Get instant pot ready for sauté function and add olive oil. Chop onions and cut up chicken
Add the chicken, onion, spices and minced garlic to instant pot. Sauté with chicken and onions for 3 minutes
Add the chicken stock and stir ingredients. Set instant pot for high pressure at 8 minutes. Allow natural release for 8 minutes. Get sour cream ready by mixing in the remaining paprika to make a red sour cream paste. While instant pot is running, boil the egg noodles
After pressure cooking has finished, drain the juice. Add the cream of mushroom and sour cream paprika mixture. Stir well and serve over egg noodles!