Servings: 6

1 large sweet onion chopped up 1 large sweet onion chopped up
6 cups low sodium chicken broth 6 cups low sodium chicken broth
1 stick Kerry gold butter 1 stick Kerry gold butter
1/4 tsp poultry seasoning ¼ tsp poultry seasoning
5 boneless chicken breast 5 boneless chicken breast
2 cans cream of chicken soup 2 cans cream of chicken soup
1 tsp salt 1 tsp salt
1/2 tsp pepper ½ tsp pepper
1 large package medium width Egg Noodles (sometimes I add more depending on how many people) 1 large package medium width Egg Noodles (sometimes I add more depending on how many people)

Add everything to instant pot EXCEPT cream of chicken soups and noodles. Cook for 20 mins on manual high pressure. After chicken is done cooking do a quick release. Take chicken breasts out of pot and cut them up when cool. Add egg noodles to pot along with 2 cans of cream of chicken soup. Set to manual high pressure for 4 minutes minutes. After noodles are done do a quick release and add cut up chicken to mix. Add more salt and pepper as needed to taste. Add more chicken broth if mixture becomes too thick. Stir and serve.