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My review
Instant Pot® Potato, Leek, and Carrot Soup
244
Diana71
"This lovely soup is simple, satisfying, and nutritious!"
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Ingredients
55 m servings 267Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4Most helpful
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Newest
2/23/2019
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.
2/20/2019
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!
2/20/2019
Awesome flavour and very nutritious. Wouldn’t change a thing