This Instant Pot Chicken, Leek and Carrot Soup is so good.
About this soup recipe
Yes, I admit it, I love soup.
When you can pressure cook your own Chicken broth or stock at home in no time and without filling the house with its smell, it becomes a weekly staple.
And, once you have that stock or broth (whatever you prefer to call it) in the fridge, it's so versatile!
So, the first thing you need to do to cook this recipe is to get your Instant Pot or pressure cooker out and cook the Zero Minute Chicken, which will leave you with both the stock and the cooked chicken you need.
Of course, you could use my gammon stock instead! Or my Vegetable Stock Paste.
Then all you need is fresh leeks and carrots, chorizo if you fancy adding chorizo but I don't always add it (shock horror!), you can replace it with a teaspoon of paprika.
Add a a tiny bit of cooking time and you have an amazing soup (which is very much low carb) ready for you.
Don't skip the addition of the salt when you chop it all in your plate, it's what makes this soup delicious.
I know I am probably preaching to the converted but, if you haven't got a multicooker like the Instant Pot or Ninja Foodi yet, let me tell you that they are awesome kitchen gadgets.
As a working mum with fibromyalgia, they have been saving my bacon (sometimes even literally) for years.
Make sure you join my Pressure Cooking UK with Feisty Tapas Facebook group for daily inspiration.
📖 Recipe
Instant Pot Chicken, Leek and Carrot soup
Equipment
- 1 Instant Pot or pressure cooker
Ingredients
- 3 leeks cut in 3 or four chunks, washed really well to get rid of any soil
- 2 carrots peeled and left whole
- 60 g chorizo optional, you don't have to use it, or you could replace with a teaspoon of paprika if you don't eat pork
- 750 ml homemade Instant Pot chicken Stock or 750 ml water and a heaped tablespoon of my Vegetable Stock Paste of course you can totally use a stock cube if you don't have any stock or any of my vegetable stock paste but I highly recommend either of my above suggestions for the best taste
- Cooked chicken from making the stock. Want to use fresh chicken? Use boneless chicken breasts or boneless chicken thigh fillets picked out and left in big chunks, diced or shredded, depending on how you are going to eat your soup.
- sea salt I use Maldon, to taste
Instructions
- Place the leeks and carrots in the inner pot (and the chorizo if using), add the stock. Using fresh chicken? Add it now. Using leftover chicken? Save it for the end. You can scale your ingredients to make a smaller or a bigger soup (just remember to be mindful of not filling the inner pot more than two thirds).3 leeks, 2 carrots, 60 g chorizo, 750 ml homemade Instant Pot chicken Stock or 750 ml water and a heaped tablespoon of my Vegetable Stock Paste
- Lock the lid in, steam release set to Sealing, Pressure Cook 5 minutes, high pressure.
- At the end you can do a quick release if using leftover chicken or a natural release if using fresh chicken. See the notes to read what this means. I prefer natural pressure release personally for soups, it keeps very nicely on Keep Warm.Cooked chicken from making the stock. Want to use fresh chicken? Use boneless chicken breasts or boneless chicken thigh fillets
- Once you open the lid, add the chicken to warm through and serve. I do this on Keep Warm, if you want to speed it up you can do it on Sauté of course.
- I like to serve it in a deep plate like in the photos and add Maldon sea salt just before chopping it all up into bite sized chunks on the plate itself, the salt works its way in giving it a gorgeous taste that combines wonderfully with the sweetness of the carrots and the taste of the leeks.sea salt
Video
Notes
Ingredients
You can use fresh chicken or leftover chicken, I give you both.
And it's delicious with both.
These ingredients make a lovely soup for two or three people, they are an approximation of what you need.
Feel free to increase them, always remembering NOT to fill your pressure cooker more than two thirds of capacity when pressure cooking.
Step-by-Step Photos
Place the leeks and carrots in the inner pot, add the stock, you want to barely cover the leeks and carrots.
This, of course, means that you can scale your ingredients to make a smaller or a bigger soup (just remember to be mindful of not filling the inner pot more than two thirds).
Lock the lid in, steam release set to Sealing, pressure cook.
I like to serve it in a deep plate like in the photos and add Maldon sea salt just before chopping it all up into bite sized chunks on the plate itself.
The salt works its way in giving it a gorgeous taste that combines wonderfully with the sweetness of the carrots and the taste of the leeks.
Notes: this Instant Pot Chicken, Leek and Carrot soup gorgeous with leftover Instant Pot ham too (and with ham stock instead of chicken stock)
Hope you like it,
Maria
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