In a similar vein, Chris Young has a fantastic video on making world class chicken stock in 60 minutes using a pressure cooker: https://youtube.com/watch?v=3k20zFlbFfE.
Somewhat ironically, before I watched that video I had been manually increasing the cook time to 90 minutes. I thought I was being clever and would get better extraction. After I watched the video I realised that maybe the people who made the machine probably knew what they were doing.
His video showing that you can speed up a reverse sear starting at a higher temperature was really helpful though.
Haven't tried his pressure cooker video because I don't have one. I will get one eventually but probably not a multi cooker. I have heard great things about them.
But I do generally follow this method. I put the chicken meat in a soup sock though, so I can pull it out and add it to a soup or whatever instead of throwing it away. It will be kind of dry chicken though.
I find that trying to keep the natural flavour of chicken meat in soups is a fool's errand anyway. I don't know if it makes a difference, but if I'm returning the meat into soup I will separate it, put the pieces in a small tupperware along with a ton of chicken stock powder, and just enough water to cover. It then sits in the fridge until the soup is 10 minutes from ready.