In the Instant Pot combine all ingredients (except noodles and parsley for garnishing). Fill it up with approximately 3 liters of water (a little bit more than 3 quarts), but make sure the ingredients plus water don’t go over the maximum limit for your Instant Pot. Secure the lid. Pressure cook on high for 40 minutes. (It will take 15-20 minutes for the Instant Pot to pressurize before the cooking begins.)
After the time is up, release the pressure naturally (about 30 minutes), or use the quick release method (about 5-7 minutes). The float valve will drop and the lid will unlock and open when all of the pressure is out.
Once the Instant Pot is safe to open strain the broth into a different pot. Transfer the pot to the stovetop and turn the temperature on to low. (Alternatively, you can return the broth to the Instant Pot and do the remaining steps on the simmer option, but we find this takes too long.)
Meanwhile, discard all ingredients in the colander except carrots and meat. Return carrots to the soup. Cut meat away from the bone and remaining fat, then dice or rip it apart and return to the soup as well. Bring to a low boil.
Add noodles in, and simmer until they soften. Turn the heat off. Garnish soup with minced parsley. (If planning to store the soup (or a portion of it) in the fridge for a few days, don't add noodles in right away. Instead, when ready to consume, bring it to a low boil and add in noodles and parsley.) Look below for handling options.