Instant Pot® Chicken Paprikash with Egg Noodles
1 (12 ounce) package wide egg noodles 1 bay leaf 1 cup heavy whipping cream 1 large onion, diced 1 teaspoon salt 1 ½ tablespoons water, or as needed 2 cups chicken stock 2 large garlic cloves, minced 2 pounds skinless, boneless chicken thighs 2 tablespoons cornstarch 2 tablespoons paprika 2 tablespoons sour cream 3 tablespoons olive oil salt and ground black pepper to taste ¼ teaspoon ground black pepper