I always have everything I need on hand for our Instant Pot chicken noodle soup recipe! It is called a dump and go Instant Pot recipe on purpose. Dump everything you need in the Instant Pot and let it do its thing.
This recipe makes quite a bit that you could even freeze it if you have some of this chicken leftover. Or you can reheat the rest the next day.
You can never go wrong with too much chicken noodle soup, especially during these cold months. Plus, my kids love to eat (or slurp) this chicken Instant Pot recipe right up! It is a favorite family dinner recipe in our house.
If you want a few ideas for what to serve with this chicken Instant Pot recipe, take a look at our Easy Homemade French Bread recipe or 30 Minute Homemade Rolls are perfect to dip in your soup too!
You can even try an easy chicken fajita recipe next after enjoying your chicken noodle soup. One of my favorites is our Slow Cooker Chicken Fajitas recipe. It’s the perfect addition to your menu for the week!
Related Recipe: Try our Slow Cooker Creamy Chicken Noodle Soup!
Ingredients Needed For Our Instant Pot Chicken Noodle Soup Recipe:
- Celery stalks
- Carrots
- Onion
- Green onion
- Garlic cloves, minced
- Better than bouillon chicken base
- Frozen egg noodles
- Boneless, skinless chicken breasts
- Can of corn
- Dried parsley
- Garlic powder
- Salt
- Pepper
- Chicken broth
- Bay leaf
How To Make Our Instant Pot Chicken Noodle Soup Recipe:
Get out your Instant Pot and add the celery, carrots, onion, green onion, and minced garlic into the bottom of the pot.
Next, add the tablespoon of better than bouillon chicken base to the vegetables.
Now, break up the frozen noodles and add them into the Instant Pot as well.
Cut the chicken breasts up into bite-sized pieces and add them on top of the noodles in the Instant Pot.
Next, dump the drained can of corn into the Instant Pot on top of chicken breast pieces.
Now you will want to sprinkle the parsley, garlic powder, salt, and pepper on top of the corn.
After you have done that, pour the chicken broth into the inner pot and add in the bay leaf on the very top.
Once everything is in the Instant Pot, place the lid on and turn the valve to the SEALING position.
Then, press the MANUAL or PRESSURE COOK button and set the timer for 9 minutes.
When the timer is done, let the Instant Pot do a natural release for 5 minutes. When that is up, turn the valve to the VENTING position and release the remaining pressure in the Instant Pot.
Remove the bay leaf from the Instant Pot (DO NOT EAT IT).
Now just stir everything together, breaking up any of the chicken that might have stuck together, and serve your healthy Instant Pot recipe and enjoy!
To Make This Instant Pot Chicken Recipe You Will Need:
- Instant Pot
- Small mixing bowl
- Hand or stand mixer (optional but I love THIS one!)
Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!
“I have so much time!” -No mom ever
Get My Meal Plans NOW!Why Do You Need to Remove the Bay Leaf?
Normally most of the food with you would assume is okay to eat, since well, you are cooking with it. 😉 But that is not exactly the case for the bay leaf.
While the bay leaf is not poisonous, it is definitely not worth trying to eat, it is just great for adding in extra flavor. Mashed address on their website the question of “Can you eat Bay Leaves?” as well if you would like more information on it!
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How to turn this into a freezer meal:
- Place celery, carrots, onion, green onions, and garlic into the bottom of a gallon-sized freezer bag. Add chicken base, cut-up chicken, corn, parsley, garlic powder, and salt and pepper in the bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 8 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 15 minutes. Do a QUICK RELEASE of the pressure when the timer is done. Remove the lid and add bag of frozen noodles on top, making sure to break them up (you don’t want them to be a big clump or they will not fully cook) and making sure that they are covered with chicken broth. Place the lid back on the Instant Pot. Move the valve to SEALING, and press the MANUAL button. Set timer for 9 minutes. Do a QUICK RELEASE of the pressure when the timer is done. Follow the remaining instructions as written.
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
Put Your Ladle to Work With These Delicious Chicken Soup Recipes:
- Slow Cooker Healthy King Ranch Chicken Soup
- Instant Pot Creamy Chicken Soup Recipe
- Coconut Curry Chicken Soup from Disney’s Animal Kingdom
- Tex Mex Chicken Soup
- Coconut-Lime Chicken Soup
Instant Pot Chicken Noodle Soup Recipe (Dump and Go)
Ingredients
- 3 celery stalks diced
- 4 carrots diced
- 1 onion diced
- ½ cup green onions sliced
- 4 garlic cloves minced
- 1 Tablespoon Better Than Bouillon Chicken Base
- 12 ounces egg noodles frozen
- 1½ pounds boneless, skinless chicken breasts
- 15 ounces canned corn drained
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- salt and pepper to taste, (I usually do about 1 teaspoon of each)
- 8 cups chicken broth
- 1 bay leaf
Instructions
- Add the celery, carrots, onion, green onions, and garlic to the bottom of the Instant Pot.
- Add in the tablespoon of chicken base.
- Break up the frozen noodles and add them in the Instant Pot.
- Cut the chicken into small, bite-sized pieces and add on top of the frozen noodles.
- Dump the corn on top of the chicken.
- Sprinkle all the seasonings (parsley, garlic powder, and salt and pepper) into the Instant Pot on top of the corn and chicken.
- Pour in the chicken broth and place the bay leaf on the very top.
- Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Cook for 9 minutes.
- When the timer is finished, let the Instant Pot do a NATURAL RELEASE for 5 minutes, then move the valve to VENTING and do a release of the remaining pressure.
- Remove the lid and remove the bay leaf from the pot.
- Stir the soup (breaking apart any noodles that may have clumped together) and serve.
Video
Notes
- Place celery, carrots, onion, green onions, and garlic into the bottom of a gallon-sized freezer bag. Add chicken base, cut-up chicken, corn, parsley, garlic powder, and salt and pepper in the bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 8 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 15 minutes. Do a QUICK RELEASE of the pressure when the timer is done. Remove the lid and add bag of frozen noodles on top, making sure to break them up (you don’t want them to be a big clump or they will not fully cook) and making sure that they are covered with chicken broth. Place the lid back on the Instant Pot. Move the valve to SEALING, and press the MANUAL button. Set timer for 9 minutes. Do a QUICK RELEASE of the pressure when the timer is done. Follow the remaining instructions as written.
Nutrition
Equipment
- Instant Pot
- Small Mixing Bowl
- Hand or Stand Mixer
Recipe Details
This post was included in our 10 EASY Tried and True Soup Recipes video – for more inexpensive and delicious recipes like this one, click here to check it out!
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