Instant Pot Potato Leek Soup Recipes

INSTANT POT® POTATO, LEEK, AND CARROT SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
• Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.

INSTANT POT POTATO LEEK SOUP RECIPE

Steps:

• Add the butter to your Instant Pot, then turn on the Saute function and allow the butter to melt.
• Once the butter is melted, add the chopped leeks and garlic to the Instant Pot, and saute while stirring frequently until everything has softened. It usually takes 8-10 minutes.
• Next, add the rest of the ingredients except for the heavy cream (chicken stock, potatoes, bay leaves, fresh thyme, salt, pepper and garlic powder) to the Instant Pot and stir to combine.
• Place the lid on your Instant Pot, close lid, then turn on Soup mode on High Pressure for 15 minutes. Use a natural release for 15-20 minutes, then quick release any remaining pressure. Once the pressure has dissipated, remove the lid from the Instant Pot. Press the Cancel button, then take the thyme stems and bay leaves out of the pan and discard.
• Use an immersion blender to puree your Instant Pot Potato Leek Soup. Once it's a nice, smooth soup, stir in heavy cream and turn the Instant Pot back onto Saute mode. Allow the soup to come to a gentle simmer, stirring constantly.
• If it's too thin, allow it too cook down a bit. If it's too thick, you can add more chicken stock or heavy cream. Taste and adjust spices, if necessary. Serve garnished with chives.

INSTANT POT POTATO LEEK SOUP

Steps:

• Wash and dice the leeks (you can set aside about a handful to use as garnish).Peel and roughly slice the potatoes.
• To make the soup, heat up the Instant Pot using the SAUTE function and wait until it says hot (this will take about 8 minutes). Set the Instant Pot to further SAUTE for 7 or 8 minutes. Add the olive oil and bacon. Fry until the bacon is properly browned (about 2 minutes). Remove the bacon using a slotted spoon, then set aside.
• Next, add the diced leeks and bay leaves if using, and cook for approximately 5 minutes, stirring occasionally until the leeks are soft and wilted. Add more time, if the leeks are not properly soft.
• Add in the chicken broth, diced potatoes, oregano, and a pinch of salt to season then stir. Close the lid, making sure to set it to SEAL, then program the Instant Pot to cook at HIGH PRESSURE for 5 minutes. Once cooked, allow the Instant Pot to NATURALLY PRESSURE RELEASE for 15 minutes.
• Remove and discard the bay leaves. For a chunky soup, remove one-third of the potato leek soup from the Instant Pot and set it aside in a bowl. Add in one can of coconut milk then use an immersion blender to blend to the desired consistency. Once blended, add in the cooked bacon, nutmeg, as well as the potato and leek that you had previously set aside, then combine. Check for salt and add more if needed.
• Garnish the potato leek soup with fried bacon or finely sliced leek (fry your leek if you do not like the taste of raw leeks).

INSTANT POT® POTATO-LEEK SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.
• Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the 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.

INSTANT POT POTATO SOUP RECIPE

Steps:

• Gather the ingredients.
• Add the bacon to the Instant Pot. Set the setting to sauté. Sauté for 5 to 8 minutes or until the fat has rendered and the bacon is crispy and brown.
• Remove the bacon from the fat with a slotted spoon. Leave the bacon grease behind in the pot insert.
• Add the butter, olive oil, and shallots to the pot. Continue to sauté for another 3 to 5 minutes or until lightly browned and softened.
• Add in the garlic, flour, salt and pepper (about a teaspoon of each), and the thyme. Stir and sauté for two minutes.
• Add the chicken broth to the pot and stir quickly to remove any lumps from the flour. Add in the diced potatoes. Cover the instant pot and set on the Soup/Broth setting for 20 minutes.
• Release the steam and then remove the lid. Stir the potatoes until they are mostly broken up. Then stir in the milk and heavy cream. Bring the soup to a simmer using the sauté button.
• Serve in warm bowls immediately with shredded cheddar, chives, and the crispy bacon.