Season chicken with kosher salt, pepper, onion powder, and garlic powder
Using the "saute" feature on the Instant Pot, saute your carrots, celery and garlic in the butter
Once the vegetables have softened, add the chicken broth, chicken, bay leaves and a sprig of rosemary. Salt and pepper to taste
Close the lid to the Instant Pot, and make sure the nozzle is set to "seal"
Manually set the time to 15 minutes
Once 15 minutes has passed, move the nozzle from "sealing" to "venting." Once all of the steam has been released it is safe to remove the top.
Remove the chicken, bay leaves, and sprig of rosemary. Stir the vegetables, then add in the noddles.
Place the top back on the Instant Pot, "seal" and add 10 minutes of cookign time.
While noodles are cooking, shred the chicken with two forks, or your method of choice.
Once the noodles finish, release the steam again. Once it is safe to open the lid, add the chicken in.
Stir and enjoy! Add parsely if you like.