Press the Saute button on the Instant Pot and adjust to High.

When the pot reads HOT, add olive oil. Add the onion, sauté until slightly translucent.

Add garlic, carrots, and celery. Mix and sauté for 2 minutes.

Add the chicken breasts, chicken broth, and 3/4 of the fresh parsley.

Press CANCEL/OFF, place the lid on, and cook on High Pressure for 3 minutes.

Carefully release the pressure in short bursts for about 5 minutes.

Remove the lid, set to High Saute, and stir in the reserved herbs and cooked noodles.

Serve hot!