Instant Pot Rotisserie Chicken Potato Leek Soup. A rustic leek and potato soup with rotisserie chicken broth.
Rotisserie Chicken Broth
- 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
- Juices from the rotisserie chicken container
- 1 onion, peeled and halved (or the dark green stems of 1 leek, cleaned)
- 1 carrot, scrubbed and cut in half (or 4oz baby carrots)
- 1 stalk celery, cut in half
- Stems from a bunch of parsley, tied together (or 2 bay leaves)
- 1 teaspoon fine sea salt
- 8 cups water
Rotisserie Chicken Soup with Leek and Potatoes
- 2 tablespoons butter
- 3 leeks, trimmed and rinsed thoroughly, and slice into thin half-moons
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio, optional)
- 8 cups of Rotisserie Chicken Broth (from above)
- Breast meat from the rotisserie chicken, shredded
- 1 ½ pounds Yukon gold potatoes, cut into 1-inch chunks
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- ¼ cup chopped parsley leaves (or 1 teaspoon dried)
- 1½ teaspoon fine sea salt
- ¾ teaspoon fresh ground black pepper
- More minced parsley for garnish
- Pressure cook the broth for 60 minutes with a Natural Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, and salt to an Instant Pot or other pressure cooker, then pour in 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot), or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer and set aside for later, and wipe out the pot with paper towels before the next step. (For more details, see my standalone Instant Pot Rotisserie Chicken Broth recipe.)
- Sauté the leeks: Melt the butter in an Instant Pot or other pressure cooker set to Sauté mode. (Use medium heat for a stovetop PC). Add the cleaned and sliced leeks and sauté, stirring often, until the leeks soften, about 5 minutes. Pour in the white wine, bring to a simmer, and simmer for 1 minute, scraping the bottom of the pot with a flat edged wooden spoon to loosen any browned bits of leek.
- Everything in the pot: Pour in the rotisserie chicken broth. Stir in the shredded chicken breast, potato chunks, thyme, parsley, 1 ½ teaspoons salt, and black pepper.
- Pressure cook the soup for 5 minutes with a quick release: Lock the lid and cook at high pressure for 5 minutes with a quick pressure release. (Use “manual” or “pressure cook” mode in an Instant Pot.) After quick-releasing the pressure, open the lid away from you – again, be careful, the steam is scalding.
- Serve: Ladle the soup into bowls, sprinkle each with a little more minced parsley, and serve. Enjoy!
Make ahead broth: You can make the broth ahead of time, and refrigerate it (and the chicken breasts) for up to 3 days, or freeze for up to 6 months. Then, when you’re ready to make the soup, defrost it (if necessary) and move on to the “Sauté the leeks” step to make the soup.
6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: French
Keywords: Instant Pot Rustic Rotisserie Chicken Potato Leek Soup, Pressure Cooker Rustic Rotisserie Chicken Potato Leek Soup