Sauté Vegetables: Set your Instant Pot to sauté mode. Heat olive oil, then add diced onions, sliced carrots, celery, and minced garlic. Sauté until the vegetables are slightly softened.

Add Chicken and Seasonings: Add boneless, skinless chicken breasts to the pot. Season with dried thyme, bay leaves, salt, and pepper.

Add Broth: Pour in chicken broth, enough to cover the ingredients.

Pressure Cook: Secure the lid on the Instant Pot and set it to high pressure for about 8 minutes. Ensure the valve is set to sealing.

Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick-release any remaining pressure.

Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks.

Cook Noodles: Add egg noodles to the pot and set the Instant Pot to sauté mode again. Cook the noodles according to package instructions, usually for about 5-7 minutes.

Combine and Serve: Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine everything. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.