Put oil, chicken, kosher salt and pepper in the instant pot and brwoned and tendered.
Add onions in the instant pot and Sauté for 2 minutes.
Put mustard, dry wine and floor and cook till reduced half.
Stir in the celery, chicken stock, mushrooms and carrots.
Close the lid and set the set the instant pot to “Manual” and cook for 20 minutes at high pressure.
Release the pressure naturally and put egg noodles, parsley, cheese salt and pepper.
Mix well and serve.