Directions

1. In a bowl, combine flour and 2T paprika. Dredge chicken in flour mixture; set aside.

2. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add chicken pieces, working in batches, if necessary. Cook until golden brown. Remove and transfer to plate; set aside.

3. Add onions, chicken stock, cayenne pepper, and 1T of paprika/flour mix. Stir. Return chicken to pressure cooker. Add tomatoes over chicken (do not stir).
4. Close and lock lid, set pressure cooker to "poultry", and adjust time to 8 minutes. Press "start/stop". When done, natural release for 5 minutes, then do a quick release and make sure all pressure is released before opening lid. Carefully open lid and remove chicken. Transfer to a platter.

5. Set pressure cooker to "sear" and press "start/stop". Bring liquid to a simmer. While simmering, in a bowl, add sour cream and ¼c of simmering liquid from cooker. Whisk until all liquid is incorporated and mixture is smooth.

6. Pour sour cream mixture into cooker. Mix well. Return chicken to cooker and allow to heat thoroughly. Arrange cooked egg noodles on a platter. Place chicken on noodles then pour sauce on top. Garnish with chopped parsley.