Place the chicken breasts and thigh on the bottom of the inner pot of the pressure cooker
Season with sea salt, garlic and pepper
Add the onions, carrots and celery
Add the chicken broth, dried dill and Italian seasoning
Cover, turn vent to SEALING position, and hit PRESSURE COOK for 10 minutes
Allow a natural release for 5 minutes, then hit CANCEL, and do a quick release. Remove chicken and add egg noodles. Press SAUTE to boil noodles until soft or allow noodles to cook in hot soup for firmer texture
Meanwhile, shred chicken into large pieces, using 2 forks. Return to soup, and serve when noodles are done