Turn on the "sauté" function on the instant pot. Add oil and chopped vegetables (carrots, onion, and celery) and sauté for about 5 minutes. Add garlic and thyme and saute for an additional 5 minutes.
Add bay leaves if using, chicken breasts, and salt and pepper (can be fairly liberal, but can always adjust for more later). Add chicken broth or bouillon broth mixture. Switch the instant pot setting to "soup" for 7 minutes. Let it it preheat, cook, and then let the steam naturally release. The total cook time (preheat, cook, and natural release) should take anywhere from 30-45 minutes.
After steam has released, open instant pot and remove chicken. Discard bay leaves. Use two forks to shred the chicken and then add back to broth. Taste broth and add more salt and pepper per taste.
In a separate pan, cook egg noodles or pasta of choice per their instructions (usually around 5-10 minutes). Once finished, add noodles to serving bowls and ladle in chicken soup broth. If preferred, serve with crusty French or Italian bread.