Instant Pot® Potato-Leek Soup

This is a basic, Americanized version of potato-leek soup cooked in an Instant Pot® or other multi-functional pressure cooker. Top with shredded cheese, chopped cooked bacon, and chives

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 388 Calories

Ingredients

• 1 tablespoon butter
• 2 cups chicken broth
• 3 large russet potatoes, peeled and cubed
• 1 cup fat free half-and-half
• 1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)
• 0.5 teaspoon salt
• 0.25 cup chopped leeks, white part only

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.

Step 2

Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.

Step 3

Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.

Step 4

Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.