Turn the Instant Pot to sauté and add the olive oil. Once hot, add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

Add the sliced carrots, celery, bay leaves, chicken breasts, chicken broth, salt, and pepper to the Instant Pot. Stir to combine.

Close the lid and set the steam release valve to the sealing position. Select manual/high pressure and set the timer for 10 minutes.

Once the cooking time is complete, allow the pressure to naturally release for 10 minutes. Then carefully move the steam release valve to the venting position to release any remaining pressure.

Open the lid and remove the chicken breasts. Shred the chicken with two forks and set aside. Discard the bay leaves.

Turn the Instant Pot back to sauté and bring the soup to a boil. Add the egg noodles and simmer for 6-8 minutes, or until the noodles are tender.

Stir the shredded chicken back into the soup, along with the fresh chopped parsley. Taste and adjust the seasoning with more salt and pepper, if needed.

Serve hot, garnished with additional parsley if desired. Enjoy!