Place chicken breasts, chicken broth, onions, pepper and thyme in Instant Pot.
Close lid and valve.
Turn Instant Pot to Manual/Pressure Cook, high pressure and set it to 15 minutes for fresh chicken or 20 minutes for frozen chicken.
Quick release the pressure.
Remove the chicken breasts and shred.
Turn the Instant Pot to Saute. Add the frozen egg noodles. Add chicken back in.
Cook for about 20 minutes on Saute.
Add frozen veggies and 2 cans of cream of chicken soup.
Stir and cook another 5 minutes or so.
Taste test to make sure the noodles are cooked enough.
Serve in bowls. We like to eat ours over mashed potatoes.