If your pressure cooker has a bottom insert, place that in the pot first. Then add the chicken breasts, carrots, celery, potato, and onions. Fill with 12 cups of water and add the chicken base.

Place the lid on the pressure cooker and turn the burner on high heat to start. Once your pressure cooker reaches the low pressure cooking stage, you'll set your timer for 40 minutes. Reaching low pressure takes about 20 minutes and is indicated by the first line on my pot, but if you have an older model with a rocker it would be indicated by a slow rocking. Adjust the heat as needed during cooking to maintain the low pressure setting.

When the timer goes off, remove the pressure cooker from the heat and release pressure. I typically do this by holding down the pressure indicator until no more steam is released. It's also ideal to cook your noodles at this time.

After the lid unlocks, remove the cooked chicken breasts from the pot. Remove and discard the skin and bones and other undesirable parts, and then shred the cooked chicken with two forks. Add the shredded chicken back to the pot along with the cooked noodles.

I wait to season the soup after cooking, adding about 1 tablespoon of kosher salt to start and more as needed, as well as pepper to taste.