Set the Instant Pot to Sauté and add the olive oil. Add the diced onion, sliced carrots, and celery, then cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for 30 seconds, just until fragrant. Pour in the low-sodium chicken broth and scrape the bottom of the pot if needed so nothing is stuck.

Add the chicken breasts, kosher salt, black pepper, dried thyme, and bay leaf. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

When pressure cooking ends, allow a natural pressure release for 10 minutes. Carefully quick-release any remaining pressure, then remove the lid once the pin drops.

Transfer the chicken to a plate and remove the bay leaf. Shred the chicken with two forks into bite-sized pieces, taking care to check for any larger pieces that need further shredding.

Return the shredded chicken to the pot and add the wide egg noodles. Set the Instant Pot to Sauté and simmer for approximately 5–7 minutes, stirring occasionally, until the noodles are tender.

Turn off the Instant Pot and stir in the chopped fresh parsley and optional lemon juice. Taste the soup and adjust the salt and black pepper before serving.