Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
3
Ingredients
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and leeks; sauté until leeks tender, 3 to 5 minutes. Season with table salt.
Reserve ¼ cup cubed potatoes; add remaining potatoes to the Pot with leeks. Place reserved potatoes in the steamer basket; place basket in the Pot. Pour in chicken broth.
Close and lock the lid. Set the 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 the steamer basket; set steamed potatoes aside. Pour half-and-half into the Pot. Blend soup using an immersion blender.
Stir steamed potatoes and seasoned salt into soup.
Nutrition Facts (per serving)
388
Calories
6g
Fat
75g
Carbs
11g
Protein
