Heat oil in pressure cooker, using the BROWN setting. Add onions, peppers, carrots, celery, and potatoes. Brown until soft. Add corn and peas. Cover, set to high pressure, set time for 8 minutes.
Let the pressure drop using the quick-release method. Unlock and remove lid. Season with salt and pepper. Heat the chowder until it boils, using the STEAM setting. Stir in noodles, parsley and chicken. Serve hot.
Recipe courtesy of Deni, Reprinted with permission.