Put the butter, onions, celery and carrots in the Instant Pot and select “Sauté”.
Sauté for 3 minutes and add thyme, oregano, parsley, salt and black pepper.
Add chicken broth and water.
Set the Instant Pot to the “Soup” for 7 minutes.
Release the pressure naturally for 10 minutes and quick release rest of the pressure.
Put the noodles to the soup and select “Sauté”.
Sauté for 6 minutes and return the shredded chicken back to the Instant Pot.