Name: Instant Pot Potato, Leek, and Carrot Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Olive oil - 1 tablespoon; Onion, chopped - 1 medium; Leeks, washed well and chopped - 2 medium; Carrots, sliced - 3 medium; Small golden potatoes, scrubbed and quartered - ¾ pound; Curry powder - 1 teaspoon; Chicken broth - 2 cups; Half-and-half - 1 cup; Salt and ground black pepper to taste - 1 cup

Ingredients for - Instant Pot Potato, Leek, and Carrot Soup

1. Butter 1 tablespoon

2. Olive oil 1 tablespoon

3. Onion, chopped 1 medium

4. Leeks, washed well and chopped 2 medium

5. Carrots, sliced 3 medium

6. Small golden potatoes, scrubbed and quartered ¾ pound

7. Curry powder 1 teaspoon

8. Chicken broth 2 cups

9. Half-and-half 1 cup

10. Salt and ground black pepper to taste 1 cup

How to cook deliciously - Instant Pot Potato, Leek, and Carrot Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.