If your chicken breasts are very large, use a cleaver or very sharp knife and carefully chop them in half right through the bone.
Turn your Instant Pot to the sauté high setting. When hot add in 2 Tbsp unsalted butter and the olive oil.
Once the butter is melted, add the onion and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent. Then turn sauté function off.
Pour in the chicken broth. Stir in the carrots, black pepper, oregano, bay leaf, Herb-ox no sodium chicken bouillon, paprika, garlic powder, ground thyme, dried parsley and ground savory. Evenly add in the chicken pieces.
Lock lid on Instant Pot and turn valve to sealing. Cook on manual high pressure for 10 minutes. Let the pressure release naturally for 10 minutes. Then cover vent with dish cloth and vent to release any remaining pressure. Carefully remove the lid.
Remove the chicken and transfer it to a cutting board. Pick out the bay leaves and discard as you come across them. Press the cancel button and turn on the Instant Pot to a medium sauté.
Add the egg noodles and remaining butter. Cook uncovered, until noodles are al dente, about 5 to 6 minutes.
While are noodles are cooking, shred the chicken and discard the skin and bones. Once the noodles are done, turn off the Instant Pot and stir in shredded chicken.
If you’d it like it more soupy and thinner, add in additional broth or water until your desired consistency is reached. Taste and adjust seasoning as desired.
Notes
As egg noodles are not removed from liquid as is usually done for pasta. Noodles will continue to soak up liquid and will not look as “lively” as when first served. No worries though the soup will still taste great. Add a splash more broth or water when reheating if desired.