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Instant Pot Chicken Paprikash with Egg Noodles Recipe

Instant Pot Chicken Paprikash with Egg Noodles Recipe

Photos of Instant Pot Chicken Paprikash with Egg Noodles Recipe

How To Make Instant Pot Chicken Paprikash with Egg Noodles Recipe

No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1 cup sour cream
  • Salt and pepper, to taste
  • 8 oz egg noodles
  • Chopped fresh parsley, for garnish


  1. Season the chicken thighs with salt and pepper. Turn on the Instant Pot and select the sauté function. Add the chicken thighs and cook until browned on both sides. Remove the chicken and set aside.

  2. In the same pot, add the diced onion and minced garlic. Sauté until onions are soft and translucent.

  3. Add the sweet paprika and smoked paprika to the pot and sauté for another minute.

  4. Pour in the chicken broth and stir well to scrape up any browned bits from the bottom of the pot. Return the chicken thighs to the pot.

  5. Close the lid of the Instant Pot and set the pressure release to sealing. Select the manual or pressure cook function and set the timer for 10 minutes.

  6. While the chicken is cooking, cook the egg noodles according to package instructions until al dente.

  7. Once the Instant Pot has finished cooking, carefully release the pressure using the quick release method.

  8. Remove the chicken from the pot and shred it using two forks.

  9. Stir in the sour cream into the sauce in the Instant Pot until well combined.

  10. Return the shredded chicken to the pot and stir to coat it evenly with the sauce.

  11. Serve the chicken paprikash over the cooked egg noodles, garnished with chopped fresh parsley.


  • Calories : 432kcal
  • Total Fat : 21g
  • Saturated Fat : 9g
  • Cholesterol : 194mg
  • Sodium : 316mg
  • Total Carbohydrates : 27g
  • Dietary Fiber : 3g
  • Sugar : 4g
  • Protein : 34g
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