Name: Instant Pot Chicken Paprikash with Egg Noodles
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Skinless, boneless chicken thighs - 2 pounds; Salt and ground black pepper to taste - 2 pounds; Olive oil - 3 tablespoons; Onion, diced - 1 large; Garlic cloves, minced - 2 large; Chicken stock - 2 cups; Paprika - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Bay leaf - 1; Wide egg noodles - 1 (12 ounce) package; Cornstarch - 2 tablespoons; Water, or as needed - 1 ½ tablespoons; Heavy whipping cream - 1 cup; Sour cream - 2 tablespoons

Instant Pot Chicken Paprikash with Egg Noodles

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Paprikash with Egg Noodles

1. Skinless, boneless chicken thighs - 2 pounds

2. Salt and ground black pepper to taste - 2 pounds

3. Olive oil - 3 tablespoons

4. Onion, diced - 1 large

5. Garlic cloves, minced - 2 large

6. Chicken stock - 2 cups

7. Paprika - 2 tablespoons

8. Salt - 1 teaspoon

9. Ground black pepper - ¼ teaspoon

10. Bay leaf - 1

11. Wide egg noodles - 1 (12 ounce) package

12. Cornstarch - 2 tablespoons

13. Water, or as needed - 1 ½ tablespoons

14. Heavy whipping cream - 1 cup

15. Sour cream - 2 tablespoons

How to cook deliciously - Instant Pot Chicken Paprikash with Egg Noodles

1. Stage

Pat chicken dry; season with salt and pepper.

2. Stage

Turn on a multifunctional pressure cooker such as Instant Pot. Select the Sauté function. Heat olive oil. Add chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.

3. Stage

Add onion and garlic to the pot. Sauté, frequently stirring until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf. Mix with a wooden spoon. Return chicken to the pot.

4. Stage

Close and lock the lid. Set the steam release valve to the sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

5. Stage

Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

6. Stage

Immediately release the pressure manually, about 5 minutes. Select the Sauté function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off the heat.