Chop the onion, celery, and carrot. Set the Instant Pot to high satue. Melt the butter, then add the vegetables. Satue until the onions are softened (about 3 minutes).
Add the spices, stock, and chicken. Set the Instant Pot to Soup and cook for 7 minutes (12 minutes for frozen chicken). Keep warm for 10 minutes then instant release.
Remove the chicken pieces from the pot and shred with a fork.
Set the Instant Pot to Satue and add the egg noodles. Cook until noodles are tender (about 6 minutes).
Add the shredded chicken back to the pot and serve.