Creamy Instant Pot Paprika Chicken with Egg Noodles

Creamy Instant Pot Paprika Chicken with Egg Noodles

Name: Creamy Instant Pot Paprika Chicken with Egg Noodles
Total time: 70 min
Yield: 8
Ingredients: 900 g skinless, boneless chicken thighs; salt and ground black pepper, to taste; 45 ml olive oil; 1 large onion, diced; 2 large garlic cloves, minced; 480 ml chicken stock; 30 g paprika; 5 ml salt; 1.25 ml ground black pepper; 1 bay leaf; 340 g wide egg noodles; 30 g cornstarch; 22.5 ml water, or as needed; 240 ml heavy whipping cream; 30 ml sour cream

This Instant Pot chicken paprikash features succulent chicken thighs in a creamy, paprika-infused sauce, served with tender egg noodles. A comforting Eastern European classic made easy!

70 min

easy

518kcal

calories

36g

carbohydrates

30g

fat

fiber

25g

protein

559mg

sodium

sugar

Dinner Eastern European

Ingredients

900 g skinless, boneless chicken thighs

salt and ground black pepper, to taste

45 ml olive oil

1 large onion, diced

2 large garlic cloves, minced

480 ml chicken stock

30 g paprika

5 ml salt

1.25 ml ground black pepper

1 bay leaf

340 g wide egg noodles

30 g cornstarch

22.5 ml water, or as needed

240 ml heavy whipping cream

30 ml sour cream

Directions

Step 1

Pat the chicken thighs dry and season with salt and pepper.

Step 2

Turn on the Instant Pot and select the Sauté function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from the pot and set aside.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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