Set your Instant Pot to the sauté function and add two tablespoons of olive oil. Once the oil is shimmering, toss in the chopped onions, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and the vegetables soften.

Place the chicken breasts on top of the sautéed vegetables in the Instant Pot. Pour in 6 cups of chicken broth, followed by the thyme and bay leaves. Season with salt and pepper, stir gently to combine.

Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then allow for a 10-minute natural pressure release.

Carefully remove the cooked chicken, shred it, and return it to the pot, stirring into the broth filled with vegetables.

Switch the Instant Pot to sauté mode, add in 2 cups of egg noodles, and allow to simmer for about 5 minutes until tender.

Taste your soup and adjust seasoning as desired. Remove bay leaves and serve hot, garnished with chopped parsley and lemon juice.