Peel, wash and then chop all of the vegetables (making sure the carrots on in long batons) and put into big pot
Clean chicken with part boiled water and a scrub (keep water you clean chicken with)
Once cleaned, put the six pieces of chicken into pressure cooker and fill with the water used to clean the chicken and add additional water to cover the chicken if required
Before putting lid on pressure cooker, part boil chicken/water until the ‘scum’ comes to the top (approx 5/10 minutes) and you skim off and dispose of this scum
Then add vegetables with a table spoon and a half of cooking salt, then add reasonable amount of ground pepper
Whilst this is on the boil, crumble 2 Telma chicken stock cubes into a measuring jug and fill to the top to ensure the cubes are fully dissolved, once dissolved, add to the pressure cooker
Once all of the above is completed, fill the pressure cooker up with further boiling water up to just under where all the chicken/vegetables are
Place pressure cooker lid on and leave on for two hours on a medium setting
After two hours remove pressure cooker from heat and wait for pressure cooker indicator to recede (usually between 5 / 10 minutes before opening cooker
Once opened, sieve the scum off the top of the soup and then sieve the soup separate from the vegetables, putting the carrots back into the soup
Leave to cool, use as required and freeze any surplus
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