Set Instant Pot to saute. Add the olive oil and heat for 2 minutes. Add garlic, onion and carrots and saute for 3-5 minutes, or until garlic and onion are soft and fragrant.
Add parsley, thyme, salt and pepper to the pot and stir.
Add the chicken stock/broth and chicken breasts to the pot. Place the cover on the pot and set timer to 6 minutes on high pressure (soup setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
When cooking is done, let the pressure release naturally for 15 minutes, then do a quick release.
Remove cover and transfer the chicken to a cutting board; shred.
Add egg noodles to the pot and replace cover. Set to low pressure and cook for 2 minutes. Do a quick release, remove cover and turn off Instant Pot; add the shredded chicken back to the pot.
Let sit for 2 minutes in the pot and serve with fresh parsley.