Press the saute button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots, and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Add the garlic and stir.

Press u0022Cancelu0022 to turn off the Instant Pot.

Add the dried oregano, thyme, bay leaf, salt, pepper, broth, and water to the pot and stir. Add the chicken into the broth.

Close the Instant Pot lid and make sure the pressure valve is in the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach full pressure and then the cooking time will begin counting down.

When the cooking time ends, allow the Instant Pot to naturally release for approximately 10 minutes. Then, very carefully release the remaining pressure by turning the steam release valve to the venting position using a long spoon or tong.

When the valve pin drops down, open the Instant Pot lid. Remove the bay leaf and discard it. Remove the chicken to a large clean plate or cutting board. Let the chicken rest for a few minutes and then shred it.

Press u0022Cancelu0022 to turn off the warm setting and then press u0022sauteu0022. Add the egg noodles to the pot and let them simmer for about 5-7 minutes, until tender. Turn off the Instant Pot.

Add the shredded chicken back into the soup.

Serve the soup with fresh parsley, if desired.