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Turn the Instant Pot on and set to sauté. Once it says hot, add the olive oil and heat until it is warm.
Add the carrots, celery, onion, and garlic. Season them with basil, parsley, thyme, salt, and pepper. Sauté until the vegetables are soft, about 5 minutes.
Add the chicken broth and the bay leaves, stirring to combine. Add the chicken breasts.
Put the top on and seal. Set it to manual, high pressure, 5 minutes. Make sure the valve is set to sealed before you start.
After a moment, the Instant Pot will beep and say 'On.' At that point, it will start building pressure and eventually the pressure valve will raise and then it will start counting down the 5 minutes.
Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. Once the valve has fallen you can remove the top.
Remove the chicken from the Instant Pot. Set aside. Once they have cooled a little bit, shred them.
Turn the Instant Pot back to sauté. Once the liquid in the pot is boiling, add the noodles. Boil for the length of time the package of noodles suggests.
After the noodles are done cooking, remove the bay leaves. Add the shredded chicken back to the pressure cooker. Stir to combine. Taste the soup and add more salt and pepper as needed.