Instant Pot Chicken Paprikash

Recipe View 7 mins Prepare the Noodles: In a large pot, bring lightly salted water to a rolling boil. Add egg noodles and cook until al dente, about 7-9 minutes. Drain well, then toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep warm. (Time: 7-9 minutes)

Recipe View 2 mins Sauté Aromatics: Turn on your Instant Pot and select the 'Sauté' function. Add olive oil, shallots, and garlic to the pot. Sauté until fragrant and softened, approximately 2-3 minutes. (Time: 2-3 minutes)

Recipe View 0 mins Build the Sauce Base: Pour in arrabbiata pasta sauce, chicken broth, and red wine vinegar. Stir to combine.

Recipe View 12 mins Pressure Cook the Chicken: Season chicken thighs with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken to the Instant Pot. Close and lock the lid, ensuring the pressure valve is sealed. Select 'High Pressure' and set the timer for 12 minutes. (Time: 12 minutes)

Recipe View 10 mins Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully release any remaining pressure using the quick-release method, as per the manufacturer's instructions. (Time: 10 minutes natural release + quick release)

Recipe View 0 mins Temper the Yogurt: In a small bowl, place 1/2 cup of plain yogurt. Gradually whisk in 1/2 cup of the hot sauce from the Instant Pot, one tablespoon at a time, to temper the yogurt and prevent curdling. Stir in the paprika until well combined.

Recipe View 0 mins Combine and Serve: Pour the tempered yogurt mixture back into the Instant Pot and stir gently to combine. Shred the chicken thighs directly in the pot using two forks.

Recipe View 0 mins Serve the shredded chicken and luscious sauce over the prepared egg noodles. Garnish each serving with a dollop of plain yogurt for extra creaminess and visual appeal.