1-Set an electric pressure cooker to the sauté setting and melt the 2 tablespoons unsalted butter. Add the 1 large chopped onion, 2 medium chopped carrots, and 2 chopped celery stalks, sautéing for about 3 minutes until the onion is translucent.

2-Season with 1 teaspoon salt and 1 teaspoon black pepper, then add 1 teaspoon dry thyme (or 1 tablespoon fresh), 1 tablespoon fresh chopped parsley, 1 tablespoon fresh chopped oregano (or 1 teaspoon dry), and 1 cube or powder chicken bouillon. Stir well to blend the flavors.

3-Pour in the 4 cups chicken broth or no sodium vegetable broth, add the 2 pounds chicken with skin and bones, and include 4 cups water.

4-Seal the pressure cooker lid and cook on the Soup or Manual high-pressure setting for 7 minutes.

5-After cooking, allow natural pressure release for 10 minutes or use quick release if short on time. Carefully remove the lid to avoid steam burns.

6-Remove the chicken using a slotted spoon; shred the meat, discarding skin and bones. Set aside the shredded chicken for later.

7-Add the 5 ounces uncooked egg noodles to the pot and cook uncovered on the sauté setting for about 6 minutes until noodles are tender.

8-Turn off the cooker, return the shredded chicken to the pot, adjust seasoning to taste, garnish with additional parsley if desired, and serve immediately.