Precut all of your vegetables and mince garlic. Set your Instant Pot to the saute mode.

Place 1 tablespoon of olive oil in the Instant Pot with the diced onions and saute until the onions become translucent about 3 minutes.

After onions become translucent add garlic, carrots and celery and saute for another 2 minutes.

Remove giblets from the center of chicken and then add the entire chicken to Instant Pot. Add water, 1 tablespoon salt and 1/2 tablespoon of freshly ground pepper.

Turn off Instant Pot, lock the lid in place, make sure pressure valve is set to sealing and set the manual mode to high pressure for 20 minutes. Because of the amount of liquid in the pot, it will take about 20 minutes to come to pressure, don't worry.  Once it comes to pressure it will start counting down the minutes.

When the manual mode is finished, let NPR for about 5 minutes and then Quick Release the rest of the pressure.

Open the pressure cooker and remove the chicken.  Turn the Instant Pot back to saute mode and let the soup come to a boil. After it starts boiling, add egg noodles and cook for about 5 minutes.  Set Instant Pot to warm.

Shred chicken into bite-sized pieces discarding bones and skin. Stir chicken and parsley into the soup. Add seasoning and enjoy!