Instant Pot Chicken Paprikash with Egg Noodles

Name: Instant Pot Chicken Paprikash with Egg Noodles
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 pounds skinless, boneless chicken thighs; salt and ground black pepper to taste; 3 tablespoons olive oil; 1 large onion, diced; 2 large garlic cloves, minced; 2 cups chicken stock; 2 tablespoons paprika; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 1 bay leaf; 1 (12 ounce) package wide egg noodles; 2 tablespoons cornstarch; 1.5 tablespoons water, or as needed; 1 cup heavy whipping cream; 2 tablespoons sour cream

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This chicken paprikash is made in an Instant Pot or multifunctional pressure cooker. These tender shredded chicken thighs are finished with cream and egg noodles.

Recipe by Tom G

Updated on April 4, 2023

2

Prep Time:

10 mins

Cook Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hrs 10 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
2 cups chicken stock
2 tablespoons paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 ½ tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

Directions

Pat chicken dry; season with salt and pepper.
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.
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.
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.
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.
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.

Nutrition Facts (per serving)

518	Calories
30g	Fat
36g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 518
% Daily Value *
Total Fat 30g	39%
Saturated Fat 12g	59%
Cholesterol 142mg	47%
Sodium 559mg	24%
Total Carbohydrate 36g	13%
Dietary Fiber 2g	9%
Total Sugars 2g
Protein 25g
Vitamin C 3mg	16%
Calcium 59mg	5%
Iron 3mg	18%
Potassium 335mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.