Instant Pot Chicken Paprikash

Name: Instant Pot Chicken Paprikash
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 Servings
Ingredients: 4 chicken breasts; 1 onion; 16 oz egg noodles; 3 tbsp olive oil; 1 tbsp garlic (grated); 1 tbsp sweet paprika powder; 1 tbsp parsley; 1 tsp salt; 1 tsp pepper; 10.5 oz cream of mushroom soup; 0.5 cup chicken stock; 1 cup sour cream; 2 tbsp sweet paprika powder

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Harrison

Community Member

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

4	chicken breasts
1	onion
16 oz	egg noodles
3 tbsp	olive oil
1 tbsp	garlic (grated)
1 tbsp	sweet paprika powder
1 tbsp	parsley
1 tsp	salt
1 tsp	pepper
10½ oz	cream of mushroom soup
½ cup	chicken stock
1 cup	sour cream
2 tbsp	sweet paprika powder

Step 1/4
- 3 tbsp olive oil
- 4 chicken breasts
- 1 onion
Get instant pot ready for sauté function and add olive oil. Chop onions and cut up chicken
Step 2/4
- 1 tbsp garlic (grated)
- 1 tbsp sweet paprika powder
- 1 tbsp parsley
- 1 tsp salt
- 1 tsp pepper
Add the chicken, onion, spices and minced garlic to instant pot. Sauté with chicken and onions for 3 minutes
Step 3/4
- 16 oz egg noodles
- ½ 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
- 10½ oz cream of mushroom soup
- 1 cup sour cream
- 2 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!