Name: Instant Pot® Chicken Paprikash
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Egg noodles - 1 (12 ounce) package; Butter - 2 tablespoons; Minced parsley - 1 tablespoon; Salt, divided - 1 ½ teaspoons; Ground black pepper, divided - 1 teaspoon; Olive oil - 1 tablespoon; Shallots, thinly sliced - 3; Garlic, coarsely chopped - 6 cloves; Arrabbiata pasta sauce - 2 cups; Chicken broth - ¼ cup; Red wine vinegar - 3 tablespoons; Boneless, skinless chicken thighs - 2 pounds; Plain yogurt, divided - 1 cup; Paprika - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Chicken Paprikash

1. Egg noodles - 1 (12 ounce) package

2. Butter - 2 tablespoons

3. Minced parsley - 1 tablespoon

4. Salt, divided - 1 ½ teaspoons

5. Ground black pepper, divided - 1 teaspoon

6. Olive oil - 1 tablespoon

7. Shallots, thinly sliced - 3

8. Garlic, coarsely chopped - 6 cloves

9. Arrabbiata pasta sauce - 2 cups

10. Chicken broth - ¼ cup

11. Red wine vinegar - 3 tablespoons

12. Boneless, skinless chicken thighs - 2 pounds

13. Plain yogurt, divided - 1 cup

14. Paprika - 3 tablespoons

How to cook deliciously - Instant Pot® Chicken Paprikash

1. Stage

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.

2. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.

3. Stage

Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.

5. Stage

Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.