Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) Allow natural pressure release.
Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.
Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.
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Notes
You can add any greens you like in the end. We love baby kale and baby spinach!