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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.
Recipe Ingredient Notes
To make our dump-and-go chicken noodle soup, you need the following ingredients:
- 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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Instant Pot Chicken Noodle Soup Recipe
- 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.
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!
Freezer Meal Modifications
- 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.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Creamy Chicken Gnocchi Soup
- Creamy Chicken Noodle Soup
- Healthy Chicken Vegetable Soup
- Hearty Chicken Tortilla Soup
- Instant Pot Creamy Chicken and Rice Soup
- Marry Me Chicken Soup
- Mexican Cheesy Chicken Corn Chowder
- Quick Italian Ground Turkey Soup
- Seven Can Chicken Tortilla Soup
Dump and Go Chicken Noodle Soup Recipe
Our dump-and-go chicken noodle soup is a perfect hearty and quick Instant Pot recipe for those chilly winter days.
Serving servings
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 pound 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.
Notes
To make this recipe a freezer meal, follow these steps:
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
Calories: 446 kcal · Carbohydrates: 58 g · Protein: 36 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 120 mg · Sodium: 1447 mg · Potassium: 1089 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 6963 IU · Vitamin C: 31 mg · Calcium: 74 mg · Iron: 3 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
We have an egg allergy in our family. What other kind of noodle would you recommend? I wasn’t sure if just replacing them with a fetuccini off the shelf would be okay in the instant pot or something else.
this recipe is wonderful. i have made it twice, once with fresh vegetables and ch and the other with canned veg and ch. both are good. this is a keeper girls!
What size instant pot should be used for this recipe? I am a first time instant pot user. Thanks
We used the 6 quart duo.
I couldn’t find frozen egg noodles. Would the other ones work to?
Yes, regular egg noodles will work too. They may not need to cook as long as frozen egg noodles.
How do I do a QR without stuff spraying everywhere?
I will often hold a paper towel or dishcloth a few inches above the instant pot. You aren’t supposed to cover the valve because it could cause damage to your Instant Pot. So I’ll hold it a few inches above and wait for it to quit spraying all over.
How would you adjust this recipe to make it in a crock pot?