Instant Pot Chicken Paprikash With Egg Noodles Recipes
CHICKEN PAPRIKASH
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
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. 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
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
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
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 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
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
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- Season the chicken with salt and pepper. Heat the oil in the Instant Pot in the Saute mode. When the oil is hot, add the chicken, skin side down, and cook for about 8 minutes, until the skin is nicely crispy. Flip the chicken and cook for another 6 minutes or so until the bottom of the chicken is nicely browned (it should not be cooked through). Remove the chicken to a plate.
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- Return the partially cooked chicken to the liquid, skin side up. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure Level Button to select high pressure. Set the timer for 20 minutes. Note that the timer will not start to count down until the correct pressure has been achieved.
- When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 10 minutes. Release the sealing valve, and let the rest of the steam escape. Meanwhile, place the cooked egg noodles in a shallow serving bowl or platter. Open the pot, and use tongs to place the chicken on the noodles. Remove the bay leaves from the sauce, and stir in the sour cream. Spoon the sauce over the chicken, and sprinkle the dish with parsley.
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