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.