To make this recipe with frozen chicken, increase the pressure cook time to 12 minutes, and continue with a regular 10 minute natural pressure release.
If using bone-in fresh chicken, pressure cook for 10 minutes followed by a 10 minute natural release.
To cook chicken noodle soup on the stove top, follow the recipe as written except instead of pressure cooking, simmer soup on the stove (covered) for about 20 minutes, or until chicken is cooked through. Remove the chicken to shred, and add the noodles to the pot, simmering until noodles are cooked. Return the shredded chicken to the pot and serve.
Recipe slightly adapted from Kristine's Kitchen.