Instant Pot Chicken Paprikash with Egg Noodles
This chicken paprikash is made in an Instant Pot or multifunctional pressure cooker. These tender shredded chicken thighs are finished with cream and egg noodles.
skinless, boneless chicken thighs
2
pounds
salt and ground black pepper to taste
olive oil
3
tablespoons
onion, diced
1
large
garlic cloves, minced
2
large
chicken stock
2
cups
paprika
2
tablespoons
salt
1
teaspoon
ground black pepper
¼
teaspoon
bay leaf
1
wide egg noodles
1
(12 ounce) package
cornstarch
2
tablespoons
water, or as needed
1 ½
tablespoons
heavy whipping cream
1
cup
sour cream
2
tablespoons
 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.
