Instant Pot Paprikash Chicken

Fill a large pot with water that has been lightly seasoned with salt, then bring it to a rolling boil. Cook egg noodles in the boiling water until they are tender but still retain some firmness when bitten into, taking about 7 to 9 minutes. Remove the noodles from the water and toss them with melted butter, chopped parsley, a pinch of salt, and a pinch of pepper. Set the noodles aside while you prepare the chicken.

Next, activate your pressure cooker and select its Saute mode. Add a small amount of oil, minced shallots, and minced garlic to the pot; saute until fragrant for 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar into the pot.

Season the remaining chicken with the rest of the salt and pepper. Add the seasoned chicken to the pot. Close and secure the lid on the pressure cooker. Follow the manufacturer's instructions for setting high pressure, and set a timer for 12 minutes. Allow about 10 to 15 minutes for the pressure to build up.

Release the built-up pressure using the natural-release method as instructed by the manufacturer, taking about 10 minutes. Release any remaining pressure carefully using the quick-release method.

Meanwhile, mix together 1/2 cup of plain yogurt in a small bowl. Gradually add the pasta sauce to the yogurt, stirring and tempering it with each tablespoon until well combined. Add a pinch of paprika to the yogurt mixture and blend thoroughly. Pour the tempered yogurt back into the pot with the chicken.

Shred the cooked chicken thighs and serve them over the cooked egg noodles. Top each serving with a dollop of yogurt for garnish.