Sauté the aromatics:

Set your Instant Pot to “Sauté.” Add olive oil, onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened and smelling amazing.

Add the broth and seasonings:

Pour in chicken broth, then sprinkle in thyme, parsley, salt, and pepper. Give it a quick stir to wake everything up.

Pressure cook the soup:

Lock the lid in place, set to “Pressure Cook” or “Manual” on high for 5 minutes. Don’t worry; the Instant Pot will do its magic and make your kitchen smell like heaven.

Quick release and add noodles:

Once the pressure cooking is done, carefully release pressure. Open the lid, stir in the noodles, and let them cook on “Sauté” for 5–7 minutes, until tender.

Add the chicken:

Stir in shredded chicken and cook until heated through. Taste and adjust seasoning as needed.

Serve and garnish:

Ladle soup into bowls, garnish with fresh parsley or a squeeze of lemon if you’re feeling fancy, and watch everyone’s faces light up.