ½ cup sour cream
  • Salt and pepper to taste
  • 1 Tablespoon corn starch optional

Instructions
 

  • Set the Instant Pot to saute. Add the butter and allow it to melt. Add the onion and red bell peppers and saute until softened, 3-5 minutes.
  • Add the next 7 ingredients (through the soy sauce). Set the lid to sealing and manual high pressure for 5 minutes. Quick release the pressure when the cooking time is done.
  • Puree to desired consistency using an immersion blender. Stir through the lemon juice, sour cream and salt and pepper.
  • If you desire a thicker sauce, add the corn starch and return the sauce to saute, stirring, until desired consistency is achieved.

Notes

I used Mexican Hot Paprika to make this recipe. If you would like the dish to be less spicy, use Hungarian Sweet Paprika.
Keyword enchilada sauce, instant pot pasta sauce, paprika, paprika cream sauce

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