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How to Make Instant Pot Chicken Paprikash - A Step-by-Step Guide

Chicken Paprikash is a classic Hungarian dish known for its rich and flavorful sauce, made with paprika, onions, and sour cream. Traditionally, it's a slow-cooked dish that allows the flavors to meld together over time, but thanks to the Instant Pot, we can now enjoy this delicious meal in a fraction of the time.

The Instant Pot is a game-changer when it comes to cooking. It's a multi-functional electric pressure cooker that can drastically reduce cooking times without sacrificing fla...

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Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 tablespoons butter
  • 1 tablespoon minced parsley
  • 1 ½ 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
  • ¼ cup chicken broth
  • 3 tablespoons red wine vinegar
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup plain yogurt, divided
  • 3 tablespoons paprika

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
  • Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
  • Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

    • Nutrition

    441 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 113mg
    • Sodium: 889mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 28g
    • Vitamin C: 5mg
    • Calcium: 98mg
    • Iron: 4mg
    • Potassium: 458mg

    Categories

    Instant pot recipes
    Chicken recipes
    Main recipes
    Comfort food recipes