Chop onions and garlic: Throw your onion and garlic in the food processor and chop them up!
Chop carrots and celery: Cut them up into chunks and set aside.
Heat oil: Add in the oil to the Instant Pot and heat up.
Sauté: Once the oil is hot, add the onions, carrots, and celery and saute for 2 minutes. Add garlic and saute for about another minute. Cook until onions are clear.
Deglaze the bottom of Instant Pot: Using a flat spatula scrape the bottom of the pot so that no pieces of food are stuck to the bottom.
Add-in: Add in the thyme, oregano, rosemary, bay leaf, chicken broth, salt, and pepper. Then add in chicken.
Pressure cook: Turn the Instant Pot to Manual and cook for 10 minutes.
Natural-release: After cooking time is up, set a timer and allow the pressure to release for 10 minutes. Then turn the valve from sealing to releasing and allow any remaining steam to do a quick release.
Remove chicken: Remove the chicken and set aside on a cutting board. Press "cancel" on the Instant Pot.
Sauté: leaving the lid off the pot, press the sauté button.
Add noodles: add the noodles and let cook, uncovered, for about 5 minutes until tender.
Shred chicken: meanwhile, while noodles are cooking, cut or shred your chicken.
Add-in: once noodles are cooked, stir in the lemon juice, parsley, and chicken
Serve warm: ladle the soup into bowls and serve with fresh Brazilian cheese bread balls or homemade grilled cheese!