Instant Pot Chicken Paprikash
Based on 0 ratings
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
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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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