Chicken Noodle Soup

Press Saute, set time for 15 minutes. Warm the oil in the cooker for a minute or two. Meanwhile, season the chicken pieces with 1/2 teaspoon salt and the pepper. Set the breast in the cooker and brown well, turning a couple of times, about 6 minutes. Transfer the breast to a nearby plate and add the thighs. Brown them, too, turning them a couple of times, about 5 minutes. Transfer them to that plate as well. Pour in the broth, turn off the SAUTE function, and scrape up every speak of browned stuff on the pot’s bottom. Return the chicken to the pot; add the onion, carrots, garlic, thyme, and sage. Lock the lid onto the cooker. Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 15 minutes with the Keep Warm setting off. Optional 2 All Pressure Cookers Press Soup/Broth or Pressure cook (Manual) on High pressure for 18 minutes with the Keep Warm setting off. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Transfer the chicken pieces to a large cutting board. Scoop out and discard all the vegetables and herbs. Stir the noodles and dill into the broth. Lock the lid onto the pot again. Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off. Optional 2 All Pressure Cookers Press Soup/Broth or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. Meanwhile, remove and discard any bones and tough cartilage from the meat. Chop the meat into small, spoon-sized bits. When the machine has finished cooking, use the quick-release method to bring its pressure again back to normal. Unlatch the lid and open the pot. Stir in the chicken meat and check for salt before serving.