Combine broth ingredients - chicken pieces, celery, carrots, bay leaves, salt and a whole onion in the Instant Pot.
Set the Instant Pot to the Soup/Broth setting for 4 hours on High pressure
Allow the broth to drop the pressure naturally (this could take 30 minutes to an hour)
Meanwhile, boil egg noodles according to package directions (usually about 10 to 14 minutes)
Drain the egg noodles. Add the vegetable oil to prevent them from sticking to each other and refrigerate.
Chop the cooked chicken meat and set refrigerate until the soup is ready.
Strain the broth in a fine mesh sieve. (Optionally, the broth can be refrigerated and defatted the next day).
Return the broth to the Instant pot with the sliced vegetables and use Saute-Normal to boil them until they are tender.
Season with salt and pepper to taste
To serve family style, serve individual bowls of the soup and allow everyone to combine the amount of noodles and chicken at the table.