Pressure Cooker Hungarian Chicken Paprikash with Egg Noodles

Ingredients

Directions

1. Gently pat the chicken dry with paper towels and season it generously with salt and pepper to ensure a delicious, savory flavor.

2. Set your Instant Pot to the Sauté function, warm up the olive oil, and brown the chicken in two batches for about 2–3 minutes per side until it is beautifully golden; once finished, set the chicken aside on a plate.

3. Add the onion and garlic to the pot, sautéing for about 5 minutes until soft and fragrant, then stir in the chicken stock, paprika, seasonings, and bay leaf while scraping the bottom of the pot to release all those tasty browned bits before returning the chicken to the liquid.

4. Securely lock the lid, turn the steam release valve to the "Sealing" position, and set the cooker to High Pressure for 10 minutes (it’s normal for the pot to take about 10–15 minutes to fully pressurize).

5. Carefully perform a quick pressure release according to your model’s instructions, then open the lid and stir in the egg noodles; lock the lid back in place and set to High Pressure for a quick 3-minute cycle to get the noodles perfectly tender.

6. Manually release the pressure immediately, switch the pot back to Sauté mode, and stir in your cornstarch mixture along with the heavy cream and sour cream to create a rich, velvety sauce that's ready to enjoy.

Nutrition Facts (per serving)