Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 4-5 minutes until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Pour in the chicken broth and stir in dried thyme, dried parsley, dried rosemary, black pepper, and salt.
Place the chicken breasts into the broth.
Secure the Instant Pot lid and set the valve to sealing. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
Remove the chicken breasts from the pot and shred them using two forks.
Set the Instant Pot to ‘Sauté’ mode again and bring the broth to a gentle boil.
Add the egg noodles and cook for 6-7 minutes, stirring occasionally, until the noodles are tender.
Return the shredded chicken to the pot and stir to combine. Heat through for 1-2 minutes.
Turn off the Instant Pot and stir in the fresh chopped parsley.
Ladle the soup into bowls and serve warm.