Speedy Chicken Noodle Soup My Instant Pot Secret - EPPYC

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced
• 8 cups (1.9 liters) chicken broth (low sodium preferred)
• 1 pound (450g) boneless, skinless chicken breasts
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper, freshly ground
• 1/2 teaspoon salt, or to taste
• 8 ounces (225g) egg noodles
• 1/2 cup (packed) chopped fresh parsley, for garnish
• Lemon wedges (optional), for serving