Directions

1. Season chicken with salt, pepper, and poultry seasoning and add to pressure cooker. Add oregano, chicken stock, and egg noodles. Close and lock lid and set pressure cooker to "soup". Adjust time to 5 minutes and press "start/stop". When done, allow to naturally release for 10 minutes, then do a quick release and make sure all pressure is released before opening lid.
2. Carefully open lid and stir. Ladle into serving bowls and top with parsley.