Add the chickpeas (soaked overnight), carrot, and potatoes to the pot.

Rinse the meat pieces and add them to the pot.

Fill the pressure cooker with water until the meat is just covered.

Set over high heat. When foam starts to form on top, skim it off with a slotted spoon.

Once it comes to a boil and you’ve finished skimming, put on the lid and the pressure weight.

When the pressure weight starts to release steam, reduce the heat to medium and cook for about 45 minutes. Don’t lower the heat too much or it will take longer.

After 45 minutes, remove the pot from the heat and carefully release the steam before opening.

Once all the steam has been released, open the pot and return it to low heat. Remove the meat and vegetables, then add the salt.

Finally, strain the soup directly into the pot using a strainer. You can either serve the soup with the chickpeas and noodles (add the noodles at this point), or set aside some broth for soup.