Heat oil in the Instant Pot on "SAUTE" until beginning to smoke. Add the chicken thighs and cook until golden brown, about 4 to 5 minutes. Transfer chicken to a plate.

Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add tomatoes on top, but don't stir. Add salt over tomato.

Close and lock lid. Close steam valve. Set to "MANUAL" and cook on high pressure for 9 minutes.

While the chicken is cooking, prepare the egg noodles according to package instructions. When done, drain and butter the noodles.

When cook time is done, quick release steam and carefully remove the lid. Transfer the chicken to a plate. Set aside, keeping warm.

Press "SAUTE" and reduce remaining liquid for approximately 8 minutes, stirring frequently.

Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix.

Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.

Spread the warm egg noodles on a serving platter. Arrange the chicken and desired amount of sauce over the noodles to serve.