Pour the water into the pressure cooker, place it on the stove and put the gutted and washed chicken in it. Alternatively you can take about 4 mallets with a total weight of approx. 1 kg.
Add two peeled garlic cloves, a halved onion and about 2 cm unpeeled ginger bulb (all in one piece). Add the dark green, outer leaves of the leek and the peel of the celery bulb from the soup greens to the water. Do not exceed the maximum filling height of the pot. Close the pot and cook on level 2 for about 15 minutes.
Meanwhile, cut the soup greens and the potatoes into small cubes of approx. 0.5 cm and finely chop the parsley.
After 15 minutes, remove the pot from the heat, let it cool down, let off the steam and open it carefully.
Put the soup chicken aside. Remove the remaining, overcooked ingredients with a skimmer and dispose of them.
Now add the vegetable cubes to the broth and cook on a low heat until soft without a lid.
Meanwhile, remove the skin from the chicken and loosen the meat from the bones. Tear apart the larger pieces along the fibers. The vegetables should be done by now and put the meat back in the soup.
Season to taste with salt, pepper, possibly cayenne pepper.
Note: A simple, tasty chicken soup that does not require any unusual ingredients, so you can cook it yourself when you are sick.
The preparation in the pressure cooker is very quick. You can of course prepare the soup in a normal pot.
Chef`s note: When using soup chickens from the producer, 15-20 minutes is not enough. The cooking time can vary between 30 and 60 minutes.
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