Chicken, Bacon + Potato Soup in the Instant Pot
As he finished his last bowl of this soup, my husband said, “This was one of the very best soups I’ve ever had in my entire life!!!!” When he gets that excited about something, I know it’s blog-worthy! I actually had a hunch it was going to be amazing, so I took photos and made notes along the way. The only problem with this soup was I didn’t make a double batch!
This recipe is based on the soup featured on the cover of Cooking Light Magazine [October 2016], which calls for using a skillet and a slow cooker. As I read the recipe, I figured I could use my Instant Pot and cook everything in one container instead of dirtying up a pan and a slow cooker! It worked out really well, but if you don’t have an IP (Instant Pot), simply use a skillet on the stove and then a slow cooker.
I’ve been making a different soup every “Soup Sunday,” and this one has been our favorite of them all. It freezes well for future lunches. So, if you’re looking for a soup recipe the whole family will request over and over again, or if you want to make a comforting warm bowl of healthy veggies and meat, please try this gluten-free & Paleo recipe!
Note: most Paleo recipes call for grass-fed local meats and local, organic veggies. Since we don’t practice perfect Paleo and just like to eat healthy foods, we call this a “Daleo” meal, named after my husband Dale.
Photo: adding the chicken and chicken broth
Photo: adding spinach, potatoes and shredded chicken
Photo: Soup’s on!
Can you smell it?
Instant Pot Slow Cooker Chicken, Bacon + Potato Soup
Yields 6-7 servings
2 large leeks
1 cup of carrot coins (baby carrots work well)
1 cup of sliced celery (2-3 stalks)
5 center-cut slices of bacon, cut into small slices
1 lb. skinless chicken breast meat
1 T. salt-free garlic & herb seasoning (Mrs. Dash or Morton Nature’s Seasons)
4-5 cups unsalted chicken stock, divided
3/4 tsp kosher salt
1/2 tsp ground black pepper
5 thyme sprigs
12 oz. baby potatoes, cut in half or fourths
2 cups coarsely chopped baby spinach
Thinly slice the leeks and soak them in cold water for a half hour. Drain, add more water and repeat until the leeks are very clean. Add the chopped carrots and celery to the clean leeks as they drain in a colander.
Push the Sauté button on the Instant Pot and cook the sliced bacon lardons until crisp. Remove cooked bacon and drain on paper towel, reserving for the garnish.
Discard bacon grease, but reserve about 1 tsp in the IP.
Using Morton Nature’s Seasons, Mrs. Dash or similar, liberally sprinkle the chicken breast meat on both sides.
Sauté the meat for about 8-10 mins, turning halfway through. With tongs, sauté the sides of the chicken for about two more minutes until browned.
Remove chicken and let it rest on a plate.
Pour the veggies into the IP and sauté for 5-6 minutes until wilted. Scrape up the brown bits and any seasoning stuck to the pan.
Add one cup of stock and stir, to combine. Continue scraping up browned bits from the bottom of the pan. After about 2 minutes, add the rest of the chicken stock, thyme, salt, pepper, chicken and any liquids collected on the plate.
Put the lid on the IP and set the slow cooker for 2 hours on low heat.
Add the cut potatoes and slow cook for another 90 mins, until potatoes are softened.
Remove and discard the thyme sprigs, then remove the chicken with tongs and shred or cut into bite-sized pieces.
Add chopped spinach and shredded chicken and slow cook for another 15 minutes until the spinach wilts.
Serve with cooked bacon bits on top and enjoy!