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.
