Season the chicken with salt and pepper. Heat the oil in the Instant Pot in the Saute mode. When the oil is hot, add the chicken, skin side down, and cook for about 8 minutes, until the skin is nicely crispy. Flip the chicken and cook for another 6 minutes or so until the bottom of the chicken is nicely browned (it should not be cooked through). Remove the chicken to a plate.
Add the onion. Sauté for about 3 minutes, until soft and golden brown. Stir in the garlic and sauté for another minute. Stir in the flour and the paprika, as well as the additional paprika if using, until is all well incorporated into the oil, one more minute. Stir in the bay leaves, tomatoes, and broth.
Return the partially cooked chicken to the liquid, skin side up. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure Level Button to select high pressure. Set the timer for 20 minutes. Note that the timer will not start to count down until the correct pressure has been achieved.
When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 10 minutes. Release the sealing valve, and let the rest of the steam escape. Meanwhile, place the cooked egg noodles in a shallow serving bowl or platter. Open the pot, and use tongs to place the chicken on the noodles. Remove the bay leaves from the sauce, and stir in the sour cream. Spoon the sauce over the chicken, and sprinkle the dish with parsley.