Prepare a bouquet garni by assembling the parsley, thyme, and rosemary sprigs on a clean work surface and securing them with kitchen twine, as shown. Securely tuck the bay leaves inside the twine to hold. Set aside.

Press the Sauté button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the garlic, onion, carrots, and celery. Season with salt and black pepper to taste, and stir to combine. Cook for 4-5 minutes, occasionally stirring, until the vegetables soften and develop a bit of color. Turn the unit off.

Pour the chicken broth into the pot and the chicken thighs and breasts. Push the chicken pieces down into the liquid until fully submerged.

Add the bouquet garni to the pot and gently push it into the liquid. Lock the lid in place. Set the pressure release valve to Sealing and select the Manual button on the high setting. Adjust the cooking time to 10 minutes.

When cooking is complete, allow the pressure to release naturally for 5 minutes before quickly releasing any remaining steam. Turn the unit off.

Carefully remove the lid and transfer the chicken pieces to a large, rimmed plate. Shred the meat using two forks and set it aside. Remove the bouquet garni from the pot and discard.

Select the Sauté function on the highest setting and bring the liquid inside to a boil. Add the egg noodles and boil for 5 minutes, stirring occasionally. Tip: Do not overcook the noodles, or they will become mushy. They will continue to soften some in the hot liquid.

Turn the Instant Pot® off and carefully remove the pot from the unit. Add the shredded chicken back to the pot and stir to combine. Taste and season with additional salt and black pepper, if desired.

To serve, transfer the soup to individual soup bowls. Add fresh lime wedges on the side for squeezing, if desired. Enjoy!