In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano – mix.
Pat the chicken dry; then rub the sseasoning all over the chicken and place in the bottom of the Instant Pot.
Add 4 cups of chicken broth, 4 cups of water, chicken bullion, parsley and bay leaf to the Instant Pot.
Place the lid on the pressure cooker and set the pressure regulator to "sealing". Program the cooker to pressure cook for 20 minutes at high pressure.
After cooking the soup, wait 15 minutes before quickly releasing the pressure. This helps prevent excessive steam and broth from spitting out of the valve. Be cautious when releasing the steam! Alternatively, you can allow the pressure to release naturally, but this will take some time.
Use tongs or a slotted spoon to remove the chicken from the pot and transfer it to a plate. Allow it to cool for about 15-20 minutes until it's easy to handle to remove the bones and skill and cut up the meat.
Once you remove the chicken, add celery, carrots, red pepper, onion, diced tomatoes, and potatoes to the broth. Add more chicken broth until the pot measures 8 cups. This could take anywhere from 1-3 additional cups of chicken broth.Cover the pressure cooker with the lid and set the pressure regulator to "Sealing". Program the cooker to pressure cook for 5 minutes at high pressure. After cooking the soup, wait 10 minutes before quickly releasing the pressure. While vegetables are cooking, boil and prepare noodles according to package directions. And shred the chicken.
Once you have released the pressure from the Instant Pot, using a potato masher, mash the soup around a few times. Add the shredded chicken and stir together. You can add the noodles at this time as well, but we like to serve noodles on the side so that each person can add the amount they desire and then the noodles also don't absorb the broth.