Add chicken thighs into the instant pot. Add onions, carrots, celery, chicken broth, and water.
Place in the rosemary, salt, pepper, ginger, and garlic.
Pour in 6 cups water for a 6 quart instant pot. See notes above for 8 quart and 3 quart instant pots.
Set valve to sealed. Click high pressure (or manual button) and set timer to 10 minutes. Once the instant pot stops counting and beeps quick release the pressure.
Once pressure is released remove lid and pull out the chicken. Shred chicken with tongs or a fork and add back to the pot.
For the pasta. Cook on stove top as directed on package. If you would like to cook the egg noodles in the instant pot. Add them to the pot after you’ve released the pressure. Let sit for about 10 to 12 minutes and egg noodles will cook in the broth. If you would like them to be cooked faster then set to saute mode and cook for 8 minutes. I warn that this method could result in mushy vegetables. I don’t recommend cooking the noodles in the pot.