Place rack with handles into the bottom of Instant Pot. Then place chicken onto rack.
Stir warm water and bouillon together. Pour over chicken.
Sprinkle remaining ingredients over the chicken and set to cook on HIGH pressure for 35-40 minutes. (Use 40 minutes if chicken is 5 pounds.)
Allow pressure to release naturally for 15 minutes.
Open pot and remove chicken to cool. As soon as you can handle chicken, take the meat off the bones and tear in bite-size pieces. (Optional: If you have time, chill the chicken broth and remove excess fat.)
Egg Noodles (Dumplings)
Add all ingredients to a food processor (my preference) or use an electric mixer. Mixture may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, size of egg you used, etc. If dough does not come together, press it into a ball with your hands. If it still will not stick together add water a few drops at a time. Once you can press it into a ball, you're good.
Form ball of dough into a flat disc, cover and allow to rest for 10 minutes.
Roll out dough very thin (12 x 14" rectangle or larger) on a floured surface and let the dough dry for about 20 minutes. (Hint: I use a pastry cloth or tea towel covered generously with flour instead of the counter to roll out my noodles. Clean-up is easier when you can throw the pastry cloth in the washer and the dough doesn't stick as easily.)
Turn on the Sauté function on the Instant Pot and bring broth to a rolling boil.
Cut dough into small strips and drop in boiling, rich chicken broth. Cover pot and simmer about 10 minutes. Add chicken and continue cooking until hot.
If you are not planning to eat your chicken and dumplings immediately, you will need to add water to make a soupy consistency. Just like any pasta dish, the pasta absorbs the liquid as sits in the broth.
Chicken with Rolled Dumplings with Eggs (Instant Pot) Recipe https://saladinajar.com/recipes/soup/never-fail-chicken-and-dumplings/ January 7, 2010