Turn Instant Pot to SAUTE setting. Add butter. As butter starts to melt, add the onions, carrots, celery, and ginger. Saute for 3-4 minutes, until the onions are soft and translucent. Hit CANCEL to turn the Instant Pot off.
Pour in chicken broth, and stir to deglaze the pot from any possible sticking onion pieces. Add frozen chicken to the pot. Pour in water.
Sprinkle In chopped herbs and turmeric, stir.
Place the lid on and seal. Press SOUP setting, and set time for 10 minutes.
The Instant Pot will take a few minutes to come to pressure, and then start counting down. At the end of the countdown, allow natural release, which will take a few more minutes.
Once all of the pressure has been released and the valve pin has gone down, carefully open the lid.
Remove chicken and transfer to a large bowl. Shred chicken with two forks and set aside.
Add the noodles to the Instant Pot. Return the lid and seal. Press SAUTE and cook for 5 minutes. Use Quick Release once the countdown is done.
Return the chicken to the Instant Pot. Stir ingredients together.
If using fresh chicken, reduce the first cooking time to about 6 minutes. Whether using fresh or frozen, use a meat thermometer to check the chicken's internal temperature. The chicken should be at 165° degrees when fully cooked.
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