To the bowl of the pressure cooker add the butter, broth, soup, garlic, poultry seasoning, and salt & pepper- to taste. Whisk together just until everything's combined.
Add in the chicken breasts.
Put the lid on the pot, turning to close, and set the release valve to the sealed position.
Press the pressure cook (or manual) butter and set the timer for 12 minutes at high pressure. Larger pieces of chicken may take more time to cook, or if you used all three. Do not set the timer to more than 15 minutes.
Once the timer goes off to let you know the cooking is done, let the pot sit and naturally release for 10 minutes. Immediately, but carefully, turn the valve to unseal and perform a quick release.
Open the lid, and press cancel to turn off the pot. Using a pair of tongs, carefully remove the cooked chicken breasts to a waiting plate. Set aside.
Stir the frozen noodles into the broth in the pot. Press them down if you have to so that they're all as submerged as possible in the liquid.
Return the lid to the pot, turning to close. Turn the vent knob to the sealing position, and pressure cook the noodles for 6 minutes.
Shred the chicken using two forks, or meat claws if you have them.
Stir the shredded chicken back into the noodle mixture, and let it sit until the chicken's heated through and the sauce has thickened a bit.
Ladle into bowls and serve immediately.