The Best Instant Pot Chicken Noodle Soup (from Natalie Chamberlain)

The Best Instant Pot Chicken Noodle Soup with Homemade Egg Noodles
(from Tried, Tested, and True Instant Pot Cooking)

Instant Pot Creamy Chicken Noodle Soup
Ingredients:
2-3 chicken breasts (can be fresh or frozen)
1 bunch celery, diced
1 bag of mini carrots
5-6 cups of water or chicken/bone broth
1/2 cup heavy cream
Better than Bouillon, to taste (around 2-4 Tablespoons)
1 Tablespoon garlic
1 1/2 Tablespoon basil
2 teaspoon salt, to taste
2 Tablespoon Oregano
2 Tablespoon tarragon
1/2 cup fresh curly parsley, chopped
1 bay leaf
1 Tablespoon oil (coconut oil or butter)

Instructions:
1. Preheat the Instant Pot by selecting Saute, then bumping the temperature to MORE (high heat).
2. When the pot reads HOT, add a tablespoon or so of oil/butter. Saute the onion and garlic until slightly translucent, then add carrots, celery, and half of the fresh parsley. Saute the veggies for just a couple of minutes.
3. Add the chicken and water (or chicken broth) just to cover the vegetables. If you use water, add 3 Tablespoons of Better than Bouillon. If you use chicken broth, use 1 Tablespoon and add more after pressure cooking to taste.
4. Add about half of each of the spices and the bay leaf. It's okay to be super generous with them.
5. Hit Cancel/Off to cancel the Saute mode.  Lock the lid, turn the knob to sealing, and cook on high pressure for 5-10 minutes (depending on how big your chicken is).
6. When the soup is finished, carefully release the pressure to do a quick pressure release. It will take about 5 minutes to release.
7. Remove the lid and set the pot to high saute again.
8. Take the chicken out, cut into chunks or shred, and return to the pot.
9. Taste, then add the rest of the herbs and the rest of the fresh parsley. Taste again. Add 1 Tablespoon Better than Bouillon and 1/2 teaspoon salt if it needs more chicken flavor. Don't be afraid of over-seasoning!
10. When the soup comes back up to a boil, add the noodles. Cook until the noodles float to the top, just a couple of minutes. (If you're using dry noodles, cook them separately and add then at this point. If you're using fresh/frozen noodles, add them directly to the soup to boil).
11. Turn off the heat and stir in heavy cream right before serving. Enjoy!

Homemade Egg Noodles
Ingredients:
1 3/4 cup flour
2 eggs
1/2 cup water
1/2 teaspoon baking powder
1/4 teaspoon white pepper or salt
Additional flour as needed

Instructions:
1. Mix all ingredients to make a soft dough. The dough should stick to your fingers a little, but not be like a batter. You'll be adding lots more flour later, so don't worry at this point.
2. Cover with plastic wrap and let the dough rest for 5-19 minutes.
3. Roll out on a floured surface to 1/8 inch. Dust liberally with flour as needed on both sides. Let rest for 5 minutes.
4. Lightly flour again and roll out further (the dough will usually shrink back down).
5. Cut the noodles into long rectangular sheets using a sharp knife or pasta machine, using flour to keep them from sticking.
6. Cut the noodles into thin strips. Toss the noodles with more flour in a bowl and keep covered until ready to cook. Keep in mind they will expand as they cook.