Instant Pot Instructions: 

1. Turn Instant Pot to sauté setting. When display says HOT add in the butter and let melt. Add in the onions, celery and carrots and sauté for about 4-5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
2. Add in the chicken, poultry seasoning, black pepper and bay leaf.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up move valve to venting. Remove the lid.
4. Add in the egg noodles and corn. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 (zero) minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
5. Cut up chicken into bite size pieces or shred. Discard the bay leaf. Salt and pepper to taste. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat and melt the butter. Add in the onions, celery and carrots and sauté for about 4-5 minutes. Add to the slow cooker.
2. Add in the broth, chicken, poultry seasoning, black pepper and bay leaf.
3. Cover and cook on low for 4 hours. 
4. Add in the egg noodles and corn. Cover and cook on high for 1 hour. 
5. Cut up chicken into bite size pieces or shred. Discard the bay leaf. Salt and pepper to taste. Ladle into bowls and serve.