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
