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–+ servings
Delicious and super easy Instant Pot Chicken, Leek and Carrot soup. Served chunky in a deep white plate

Instant Pot Chicken, Leek and Carrot soup

Maria Bravo
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 Instant Pot’s inner pot over two thirds of capacity when pressure cooking.
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Prep Time 5 minutes
Course Soup
Cuisine Spanish
Servings 4 people

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

Want to use fresh chicken? Use boneless chicken breasts or boneless chicken thigh fillets.
Tip: this Instant Pot Chicken, Leek and Carrot soup is gorgeous with leftover gammon / ham too (and with gammon / ham stock instead of chicken stock)
How to pressure cook chicken stock
How to pressure cook a gammon and make stock at the same time
*Terminology
Quick release means venting the steam as soon as the pressure cooking process finishes.
Natural release means letting the float valve pop back down of its own accord, if it takes over 15 minutes, you’re ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Keyword Instant Pot, soup
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