Add olive oil to the bottom of the instant pot and press the saute button. Allow to heat for 1-2 minutes then add the diced onion. Saute, stirring frequently, for 3-5 minutes or until onion is soft and translucent, being careful to not let the onion brown or burn. Add the minced garlic and saute for another 1-2 minutes until the garlic is fragrant.
Press cancel to stop the saute mode then add the chicken thighs, celery, carrots, thyme, chicken broth, bay leaves, turmeric, lemon juice, salt and pepper to the instant pot with the onion and garlic. Stir well, close the lid and make sure the valve is set to sealing.
Press pressure cook and set to high for 10 minutes. It will take about 10 minutes for the instant pot to come to pressure then will start counting down. When the timer is done, use a wooden spoon to turn the valving from sealing to venting, being careful not to touch the steam. When the valve drops it’s safe to open the Instant Pot. Remove the lid then remove the chicken thighs and place on a cutting board to shred.
Press cancel on the Instant Pot then press saute again to set to the saute mode. Allow the soup to come to a boil then add the egg noodles. Cook stirring occasionally for 5-7 minutes or until the pasta is al dente.
While the pasta is cooking, shred the chicken, removing and discarding any bones. When the noodles are cooked, add the chicken back to the soup and stir.
Press cancel on the Instant Pot and serve with chopped parsley.