Go Back
Delicious Feisty Tapas Instant Pot Chicken, Leek and Carrot soup ready to eat on a deep plate after chopping with sea salt to make it extra tasty. A super easy chunky soup served on a white deep plate. The photo shows a red and white polka dot notebook on the right

Instant Pot Chicken, Leek and Carrot soup

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.
Course Soup
Cuisine Spanish


  • Instant Pot or pressure cooker


  • 3 leeks cut in 3 or four chunks, washed really well to get rid of any soil
  • 2 carrots peeled and left whole
  • 750 ml homemade Instant Pot chicken Stock  of course you can totally use a stock cube if you don’t have any or my vegetable stock paste but I highly recommend it with my homemade chicken stock for the very best flavour
  • Cooked chicken from making the stock 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
  • Chorizo optional, don’t faint!


  • 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)


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