Instant Pot Southwest Chicken Noodle Soup

  • Serves: 8-10 servings
  • Prep time: 28 minutes
  • Cook time: 12 minutes


  • 32 ounce carton chicken stock
  • 4 chicken breasts
  • 1 can of corn
  • 4 tablespoons of nutritional yeast
  • Salt and pepper, to taste
  • 2 cups of Ajoyo Original Unsweetened Almondmilk
  • 12 ounces of (your choice of) pasta
  • Cilantro
  • Jalapenos
  • Radishes


  1. Add the entire carton of chicken stock to the Instant Pot along with four medium-sized chicken breasts, a can of corn (do not drain!), nutritional yeast, and Ajoyo Original Unsweetened Almondmilk. Set pressure to manual – high – 12 minutes.
  2. Instant Pot will take about 15 minutes to come to pressure. During that time, clean radishes, jalapeno peppers and cilantro. Thinly slice the radishes. Set aside. Slice jalapenos (remove the seeds to reduce heat). Set aside. Chop cilantro. Set aside.
  3. Bring 6 quarts of water to a boil. Cook pasta according to the box. Drain. Set aside.
  4. Once the Instant Pot 12-minute timer goes off, let it slow release for 5 minutes. Then quick release the pressure.
  5. Remove chicken breasts with tongs. Using two forks, shred the chicken breasts and return to the Instant Pot. Salt and pepper to taste.
  6. Serve immediately. Garnish with radishes, jalapenos, and cilantro. Enjoy!

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