Instant Pot Chicken Paprikash

Based on 0 ratings
H

Harrison

Community member

Difficulty

Easy 👌
15
min.
Preparation
16
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
chicken breasts
½
onion
8 oz
egg noodles
1½ tbsp
olive oil
½ tbsp
garlic (grated)
½ tbsp
sweet paprika powder
½ tbsp
parsley
½ tsp
salt
½ tsp
pepper
5¼ oz
cream of mushroom soup
¼ cup
chicken stock
½ cup
sour cream
1 tbsp
sweet paprika powder

  • Step 1/4

    • 1½ tbsp olive oil
    • 2 chicken breasts
    • ½ onion

    Get instant pot ready for sauté function and add olive oil. Chop onions and cut up chicken

  • Step 2/4

    • ½ tbsp garlic (grated)
    • ½ tbsp sweet paprika powder
    • ½ tbsp parsley
    • ½ tsp salt
    • ½ tsp pepper

    Add the chicken, onion, spices and minced garlic to instant pot. Sauté with chicken and onions for 3 minutes

  • Step 3/4

    • 8 oz egg noodles
    • ¼ cup chicken stock

    Add the chicken stock and stir ingredients. Set instant pot for high pressure at 8 minutes. Allow natural release for 8 minutes. Get sour cream ready by mixing in the remaining paprika to make a red sour cream paste. While instant pot is running, boil the egg noodles

  • Step 4/4

    • 5¼ oz cream of mushroom soup
    • ½ cup sour cream
    • 1 tbsp sweet paprika powder

    After pressure cooking has finished, drain the juice. Add the cream of mushroom and sour cream paprika mixture. Stir well and serve over egg noodles!

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