This is an Instant Pot version of potato-leek soup. If you want it "fully loaded," add some shredded cheese, chopped cooked bacon, and chives
Ingredients
- butter: 1 Tbsp
- leeks, white part only: 0.25 cup (chopped)
- salt: 0.5 tsp
- russet potatoes: 3 piece (cubed)
- chicken broth: 2 cups
- fat free half-and-half: 1 cup
- seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning): 1 Tbsp
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter, leeks, and salt and sauté until tender, 3 to 5 minutes.
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Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.
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Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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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.
