Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
2 tablespoons avocado oil
Sauté the onion, celery, salt, and pepper for 3 to 5 minutes or until the vegetables begin to soften.
1 medium onion, 3 celery stalks, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Add the garlic and carrots, and stir to mix well. Hit Cancel.
2 teaspoons minced garlic, 5 large carrots
Add the chicken to the pot, meat-side down. Add the broth, water, and soy sauce. Close and lock the lid of the pressure cooker. Set the valve to sealing.
3 pounds bone-in chicken breasts, 4 cups Chicken Bone Broth, 4 cups water, 2 tablespoons low-sodium soy sauce
Cook on high pressure for 20 minutes.
When the cooking is complete, hit Cancel and quick release the pressure. Unlock and remove the lid.
Using tongs, remove the chicken breasts to a cutting board. Hit Sauté/More and bring the soup to a boil.
Add the noodles and cook for 4 to 5 minutes or until the noodles are al dente.
6 ounces whole grain wide egg noodles
While the noodles are cooking, use two forks to shred the chicken. Add the meat back to the pot and save the bones to make more bone broth.
Season with additional pepper, if desired, and serve.