Instant pot chicken and noodles

1½ cup water with Better than Bullion Broth

2 or more frozen chicken breasts

1 Bag of Mrs. Miller’s Noodles

2 cups water with Better than Bullion Broth

1 Family size can of Cream of Chicken Soup

Butter

Salt

Using 1½ cups of water and Better than Bouillon, Cook the chicken breasts on high pressure for 8 minutes with a NPR of 10 minutes

Open up the Instant Pot add one bag of Mrs. Miller’s noodles

Using the better than bouillon seasoning and 2 cups of water, pour over the noodles

Add one large family size can of cream of chicken soup

Add enough water to make sure that noodles are covered

Add a small hunk of butter or I can’t believe it’s not butter

Cook on high pressure for 6 minutes with a NPR of at least 5 minutes and then a quick release, open stir and enjoy.

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