Chicken Noodle Soup - Pressure King Pro Recipe

This warming chicken noodle soup is quick and easy to make in the Pressure King Pro. You'll need:
1 tbsp + 1 tsp olive oil
6 spring onions, topped tailed and diagonally sliced
1 red chilli, deseeded and finely chopped
2 Pak Choi, Lower part chopped and green part shredded
1.4kg chicken, seasoned
2 celery sticks, diced
175g carrots, diced
1 leek (100g) white part
4 cloves garlic peeled and crushed
1 x 3 cm piece ginger, peeled and cut in half
6 - 8 parsley stalks
2 fresh bay leaves
2 tsp coarse salt
1 tbsp rice wine
200g Thai rice stick noodles
1. Place 1 tsp oil in the inner pot of the PKP and press the stew function, heat to count down and add the spring onions, chilli and green shredded part of the pak choi, fry for 2 - 3 minutes until softened but not brown. Press cancel and remove spring onion etc to a plate.
2. Return the inner pot to the PKP and add the remaining oil, press the stew function and heat to count down, add the chicken breast side up and cook for 2 minutes, turn the chicken over and cook for 5 minutes twisting slightly to brown both sides of the breast.
3. Add the celery, carrots, leeks, garlic, ginger, herbs and salt to either side of the chicken.
4. Pour over 1.2 litres of water, this amount should be just below the MAX mark on the PKP.
5. Press cancel. Close the lid and set the pressure release valve to closed. Press MEAT function and adjust to 25minutes. Press Cancel
6. Carefully release pressure and remove lid. Remove the chicken onto a plate. Remove the ginger, bay leaves and herb stalks.
7. Add the salt, rice wine and a further 800mls water to the inner pot with the noodles, stir well to separate the noodles.
8. Close the lid and set the pressure release valve to closed. Press RICE function and adjust to 2 minutes.
9. Meanwhile shred half of the chicken (use the remainder for a curry or cold with salad).
10. Carefully release pressure and remove lid. Place the shredded chicken into bowls and ladle over the soup (you may need a pasta server to remove the noodles).
11. Serve topped with the spring onion topping.
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