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Instant Pot Chicken Paprikash with Egg Noodles
Instant Pot Chicken Paprikash with Egg Noodles
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Instant Pot Chicken Paprikash with creamy sauce and egg noodles - irresistibly delicious!
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
  • 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
Instructions:
  • Dry the chicken with a gentle pat and generously season with salt and pepper.
  • Preheat Instant Pot on Sauté mode. Heat olive oil, then brown chicken in 2 batches for 2-3 minutes per side. Remove and set aside.
  • Sauté onion and garlic in the pot until onion is translucent, about 5 minutes. Stir in chicken stock, paprika, salt, pepper, and bay leaf with a wooden spoon. Add chicken back to the pot.
  • Secure the lid tightly and ensure the steam release valve is sealed. Select Manual and high pressure mode and set timer for 10 minutes. Let pressure build for 10 to 15 minutes.
  • Carefully quick-release pressure according to manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then stir in the egg noodles. Close and lock the lid, choose High pressure, and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release the pressure manually after 5 minutes. Switch to the Sauté function. Combine cornstarch and water in a bowl then pour into the pot. Stir in heavy cream and sour cream until well combined. Turn off the heat.

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