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Ingredients

• ✓ arrabbiata pasta sauce
• olive oil
• shallot
• garlic
• chicken broth
• red wine vinegar
• chicken thigh
• salt
• black pepper
• egg noodle
• butter
• parsley
• yogurt
• paprika

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function; add olive oil. Add shallots and garlic; sauté until fragrant, 2 to 3 minutes. Stir in pasta sauce, chicken broth, and red wine vinegar.
2. 2 Season chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper; add 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.
3. 3 Meanwhile, 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. Toss noodles with butter, parsley, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper; keep warm until ready to serve.
4. 4 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
5. 5 Whisk together ½ cup yogurt and ½ cup cooking sauce from Instant Pot, 1 tablespoon at a time, in a small bowl to temper yogurt; whisk in paprika until well blended. Stir yogurt-paprika mixture into the Pot until incorporated.
6. 6 Shred chicken thighs; serve with sauce over cooked noodles. Garnish servings with a dollop of plain yogurt.

By thedailygourmet