Instant Pot Potato Leek Soup

Recipe View 1 mins Engage the Sauté function on your Instant Pot. Add the butter and allow it to melt completely. (1 minute)

Recipe View 3 mins Add the chopped leeks and salt to the melted butter. Sauté until the leeks are softened and fragrant, stirring occasionally to prevent browning. (3-5 minutes)

Recipe View 2 mins Reserve 1/4 cup of the cubed potatoes. Add the remaining potatoes to the pot with the sautéed leeks. Place the reserved potatoes in a steamer basket and carefully lower the basket into the pot. Pour in the chicken broth, ensuring the potatoes are mostly submerged. (2 minutes)

Recipe View 20 mins Close and lock the Instant Pot lid, ensuring the pressure release valve is in the sealing position. Set the timer for 10 minutes on high pressure. The Instant Pot will take approximately 10 minutes to come to full pressure. (20 minutes)

Recipe View 5 mins Once the timer has elapsed, carefully perform a quick pressure release according to the manufacturer's instructions. Be mindful of the escaping steam. (5 minutes)

Recipe View Once the pressure has fully released and the safety valve has dropped, unlock and remove the lid.

Recipe View Carefully remove the steamer basket containing the reserved steamed potatoes and set them aside. Add the light cream (or half-and-half) to the soup in the Instant Pot.

Recipe View Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. (2-3 minutes)

Recipe View Stir the steamed potatoes and seasoned salt into the blended soup. Taste and adjust seasonings as needed.

Recipe View Serve immediately, garnished with your desired toppings. (5 minutes)