Instant Pot Chicken Paprikash

This Instant Pot chicken paprikash served over buttered egg noodles will be a hit whether cooked in an Instant Pot, pressure cooker, or on the stovetop!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 441 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon minced parsley
• 3 tablespoons red wine vinegar
• 1 (12 ounce) package egg noodles
• 2 pounds boneless, skinless chicken thighs
• 3 shallots, thinly sliced
• 1 teaspoon ground black pepper, divided
• 3 tablespoons paprika
• 6 cloves garlic, coarsely chopped
• 2 cups arrabbiata pasta sauce
• 1 cup plain yogurt, divided
• 0.25 cup chicken broth
• 1.5 teaspoons salt, divided

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.

Step 2

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing chicken.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil; sauté shallots and garlic in hot oil until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.

Step 4

Season chicken thighs with remaining 1 teaspoon salt and 1/2 teaspoon pepper, then add to the pot. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Place 1/2 cup yogurt into a small bowl. Whisk in 1/2 cup sauce from the Instant Pot, 1 tablespoon at a time, to temper yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot; stir until incorporated.

Step 6

Shred chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.