Cook on manual for 30 minutes.
Add in 6 cups chicken stock, salt, pepper, 3 cups chicken meat from the whole chicken and 1 cup egg noodles.
Close the lid, set to sealing and cook for 2 minutes on manual with 10 minutes of natural release and then quick release.
Liaison is a mixture of egg yolks and cream/yogurt, that is used to thicken soups or sauces. Since I'm Bulgarian, I usually use it to thicken chicken and meatball soups and it makes them taste amazing.