Place the leeks and carrots in the Instant Pot’s 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 handle pointing to Sealing, press Manual, use the – and + buttons to programme 5 minutes.
At the end you can do a quick release if you’re in a hurry or a natural release if you’re doing something else, I prefer natural release personally for soups, it keeps very nicely on Keep Warm. 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.
Notes: this Instant Pot Chicken, Leek and Carrot soup gorgeous with leftover Instant Pot ham too (and with ham stock instead of chicken stock)