Turn the Instant Pot on the Saute function. Add the olive oil to the pot.
When the pot becomes warm, add the garlic and onions. Cook until fragrant.
Add the carrots, celery, and spinach. Cook for 2-3 minutes until the veggies are soft and the spinach has wilted.
Add the Better Than Bouillon, chicken stock, and chicken to the pot.
Place the lid on the pot and seal. Cook for 10 minutes on Manual High Pressure.
Allow the steam to release naturally instead of quick release.
Open the pot and remove the chicken.
Place the Instant Pot on the Saute function. Add the egg noodles and sundried tomatoes to the pot. Stir to combine. Allow the soup to cook until the noodles soften.
Shred the chicken. Add the shredded chicken to the pot.
Taste the soup repeatedly and add salt and pepper to taste.
Slow Cooker Instructions
Heat a skillet over medium-high heat. Add the olive oil onions and garlic. Cook until fragrant.
Add the carrots, celery, and spinach. Cook for 2-3 minutes until the veggies are soft and the spinach has wilted.
Add the sauteed veggies, Better Than Bouillon, chicken stock, and chicken to the slow-cooker.
Place the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
Remove the chicken from the slow-cooker. Shred the chicken. Add the shredded chicken, noodles, and sundried tomatoes to the slow-cooker.