Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
Add in butter and let melt. Add in diced carrots, onions and celery and saute for 2-3 minutes.
Add cubed boneless, skinless chicken into pressure cooker. Cook until chicken is browned, 1-2 minutes. Turn Instant Pot OFF.
Add in dry white wine and scrape up any bits of browned pieces off bottom of instant pot.
Pour in chicken stock. Season with herbs and salt and pepper. Add in noodles and stir well.
Cook on high pressure for 3 minutes. Hit Manual/Pressure cook and adjust the cook time using the +/- buttons.
Allow pressure to release naturally for 5 minutes.
Then do a quick release, being sure to place a kitchen towel over vent knob to prevent splatter.
Remove sprigs of thyme. To add brightness to your chicken soup, finish with a squeeze of fresh lemon juice and serve.