Instant Pot Chicken Paprikash

Based on 0 ratings
In app
H

Harrison

Community member

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

Ingredients

2Servings
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!

Tags

More delicious ideas for you

Loading...