Turn the instant pot on the “sauté” setting, and wait until it displays “Hot”. Add olive oil and onions, and cook for 2-3 minutes until onion becomes translucent. Add more oil if needed so that the onion doesn’t stick to the pot.
Next, add carrots and celery, and cook for 1 minute. Deglaze the pot by adding in chicken broth (Note: if you're using Better Than Bouillon Roasted Chicken Base. DO NOT BOIL WATER as per the direction on the jar; use room temperature water. It will throw off the cooking time.) Stir until the contents in the pot are well mixed, be sure to scrape any bits stuck to the bottom of the pot.
Add wide egg noodles, thyme, and rosemary. If you are using uncooked chicken breasts, coat it with a pinch of salt and pepper and add it to the pot at this time.
Close the lid and turn the knob to “sealing”. Press “pressure cook” (newer models) or “manual” (older models) and set it on High Pressure for 4 minutes. When it is done cooking, QUICK RELEASE the pressure by turning the knob to “venting”.
If you are using rotisserie chicken, shred it and add it in at this time. If you are using chicken breasts, take it out of the pot, shred it, and mix it back in.
Then, add salt and pepper to taste. Serve warm.
Notes
You can substitute the fresh thyme and rosemary with dried thyme and rosemary or use dried Italian herbs
If using Better Than Bouillon Roasted Chicken Base. DO NOT BOIL WATER as per the direction on the jar to dilute the paste. Use room temperature water. Starting with boiled water will make the noodles overcooked and throw off the cooking time.
If you are using uncooked chicken breasts, cut each chicken breasts in half to ensure it gets thoroughly cooked. Place it in with the rest of the contents and cook on High Pressure.
If you are using rotisserie chicken, shred the chicken into smaller pieces and add it at the end when everything is done cooking.
With 4 minutes of cook time, the egg noodles will be al dente. The contents in the pot will be hot and the noodles will still continue to cook as it cools down.