Instant Pot Chicken Paprikas with Egg Noodles
Instant Pot Chicken Paprikas combines tender chicken thighs and egg noodles with a smooth sour cream sauce seasoned with sweet paprika, onions, and a touch of tomato paste.
Servings: 4 servings
Ingredients
- 6 boneless, skinless chicken thighs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- Freshly ground black pepper
- 3 teaspoons sweet paprika divided
- 2 tablespoons butter
- 1/2 cup chopped celery
- 1 cup chopped onion
- 2 cups low-sodium chicken broth divided
- 6 ounces wide egg noodles
- 1/4 cup sour cream
- 1 tablespoon tomato paste
Instructions
- Combine the flour, 1 teaspoon salt, and 1 teaspoon of the paprika in a zip-top bag. Trim any excess fat from the chicken thighs, add them to the bag, and shake until evenly coated. Discard the remaining flour mixture.
- Select the Sauté function on the Instant Pot and add the butter. Once melted, add the celery and onion and season lightly with salt and pepper. Cook until softened and lightly browned, 4 to 5 minutes, then sprinkle with the remaining 2 teaspoons of paprika and cook for about 30 seconds longer (see notes).
- Add 1 cup of the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
- Arrange the chicken thighs in a single layer, turning them once or twice to coat them with the broth mixture. Cancel the Sauté function.
- Lock the lid in place and set the Instant Pot to cook on High Pressure for 5 minutes. When the cooking time is complete, allow the pressure to release naturally. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add the remaining 1 cup chicken broth to the pot and stir in the egg noodles. Separate any clumps and press the noodles into the liquid so they are evenly moistened.
- Lock the lid in place and cook on High Pressure for 4 minutes. When the cooking time is complete, allow the pressure to release naturally for 2 minutes, then open the valve to release the remaining pressure.
- Select the Sauté function and return the chicken to the pot. Cook just until heated through, about 2 minutes.
- Using a slotted spoon, transfer the chicken and noodles to a serving platter. Cancel the Sauté function.
- Whisk the sour cream and tomato paste into the hot cooking liquid until smooth. Spoon the sauce over the chicken and noodles and serve immediately.
Notes
About the paprika: Paprika can become bitter if it's browned for too long so be sure to add it near the end of sautéing the onion and celery.
Nutrition
Calories: 494 | Total Fat: 17g | Cholesterol: 217mg | Sodium: 593mg | Carbohydrates: 42g | Fiber: 3g | Sugar: 4g | Protein: 43g