QUICK RELEASE TWICE / CAN BE GLUTEN-FREE
Chicken Noodle Soup
6 servings
Okay, all you chicken soup fanatics, forgive us. Our version is not pure yellow. We lobby for browning the chicken before cooking it in the broth with the vegetables and herbs (which we then discard since they’ve leached their flavor into the broth). The result is a cloudy stock, even brown. But the flavor is over the top: rich, decadent, and decidedly, well, chicken-y.
If you insist on old-school aesthetics, skip browning the chicken (omit the olive oil, too) and cook them in the broth with the vegetables and aromatics before carrying on as written. But honestly, why would anyone skimp on flavor for color?
2 tablespoons olive oil
One 1-pound bone-in skinless chicken breast
Two 8-ounce bone-in skinless chicken thighs
½ teaspoon table salt, plus more if necessary
½ teaspoon ground black pepper
1½ quarts (6 cups) chicken broth
1 medium red onion, peeled and halved
4 medium carrots, peeled and cut in half widthwise
2 garlic cloves, peeled
3 fresh thyme sprigs
2 fresh sage sprigs
4 ounces wide egg or no-yolk noodles
1 tablespoon finely chopped fresh dill fronds
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 15 minutes
If necessary, press: START
2. Warm the oil in a 6- or 8-quart cooker for a minute or two. Meanwhile, season the chicken pieces with ½ 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.
3. Pour in the broth, turn off the SAUTÉ function, and scrape up every speck 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.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 15 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 18 minutes with the KEEP WARM setting off
If necessary, press: START
5. 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.
6.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be:
Set the time for: 3 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 4 minutes with the KEEP WARM setting off
If necessary, press: START
7. Meanwhile, remove and discard any bones and tough cartilage from the meat. Chop the meat into small, spoon-sized bits.
8. 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.