Name: Easy Instant Pot Chicken Paprikash Recipe
Total time: 1 hr
Ingredients: 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; 1.5 teaspoons salt, divided; 1 teaspoon ground black pepper, divided; 1 (12 ounce) package egg noodles; 2 tablespoons butter; 1 tablespoon minced parsley; 1 cup plain yogurt, divided; 3 tablespoons paprika

Easy Instant Pot Chicken Paprikash Recipe

This flavorful chicken paprikash recipe can be easily prepared in either an Instant Pot or on your stovetop. Regardless of your chosen method, the dish will be ready to enjoy in under 30 minutes. For the best flavor, consider using a blend of different paprikas, such as smoked, sweet, and regular paprika.

Total time1 hr

Prep time15 mins

Cook time30 mins

Yield8

Instructions

Turn on your Instant Pot and select the 'Sauté' function, then add olive oil to the pot. Add the shallots and garlic, and sauté until fragrant, approximately 2 to 3 minutes. Stir in the pasta sauce, chicken broth, and red wine vinegar.
Season the chicken thighs with 1 teaspoon of salt and ½ teaspoon of black pepper. Add the seasoned chicken thighs to the Instant Pot. Secure the lid and set the pressure to high according to the manufacturer's instructions. Set the timer for 12 minutes and allow 10-15 minutes for the pressure to build.
While the chicken is cooking, bring a large pot of lightly salted water to a rapid boil. Cook the egg noodles until they are tender but still firm, about 7-9 minutes. Drain the noodles and toss them with butter, parsley, the remaining ½ teaspoon of salt, and the remaining ½ teaspoon of black pepper. Keep warm until serving.
Once the Instant Pot timer goes off, allow the pressure to release naturally for about 10 minutes. Then, carefully release any remaining pressure using the quick-release method.
In a small bowl, whisk together ½ cup of yogurt with ½ cup of the cooking sauce from the Instant Pot, adding the sauce one tablespoon at a time to temper the yogurt. Whisk in the paprika until well combined. Stir the yogurt-paprika mixture into the Instant Pot until fully incorporated.
Shred the chicken thighs and serve the chicken and sauce over the cooked egg noodles. Garnish each serving with a dollop of plain yogurt.

Nutrition

Calories: 441 kcal

Fat Content: 18 g

Fiber Content: 4 g

Sugar Content: 6 g

Sodium Content: 889 mg

Protein Content: 28 g

Cholesterol Content: 113 mg

Carbohydrate Content: 42 g

Saturated Fat Content: 6 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition