Cut up carrots, celery and onion.

Turn on Instant Pot and select the saute setting. Add olive oil and let the Instant Pot heat up with the lid off.

Add carrots, celery, and onion to Instant Pot and let it soften as it cooks.

Once it's softer (around 5 minutes or so), add in all other ingredients, press the soup function and put it on for 7 minutes, high pressure. If you want to add cooked chicken and un-cooked egg noodles, you must add it before you close the lid to seal.

Make sure to lave at least 3 inches of space between the liquid and the top of the Instant Pot (otherwise you'll have a big old mess).

The valve should be set on sealing. Close the lid.

When the Instant Pot is done, use the quick release method to release the pressure (ie. turn the dial to let the steam out). Be careful, you could burn yourself!

We served this with matzoh balls. I loved the soup so much that I made it at home three days later and used egg noodles, which I just threw into the Instant Pot with the rest of the soup ingredients.