Pressure Cooker Potato and Leek Soup

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting. Add butter and the leeks; cook, stirring, until the leeks are tender, 3 to 5 minutes. Season with table salt.

2. 2

   Set aside 1/4 cup of the cubed potatoes; add the remaining potatoes to the Pot with the leeks. Put the reserved potatoes in the steamer basket, then place the basket in the Pot. Pour in the chicken broth.

3. 3

   Close and lock the lid. Set the timer for 10 minutes. Allow 10 minutes for the pressure to build.

4. 4

   Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

5. 5

   Remove the steamer basket and set the steamed potatoes aside. Pour the half-and-half into the Pot. Use an immersion blender to blend the soup.

6. 6

   Stir the steamed potatoes and seasoned salt into the soup.

• Calories 366.44 kcal Moderate
• Protein 12.4 g Good Source
• Carbs 44.3 g Moderate
• Total Fat 14.83 g Moderate
• Saturated Fat 8.65 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 49.71 mg Moderate
• Sodium 666.58 mg High
• Fiber 3.9 g Moderate
• Sugar 4.56 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 162.17 mg Moderate
• Iron 2.19 mg Moderate
• Potassium 1016.1 mg Good Source
• Vitamin A 17.92 mcg_rae Low Source
• Vitamin C 37.97 mg Good Source
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅