Take the chicken out of the fridge and salt and pepper it. Allow it to come to room temperature - about 20 minutes, while you prep the veggies. Turn on the saute feature and add a few swirls of olive oil. Add the chicken skin side down to the pan. Allow the chicken to rest undisturbed for about 5 minutes to brown, turn and brown the other side. Remove the chicken.
If needed, add a bit more oil to the pot. Add the carrots, celery, onions and garlic to the pot and saute until slightly softened. Add the turmeric, soy sauce and grated ginger and about a cup of the stock. Stir, scraping up any brown bits on the bottom. Top with the chicken and pour over the rest of the stock.
Lock the lid into place, making sure your vent is set correctly. Press off then manual and set the timer for 12 minutes.
After the time is done, do a quick pressure release. Remove the chicken and set aside to cool. Turn off the cooker and then turn on the saute feature. When the soup comes up to a boil, add the noodles and cook for 5 minutes. While the noodles are cooking, remove the chicken meat from the bones. When the noodles are finished, turn off the cooker, and stir back in the chicken. Serve topped with the fresh parsley.
You can use any pieces of chicken that you'd like, though I think it's important to have bone in pieces, it adds so much depth of flavor.If you have fresh ginger and fresh turmeric, keep them in the freezer, then just grate them right into the soup. Rice noodles cook in only 5 minutes, they also make the recipe gluten free! You can omit the fresh parsley at the end, but it really does add a nice fresh flavor.