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.
3leekscut in 3 or four chunks, washed really well to get rid of any soil
2carrotspeeled and left whole
60gchorizooptional, you don't have to use it, or you could replace with a teaspoon of paprika if you don't eat pork
750mlhomemade Instant Pot chicken Stock or 750 ml water and a heaped tablespoon of my Vegetable Stock Pasteof 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 filletspicked out and left in big chunks, diced or shredded, depending on how you are going to eat your soup.
sea saltI 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
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 stockHow to pressure cook a gammon and make stock at the same time*TerminologyQuick 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.