Turn 6 quart Instant Pot to high saute function. Once hot add oil and onion. Cook until slightly softened. Add garlic and cook stirring for 30 seconds. Season with salt and pepper to taste. Press cancel to stop saute.
Add whole chicken, chicken broth, water, carrots, and celery. Place lid on Instant Pot and turn to the locking position. Set the vent to sealing position. Cook on high pressure for 20 minutes. Do a quick release and be careful of the steam.
Open lid and remove the chicken. Set Instant Pot to high saute function and once boiling add egg noodles, rosemary, and parsley. Boil until noodles are tender. Meanwhile, remove the bones and skin from the chicken and shred or chop meat into chunks. When the pasta is tender stir the meat into the soup. Taste for salt and pepper and season accordingly.
What to serve with this Instant Pot Chicken Noodle Soup