To the bottom of the Instant Pot add 3 cups of water.  Place the trivet (round metal rack that came with the IP) in the bottom of the Instant Pot.   Place the whole chicken (rinsed and giblets removed) on the trivet with the breast facing up. Sprinkle the dried rosemary, garlic powder,  1 tsp onion powder, 1 tsp sea salt and ½ tsp coarse ground pepper on top of the chicken.

Place the lid on the Instant Pot and turn the valve to sealing.  Press “Pressure Cook” and adjust manual time to 28 minutes (or 6-7 minutes per pound of chicken).  Once it’s done cooking, let it sit for at least 10 minutes to slowly release pressure. After the 10 minutes are up, turn the pressure valve to release the rest of the pressure.  Remove the chicken from the Instant Pot and place it on a cutting board. Cut and shred the chicken to bite-size pieces for the soup.

Remove the trivet from the Instant Pot.  Keep the water that was cooked with the whole chicken in the Instant Pot, it’s now the broth base for the soup.  To the Instant Pot, add the additional 2 cups of water, sliced carrots, celery and garlic, the shredded chicken, 1 tsp sea salt, ½ tsp coarse ground pepper, 1 tsp onion powder, minced garlic cloves, and the gluten-free noodles of your choice.  Stir everything together.

Place the lid on the Instant Pot and turn the pressure valve to closed.  Press “Pressure Cook” and adjust manual time to 5 minutes. Let the Instant Pot come up to pressure and cook.  Once it’s done cooking, let stand for 5-10 minutes to slowly release pressure. Turn pressure valve to release (be careful, it will be very hot!) and wait for the pressure button to drop before removing lid.  Serve.