I like my chicken well cooked and soft, so I make it my smart pot. It's also an opportunity to make chicken stock.
In a smart pot, choose your soup function.
Add 6 cup of water and allow to boil.
Remove all foam and impurities.
Add the aromatics for this recipe I used, onions, carrots, cloves, black pepper, dill, and parsley.
To the aromatics, you can add thyme, leeks celery. Some people like to add garlic, but I shy away from garlic because sometimes I need to save chicken stock for foods that don't require it.
Press the pressure cook function for 30 minutes and seal.
Remove the chicken and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
Season the chicken with salt/pepper and keep aside for assembly.
I like to add chicken stock to my musakhan (optional and see below) If you're skipping, allow to cool and freeze for later use.