Turn on instant pot and select SAUTE mode. Wait until pot is heated up.
Pour olive oil.
To hot olive oil, add minced garlic, onions, celery and tomato. Saute for a minute.
Next add in chopped vegetables like carrots, potato.
Add fresh herbs – thyme, rosemary, oregano and parsley. Season with salt and pepper to taste.
Saute and cook for 1 to 2 minutes.
Add chicken pieces. Saute and cook for a minute.
Pour in chicken broth or water.
Secure lid in it’s place, with pressure knob in sealing position.
Select HIGH PRESSURE mode and adjust timer to 10 minutes.
Once cooking time is over, let the pot do NATURAL PRESSURE RELEASE for 10 minutes.
Turn off instant pot. Turn knob to VENTING POSITION to manually release any pressure.
Remove cooked chicken pieces from the broth.
On the pot by selecting SAUTE MODE.
Let the broth come to boil again, meanwhile shred chicken meat with two fork, discard the bone.
Add noodles into boiling broth and cook for 6 to 7 minutes uncovered, or until noodles is cooked.
If you feel the liquid inside the pot is dried too much, you can pour about a cup to 1 ½ cup broth or water again.
Once noodles in cooked, add shredded chicken pieces. Mix well.
Ladle out soup into serving bowl, garnish with parsley.
Serve immediately warm.