Instant Pot Chicken Paprikash
Description
This Instant Pot chicken paprikash recipe will be a hit whether cooked in an Instant Pot, pressure cooker, or on the stovetop. Serve over egg noodles.
Ingredients
•
1 tablespoon olive oil
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3 shallots, thinly sliced
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6 cloves garlic, coarsely chopped
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2 cups arrabbiata pasta sauce
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1/4 cup chicken broth
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3 tablespoons red wine vinegar
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2 pounds boneless, skinless chicken thighs
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1 1/2 teaspoons salt, divided
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1 teaspoon ground black pepper, divided
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1 (12 ounce) package egg noodles
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2 tablespoons butter
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1 tablespoon minced parsley
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1 cup plain yogurt, divided
•
3 tablespoons paprika
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function; add olive oil. Add shallots and garlic; sauté until fragrant, 2 to 3 minutes. Stir in pasta sauce, chicken broth, and red wine vinegar.
2
Season chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper; add to the Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3
Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain. Toss noodles with butter, parsley, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper; keep warm until ready to serve.
4
Release Instant Pot pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
5
Whisk together ½ cup yogurt and ½ cup cooking sauce from Instant Pot, 1 tablespoon at a time, in a small bowl to temper yogurt; whisk in paprika until well blended. Stir yogurt-paprika mixture into the Pot until incorporated.
6
Shred chicken thighs; serve with sauce over cooked noodles. Garnish servings with a dollop of plain yogurt.