Place whole chicken in your Instant Pot or pressure cooker. Cover with water. Do NOT go past the max fill line.
Put lid on. Set to seal. Cook on high pressure for 40-45 minutes for a fresh chicken, or 60 minutes for a frozen chicken.
Instant Pot will go to keep warm when done cooking. Allow for natural release about 25 minutes. The silver piece will drop on the Instant Pot.
Remove the chicken. Allow to cool.
Put the carrots and celery in the Instant Pot. Lid back on and set to high pressure for 5 minutes. Allow for natural release.
Shred the chicken once it is cool enough to shred.
Once the veggies are done, set the Instant Pot to saute. When it begins to boil add your noodles. Cook until desired texture.
Add the chicken back to the pot. Salt to taste and serve.