Instant Pot Chicken Noodle Soup

1. Using the saute function, heat 1 tbsp. of olive oil.
2. Add 1 small diced onion, 3 cloves minced garlic, 5 carrots sliced, 2 celery sticks sliced.
3. Heat for a few minutes until cooked.
4. Add a whole thawed chicken to the instant pot.
5. Cover with 8 cups of water, 2-3 tsp. of salt, and some pepper.
6. Turn off Saute, Lock Instant pot lid, Set high pressure for 20 minutes on manual mode.
7. When finished, quick release pressure.
8. Remove whole chicken and shred the pieces. Add back to the pot as you go. (And look at the broth that whole chicken made! Amazing!)
9. While shredding chicken, put instant pot back on saute mode and bring to boil. Stir in egg noodles and cook until softened.
10. Adjust taste with more salt and pepper.
Enjoy!