Instant Pot Chicken Paprikash

Too few ratings

Harrison

Community Member

Difficulty

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

Ingredients

Servings:-4+
chicken breasts
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
    • chicken breasts
    • 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!

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