Pressure Cooker Chicken Paprikash with Egg Noodles

Name: Pressure Cooker Chicken Paprikash with Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Fusion
Ingredients: 2 cups Arrabbiata Sauce; 1 tsp Black Pepper; 2 lb Boneless Chicken Thigh; 2 tbsp Butter; 0.25 cup Chicken Broth; 6 cloves Garlic; 12 oz Medium Egg Noodles; 1 tbsp Minced Garlic; 1 tbsp Olive Oil; 3 tbsp Paprika; 1 cup Plain Yogurt; 3 tbsp Red Wine Vinegar; 1.5 tsp Salt; 3 whole Shallot

Dinner 🍽️Lunch 🥪 Fusion High-Protein 💪Sugar-Free

Pressure Cooker Chicken Paprikash with Egg Noodles features tender chicken thighs simmered in a paprika-rich tomato sauce with garlic and shallots, then finished with tangy yogurt for a creamy finish. The paprika and vinegar bring warmth and brightness, while buttered noodles soak up every drop. It’s a comforting weeknight dinner that also works well for casual gatherings.

Prep15 mins
Cook30 mins
Serves8
DifficultyMedium

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté function; add olive oil. Add the shallots and garlic; sauté until fragrant, 2 to 3 minutes. Stir in the pasta sauce, chicken broth, and red wine vinegar.
2

Season the chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper; add to the Pot. Close and lock the lid. Select high pressure following the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for the pressure to build.
3

Meanwhile, fill a large pot with lightly salted water and bring it to a rolling boil. Cook the egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain. Toss the noodles with butter, parsley, the remaining ½ teaspoon salt, and the remaining ½ teaspoon black pepper; keep warm until ready to serve.
4

Release the Instant Pot pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure using the quick-release method.
5

Whisk together ½ cup yogurt and ½ cup cooking sauce from the Instant Pot, adding it 1 tablespoon at a time, in a small bowl to temper the yogurt; whisk in the paprika until well blended. Stir the yogurt-paprika mixture into the Pot until incorporated.
6

Shred the chicken thighs; serve with the sauce over the cooked noodles. Garnish each serving with a dollop of plain yogurt.