Step 1

Set Instant Pot to Saute function.

Step 2

Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.

Step 3

Add garlic, carrots, and celery, and saute for another minute.

Step 4

Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt, and several turns of freshly ground pepper.

Step 5

Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.

Step 6

Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.

Step 7

After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.

Step 8

Turn pressure release valve to Quick Release pressure.

Step 9

Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.

Step 10

Remove whole chicken and set aside to shred.

Step 11

Turn Instant Pot back to Saute function and let chicken broth come to a boil.

Step 12

Stir in egg noodles and let cook for about 5 minutes.

Step 13

While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.

Step 14

Once noodles are cooked, stir in chicken meat and fresh parsley.

Step 15

Adjust salt and pepper to taste.