Ingredients55 m servings 267
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
Per Serving: 267 calories; 13.9 31.6 5.6 33 713 Full nutrition
ReviewsRead all reviews 5
Followed recipe exactly; thought the soup was a little thin and bland; I've had potato leek soup before that was much better than this.
Used a 1/2 tsp more curry then instructed, otherwise made as per recipe. The potatoes were over cooked and the texture was pleasant so I pureed the soup. The flavor is excellent!!! If I want ...
So yummy!! My instant pot quit working after the saute, so I finished in a pan on the stove. The flavors are wonderful and so perfect for a cold snowy day!
Awesome flavour and very nutritious. Wouldn’t change a thing