Ready your IP, put on saute just to warm things up and melt the butter, not really cook anything.

Clean and skin, debone chicken, here I have some preseason thighs I need to use, so I am using those. But fresh is the normal.

Add your butter

Add your soup

Add 1 can of chicken broth (or plain water)

Clean chop your garlic

Give it a little stir. I also cancelled saute mode as it was getting too hot.

Add salt, I'm using Himalayan black salt (not pink) because That's The way I roll. I know, it doesn't look black.

Add black pepper and Italian seasoning

Stir it up, place thighs in

Put cover on, set to pressure cooker, on high, for 20 minutes

Let natural release for 10 minutes

Quick release the remaining pressure after the 10 minutes had passed

Here is a look after removing the top

Take the chicken out, place on a plate, yes, they fell apart when removing them

I have half a box of this linguine pasta (8 ounces) I need to use, but egg noodles are the normal one. Here I had to break in half so they will fit. Put them in the pot. Note, since I am using dried noodles, I also added 1/2 cup chicken broth for the noodles, or you won't have enough liquid left.

Poke them all (the noodles) until covered in the liquid, and make sure they aren't bunched up, they can stick together if they are.

Replace top, set to pressure cook for 6 minutes

Now shred the chicken while the noodles cook, it's hot, I used 2 forks

Get frozen veggies ready if using

Let pressure naturally release for 5 minutes, then quick release

If using veggies, add them next, stir.

Add chicken back in, stir

Allow to remain on "keep warm" for 10 minutes to reheat everything. Not really pressure cooking anything here, just warming through.

Serve, garnish with parsley, chopped scallions, etc.