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Turn Instant Pot to saute setting. Add 2 tablespoons of olive oil, carrots, celery, onion. Cook until the onion is soft and translucent. 3-4 minutes. Add garlic and cook for one more minute. Remove into a bowl and set aside.
Add 2 tablespoons of olive oil, then the chicken, let it sear on both sides, to add flavor.
Add in the sauteed veggies to the chicken back in the Instant Pot, then add in chicken broth, dried oregano, and bay leaves.
Close the lid and set the Instant Pot to MANUAL setting for 10 minutes. It will take about an additional 5 minutes to come to pressure.
When the cooking time ends, allow the pressure to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to vent and remove the lid.
Remove the chicken into a bowl and shred with two forks. Also, remove the 2 bay leaves.
Turn Instant Pot to Saute, bring to a boil. Add in the potatoes and the noodles and cook until tender and you can put a fork through the potatoes.
Add chicken to soup. Adjust salt, add fresh parsley, and serve.