Recently one of my children was sick, so I thought it was a good opportunity to try making pressure cooked chicken corn noodle soup in my instant pot. Previously, I’ve made chicken corn noodle soup from scratch on the stove top. I think originally I looked up some recipes online to get started, and I’m sure I got the idea to use thyme to flavor it from one or more of those. But now I can basically throw most of it together from memory. It’s not something I make often, but occasionally when someone is sick it comes to mind to make a pot of it.
I like to use pre-cooked shredded chicken or even chicken from a can. With the instant pot, you can easily cook a whole chicken and then shred it yourself. I’ve cooked a chicken successfully in the instant pot before. I tried that this time, but I had a really large chicken so I ended up finishing it in the oven after I got the chicken off that I wanted for the recipe. Here’s a recipe from Healing Gourmet called Fall-Off-The-Bone Pressure Cooker Chicken that you can try. It will also help produce broth that you will need for the instant pot chicken corn noodle soup. And whatever herbs you cook your chicken with, may just make your soup more flavorful.
I also used a pint of frozen whole kernel sweet corn that we had preserved ourselves this summer when we were Freezing Sweet Corn. But if you don’t preserve your own corn, a 16 ounce frozen bag of corn would be equivalent. Or even using drained canned corn would work.
The fresh vegetables like the onion, celery, and garlic I sauteed in olive oil first. I diced the celery a bit smaller, since members of our family don’t like large chunks of that. And because I ran my baby carrots thru the food chopper, they were shredded rather than chopped or diced and didn’t need sauteed. The pressure cooker does cook vegetables to a really nice texture, so you might be free to vary what form you want your vegetables in.
I did end up making this recipe twice. For my husband and I, the flavor came out a little bland the first time. Sometimes when using vegetables like carrots and sweet corn, it tends to make a savory dish more sweet. So the next day, I re-made the recipe with a few adjustments. I also subbed rice in place of the noodles so that it would be more freezer-friendly. So know that’s an option as well! Some of the inspiration for my recipe, also comes from a delicious instant pot soup recipe called Creamy Chicken and Wild Rice Soup. This one is from Pressure Cooking Today, but I have one vary similar saved elsewhere.
My husband’s advice was to double the salt, which I was a little hesitant to do. You can always add salt, but harder to take it away. I came upon another pressure cooker chicken noodle soup from Number 2 Pencil that’s popular on Pinterest. This one did use 2 teaspoons of salt. So that made me feel better about upping mine. I also doubled the black pepper and used more actual chicken broth vs. water.
When we sampled this second batch, the taste seemed better. The corn does still sweeten it a little, but give it a try and see what you think. Oh, and if you prefer it with the rice, I used 1 1/4 cup wild rice. I used 8 minutes cook time for the rice version but I recommend decreasing that to 6-7 minutes of manual high pressure. If using wide egg noodles, only use 5 minutes of cook time.
Add the noodles and additional water last, and don’t stir after adding the noodles. I say this because of advice I found from members on the Instant Pot Community on Facebook regarding cooking pasta in the instant pot. There was a L. Dyer who mentioned avoiding putting pasta on the bottom for at least tomato-based pasta dishes. I thought it best to play it safe with this soup as well.
But enough discussion. Here’s the actual recipe so you can get cooking it for yourself. Love to hear your opinions on it in the comments.
- 1-2 tablespoons olive oil or butter
- ¾ cup chopped red onion
- 1 cup diced celery
- 3 teaspoons minced garlic (jar in water kind)
- 1 cup shredded carrots
- 1 pint frozen corn
- 3 cups pre-cooked shredded chicken
- 4 cups chicken broth
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 2 cups wide egg noodles
- 2½ cups water
- On Saute Normal setting, saute the onion, celery, and garlic in oil for about 5 minutes. Then add broth, carrots, corn and chicken. Add spices as well and mix thoroughly. Dump egg noodles on top, and pour the additional water on top noodles, making sure all noodles are covered. Do not stir more. Turn instant pot off the the saute setting. Place lid on top of instant pot and turn into place. Be sure the black valve is turned to sealing. Set manual pressure for 5 minutes. At end of that time, allow natural pressure release for 5 minutes. Then switch to quick pressure release. If too much steam seems to be released, pressure may need release in quick bursts. Open lid when all pressure is gone. Stir contents and serve.