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Instant Pot Potato, Leek, and Carrot Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Nourishing vegetable soup with flavorful chicken broth.
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 medium leeks, washed well and chopped
  • 3 medium carrots, sliced
  • 0.75 pound small golden potatoes, scrubbed and quartered
  • 1 teaspoon curry powder
  • 1 cup half-and-half
  • salt and ground black pepper to taste
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot) using the Saute function. Melt butter with oil. Cook onion and leeks until soft and translucent, around 5 minutes. Add carrots, potatoes, and curry powder. Stir in chicken broth.
  • Secure the lid, seal the vent, and choose Soup mode following the manufacturer's directions. Set the timer for 12 minutes and patiently wait for 10 to 15 minutes for pressure to build.
  • Allow the pressure to naturally release for about 15 minutes following the manufacturer's instructions. Unlock and remove the lid, then stir in the half-and-half and season with salt and pepper.

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