Saute veggies in Instant Pot. Turn Instant Pot / Pressure Cooker to sauté setting for 10 minutes. Add butter and olive oil, onion, carrots, celery, and pepper. Stir regularly for about 5-7 minutes (or more as needed) until ingredients begin to soften up and onion and celery start to become translucent.
Add some seasonings. Add in the garlic (or shallots), salt, pepper, dried oregano and fresh chopped parsley. Stir to combine for 2 minute.
Add more ingredients for soup. To the Instant Pot / Pressure Cooker, add the chicken broth, water, chicken breast, fresh lemon juice, and bay leaves. (note - make sure the ingredients and liquid you put in the pot doesn’t exceed the “max” line for your particular model).
Pressure cook chicken soup. Close the lid, turn the dial on top to “sealed” and press “Soup”. Set the Instant Pot to cook on the “Soup” setting for 7 minutes. (note - follow all directions in the user manual for your particular machine for the correct soup settings you might find you need to indicate you want a high pressure setting)
Release steam. Let steam release naturally for 5-10 minutes. If needed, after 10 minutes, move the dial to quick release and safely release the remaining steam.
Shred chicken. Remove the lid of the Instant Pot / Pressure Cooker. Remove the bay leaves and discard. Use tongs to remove the chicken and transfer the cooked chicken breast to a bowl. Use two forks to shred chicken (or just dice it up). Set aside.
Add egg noodles to the Instant Pot / Pressure Cooker. Turn on the “Saute” setting and sauté soup with noodles for 7 minutes, or until egg noodles are cooked to al dente.
Add the shredded chicken back to the pressure cooker. Sprinkle fresh chopped chives.
Serve and enjoy when soup has cooled down. Store leftovers (once soup is closer to room temperature) in airtight containers for about 3 days in the fridge, or a couple months in the freezer.