Step 1

Set the Instant Pot to the "Sauté" function. Once hot, add the olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds.

Step 2

Season the chicken breasts with salt and pepper. Add the chicken breasts to the Instant Pot and sear for 2-3 minutes on each side until lightly browned.

Step 3

Pour in the chicken broth and cream of mushroom soup, stirring to combine. Sprinkle in the dried thyme and rosemary.

Step 4

Close the lid of the Instant Pot and ensure the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer to 10 minutes on high pressure.

Step 5

When the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.

Step 6

Open the lid and stir in the egg noodles. Set the Instant Pot to the "Sauté" function again and cook, stirring occasionally, until the noodles are tender, about 4-5 minutes.

Step 7

Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot and mix well.

Step 8

Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!