Hit SAUTE on a 6 quart Instant Pot.

Once it reads HOT, add in butter and allow to melt, then stir in onion, celery, and carrots and cook for 5-10 minutes, or until tender.

Hit CANCEL on the IP, then stir in the chicken broth, making sure to scrape up any brown bits that may have formed on the bottom. This helps avoid a BURN notice.

Stir in the chicken thighs.

WITHOUT STIRRING, dollop in the condensed soup and sprinkle on the sage, thyme, rosemary, pepper, garlic powder, and salt. This helps avoid a BURN notice.

Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 10 minutes.

Once the chicken is done, flip the pressure valve to perform a quick release.

Remove the chicken and set aside. Shred or cube into chunks after allowing it to rest for 10 minutes.

Whisk the sauce that’s in the IP to remove any clumps, then stir in the frozen egg noodles.

Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 6 minutes.

Once the cook time is up, let the IP sit for 5 minutes, before covering the pressure valve with a kitchen towel (this will catch any liquid that may spew from the valve) and flipping the valve to release any remaining pressure.

Stir in the shredded/cubed chicken and optional sour cream, taste and re-season, then pour into a serving dish and allow to cool and thicken slightly for about 10 minutes.

Serve with additional sour cream, if desired, and enjoy!

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