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.
You can add any greens you like in the end. We love baby kale and baby spinach!