Add chicken, water, pepper, seasoning, garlic, onion, and salt to the inner pot of the Instant Pot. If you don't think your chicken has enough meat left on it, feel free to add in a leg or breast. It can be raw.
Place the lid on the Instant Pot and make sure the valve is on seal. Push the manual button and add a cook time of 30 minutes. If you are using raw carrots for this recipe, only add a cook time of 20 minutes as you will need to add the carrots in for the last ten minutes of cooking. So after the 20, you would need to add the carrots and then cook another 10 minutes.
After it beeps that it is finished, open the valve and allow it to fully vent then remove the lid.
Remove the chicken from the broth and place in a large bowl. Be sure you get all the bones. If you are worried you may miss some, you could strain the broth and then add it back to the pot.
Pull of chicken from bones and add the meat back to the broth in the pot. Then add in the roasted carrots (unless you used raw then they should already be in the broth) and noodles.
Put the lid back on the pot and make sure the valve is on seal. Push manual and a cook time of 2 minutes.
When it beeps, open the valve and allow to vent. Then serve!
I love using oven roasted carrots in this as I feel it just gives it added flavor. So what I do is just toss in some extras when I roast my chicken for the meal the night before.