Recipes Meat and Poultry Chicken Chicken Thigh Recipes Instant Pot Chicken Paprikash with Egg Noodles 4.1 (12) 11 Reviews 5 Photos 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. Submitted by Tom G Updated on February 21, 2024 Save Rate Print Share Close Add Photo 5 5 5 5 Prep Time: 10 mins Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. I Made It Print Nutrition Facts (per serving) 518 Calories 30g Fat 36g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 518 % Daily Value * Total Fat 30g 39% Saturated Fat 12g 59% Cholesterol 142mg 47% Sodium 559mg 24% Total Carbohydrate 36g 13% Dietary Fiber 2g 9% Total Sugars 2g Protein 25g 50% Vitamin C 3mg 4% Calcium 59mg 5% Iron 3mg 18% Potassium 335mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.