This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
267 Calories
Recipe Instructions
Step 1
Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.
Step 3
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 cup half-and-half
salt and ground black pepper to taste
2 cups chicken broth
1 teaspoon curry powder
1 medium onion, chopped
3 medium carrots, sliced
2 medium leeks, washed well and chopped
0.75 pound small golden potatoes, scrubbed and quartered
