Best chicken soup for a pressure cooker

No, the soup loses it s flavor without the fat. If at the end you put it in the refrig, you can remove SOME of the congealed fat.

Do you skin the chicken? Add additional liquid?

Use whole chicken, add veggie base (onions, celery, carrots) in sizeable chunks (0.5 inch big) and a can of peeled tomatoes (remove seeds if possible). Pressure cook for about 30-45 minutes, then open it and throw in peeled potatos, yams (latin boniato and taro are very good to add), and squash let it boil in the open for about 30 minutes. Voila. Good stuff