Pressure Cooker Chicken Soup

DO NOT DO THIS.

Really, I mean it. The workload isn't any less than when making chicken soup the normal way, in a pot on the stove. The cooking time (incl. pressure building and pressure release, but excl. prepping!) is maybe half of what it would be on the stove, but then again simmering on the stove doesn't require any of your attention anyway (you could actually argue that doing a quick release requires more of your attention than the whole simmering on the stove-process would). The comfort factor is gone as you'll miss that smell of chicken soup filling your house during cooking. And worst of all: the chicken will come out tough! It was so bad that I actually threw out the bird pretty quickly.

I used only 2 tsp salt (as well as slightly different vegetables: onion, carrots, celeriac and leek), and at least that part worked out well.