Best 4 Instant Pot Chicken Paprikash With Egg Noodles Recipes

Welcome to the world of culinary adventures, where flavors dance and aromas tantalize the senses. In this article, we'll embark on a journey to discover the secrets of creating the perfect "Instant Pot Chicken Paprikash with Egg Noodles," a dish that combines the warmth and richness of Hungarian cuisine with the convenience of modern cooking. Get ready to indulge in a symphony of flavors as we guide you through the steps of preparing this delectable dish in your trusty Instant Pot.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PAPRIKASH

Chicken Paprikash image

Of Hungarian origin, this easy-to-make chicken recipe takes hardly any time or effort at all. Chicken Paprikash simply means paprika chicken. Serve it over buttered egg noodles or spiraled zucchini noodles and top with additional sour cream and some chopped green onions to really make this dish a meal.

Provided by I Love my Instant Pot by Michelle Fagone

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tbsp ghee
1 medium onion (peeled and diced)
1 small green bell pepper (seeded and diced)
4 cloves garlic (minced)
4 skin-on chicken breast halves (about 2 lbs)
1 large tomato (diced)
1/4 cup tomato sauce
2 tbsp Hungarian paprika
1 cup chicken broth
1 tbsp flour
3/4 cup sour cream
1/2 tsp sea salt
1/4 tsp ground black pepper

Steps:

Press the Sauté button on the Instant Pot® and heat ghee. Add onion and green pepper and sauté for 3-5 minutes until onions are translucent. Stir in garlic. Add the chicken breast skin-side down and brown for 3-4 minutes. Sprinkle the diced tomato over the chicken.
In a medium bowl, whisk together tomato sauce, paprika, and chicken broth. Pour over chicken. Lock lid.
Press the Poultry button and cook for the default time of 15 minutes.
When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F. Transfer chicken to a serving platter.
Whisk flour and sour cream into the juices in the Instant Pot®. Press the Sauté button, press the Adjust button to change the temperature to Less, and simmer unlidded for 5 minutes until sauce thickens. Season with salt and pepper. Pour sauce over chicken and serve warm.

INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES

Instant Pot® Chicken Paprikash with Egg Noodles image

Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.

Provided by Tom G.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
2 cups chicken stock
2 tablespoons paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 ½ tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

Steps:

Pat chicken dry; season with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.2 g, Cholesterol 141.6 mg, Fat 30.3 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 11.7 g, Sodium 559.4 mg, Sugar 1.9 g

INSTANT POT® CHICKEN PAPRIKASH

Instant Pot® Chicken Paprikash image

This chicken paprikash can be made either in an Instant Pot® or on the stovetop. No matter which method you use, it will be cooked in less than 30 minutes! Feel free to use a blend of paprika--I used 3 different types: smoked paprika, sweet paprika, and regular paprika.

Provided by thedailygourmet

Categories World Cuisine Recipes European Eastern European Hungarian

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (12 ounce) package egg noodles
2 tablespoons butter
1 tablespoon minced parsley
1 ½ teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
3 shallots, thinly sliced
6 cloves garlic, coarsely chopped
2 cups arrabbiata pasta sauce
¼ cup chicken broth
3 tablespoons red wine vinegar
2 pounds boneless, skinless chicken thighs
1 cup plain yogurt, divided
3 tablespoons paprika

Steps:

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 and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken 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.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 42.1 g, Cholesterol 113.3 mg, Fat 17.7 g, Fiber 3.6 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 889 mg, Sugar 6.4 g

INSTANT POT CHICKEN PAPRIKASH

Instant Pot Chicken Paprikash image

Instant Pot Chicken Paprikash is a simple Hungarian-style creamy chicken dish that is packed with flavor.

Provided by lakesandlattes

Categories Main Course

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 lbs chicken leg quarters or drumsticks
1 tbl olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
3 tbl paprika
1/2 cup chicken stock
1 tbl arrowroot or cornstarch
1 tbl fresh lemon juice
1/2 cup sour cream
1 tbl parsley, chopped
salt and pepper, to taste

Steps:

Turn Instant Pot to saute.
While Instant Pot is heating, take chicken and trim skin and fat. (Optional, but I find that chicken skin gets a bit rubbery in the Instant Pot).Season chicken liberally with salt and pepper on both sides and set aside.
Drizzle in about a tablespoon of olive oil. Place chicken in Instant Pot and brown, about 3 minutes per side. Remove chicken and place on a plate.
Add the onions and garlic and saute for 2 minutes. Add in the sliced red bell pepper and continue to cook, another 2 minutes.
Add in 3 tablespoons of paprika and stir well to coat. Stir in 1/2 tsp saltPour in the chicken broth and scrape up any browned bits with a wooden spoon.
Place chicken in the Instant Pot and nestle down into the liquid.
Turn saute feature off.Cook on high pressure for 20 min.Let pressure naturally release for 10 minutes, and then turn the valve to release the rest of the pressure.
Remove about a 1/4 cup of the liquid and mix in the arrowroot (or cornstarch) and pour back into the pot. Turn on saute and stir slowly until the liquid thicken.
Add in the lemon juice. Turn off saute.Slowly mix in the sour cream.Stir in half the parsley. Reserve the rest for a garnish.
Taste, and add salt & pepper if desired.Serve over hot egg noodles, rice, or mashed potato

Tips:

Using skinless, boneless chicken breasts or thighs makes the preparation process quicker and easier.
To save time, purchase pre-cut egg noodles or use a pasta maker to create your own.
For a richer flavor, use homemade chicken broth instead of store-bought.
If you don't have paprika on hand, you can substitute a combination of chili powder, cumin, and oregano.
Serve the chicken paprikash with a side of mashed potatoes, rice, or egg noodles for a complete meal.
Garnish the dish with fresh parsley or paprika flakes for an added touch of color and flavor.

Conclusion:

Instant Pot Chicken Paprikash with Egg Noodles is a quick and easy weeknight meal that is sure to please the whole family. With its tender chicken, creamy sauce, and flavorful egg noodles, this dish is sure to become a new favorite. The addition of paprika gives it a unique and vibrant flavor that is sure to impress your taste buds. Serve it with a side of mashed potatoes or rice for a complete and satisfying meal.