Place all ingredients in pressure cooker. (Cooker should be no more than two-thirds full. Tested in 6-qt. cooker.) Close cover of cooker securely; place pressure regulator on vent pipe. Heat cooker over high heat until regulator begins to rock, about 15 minutes. Adjust heat to maintain slow rocking motion and cook 15 minutes. Turn off heat and let pressure drop. Strain liquid, reserving chicken and vegetables. Shred chicken and cut vegetables into smaller pieces, if you wish. Skim fat from broth. Combine broth, chicken, and vegetables and heat until hot before serving. Nutritional value: 95 cal, 15 g prot, 3 g fat, 2 g carb, 328 mg sod soup 8