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Instant Pot Chicken Noodle Soup Recipe (Dump and Go)

Our easy Instant Pot chicken noodle soup recipe is perfect during all of these temperature changes to help fight off those colds! Prepare this delicious soup in minutes. 
Prep Time10 minutes
Cook Time9 minutes
Pressurize Time15 minutes
Total Time34 minutes
Course: Main Course
Cuisine: American
Keyword: chicken noodle soup, Easy Soup Dinner, Instant Pot chicken and pasta, Instant Pot soup, Instant pot soup recipe
Servings: 6 Servings
Calories: 446kcal

Equipment

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

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.
 

Nutrition

Calories: 446kcal | Carbohydrates: 58g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1447mg | Potassium: 1089mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6963IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 3mg