Put the butter, onions, celery and carrots in the Instant Pot and select “Sauté”.
Sauté for 2 minutes and add oregano, thyme, parsley, salt and black pepper.
Sauté for 45 seconds and add water and vegetable broth.
Set the Instant Pot to “Manual” at “High Pressure” for 6 minutes.
Release the pressure naturally and add noodles.
Select “Sauté” and cook for 5 minutes.
Dish out and garnish with additional parsley.