Set Instant Pot/pressure cooker to brown/saute setting.
Add butter and melt.
Once melted, add onion, carrots, and garlic. Cook for 5-7 minutes, until veggies begin to soften.
Add salt, pepper, thyme, bay leaves, chicken, chicken broth, and water.
Close the lid and cook on high for 7 minutes.
Wait until the natural cycle release is done, about 10 minutes. Then release the rest of the pressure.
Add the egg noodles and set Instant Pot to saute/brown setting.
Cook another 6-8 minutes, until the noodles are cooked.
Serve topped with fresh parsley.