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Instant Pot Chicken Paprikash
Instant Pot Chicken Paprikash
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Cozy Instant Pot chicken paprikash with creamy sauce, served over buttery egg noodles - a versatile crowd-pleaser!
Ingredients:
  • 1 (12 ounce) package egg noodles
  • 2 tablespoons butter
  • 1 tablespoon minced parsley
  • 1.5 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon olive oil
  • 3 shallots, thinly sliced
  • 6 cloves garlic, coarsely chopped
  • 2 cups arrabbiata pasta sauce
  • 0.25 cup chicken broth
  • 3 tablespoons red wine vinegar
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup plain yogurt, divided
  • 3 tablespoons paprika
Instructions:
  • Bring a large pot of salted water to a rapid boil. Cook egg noodles until al dente, about 7 to 9 minutes. Drain and mix with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep warm as you cook the chicken.
  • Preheat a multi-functional pressure cooker (such as Instant Pot®) using the Saute function. Add oil, shallots, and garlic; cook until fragrant, about 2 to 3 minutes. Stir in pasta sauce, chicken broth, and red wine vinegar.
  • Season the chicken with the remaining salt and pepper. Place the chicken in the pot and lock the lid. Cook on high pressure for 12 minutes following the manufacturer's instructions. Let the pressure release naturally for 10 to 15 minutes.
  • Release pressure naturally following manufacturer's directions for 10 minutes, then carefully quick-release any remaining pressure.
  • In a small bowl, combine 1/2 cup yogurt with 1/2 cup sauce, adding a tablespoon at a time to temper the yogurt. Mix in paprika thoroughly. Return yogurt mixture to the pot. Shred chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

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