1
Add oil to the bottom of a pressure cooker pot. Click 'sauté'. Dice the chicken into small pieces then add to the pot.
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2
Chop the onion, celery and carrots. Add to the pot. Add the herbs.
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3
Add the chicken broth to the pot.
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4
Set the pressure cooker to 'poultry' and set for 15 minutes. Close the lid and make sure the steam release valve is set to 'seal' on the top. Hit 'start'.
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5
Naturally release. Open the lid. Set the pressure cooker to 'simmer' for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook.
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6
In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.