- Buy, trim, tie and season a whole 4-5 LB chicken.
Be sure to remove bag of giblets - Remove lid of pressure cooker and set aside
- Heat 3 TBL butter in the bottom of pressure cooker
- As soon as melted, add 1 sliced onion
- When onion starts to brown, add 4 cloves of garlic
- When fragrant add 3 chopped carrots, 2 stalks chopped celery and 1/4 tsp baking soda
- Stir to coat, then add 8 C distilled water
- Add 1 tsp thyme, 2 Bay leaves and 2 TBL soy sauce or fish sauce
- Place meat on top of veggies – breast side up
- Lock lid in place and put to high heat
- As soon as pressure starts to register, reduce heat to medium high
- At Level 1 (medium pressure) reduce heat to medium
- At Level 2 (high pressure) reduce heat to medium low and start timing 60 minutes
- Reduce or raise heat to keep pressure varying between medium to high pressure
Do not let it raise too high that you get an excess of steam coming from the pan
Do not let it reduce too low that it falls below Level 1 pressure - At the end of 20 minutes, remove it from the burner and set on a trivet
- During this time, put foil on top of a cutting board. You will be wrapping the meat after it has been removed
- Finish with a quick release and set the meat on the foil
- Tent (or otherwise cover) the meat with foil for 10 minutes
- While the meat rests, strain the juice from the pressure cooker – reserving the liquid
- Let liquid cool a bit while you shred the chicken. Do not add back to the liquid yet.
- Strain off whatever grease has risen to the top, the put back on medium heat.
- When back to a high simmer, add 4-5 oz of egg noodles.
- Simmer egg noodles for 5 minutes
- Add your shredded chicken back to the liquid
- Serve in a soup bowl and top with parsley, salt and pepper
