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Instant Pot Amish Chicken Corn Soup


  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 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: 

  1. 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. 
  2. Add in the chicken, poultry seasoning, black pepper and bay leaf.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. Add in the broth, chicken, poultry seasoning, black pepper and bay leaf.
  3. Cover and cook on low for 4 hours. 
  4. Add in the egg noodles and corn. Cover and cook on high for 1 hour. 
  5. 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