Add oil to the bottom of a pressure cooker pot. Click 'sauté'. Dice the chicken into small pieces then add to the pot.
Chop the onion, celery and carrots. Add to the pot. Add the herbs.
Add the chicken broth to the pot.
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'.
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.
In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.