Instant Pot Chicken and Noodles

simplyhappyfoodie.com

Pam

2 large Chicken Breasts (skinless/boneless, fresh or frozen)

2 (10.75 oz) cans Cream of Chicken Soup

2 (14.5 oz) Cans of Chicken Broth (or 3 ¾ cups)

1 Stick of Butter, unsalted (use ½ stick if you are trying to cut down on fat content)

1 Garlic Clove, pressed (or ½ tsp Garlic Powder)

¼ tsp Poultry Seasoning

¾ tsp Kosher Salt, divided (or ½ tsp table salt)

½ tsp Black Pepper

(2) 12 oz Packages Frozen Egg Noodles**, (1) 24oz bag. (I use the Reames brand)

1 to 2 cups Frozen Mixed Vegetables (optional)

Directions at simplyhappyfoodie.com

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