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Ingredients:
Ingredients:
3-4 lbs whole chicken (or mix of parts)
4 Celery ribs, medium diced
4 Large carrots, medium diced
1 medium onion, medium diced
4-5 cloves garlic, peeled and smashed
6-10 sprigs fresh thyme
1 sprig fresh rosemary
1-2 Tbsp Salt
Fresh ground pepper to taste
5-8 cups water
Directions:
Directions:
Dice celery, carrots, and onion.
Rinse chicken and season inside cavity with pinch of salt and pepper. Place in bottom of 6-8 qt. pressure cooker.
Pour diced vegetables over top of chicken.
Add thyme, rosemary, and smashed garlic cloves to pot.
Pour in up to 8 cups of water but DO NOT GO ABOVE MAX FILL LINE. Size of chicken and the size of your pressure cooker determines how much water you can add.
Close and seal the pressure cooker. Set on high pressure.
Bring the pressure cooker up to pressure over high heat. Once at pressure, reduce heat to low and cook for 23 min.
Let the pressure cooker naturally release pressure over 10-15 minutes. Recommend against attempting to rapidly release pressure since the pot has a high volume of liquid and it can spray the soup through the pressure release valve.
Once depressurized, carefully remove the chicken to a platter and let cool until you can comfortable shred the chicken.
Remove all skin, bone, and cartilage, and shred the meat before returning it to the pot with the broth and vegetables.
Serve hot in a big bowl with a smile!
Notes:
Notes:
Broth is exceedingly rich and flavorful. You can choose to serve over top egg noodles or rice if you like as well.
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