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Press the sauté setting on the Instant Pot, and add butter. Add onion, carrots, celery, garlic, 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper to melted butter. Cook, stirring often, until onions begin to turn translucent, about 3 minutes.
Stir in thyme and bay leaf. Place chicken on top of vegetables, and sprinkle with remaining 1/2 teaspoon salt and pepper. Add water, and secure lid. Cook on high pressure for 17 minutes. Carefully release pressure using the manual release method; carefully remove lid. Press “cancel”, and transfer chicken to a platter.
Set Instant Pot to sauté. Add chicken broth to cooked vegetables, and bring mixture to a boil. Stir in egg noodles. Cook, stirring occasionally, until pasta is al dente, about 8 minutes. While pasta cooks, shred the meat; discard chicken skin and bones. Discard bay leaf. When noodles are cooked, turn Instant Pot off, and stir in shredded chicken and parsley.