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Cut the chicken breast meat off of the rotisserie chicken and set aside for later.
Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the pressure cooker pot, then add the 8 cups of water.
Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC or 50 minutes in a stovetop PC.
Let the pressure come down naturally – about 30 minutes.
Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard.
Strain the broth through a fine mesh strainer, and set aside for later.
Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base.
Add the butter and melt over sauté mode.
Add the onion, celery, and carrot, and sprinkle with ½ teaspoon of salt and the dried thyme.
Sauté, stirring occasionally, until the onions soften and turn translucent, about 5 minutes.
Add the shredded chicken breast meat, potatoes, and the egg noodles.
Pour the rotisserie chicken broth into the pot, and give everything a stir.
Lock the lid, and pressure cook for 4 minutes on high pressure.
Quick release the pressure.
Stir in 1½ teaspoons of fine sea salt and the fresh ground black pepper.
Serve, sprinkling each bowl with a little parsley.