Instant Pot Chicken Paprikash

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': 'Shred chicken thighs; serve with sauce over cooked noodles. Garnish servings with a dollop of plain yogurt.'}

📊 Nutrition Facts

Per serving (8 servings total)