The Best Instant Pot Creamy Chicken Noodle Soup with Homemade Egg Noodles

INGREDIENTS

Fresh or Frozen Chicken Breasts

Bunch Celery (diced (keep the leafy tops and middle part and chop them up as well))

Bag mini carrots

Onion (diced)

Water or Chicken broth/Bone broth to cover

1 cup

Heavy cream (optional)

Better than Bouillon (to taste (I end up using probably 4-6 T. I use more when I make it with water, less when I make it with chicken broth))

1 tbsp

Garlic

1/2 tbsp

Basil

2 tsp

Salt

1/2 tbsp

Oregano

1/2 tbsp

Tarragon

1/2 cup

Fresh Parsley (chopped)

Bay leaf

1 tbsp

Oil (Coconut Oil, or Butter)