Place the chicken, onion, garlic, tomato, green bell pepper, two carrots and bay leaves in the pot of a 6-quart pressure cooker. Fill the pot with enough water to just cover the ingredients (roughly 8 cups of water). Place the lid of the pressure cooker on the pot, locking it in place and adjusting the pressure valve according to manufactures instructions. Once pressurized, cook for 30 minutes.

Once the 30 minutes has passed, allow the pressure cooker to depressurize. Strain the contents of the pot using a fine mesh sieve. Take extra care to ensure that small pieces of bone are left behind. Reserve the chicken for use in another meal.

Return the stock to the pot of the pressure cooker and bring to a boil. Add the garlic powder, onion powder, cumin, sazon, potatoes, sliced carrot, malanga, and fideos to the pot. Continue to cook the soup until the potatoes, malanga and fideos are cooked through.