Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Potato-Leek Soup

Rated as 5 out of 5 Stars

"This is a basic Americanized version of potato-leek soup. If you want it “fully loaded,” add some shredded cheese, chopped cooked bacon, and chives"
Added to shopping list. Go to shopping list.


30 m servings 388
Original recipe yields 3 servings


{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.
  2. 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.
  3. Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 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.

Nutrition Facts

Per Serving: 388 calories; 5.8 74.7 10.6 18 2249 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

Great recipe. Wonderful suggestion about cooking extra (uncreamed)potatoes in strainer. Family loved it.

Deee-lightful! So good, and better even as leftovers!

Please note the Capitol Hill seasoning is a mixture of Shallots, salt, pepper, dill weed, parsley, chives