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

Are you looking for a comforting and delicious dinner that's easy to make? Look no further than this Instant Pot Chicken Paprikash with Egg Noodles recipe! This classic Hungarian dish is rich and flavorful, and the Instant Pot makes it a breeze to prepare. Whether you're a fan of comfort food or just looking for a new recipe to try, this dish is sure to become a favorite in your recipe rotation.

Chicken Paprikash, also known as Paprikás Csirke, is a traditional Hungarian dish that fea...

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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
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 1 (12 ounce) package wide egg noodles
  • 2 tablespoons cornstarch
  • 1 ½ tablespoons water, or as needed
  • 1 cup heavy whipping cream
  • 2 tablespoons sour cream

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8

  • Pat chicken dry; season with salt and pepper.
  • Turn on a multifunctional pressure cooker such as Instant Pot. Select the Sauté function. Heat olive oil. Add chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
  • Add onion and garlic to the pot. Sauté, frequently stirring until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf. Mix with a wooden spoon. Return chicken to the pot.
  • 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.
  • Release pressure carefully using the quick-release method according to the 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.
  • Immediately release the pressure manually, about 5 minutes. Select the Sauté function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off the heat.
  • Nutrition

    518 cal.

    • Total Fat: 30g
    • Saturated Fat: 12g
    • Cholesterol: 142mg
    • Sodium: 559mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 25g
    • Vitamin C: 3mg
    • Calcium: 59mg
    • Iron: 3mg
    • Potassium: 335mg