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Instant Pot Potato Leek Soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Instant Pot potato leek soup topped with cheese, bacon, and chives - simple, tasty, and comforting.
Ingredients:
  • 1 tablespoon butter
  • 0.25 cup chopped leeks, white part only
  • 0.5 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)
Instructions:
  • Heat up your Instant Pot using the Sauté function. Add butter, leeks, and salt, and cook until tender for 3 to 5 minutes.
  • Set aside 1/4 cup cubed potatoes. Combine remaining potatoes with leeks in the pot. Place the reserved potatoes in a steamer basket and add it to the pot. Pour in the chicken broth.
  • Secure the lid and set a timer for 10 minutes, letting the pressure build for another 10 minutes.
  • Carefully release pressure using the quick-release method following the manufacturer's guidelines for about 5 minutes. Unlock and remove the lid.
  • Take out the steamer basket and keep the steamed potatoes to the side. Pour in the half-and-half. Use a stick blender to blend the soup, then mix in the steamed potatoes and seasoned salt. Serve right away.

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