Instant Pot® Potato-Leek Soup


  • 1 tablespoon butter
  • ¼ cup chopped leeks, white part only
  • ½ teaspoon salt
  • 3 large russet potatoes, peeled and cubed
  • 2 cups chicken broth
  • 1 cup fat free half-and-half
  • 1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)
  • Directions

  • 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

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

  • Step 5

    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.

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