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Instant Pot Potato And Leek Soup

A classic, creamy potato and leek soup adapted to a pressure cooker.
Prep Time10 mins
Cook Time22 mins
Total Time30 mins
Course: Appetizer, Dessert, Soup
Keyword: Potato and Leek Soup, Pressure Cooker Soups, Soup, Wholesome Soup
Servings: 4 people
Author: Rebecca

Equipment

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 cups chopped leaks
  • 2 cloves crushed garlic
  • 3 cups chopped potatoes peeled and cut into inch cubes
  • 4 cups vegetable or chicken stock
  • 3-4 sprigs fresh thyme
  • 1/4 cup thick cream
  • 1/4 cup full cream milk
  • salt & pepper to season
  • 1 bay leaf

Instructions

  • Select the "Saute" function on the Instant Pot.
  • Add the butter and olive oil to the pot, once hot add the leeks. Saute until softened, stirring frequently.
  • Add garlic and saute to release flavour, if using green chilli, add it in here.
  • Add potatoes, stock, salt, bay leaf and thyme. Stir to combine.
  • Place the lid on your Instant Pot and set to "sealing"
  • Select the "High Pressure" setting and set timer to Set the timer to 7 minutes . It usually takes 5-10 minutes for your Pressure Cooker to reach high pressure and then the countdown begins.
  • Natural Pressure Release for 15 minutes.
  • Remove and discard bay leaf and thyme sprigs.
  • Using your hand blender, blend the soup until smooth.
  • Add in milk, heavy cream and pepper, stirring to combine
  • Garnish with a drizzle of cream and chives or croutons

Notes

MAKE IT DAIRY-FREE & VEGAN: Substitute butter with olive oil, omit the cream and milk.