In a pressure cooker, place the chopped vegetables and chicken. Cover with 4 cups of water (about 1 liter). When the second orange ring appears, cook for 8 minutes. Let it cool.

Once the pot is cool, remove the chicken and shred it. Then, transfer all the vegetables to a blender and puree them. Add to the broth along with the shredded chicken and corn.

Add a splash of oil, season with salt and pepper (I didn't add pepper to keep the soup's golden color, no black specks).

Let it simmer for 10 minutes. • Before serving, you can add a few drops of lemon or sprinkle with chopped fresh parsley or cilantro. I didn't have any.