How to Make Instant Pot Potato-Leek Soup - A Step-by-Step Guide

There's nothing quite like a warm bowl of homemade soup on a chilly day, and this Instant Pot Potato-Leek Soup is the perfect recipe to satisfy your comfort food cravings. With its velvety smooth texture and rich, savory flavor, this soup is sure to become a favorite in your meal rotation. Plus, the convenience of using an Instant Pot means that you can have this delicious dish on the table in no time at all.

If you're not familiar with leeks, they are a member of the onion family and...

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Ingredients

  • 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)

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 3

  • 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.
  • 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.
  • Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • 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.
  • Nutrition

    388 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 18mg
    • Sodium: 2249mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 8g
    • Total Sugars: 8g
    • Protein: 11g
    • Vitamin C: 75mg
    • Calcium: 147mg
    • Iron: 3mg
    • Potassium: 1757mg