Quick & Easy Instant Pot Chicken Paprikash Recipe

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

Instructions

1. Pat chicken pieces dry with paper towels; season generously with salt and freshly ground black pepper.
2. Turn on your Instant Pot and select the Sauté function. Heat olive oil in the pot. Add chicken in 2 batches, browning each side for 2 to 3 minutes. Remove the browned chicken from the pot and set aside temporarily.
3. Add chopped onion and minced garlic to the Instant Pot. Sauté, stirring often, until the onion becomes translucent, about 5 minutes. Pour in chicken stock, then add paprika, salt, pepper, and a bay leaf. Stir well with a wooden spoon to combine. Return the chicken to the pot.
4. Close and lock the Instant Pot lid securely. Ensure the steam release valve is in the sealing position. Select the Manual or Pressure Cook function and set it to high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build inside the pot.
5. Carefully release the pressure using the quick-release method, following the manufacturer's instructions; this should take about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock the lid again; select High pressure and set the timer for just 3 minutes. Allow 10 to 15 minutes for pressure to build again.
6. Immediately release the remaining pressure manually, which should take approximately 5 minutes. Select the Sauté function once more. In a separate bowl, mix cornstarch with cold water to create a slurry, then pour it into the pot. Add heavy cream and sour cream. Mix all ingredients thoroughly until well combined, then turn off the heat.

Nutrition

• Calories: 518 kcal
• Fat Content: 30 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 559 mg
• Protein Content: 25 g
• Cholesterol Content: 142 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g