Tiffany's Chicken Noodle Soup

My sister Tiffany makes this for Christmas every year and Craig can't get enough of it!

1 onion, diced

3-4 stalks of celery, diced

4-5 carrots diced or cut into small discs

2 cloves minced garlic

2 tablespoons butter

1 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning

5-6 bone in, skin on chicken thighs

1 carton chicken broth

3/4 carton water

1 large bag egg noodles

Combine onion, celery, carrots, butter and garlic in the bottom of an Instant Pot, set to saute.  Saute for several minutes until vegetables are soft.  Add salt, pepper and Italian seasoning.  Place chicken thighs on top and add chicken broth and water.  Close up Instant Pot at cook on high for 8 minutes.  Let the Instant Pot naturally release for a few minutes then quick release. Remove chicken and add noodles.  Turn Instant Pot back to saute. While the noodles are cooking, shred the chicken and then add back into the pot.Mix and serve once noodles are done cooking!