This is the very definition of soul food to me. Restorative and infinitely personalisable, this pressure cooker chicken soup could be on your table in just about 25 minutes, start to finish.
Simply place the drumsticks in the Inner Pot and tuck in the carrot, celery, onion and garlic. Pour over enough cold water to barely cover - you should have approximately 4 cups worth of ingredients if you check the measurement line inside the pot.
Sprinkle over the bay leaves, peppercorns, herbs and spices, then crumble over the stock cubes (if yours have a lot of salt in, you may only need one but the Kallo ones I use are very low salt). Put the lid on and set to Manual High for 15 minutes. Do a QPR.
When ready, retrieve the chicken with tongs and discard the overcooked veg - it has given all its flavour to the soup by now.
Stir in the tomato purée, raw carrot, celery and canned or fresh corn. If adding pasta, stir that in and cook for half the time it says on the packet (normally 3-5 minutes). See notes for rice instructions.
Meanwhile, shred the cooked chicken with two forks and discard the skin and bones. When the pasta and veg are cooked, do a QPR and stir in the chicken. Taste for seasoning and add salt and pepper to taste. If wanting cream of chicken soup, add in the single cream at this point too.