Step 1

Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.

Step 2

Secure the lid, making sure the vent is closed.

Step 3

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.

Step 4

When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

Step 5

Carefully remove the chicken from the pot to a cutting board and shred.

Step 6

Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.

Step 7

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.

Step 8

When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.

Step 9

Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).