Instant Pot Amish Chicken Corn Soup—a slightly creamy chicken and noodle soup with corn. This soup takes chicken noodle soup to a whole new level. You can make this fast in your Instant Pot or let is simmer all day in your slow cooker.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Amish Chicken Corn Soup
My household loved this easy chicken noodle soup. It was brought to a whole new level with the addition of creamed corn. I wasn’t feeling great yesterday and this soup just perked me right up. It is homey and comforting.
What should I serve with the soup? We loved this soup with our favorite cornbread and honey butter. Or you can make a loaf of French bread!
What kind of chicken? I used frozen boneless skinless chicken breasts. Another choice is boneless thighs. You can do bone-in chicken as well. Remove the skin before cooking. And after the chicken is cooked remove meat from the bones.
How to make the Instant Pot Amish chicken corn soup:
- Prepare all your ingredients. Save yourself time. Chop the veggies and get out all the ingredients and measuring spoons.
- Turn the Instant Pot to the sauté (more) setting. Sauté the onions, celery and carrots in melted butter for about 5 minutes.
- Add in broth, seasonings and chicken (you can use frozen chicken for this recipe).
- Pressure cook for 10 minutes. Use a quick release. If any liquid starts to come out of the valve move the valve back to sealing and wait 20 seconds. It’s okay to use a quick release because we are bringing the pot back up to pressure.
- Add in the noodles and corn. Pressure cook on soup button for a zero minute cooking time. Yes zero minutes! This is so the noodles don’t get mushy. Let the pressure release naturally for 10 minutes. Then move valve to venting.
- Shred the chicken or cut into cubes. Salt and pepper to taste. Ladle into bowls and serve.
More Instant Pot Chicken Soup Recipes…
Instant Pot Chicken Tortellini Soup
Instant Pot Green and White Soup
Instant Pot Creamy Wild Rice and Chicken Soup
Instant Pot Lentil Lemon Chicken Soup
Instant Pot Chicken and Dumplings
Instant Pot Chicken Bacon Chowder
Instant Pot Chicken and Rice Soup
Instant Pot Chicken Lemon Orzo Soup
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Instant Pot Amish Chicken Corn Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
A slightly creamy chicken and noodle soup with corn. This soup takes chicken noodle soup to a whole new level. You can make this fast in your Instant Pot or let is simmer all day in your slow cooker.
Ingredients
- 4 Tbsp butter
- 1 cup diced onion
- 2 celery ribs, sliced
- 2 carrots, peeled and sliced
- 8 cups chicken broth
- 1 3/4 pounds boneless, skinless chicken breasts
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
- 1 bay leaf
- 3 cups uncooked egg noodles
- 2 (14 oz) cans cream style corn (or regular corn, drained)
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let melt. Add in the onions, celery and carrots and sauté for about 4-5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken, poultry seasoning, black pepper and bay leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up move valve to venting. Remove the lid.
- Add in the egg noodles and corn. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 (zero) minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Cut up chicken into bite size pieces or shred. Discard the bay leaf. Salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat and melt the butter. Add in the onions, celery and carrots and sauté for about 4-5 minutes. Add to the slow cooker.
- Add in the broth, chicken, poultry seasoning, black pepper and bay leaf.
- Cover and cook on low for 4 hours.
- Add in the egg noodles and corn. Cover and cook on high for 1 hour.
- Cut up chicken into bite size pieces or shred. Discard the bay leaf. Salt and pepper to taste. Ladle into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Halve the recipe in the 3 quart pot and keep the same cooking time.
Recipe adapted from Taste of Home
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
If I use precooked frozen chicken would I cut cooking time to 5 min. or even less? If using an IP that doesn’t have a soup button, should I use the pressure cook on low?
Yes 5 minutes on the low pressure button should be perfect
I was wondering what the difference between the soup button and regular pressure cook is. If you are using frozen chicken is the high pressure better or is it the same using the soup button on my pressure cooker. I’ve never used it before.
I feel like the soup button cooks a little more gently and keeps the broth clear. I like to use it for soups.
If I use frozen chicken breasts, do I need to use more time to make sure they’re cooked ??
★★★★★
If they are thick then yes (I’d increase to 15 minutes). But if they are the thinner cutlet type then no.
I made this recipe in my instant pot. What I liked about it, it was so creamy. I will make this again!!
★★★★★
Thanks Marilyn! Glad you liked it!
It was okay, but felt it lacked in flavor and had too much broth.
★★★★
Can this recipe be frozen in freezer bags after cooking.
Yes I think it would freeze well. The noodles may get a little mushy.
Delicious! Made this last night for the NFL AFC/NFC Championship game that cannot be called by name but sounds very similar to SOUP-r Bowl. Soup was very good last night but I gotta tell ya, the left overs for today’s lunch were even better! Thanks for the recipe
HAHA!!!! Glad it was good for two meals!
I plan to use a meat substitute (quorn) do you think I would still need a 10 minute soup pressure cook time? I have made several of your recipes — being a vegetarian I am always looking for ways to substitute for the meat products and am never quite sure on cook times. Thanks so much!
You could probably go lower time. I’d do 5 minutes.
My crockpot slow cooker can only go to low so I cant use high. When adding the egg noodles and corn how long should I cook this for on low.
This is for the pot amish chicken.
Thank you so much in advance
I’d throw them in there about an hour before you want to eat.
I tried 0 minute cooking for cauliflower in a steamer basket. It came out mushy. Is this because I didn’t quick release but let it stay on warm for a few minutes?
That could be the case. I would use a quick release next time.
Can whole wheat rozini pasta be used instead of egg noodles?
Thanks
Yes but for the second pressure cooking time I would use 2 minutes instead of 0 minutes.
Thanks Karen