1 tbsp extra virgin olive oil
Heat oil in pressure cooker. Add onion, carrots, parsnips, celery and garlic. Saute for 2 minutes or until veggies begins to soften.
Add stock, bay leaves, chicken, parsley and dill.
Bring pressure cooker to high pressure then reduce and cook for 7 minutes. Turn off the heat and allow the pressure cooker to stand for 5 minutes, then run under cold water to enable a quick release which will get rid of the remaining pressure in the cooker. Make sure to tilt the lid away from your face when you remove the lid from the cooker.
Strain the stock and return it to the pressure cooker. When the chicken comes to room temperature, shred or cut two breasts with a knife and return to the pressure cooker with the remaining vegetables (if you want to use them). Add salt and pepper to taste. Reserve the remaining two breasts for chicken salad.
If you can't imagine eating chicken soup without noodles, cook them separately and add to the finished soup. I wouldn't recommend boiling the finished soup and cooking the noodles in it, as the starch from the noodles will turn it into a thick stew.
P.S. If you decide you'd rather use all four breasts for the soup, increase the liquid by at least two additional cups. Make sure your pressure cooker isn't more than 2/3 full.