Start with your instant pot on sauté mode and allow pot to heat for a few minutes. Add Olive oil, onion, garlic, carrots, and celery. Cook for 5-6 minutes.
Cancel Sauté mode. Into your instant pot add water, chicken broth, bay leaf, poultry herb blend, and rosemary. Season your chicken breasts with salt and pepper and add them to the pot. Set your instant pot on manual high heat set for 10 minutes. Make sure to your seal button is prepped to seal the pot properly.
After the 10 minutes of cook time are up, allow your pot to naturally release for another 10 minutes.
Take chicken breast out with tongs and place them on a plate to shred chicken with two forks before putting them back into the pot.
Add shredded chicken, egg noodles and set instant pot back onto sauté mode without putting the lid back on. Allow noodles to cook to al Dante, this should take about 8-10 minutes.
add juice of a lemon, fresh chopped parsley, and enjoy!
If cooking chicken from frozen, I would suggest 14-16 minutes on manual high pressure.