Instant Pot Creamy Chicken Noodle Soup

Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onion and saute for a few minutes until it is softened and translucent. Add in the garlic cloves and saute for 20 seconds. Then stir in the chicken broth. Keep the Instant Pot on the saute setting so that the broth can start heating up. While the broth is heating up prepare your celery and carrots. Slice into ½ inch pieces. Add the celery, carrots, oregano, pepper, thyme and salt to the Instant Pot. Prepare your chicken by cutting it into bite size cubes. Add the chicken into the pot. If you'll be eating the soup immediately you can cook the pasta right now inside the Instant Pot. Add the uncooked noodles into the pot. If you want to eat the soup later and you'll have leftovers you may want to cook your noodles on the stove top. This way the noodles won't suck up all the broth and get swollen. You can just add noodles into individual bowls. Boil the noodles on the stove according to package directions. Cover the pot and secure the lid. Make sure the valve is set to sealing. Turn off the saute setting. Set the manual/pressure cook button to 1 minute (even though you are setting it to 1 minute it will take about 10 minutes to come to pressure and this will be plenty enough time for the chicken and pasta to cook through). Once the time is up let the pot sit there for 5 minutes and then move the valve to venting. If foam starts coming out of the valve then move it back to sealing and try again in 20 seconds to release the pressure. Remove the lid. Stir the cornstarch into the dairy until smooth and then stir the mixture into the pot. Turn the pot to saute and let the soup thicken up a bit. Once it's thick turn off the pot or turn it to Keep Warm. Salt and pepper to taste. Ladle soup into bowls and serve.