Instant Pot Potato Leek Soup

This is an easy, basic, delicious version of potato leek soup made in an Instant Pot. Top with shredded cheese, chopped cooked bacon, and chives .

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 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

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

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter; sauté leeks in hot butter until tender, 3 to 5 minutes. Season with salt.

Step 3

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

Step 4

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

Step 5

Remove the steamer basket and set steamed potatoes aside. Pour half-and-half into the pot. Blend soup using an immersion blender.

Step 6

Stir steamed potatoes and seasoned salt into soup. Serve hot.