Instant Pot Chicken Paprikash with Egg Noodles

Seasoning the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. (Prep time: 5 minutes)

Searing the Chicken: Turn on your Instant Pot and select the 'Sauté' function. Heat the olive oil until shimmering. Working in batches to avoid overcrowding, sear the chicken until golden brown on all sides. Remove the chicken and set aside. (Cook time: 8-10 minutes)

Building the Flavor Base: Add the diced onion to the Instant Pot and sauté until softened and translucent. Add the minced garlic and cook until fragrant. (Cook time: 5 minutes)

Pressure Cooking: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Stir in the paprika, salt, pepper, and bay leaf. Return the chicken to the pot, ensuring it's mostly submerged in the liquid. (Prep time: 3 minutes)

Sealing and Cooking: Close and lock the lid of the Instant Pot. Set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes. Allow 10-15 minutes for pressure to build.

Releasing Pressure: Once the cooking time is complete, carefully perform a quick pressure release according to the manufacturer's instructions. (Release time: 5 minutes)

Adding the Noodles: Open the Instant Pot and stir in the egg noodles. Close and lock the lid again. Select 'Manual' or 'Pressure Cook' and set the timer for 3 minutes. Allow 10-15 minutes for pressure to build.

Finishing Touches: Immediately perform a quick pressure release. Select the 'Sauté' function. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the Instant Pot and stir continuously until the sauce begins to thicken. Stir in the heavy cream and sour cream until well combined. Turn off the heat. (Cook time: 5 minutes)

Serving: Serve the Chicken Paprikash hot, garnished with an extra dollop of sour cream and a sprinkle of fresh parsley, if desired.