Add the Base Ingredients: Place the chicken breasts into the Instant Pot insert. Sprinkle the ranch seasoning evenly over the chicken. Pour in water and chicken broth to help create steam and flavor.
Pressure Cook the Chicken: Secure the lid and set the Instant Pot to pressure cook on high for 15 minutes. Let it naturally release pressure for 5 minutes, then carefully release the remaining pressure.
Shred the Chicken: Open the lid and shred the chicken directly in the pot using two forks. The chicken should pull apart easily and stay moist.
Build the Creamy Sauce: Add cream of chicken soup, cream cheese cubes, and diced green chiles. Stir gently until everything blends into a smooth sauce.
Add the Egg Noodles: Press the noodles down into the liquid so they stay mostly covered. Stir lightly to prevent sticking.
Cook the Noodles: Set the Instant Pot to pressure cook on high for 5 minutes. Perform a quick release once the timer finishes.
Stir and Rest: Open the lid and stir well. Let the dish sit for a few minutes so the sauce thickens and coats the noodles evenly.
