• Press the Saute button on the Instant Pot and adjust to High.
• When the pot reads HOT, add a tablespoon of oil/butter. Add the onion, sauté until slightly translucent. Add garlic, carrots, and celery. Mix and Sauté the veggies for just a couple minutes.
• Add the chicken, chicken broth, and 3/4 of the fresh parsley.
• In a small bowl, mix together the basil, oregano, and tarragon. Sprinkle half of the herb mixture into the Instant Pot, along with the bay leaf. Reserve the other half.
• Press the CANCEL/OFF button. Place the lid on the Instant Pot, turn the knob to SEALING, and cook on High Pressure for 3 minutes, if your chicken is fresh and cut into bite-sized pieces. 10 minutes if your chicken is a whole breast. (Fresh or frozen, the time is the same.)
• Make your noodles while the soup is cooking (see instructions below.)
• When the soup has finished pressure cooking (the display will read L0:00), carefully release the pressure in short bursts by rocking the sealing knob from the sealing to venting position multiple times. The pressure takes about 5 minutes to release.
• Remove the lid and set the pot to High Saute again.
• If your chicken breasts were whole, take the chicken out onto a cutting board and cut into chunks or shred (your preference), and return to the pot.
• Add the remaining herb mixture, Better than Bouillon, and the remaining fresh parsley.
• Toss the noodles with additional flour and to loosen them up before adding to the soup.
• When the soup comes back up to a boil, sprinkle in the noodles. Cook until the noodles are plump and float to the top, about 3 minutes. If you're using dry noodles, cook them separately and add them at this point. If you're using fresh/frozen egg noodles, add them directly to the soup to boil.
• Turn off the Instant Pot and stir in heavy cream right before serving and enjoy!

Homemade Egg Noodles

• In a large bowl, whisk together flour, baking powder, and white pepper or salt. Make a well in the center of the flour, and add eggs and water.
• Mix all ingredients to make a soft dough. The dough should stick to your fingers a little, but not be like a batter. When the mixture gets too difficult to stir with a spatula, use your hands to work the dough together and lightly knead into a ball.
• Cover with plastic wrap or a clean tea towel and let the dough rest for 5-10 minutes.
• Roll out on a floured surface to 1/8 an inch. Dust liberally with flour as needed on both sides.
• Cover and let rest for 5 minutes.
• Lightly flour again and flip the dough over and roll out further.
• Cut the noodles into long rectangular sheets using a sharp knife or pasta machine, using flour to keep them from sticking.
• Cut the noodles into thin strips, 1/4 of an inch thick. Toss the noodles with more flour in a bowl and keep covered in the fridge or freezer until ready to cook. Keep in mind they will expand as they cook.