Instant Pot® Chicken Paprikash With Egg Noodles Recipe

Name: Instant Pot® Chicken Paprikash With Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 teaspoon ground black pepper; 1 bay leaf; 1 (12 ounce) package wide egg noodles; 2 tablespoons cornstarch; 1 1/2 tablespoons water, or as needed; 1 cup heavy whipping cream; 2 tablespoons sour cream

Servings: persons

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
1/4 teaspoon ground black pepper
1 bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 1/2 tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

1
Pat chicken dry; season with salt and pepper.
2
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
3
Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
4
Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5
Release pressure carefully using the quick-release method according to 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
Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

1146

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds skinless, boneless chicken thighs, salt and ground black pepper to taste, 3 tablespoons olive oil, 1 large onion, diced, and more.

Yes, Instant Pot® Chicken Paprikash With Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Chicken Paprikash With Egg Noodles

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