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Creamy Chicken and Leek Soup

Yeah, I wasn't too sure of that onion-looking thing. But then it met a chicken and fell in soup. Now I'm in love with Instant Pot Creamy Chicken and Leek Soup.

Servings 8


  • 1 lbs. chicken breast
  • ½ tsp pepper
  • 1 tsp salt
  • 1 12 oz. pack bacon
  • 3 stalks celery finely diced
  • ½ cup heavy whipping cream
  • 2 stalks leek thinly sliced
  • 1 medium onion finely diced
  • 2 ½ cups chicken broth
  • 1 tbsp. oil


  1. Mix pepper and salt together.
  2. In sauté mode, cook bacon until crispy. Remove bacon and grease, leaving about 1 tbsp. of grease in pot.
  3. Season chicken breast with pepper and salt.
  4. Brown chicken in bacon grease on both sides if you like a little crunch (sometimes I do and sometimes I don't). Remove, set aside to cool.

  5. Add celery, onions and leek. Still in sauté mode, cook onions until translucent.
  6. Add ½ cup broth. Deglaze. Cover and set to cook on high pressure for 8 minutes.
  7. Quick release after cooking process. Add chicken to pot, heavy cream and the rest of the broth. Stir.
  8. Cover and set to cook again on high pressure for 5 minutes. Natural release after cooking process.
  9. Serve with crumbled bacon and party on!